1. buy a really good prime or wagyu prime rib; 2. salt the Prime rib or wagyu for and aft with plenty of kosher salt or a good coarse sea salt at least half an hour before cooking; 3. roast 'till the middle is medium rare in a rotisserie. That will be when the middle hits 120 and takes somewhere around one hour maybe less; 4. save the pan drippings for gravy; 5. cut the roast meat from the bones. You should wind up with two large pieces, one all roast and the other all the bones connected by meat between each bone; 6. slice each bone into separate pieces; 7. Make some potato either baked or mashed and apply gravy to the mashed; 8. make some delicious side vegetable(s) such as grilled asparagus, string beans or candied carrots; 9. select a delicious wine such as a very good quality cabernet sauvignon or a cold glass of milk; 10. devour all of the bones with the side dishes and drink. Once you start on a rib you won't be satisfied until all are gone and then you'll crave more. You can french the bones but you will get less crusty meat on the bones. Rest the roast 15 minutes before carving. Save the drippings for the gravy. Serve with horseradish and more salt for the meat. Oh, and just for Sly, use your napkin on your mouth, dammit, so your drink glass doesn't get all greasy. Remember the last time you came over for dinner? And yes, you still have to use the silverware. Bon Appetit
The crust, the smokering and the juicy center meat are all important. Should take around 8 hours at a low temperature. Hickory, Pecan, maple, alde, cherry, mesquite, apple and oak are popular woods for smoking. Soak all smoking woods in water before smoking for best affect.
Milk was an alternative to wine. It was also what I got with my standing rib roast when I was a boy so I'm still somewhat drawn to it. We were too poor to eat prime. i must hsve been 30 before I ate a prime rib. Also, my mother was not a good cook, she had to call the fire department twice because of serious kitchen fires. I learned to cook it by cooking it myself in the school of hard knocks.
Actually, I have a pellet smoker, so no soaking involved here. When I use my green egg, though, I soak the cedar planks for salmon.
Two interesting aspects I took from this vid: 1) Use Wagyu tallow when wrapping the brisket (twice) 2) Letting it rest multiple hours (up to 8) Jeremy Yoder (Mad Scientist BBQ) compares methods using tallow (and not) in another vid and now swears by this method. I'm planning to try it next time we have a family gathering. Probably Labor Day weekend.
Lucia and I had slow roasted salmon last night. I had roasted carrots and a garden salad with mine. Lucia just ate fish.
My Niece was once Lucia - Queen of Light. We're Swedish. I think she was 13 at the time. It took place in Milwaukie where they lived. This is an example of what the event might look like.
Love it. I'm a big fan of both Indian cuisine and fusion cuisine, so these dishes seem pretty intriguing to me.
A neighbor swapped a bunch of his hot peppers for some of my lemons. I can't just eat a lot of hot peppers so I am making pickles.
I love okra, had some fried okra in corn meal yesterday with a really fabulous fried chicken and an equally great potato salad. Washed down with some awesome lemonade.
Whatchya eating? I’m curious I’m going to a Thunder Island brewery in Cascade Locks in a little bit. Going to eat at the seafood restaurant nearby. Maybe even take some fish back home to grill.
I had the world's most delicious fried chicken leftover served cold with the world's best potato salad with quite a bit of sweet Vidalia onion and red potatoes boiled until they were just a tad under cooked so that they were firm to the teeth (al dente) and some cut up Bubbie's dill pickle cut up and squeezed until there was very little juice so as not to make the salad runny and celery heart that was deveined and plenty of it. And some fried okra. And some sweet sun and sweet 100s cherry tomatoes eaten out of hand and grown in our brick planter on the back yard deck. Topped off with some fabulous lemonade served in a thick frozen oversized glass with enough ice to both make ice cold and enough to just dilute the concentrated lemonade enough to make it perfect. Which one was the best? It was a tie between the lemonade, the chicken and the potato salad. Everything else was a close second. Were gonna do that again. My grandmother made a tradition out of chicken on Sundays so we might try again then. Some of my many medications make me incredibly thirsty so I love Dad's root beer in a frozen mug, black cherry Kool-Aid with ice in a very cold glass, Coors Banquet beer left in the freezer until just over 32 degrees F. Semi frozen orange juice which I have to cheat to drink. Once every year or two I cheat and have a coke, Roy Rogers, with three maraschino cherries served dirty with lots of cherry juice. I think it's now been three or four years. Once in a while I like an orange soda pop or a seven-up served ice cold. I even stick a bottle of my store bought water that has been in the freezer just long enough be half frozen so I can crunch on the ice while drinking the icy water. Another food that is forbidden is one of my favorites, papaya that is cut in half length wise with lemon juice squeezed on top. Haven't eaten that in nearly seven years.
