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Shooters Prime Thanksgiving Pic Heavy

post #1 of 25
Thread Starter 

This Thanksgiving Sandy and I stayed home and prepared a bit non traditional supper. The menu was: Prime Rib, Shooters roasted taters and mushrooms, asparagus, Sandys homemade apple pie and french bread. Pan drippings were fortified with concentrated beef broth for the au jus and the Prime was seasoned with sea salt, CBP, juniper, and garlic. I foiled in pan at 120 and pulled at 140F and was perfect medium rare. Not shown was horseradish sauce for me. LOL



Standing Rib Roast rubbed down with seasoning after olive oil slather night before

PrimeRibThanks2010 094.JPG


About half way through smoking with Pecan at 225-250F


PrimeRibThanks2010 099.JPG


Sandy making pie crust

PrimeRibThanks2010 096.JPG

French bread ready for oven

PrimeRibThanks2010 103.JPG

Au Jus reduction 

PrimeRibThanks2010 105.JPG


Roasted Taters and Mushrooms

PrimeRibThanks2010 101.JPG

Apple Pie Yum

PrimeRibThanks2010 100.JPG

French bread!

PrimeRibThanks2010 108.JPG

The table money shot!

PrimeRibThanks2010 111.JPG

Shooter enjoying the pie!

PrimeRibThanks2010 112.JPG







post #2 of 25

What a spread Shooter!PDT_Armataz_01_23.gif  That PR looks great, you deserve some pie after all your hard work PDT_Armataz_01_34.gif

post #3 of 25


MMmmmmm Prime Rib that looks good, it all looks good

post #4 of 25

That all looks great!  Prime rib....mmmmmm I think I could have some of that after all I've eaten this evening! lol 

post #5 of 25

Nice looking spread Shooter.  Looks like you'll be eating on that Prime Rib tomorrow also

post #6 of 25

Damn, just lost another keyboard.  After looking at these pics I guess I drooled too much on it  

    Hope everyone had a great day.....sure looks like Shooter did.


All the best.

post #7 of 25

Looks great Rick

post #8 of 25

It may not have been the traditional meal but with as good as it all looks, I would have to say the heck with tradition.


Very nice spread.

post #9 of 25




No Creosote! A-Maze-N Smokers

post #10 of 25


Rick you did another fine job. I know that prime rib is not the typical thanksgiving day treats but you not quite right anyway. I do think that it is mighty good thou. Then I can tell by your growing waistline that you haven't lost your touch.

post #11 of 25

Rick, looks excellent, wondering what temp you pulled that rib at?  And how long did you smoke it?  What wood or woods did you use on it?

post #12 of 25

Beautiful spread there shooter Great job. it all looks delicious



post #13 of 25

That all looks Incredibly delicious!  How did you do your potatoes?  Looks like you've got a couple great cooks in your kitchen!

post #14 of 25

I could sure go for some prime rib right about now.

post #15 of 25

Awesome looking spread there Shooter!


I started drooling the other day, when you told me you were smoking one of these "Bad Boys".

I knew it would be perfect!


Taters look super too!---and the PIE!



Nice Qview too,


post #16 of 25

Rick and Sandy it all looks great!

post #17 of 25

Great looking spread Rick, prime rib is one of my favorite cuts, but it's hard to get good PR in a resturaunt so one must do it at home for it to be right & yours looked right. The spuds looked absolutely mouth watering, any chance for a recipe?

post #18 of 25
Thread Starter 


Originally Posted by bbally View Post

Rick, looks excellent, wondering what temp you pulled that rib at?  And how long did you smoke it?  What wood or woods did you use on it?

I pulled the roast at 140F.  Was a near perfect medium rare.  The wood was Pecan.  Took just under 5hrs at 225-250F.  At 120 I put in foil pan and dumped a can of concentrated beef broth in to make the Au Jus with afterwards.  I sealed the pan with foil until finished.


Potatoes.  Russets,  sliced about 1/4 inch.  Mushrooms, sliced.  No real recipe for season but I use Lawreys Season salt, garlic , red pepper, and the traditional other italian herbs-thyme, oregano, and one stick butter melted.  At the last 10 minutes in 350 F oven I give it a sound shake of Parmesan cheese and let brown.   Stir carefully about 1/2 way through to insure all is coated.  Will take about 45 min or so to roast.


Another pic or so for good measure:

PrimeRibThanks2010 107.JPG


PrimeRibThanks2010 109.JPG


PrimeRibThanks2010 102.JPG


Smiles all and hope you had a great one.

post #19 of 25

one question about carving. do you remove the bones before slicing or slice between the ribs?

post #20 of 25

looks great rick!!

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