back in October I was put on a diet for medical purposes. no fat or cholesterol. period. that means zero meat, a death sentence to a bbq brethren.
well it's been over 2 months and I've stuck to it 100%. things seem to be close to healed so I decided to give a little real food a try and see what would happen.
enter the Christmas day prime rib cook. an annual tradition that I was gonna do regardless of being able to eat it. I look forward to this one as much as any cook all year. everyone loves when I make it, its freaking prime rib
so let the games begin. I got a big ole 9.5 bone in cab rib roast and seasoned it with oakridge carne crosta and their new spogos rub. I left it wrapped in plastic wrap until the morning
pulled it out in the morning to warm up a bit. at about noon I fired up the pit boss
I started cooking at noon for a 5 o'clock service. if it finishes early I hold in my roaster oven. I usually don't use a smoker, I use the roaster and sear on a grill at the end. the smoke flavor was nice and I could have not seared, the crust was good before I did.
the menu also consisted of glazed carrots, red skin mashed and the obligatory green bean casserole. of course every big cook something has to go wrong. I was making a mushroom gravy until I realized we had no beef broth or stock or anything. in a act of desperation I found some beef and vegetable soup, strained out the solids and saved the day. it was actually a pretty good gravy.
I still got it. cook to an intrenal temp of 130
I made a small plate. it took everything I could to not load up. I could have ate at least three slices of beef. I wanted the gravy straight from the boat
thanks for looking. can't wait to do it again. now its time to smoke a fatty:mrgreen:
well it's been over 2 months and I've stuck to it 100%. things seem to be close to healed so I decided to give a little real food a try and see what would happen.
enter the Christmas day prime rib cook. an annual tradition that I was gonna do regardless of being able to eat it. I look forward to this one as much as any cook all year. everyone loves when I make it, its freaking prime rib
so let the games begin. I got a big ole 9.5 bone in cab rib roast and seasoned it with oakridge carne crosta and their new spogos rub. I left it wrapped in plastic wrap until the morning
pulled it out in the morning to warm up a bit. at about noon I fired up the pit boss
I started cooking at noon for a 5 o'clock service. if it finishes early I hold in my roaster oven. I usually don't use a smoker, I use the roaster and sear on a grill at the end. the smoke flavor was nice and I could have not seared, the crust was good before I did.
the menu also consisted of glazed carrots, red skin mashed and the obligatory green bean casserole. of course every big cook something has to go wrong. I was making a mushroom gravy until I realized we had no beef broth or stock or anything. in a act of desperation I found some beef and vegetable soup, strained out the solids and saved the day. it was actually a pretty good gravy.
I still got it. cook to an intrenal temp of 130
I made a small plate. it took everything I could to not load up. I could have ate at least three slices of beef. I wanted the gravy straight from the boat
thanks for looking. can't wait to do it again. now its time to smoke a fatty:mrgreen:
