LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksburg, MS.
Oh man, I would wreck that!
Lot of beautifulnessWell, it turned out good! Split it in two and tied them into meat balls. Seasoned with evo, salt, garlic, pepper and smoked with oak wood on the Klose smoker to 120. Pulled, seared and let rest in the Cambro for about 45 minutes. :thumb:
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I’m at my son’s house for Christmas. Gonna try the 500F closed oven method for prime rib.
Anyone have experience with this method?
I’m at my son’s house for Christmas. Gonna try the 500F closed oven method for prime rib.
Anyone have experience with this method?
I just took a chance on a Safeway rib roast for $4.99/lb. This was quite a risk as the last so-called choice steaks I purchased were tougher than shoe leather. I'll cross my fingers and hope for the best. I have a back-up pork roast just in case. :thumb: I'm seeing all kinds of goodness in this thread, but will take the words of the OP and assume I can't fark up. The OP doesn't know me very well though.