Looks like a good medium for me. It’s more than I would like, but I’d still take that baby home and introduce her to mama.
G8R1ST
Looks great to me.
Zestyclose_Trip_1924
Yum x 1000.00
Huge_Plankton_905
A tiny bit over cooked but I definitely would not complain
JED426
Looks mighty fine to me
cuhzaam
A tad but not enough to care for me.. id enjoy!
No-Second-Kill-Death
Don’t stick in the probe that far.
That’s what she. Nfm.
I would eat it!!!
That’s….
covertpenguin3390
That cut is forgiving so I’m sure it was still good but yeah there are way better ways to cook rib roasts IMO. Look up reverse sear. It’s no fail and will give you desired doneness end to end. If you have someone who refuses to eat med rare, just take their slice and cook it more on stove / in oven / air fryer instead of compromising entire roast
PurpleHerder
Excellent beverage select
WCMModels
Yes. Recovering professional chef here.
Look at your photos of the sliced meat, the grey cooked area is usually smaller when prepared in a restaurant.
Also the center, especially the middle cuts is usually darker red.
Everybody has their preferences but cooking to the standard doneness preserves moisture, texture and mouthfeel.
senormrgnome
Looks enjoyable
PhoneVegetable4855
How’d you carbonate your steak?
300suppressed
Looks good to me
budabai
Looks gooder than a bitch.
CaddyShsckles
Looks amazing!!
thebrain_pinky
yea it is burnt. sent to me for proper disposal.
mathaiser
Pretty much perfect fam.
KinKeener
That’s a beautiful sight my friend.
Taskmaster_Fantatic
Hey… ummm, so… what cut of meat is that?
OsoHaleysman
Looks good . I missed the mark on my tomahawk steaks today.
Soggy_Cracker
Depends on if you were going for a roast or more of a traditional prime rib style. But it’s something I would gladly eat.
Europia79
Bro, 921 degrees is way overcooked !!! j/k lol 😛
Next time, probably wanna either cut the CAP off and “wave it over the fire” separately, OR, cut the roast into more manageable sections, then serve “medallions” instead of “slices”.
Otherwise, looks pretty good: My only criticism is that the CAP is way overcooked and the FAT hasn’t rendered.
itsbuddytime
Its kind of a tad of extra work, but if you cut the bones off first, you can twine them back on, but over the cap to protect it. Other than that, that some solid eating.
23 Comments
Looks like a good medium for me. It’s more than I would like, but I’d still take that baby home and introduce her to mama.
Looks great to me.
Yum x 1000.00
A tiny bit over cooked but I definitely would not complain
Looks mighty fine to me
A tad but not enough to care for me.. id enjoy!
Don’t stick in the probe that far.
That’s what she. Nfm.
I would eat it!!!
That’s….
That cut is forgiving so I’m sure it was still good but yeah there are way better ways to cook rib roasts IMO. Look up reverse sear. It’s no fail and will give you desired doneness end to end. If you have someone who refuses to eat med rare, just take their slice and cook it more on stove / in oven / air fryer instead of compromising entire roast
Excellent beverage select
Yes. Recovering professional chef here.
Look at your photos of the sliced meat, the grey cooked area is usually smaller when prepared in a restaurant.
Also the center, especially the middle cuts is usually darker red.
Everybody has their preferences but cooking to the standard doneness preserves moisture, texture and mouthfeel.
Looks enjoyable
How’d you carbonate your steak?
Looks good to me
Looks gooder than a bitch.
Looks amazing!!
yea it is burnt. sent to me for proper disposal.
Pretty much perfect fam.
That’s a beautiful sight my friend.
Hey… ummm, so… what cut of meat is that?
Looks good . I missed the mark on my tomahawk steaks today.
Depends on if you were going for a roast or more of a traditional prime rib style. But it’s something I would gladly eat.
Bro, 921 degrees is way overcooked !!! j/k lol 😛
Next time, probably wanna either cut the CAP off and “wave it over the fire” separately, OR, cut the roast into more manageable sections, then serve “medallions” instead of “slices”.
Otherwise, looks pretty good: My only criticism is that the CAP is way overcooked and the FAT hasn’t rendered.
Its kind of a tad of extra work, but if you cut the bones off first, you can twine them back on, but over the cap to protect it. Other than that, that some solid eating.