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Holiday Prime Rib Roast?
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Site Supporter   Location: Federal Way Joined: Mon Sep 30, 2013 Posts: 580 Real Name: Chad 
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Cheddar prime rib freedom dip with cream horseradish and au jus made from the drippings. Served in my favorite pro gun podcasts mug and and a side of snubbie because, Do you even Waguns bro?
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| Tue Dec 26, 2017 1:29 pm |
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Site Supporter  Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340 Real Name: Larry
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Lunchtime leftovers. Myself and two coworkers got to enjoy the spoils of being only 3 people in the office...
My plate, which was smallest of the 3.  Sent from my SAMSUNG-SM-G935A using Tapatalk _________________ Talons wrote: it's too plastic, even for me. it's like old, overworked, plastic everywhere old pornwhore amounts of plastic. |
| Tue Dec 26, 2017 2:08 pm |
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Site Supporter  Location: Lacey Joined: Thu Nov 29, 2012 Posts: 2292 Real Name: Jim
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I did our Prime Rib (bone-in) on the Traeger for the first time. IT WAS AMAZING... never going back to oven cooked :)
I brought it up slowly to 130 degrees and wrapped for an hour in the cooler. Next time, I will pull at 125 instead though. Simple salt/pepper/garlic powder rub and then I did the herb butter coating (Tarragon, Basil, Rosemary & Thyme) Came out better than I thought it would and even got a little bit of a smoke ring :) . Made great sandwiches the next day too! (sauteed onions, melty sharp cheddar and cubed prime rib on toasted french bread)   |
| Wed Jan 03, 2018 2:09 pm |
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Site Supporter Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340 Real Name: Larry
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Barfly wrote: I did our Prime Rib (bone-in) on the Traeger for the first time. IT WAS AMAZING... never going back to oven cooked :) I brought it up slowly to 130 degrees and wrapped for an hour in the cooler. Next time, I will pull at 125 instead though. Simple salt/pepper/garlic powder rub and then I did the herb butter coating (Tarragon, Basil, Rosemary & Thyme) Came out better than I thought it would and even got a little bit of a smoke ring :) . Made great sandwiches the next day too! (sauteed onions, melty sharp cheddar and cubed prime rib on toasted french bread) WOW, that looks awesome. What temp did you have the grill set at? _________________ Talons wrote: it's too plastic, even for me. it's like old, overworked, plastic everywhere old pornwhore amounts of plastic. |
| Wed Jan 03, 2018 5:29 pm |
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 Site Admin   Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52040 Real Name: Steve
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YUM
_________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Wed Jan 03, 2018 7:14 pm |
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Site Supporter  Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899 Real Name: Dave
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Barfly that is one great looking roast, amazing
 Big thanks to lamrith and others for cooking advice, especially the reverse sear as that was really helpful. Our holiday roast was a huge improvement over prior attempts thanks to the reverse sear technique. Also tried a reverse sear in the skillet this week with some thick cut beef tenderloin steaks and turned out really well. Thank you everyone!!! _________________ There are dead horses yet to be slain.... - NWGunner |
| Thu Jan 04, 2018 3:20 am |
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Site Supporter Location: Lacey Joined: Thu Nov 29, 2012 Posts: 2292 Real Name: Jim
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lamrith wrote: WOW, that looks awesome. What temp did you have the grill set at? I was fairly intoxicated and I'm trying to remember...  I think I had I had it set at 250 or 275? |
| Thu Jan 04, 2018 7:33 am |
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Site Supporter Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340 Real Name: Larry
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GeekWithGuns wrote: Barfly that is one great looking roast, amazing Big thanks to lamrith and others for cooking advice, especially the reverse sear as that was really helpful. Our holiday roast was a huge improvement over prior attempts thanks to the reverse sear technique. Also tried a reverse sear in the skillet this week with some thick cut beef tenderloin steaks and turned out really well. Thank you everyone!!! No problem!! Reverse sear has been a game changer for me as well, so have to share. We NEVER cooked steaks before I learned how to do that a few years ago. I just bought a new pellet grill designed for direct searing to compliment my big Rectec grill. Once it arrives I will be able to pull thinks right out of smoke and straight to searing rather than wait for the big dog to get to max temp. _________________ Talons wrote: it's too plastic, even for me. it's like old, overworked, plastic everywhere old pornwhore amounts of plastic. |
| Thu Jan 04, 2018 7:51 am |
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