T1B

Covid messed up my Thanksgiving plans. I had collected recipes, gone shopping, about ready to start cooking, and then bam covid. After a week and a half of covid kicking my ass, I'm better now.

I put this roast in the freezer thinking that I'd cook it at Christmas.
But my wife left for Miami for a week, and so it is just me and the little dogs for awhile, took it back out of the freezer. Ok I'm going to cook this prime rib, this will be my trial run for Christmas. Yeah.

I've got it salted in this pic but I'm gonna add some more as well. The plan is to let it sit for a few hours, then smother it with butter, then give it a coat of Char Crust. Before the butter, I might stuff it with the pickles, I've done that before and it worked. Probably will put some garlic powder and pepper on it as well. Let's see how this progresses.

Coming along.

In person, it looks more pink. But still overcooked damnit. I wanted to take it off at 120° but it was 127°.

The boys and I liked it though.

I like a man who isn't afraid to liberally rub his meat. Nice job, amigo.

You stuffed a $50 roast with pickles? Is that a southern thing? I would never.

It was closer to $100, and yes I did. Not necessary but it does work.

Had some for breakfast, nice leftovers.

There is no parallel universe where any potential version of HPG injects a high grade piece of meat with a fukken pickle.

What if it’s a really good pickle?

Only if it's white meat.

Sin,
Pikkkle

HighPlainsGrifter wrote: ↑Sat Dec 07, 2024 7:17 pm You stuffed a $50 roast with pickles? Is that a southern thing? I would never.

It's more like a German thing.

Roux wrote: ↑Sat Dec 07, 2024 12:53 am




In person, it looks more pink. But still overcooked damnit. I wanted to take it off at 120° but it was 127°.

The boys and I liked it though.

127 should be medium rare. That doesn't look close to medium rare. I have been wanting to do a beef roast on the roti for a while now, though. And did you really cook a 4# rib roast just for yourself?

Yes, and even though it took a few days, I enjoyed the hell out of it.

It definitely was overcooked, but the photo is a bit misleading. It was pinker than it appears in that pic.

Probably will buy something like this Thermopro before I cook another one on the rotisserie. Thanks to Mikey for showing me that.

You have a hot tub, right? Wrap it in plastic and take it in the tub with you.

Sin,
Eric in ABQ

Roux wrote: ↑Fri Dec 13, 2024 5:20 pm Yes, and even though it took a few days, I enjoyed the hell out of it.

It definitely was overcooked, but the photo is a bit misleading. It was pinker than it appears in that pic.

Probably will buy something like this Thermopro before I cook another one on the rotisserie. Thanks to Mikey for showing me that.

Definitely need a good thermometer. 127 should have been a perfect medium rare. I use a thermapen instant read. I've been thinking about getting one of those those wireless, bluetooth ones for smoking.