I am so full. Meat sweats for days. I just love how effortless the egg makes roasting a large piece of meat (in this case a HUGE piece of meat, as I have an XL egg), and how it simplifies cooking for a large group of folks. I hope you all had a beautiful Christmas (or just a nice December the 25th) and I wish you much mirth and merriment in the rest of the year, and in the new year to come. God Bless. I'm going to finish my Maker's Mark and drift off to sleep very soon.
by its737almosteveryday
6 Comments
Yum!
JFC, I didn’t know that Jurassic Park was real, and they allowed big game hunting at Christmas. I would love your tips on how you marinate mastodon ribs.
It’s still alive
I’d love to hear details on your time, temperature, and whether you did any kind of sear at the end. I usually do a holiday prime rib, and I’m always looking for information that might up my game.
I’ve been doing low and slow indirect to 118°, then removing the deflector and doing a few minutes per side at 400° direct heat for a sear. I love the crust, but the direct heat phase very easily results in overcooking, and it’s hard to get consistent results without overshooting into medium/medium well. I’m considering skipping the sear next time.
That looks amazing
Wilmaaaaaaaaaaaa!