tatonka3a2
Knows what a fatty is.
- Joined
- Aug 11, 2012
- Location
- Glenburn...
Here is a past cook we did and thought I would share in case someone is looking to do a Prime Rib a little different.
Started with a 13lb boneless Rib-Eye Roast. Cut about 1/3 off for the prime rib - rest of it got packaged for the freezer for another occasion.
Here it is all pumped and rub down with a package from Curleys Sausage Kitchen.
Onto the Yoder at 170° for a couple of hours - smoking with hickory pellets.
Tried my hand at some crab stuffed mushrooms - cream cheese, minced garlic, crushed croutons, melted butter and seasonings. All mixed up and stuffed... Also had scallops on with butter, minced garlic and some cajun spice.
Removed the Prime Rib when it was reading about 115° - doing this because I am grilling the Prime Rib with the grill grates. Cut the roast into 5 thick steaks.
First side hitting the grates.....
Flippy flip....
Plated
PERFECT for us!!!!
Enjoy!!!
Started with a 13lb boneless Rib-Eye Roast. Cut about 1/3 off for the prime rib - rest of it got packaged for the freezer for another occasion.
Here it is all pumped and rub down with a package from Curleys Sausage Kitchen.
Onto the Yoder at 170° for a couple of hours - smoking with hickory pellets.
Tried my hand at some crab stuffed mushrooms - cream cheese, minced garlic, crushed croutons, melted butter and seasonings. All mixed up and stuffed... Also had scallops on with butter, minced garlic and some cajun spice.
Removed the Prime Rib when it was reading about 115° - doing this because I am grilling the Prime Rib with the grill grates. Cut the roast into 5 thick steaks.
First side hitting the grates.....
Flippy flip....
Plated
PERFECT for us!!!!
Enjoy!!!
