bone in prime rib with kenji lopez horseradish cream. delightful.
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Turned out fabulous. Great smoke flavor. Incredibly tender and juicy. Great crust. Totally worth the extra effort.Originally posted by Jeff Lebowski View Post
Post pics, please!
A very kind friend of mine bought me a Snake River Farms wagyu brisket. Going to cook it on Christmas day. I am a little nervous.
After about 90 minutes at 180. I pulled when the internal temp hit 85. Put in the vacuum sealed bags with crushed garlic, fresh rosemary, thyme and sage. Put in the refrigerator for two days.
968EA3F9-FB81-4303-A725-D9398C95FCC6.jpeg
After sous vide for 14 hours at 128.
960AF4A9-F6F6-4476-9531-3EDF5C617E3C.jpeg
Sprinkled a little garlic salt on it and put back on my smoker at 550 for 10 minutes.
EF2CE952-3619-4E00-A0AF-4B8522D6005E.jpeg
Sliced.
6C7EA2D1-E556-435C-A62A-BD491A639359.jpeg
441D218D-4DB6-457D-BF66-9457458763B7.jpegLast edited by CJF; 12-25-2022, 07:26 PM.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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I mean that looks okay I guessOriginally posted by CJF View Post
Turned out fabulous. Great smoke flavor. Incredibly tender and juicy. Great crust. Totally worth the extra effort.
After about 90 minutes at 180. I pulled when the internal temp hit 85. Put in the vacuum sealed bags with crushed garlic, fresh rosemary, thyme and sage. Put in the refrigerator for two days.
968EA3F9-FB81-4303-A725-D9398C95FCC6.jpeg
After sous vide for 14 hours at 128.
960AF4A9-F6F6-4476-9531-3EDF5C617E3C.jpeg
Sprinkled a little garlic salt on it and put back on my smoker at 550 for 10 minutes.
EF2CE952-3619-4E00-A0AF-4B8522D6005E.jpeg
Sliced.
6C7EA2D1-E556-435C-A62A-BD491A639359.jpeg
441D218D-4DB6-457D-BF66-9457458763B7.jpeg
something something crushing weight of despairτὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
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Oh wow. That looks amazing."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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I gotta bookmark this.Originally posted by CJF View Post
Turned out fabulous. Great smoke flavor. Incredibly tender and juicy. Great crust. Totally worth the extra effort.
After about 90 minutes at 180. I pulled when the internal temp hit 85. Put in the vacuum sealed bags with crushed garlic, fresh rosemary, thyme and sage. Put in the refrigerator for two days.
968EA3F9-FB81-4303-A725-D9398C95FCC6.jpeg
After sous vide for 14 hours at 128.
960AF4A9-F6F6-4476-9531-3EDF5C617E3C.jpeg
Sprinkled a little garlic salt on it and put back on my smoker at 550 for 10 minutes.
EF2CE952-3619-4E00-A0AF-4B8522D6005E.jpeg
Sliced.
6C7EA2D1-E556-435C-A62A-BD491A639359.jpeg
441D218D-4DB6-457D-BF66-9457458763B7.jpeg"The mind is not a boomerang. If you throw it too far it will not come back." ~ Tom McGuane
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Our stay in SLC has been extended by a day because of a flight cancellation. But I don't mind because our son-in-law is a great cook and always pulls out all the stops when we visit. In addition to a variety of superb and creative pizzas (his dough, not to mention his varied toppings, are always great), he's served up Alaskan King Crab legs, and a superb beef tenderloin. Our welcome dinner consisted of two different cuts of Wagyu beef (reading the cow's genealogy, feeding schedule, time of "harvest," and other details was both fascinating and a little disturbing). Flight cancelled? No problem!
D2C4495B-B05E-481E-8534-24B89FB74521.jpeg
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Originally posted by PaloAltoCougar View PostOur stay in SLC has been extended by a day because of a flight cancellation. But I don't mind because our son-in-law is a great cook and always pulls out all the stops when we visit. In addition to a variety of superb and creative pizzas (his dough, not to mention his varied toppings, are always great), he's served up Alaskan King Crab legs, and a superb beef tenderloin. Our welcome dinner consisted of two different cuts of Wagyu beef (reading the cow's genealogy, feeding schedule, time of "harvest," and other details was both fascinating and a little disturbing). Flight cancelled? No problem!
D2C4495B-B05E-481E-8534-24B89FB74521.jpeg
That does look amazing.
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Wow.
"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Those look amazing. We simplified and went for the tri tip. A couple in my house aren’t fans of the chimichurri, so I did half with gravy. Both were delish.
C9ECE384-C0A2-4071-99AE-05BFD6945B79.jpegLast edited by Donuthole; 12-26-2022, 12:38 PM.Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss
There's three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who's got the same first name as a city; and never go near a lady's got a tattoo of a dagger on her body. Now you stick to that, everything else is cream cheese. --Coach Finstock
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Man I am not sure I dare follow these amazing posts but here are some pics of the wagyu brisket from yesterday. Cooked on my big smoker with oak. I was nervous so paid close attention to everything. Results were incredible. Melt in your mouth tender and great smoke flavor.
8CCDB12F-0972-41E4-9FCD-71CECF502512.jpeg"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Do you have a meat thermometer?Originally posted by Katy Lied View PostFor the second year in a row, I overcooked the Christmas prime rib roast.
Guess I wont be using that recipe any more.
Luckily, no one in my family is a vampire and everyone was happy."I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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https://meater.com/Originally posted by Katy Lied View PostFor the second year in a row, I overcooked the Christmas prime rib roast.
Guess I wont be using that recipe any more.
Luckily, no one in my family is a vampire and everyone was happy.Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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