Midnight Smoke
somebody shut me the fark up.
- Joined
- Jan 24, 2008
- Location
- Southern...
This will be my 3rd Prime Rib cook ever. 1st one came out excellent, beginner's luck maybe. 2nd one just was not so great. Seasoned the same with just some "Deep Pit Seasoning" from Montana Bounty Foods and both cooked on the Egg. 1st one came from the Butcher shop and the 2nd from the Grocery store.
These 2 I have now both came from the grocery store. They do look better than the last one I picked up there.
I did see the Alton Brown method of dry aging in a upside down Tupperware container. I have a container that I will drill some holes in to use just for Aging my meat. He says Dry age for 72 hours. I am thinking about doing it a little longer.
The sell by date on these is 12/27/2011, we will be cooking these for dinner on the 28th.
I will be cooking these on the XL Egg.
Looking for your suggestions for the Perfect process and seasoning's suggestions.
These 2 I have now both came from the grocery store. They do look better than the last one I picked up there.
I did see the Alton Brown method of dry aging in a upside down Tupperware container. I have a container that I will drill some holes in to use just for Aging my meat. He says Dry age for 72 hours. I am thinking about doing it a little longer.
The sell by date on these is 12/27/2011, we will be cooking these for dinner on the 28th.
I will be cooking these on the XL Egg.
Looking for your suggestions for the Perfect process and seasoning's suggestions.