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Found 14 results

  1. First of all, I would like to say that I hope everyone had a great Christmas or holiday that was spent with the special people in your life. Happy New Year to all. Now onto the cook! Preheat the oven to 500 f. We started with a 5.5 lbs four bone "prime" prime rib. We left it out for the majority of the morning to let it get to room temp. This cook was done almost exactly to the Food Wishes method, video here: Food Wishes Prime Rib. Here is me coating it with 2 sticks of softened butter. I used freshly ground black pepper, garlic, oregano, cilantro, and rosemary in
  2. I made this for Christmas dinner to feed a family of ten. I had just enough left over for lunch the next day, but I also cooked the bones down further to make a nice beef stock for soup later in the week. An annual end of the year tradition, I cook a standing rib roast for Christmas dinner. In addition to dry brining to help the meat retain moisture and add flavor, I also remove the bones (to use for the drip pan and to make beef stock from later) and tie it up with butcher string to make it round instead of oblong. The round cross section helps to ensure an even doneness through
  3. Part of my christmas gift to my mom this year was a dinner for six where she and my dad could have two other couples over for dinner and I would provide and prepare the meal. I wasn't sure how well this 'gift' idea would go over but after today I know it was a huge success. My mom has my ORIGINAL Kamado Joe Classic. When I got a different classic, I moved this one to her house where she and my dad cook on it fairly often... At any rate, my mom chose prime rib and whatever I wanted to fix with it as her choice for this meal. I picked up a nice prime rib
  4. Part of the Christmas gifts I gave my mom this year was something a little different. I decided to give her a "dinner for six" that I am responsible for providing and preparing. The gift is for her to choose 5 of her friends and invite them to dinner. She also gets to choose the menu. She chose to have prime rib but hasn't decided on the rest of her menu yet. I was at Costco the other night and picked up this 8 pound prime rib roast. I unpackaged it and tied it up into a nice shape. I vacuum sealed this and tossed it in the freezer until she decides when this dinner will happen.
  5. I hope you guys like this one. My plan before Black Friday was to do a prime rib video and another video where I do a plug for some of my favorite bbq gadget companies. (Nobody pays me to do this so when I say "plug" I mean it just a personal recommendation...was thinking Christmas present ideas.) Well, I ran out of time so I ended up doing the prime rib and just talking about some of my favorite toys. I'm very happy with how this Prime Rib turned out. My wife said it was the best one I've done...In fairness, I was running late messing with the camera so she was REALLY hungry whe
  6. Hello everyone! Hope to get some guidance! For Turkey Day, I plan on making a 16 lb turkey and a 4-bone prime rib roast. I'm afraid the prime rib won't fit in my Kamado Joe Jr and will have to go on the Big Joe as well. This means I will have to cook one and than the other. With both requiring 3-5 hours of cook time, one will be cold by the time dinner is served. So my question is, whats the best way to go about this? Should I do turkey first or prime rib first? I'm thinking turkey first just because the prime rib is more delicate IMO. If so, whats the best way to keep the turkey warm, or
  7. Yesterday I bought an extra spit and cut to same size of Joetisserie spit. Today I seasoned a prime rib roast with Kamado Joe sea salt & pepper, the Boneless skinless chicken breasts were seasoned with Kamado Joe poultry seasoning. I set my Kamado to reach 375 with Joetisserie in place one heat soaked and stable I put Prime Rib roast on and after 1 hr I checked internal temperature it was done. I removed then placed other spit with basket on and changed setting for 350, check temp after 20 minutes not done, checked again after 5 additional minutes. The breast when done. Enjoy t
  8. Greetings Gurus! I know a lot of people like to cook prime rib roasts for Christmas. When I was in Atlanta this past week, I picked up a BEAUTIFUL 8 pound 4 bone Angus beef prime rib roast to cook this weekend. I'm planning to cook it tomorrow and make a video for the YouTube channel on the cook. I have cooked a lot of these in the past but I'd like to get your feedback on how YOU cook yours? I haven't decided exactly how I plan to season this roast yet, but I plan to use a different cooking technique than I have used before. I plan to get my grill up to between 450-500 degrees and t
  9. A tale of woe, limited success. and newbie questions. Got my brand spankin' new Big Joe just before Christmas - and after a first cook of some chicken and burgers, I decide to swing for the fences on my second dance with my new backyard buddy. Prime Rib for my wife's birthday dinner. Just because one owns a pair of running shoes doesn't mean you should go run a marathon - and in like fashion, I know that there's going to be a learning curve with using my new grill. Even knowing this, I took my knuckleheaded self to Costco to pick out the finest cut of meat that would truly christen th
  10. Good evening Guru's! The weather outside wasn't the best, but it was pretty. We had some friends over for dinner yesterday and I decided to try John's prime rib recipe. It was a huge hit!! I chose to bone the rib roast and tie it, mostly because I wanted more control over the thickness of the slices. The meat came out perfect Rare / Medium Rare and was so tender that we were able to cut it with a butter knife!! Served up with some Potatoes (roasted in bacon fat, EVOO and garlic), simple green beans and a horseradish sauce (prepared horseradish, sour crea
  11. Good morning all! I am a new kamado user and my first 'experiment' is a prime rib. Any and all suggestions welcome.
  12. 8 pounds, 3 bones, PHAT Angus prime rib roast from Patton's Meat Market in Duluth, GA! Can't wait to get this bad boy on the grill!
  13. Since Sunday is not a good day for us to cook for family(3 of us) we decided that we would do it on Saturday so I would not have to end the evening at 4pm to go to bed. I wanted to do a cook i havent done before and we narrowed down to either Lamb, ham, or Prime Rib. Well since I was doing the shopping, preparation, and cooking I felt i had the right to choose. Drum Roll Please Prime Rib is my choice Actually started out this cook on Thursday with a trip to my favorite butcher for those in the Northwest I will give a shout to Olsen Meats in Auburn/Enumclaw area. Picked up a nice siz
  14. Smoke'n a nice 3 bone 5lb rib today. seasoned with Montreal steak spice, Lowry's seasoning salt and plastered it tomato paste. APL says to cook at 275, so that's my target. I think I'll try his board dressing have some nice parsley in the garden.
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