The holy trinity
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Looks really good. May I ask your method?
I see it’s on your grill or smoker.
I’ve heard the method of 500°F in the oven, for 2 hours, then turn the oven off and leave it for 2 hours. Then, let rest for another 20 minutes, or so.
I do ok with ribs, butts, briskets, etc, but I have yet to do a real prime rib. Mostly because I’m afraid of ruining a very expensive piece of meat.
Any tips or advice is much appreciated.
I might offer some insight. The high oven method is inconsistent because it relies on time instead of temperature. It will usually have a “gray” ring ( over cooked) around the meat. If you look at Wangs picture there is no ring and all is cooked to what looks like a rare 122 degrees. You can do the oven method at 200-250 degrees, pull the meat at 110 to 120 and let it cool down, then either crank the oven to 500 or use the broiler to sear the outside. Keep a watch on the internal temp so you dont overcook but it almost always comes out perfect. This reverse sear method is what is usually recommended for thick cuts. I think bourbon is required too.
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10-4 on “Bourbon” being a necessity… 
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My wife has got to step up her game.
Share with the needy, meaning us, er?
There’s always room at my table and a warm chair by the fire, for any of “us”
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The problem is getting up on Wolverton mountain!
I would stop by every week if I could.
BigT, honored you asked and B pretty much nailed it. I smoked it to 120 and then reverse seared on the grill, rose to 128 while it rested. Still perfectly rare and the compound butter drippings really set it all off
I want what Rap and EF got too
Need suggestions on using these leftovers, ate my calories in crispy skin when it came out but I got a lot left.
Best pitch I’ve heard so far was a pot pie with my collards in it and a biscuit dough topping. What else ya got?
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Hey, thanks for sharing! I really appreciate it.
Got my mouth waterin for some of that fried turkey or prime rib!
Alas, I’ll have to settle for my wife’s lump-meat crabcakes. She’s a Baltimore girl, so she knows things. I’ll try and get a picture.
My measly pittance, worthless that I am.
The recipe is from her uncle, who was well-known as a diver, fisherman, author, father, among other things. He was friends with Mel Fisher.
Honestly, if this is the only thing I had to eat the rest of my life, I’d be happy.
Here’s what I call a veggie pak. Born out of necessity, many years ago, and has been through many iterations. We always make it on camping trips, and everyone seems to like it.
I usually call it a side dish, but it’s really a complete meal by itself. It’s very easy to prepare and inexpensive.
Another nice thing is there’s usually leftovers, so, for breakfast, we fry it up in the pan, crack some eggs over it, boil some grits, make toast, and you have a good breakfast.
What’s in it?
I have really grown to love cabbage and onions. I hated it, as a kid, but it was my Mother’s favorite food. Having grown up in an orphanage in WV, this was a special treat for them. Their usual was beans and rice. On Christmas, they might have an orange or apple.
I’ve made mine now where it’s a complete meal. I add bacon, ground sausage, kielbasa, carrots, celery, peppers, or whatever is on hand.
It’s very easy and cheap, kinda like me. I use a variety to make it visually appealing, and because it’s healthier, and it just tastes so good. I use butter, and/or bacon grease to fry it.
It’s low-carb, keto, etc, so if you’re trying to lose weight and save money, it’s a tasty option.
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Good stuff big t
Sorry, not sure what happened.
It’s just the old tinfoil meal we all did back when. I just added a few things, so we could have a full meal, after spending the day on the water, or hunting, etc.
I start with potatoes and onions on the bottom, then celery, peppers, carrots. Then, 2 links of kielbasa. Top it off with corn and salt, butter and pepper. Roast on the fire while you’re fishing, or in the oven @400 for ~1 hour,depending.
Thank you, sir. I really appreciate it.
Pro tip, I use Lawry’s seasoning salt, and fresh-ground pepper from my special, one of a kind grinders. Handmade 1/10th scale bourbon barrel.
Turkey looks great ! Chopped turkey with a vinegar based bbq sauce is really good and different enough from plain turkey. I have also used it in a stir fried rice. I`m trying to use up the last part of a ham right now. Even a small ham is a lot for two people. Ham sandwiches,collards and ham, beans and ham, starting to sound like Forrest Gump.
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