teamwhidbey
Knows what a fatty is.
I was proud to be asked again to cook "prime rib" for the annual company lunch. They wanted the roast again this year. 130 people. My co-worker is going turkeys and quite a few people are bringing in side dishes...so here we go:
122 lbs of Ranchers Reserve from Safeway ($7.99 lb) I took advice by other brethren and let them come up to room temp for about 3 hours.
Here they are seasoned with Kosher Salt, fresh cracked black pepper, diced garlic, a pinch of onion powder and Treager beef rub all mixed with olive oil.
In the FEC-100 at 0430 this a.m. 36 degrees out. Have the temp set at 250 degrees. We'll see how it goes, if I have the FEC overloaded, I can put two in the Treager. Will update when something worth posting happens. :wink:
122 lbs of Ranchers Reserve from Safeway ($7.99 lb) I took advice by other brethren and let them come up to room temp for about 3 hours.
Here they are seasoned with Kosher Salt, fresh cracked black pepper, diced garlic, a pinch of onion powder and Treager beef rub all mixed with olive oil.
In the FEC-100 at 0430 this a.m. 36 degrees out. Have the temp set at 250 degrees. We'll see how it goes, if I have the FEC overloaded, I can put two in the Treager. Will update when something worth posting happens. :wink:
op2:
