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Prime For New Years Day 2011 (LOTS & LOTS of Q-View's ) - Page 2

post #21 of 34
Thread Starter 
Quote:
Originally Posted by OconeeAl View Post

That the same item we are having with our Prime Rib tomorrow during the Georgia Football game.  Look Greatdrool.gif



You can rest assured it was a good throwdown....tasted really good..

post #22 of 34

A picture's worth a thousand words!

 

AWESOME!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #23 of 34

icon_cool.gif

Great looking roast and I know it was really good to.

post #24 of 34

Wow it looks amazing you pulled it of great meal.

post #25 of 34
Thread Starter 
Quote:
Originally Posted by africanmeat View Post

Wow it looks amazing you pulled it of great meal.



Thank you sir .

post #26 of 34

Looks wonderful, nothing better than prime rib done right!  Now, add a little horseradish and your mouth is dancin'!.... bluesbros.gif

post #27 of 34

You hit this one out of the park Dexter drool.gificon14.gif

    It doesn't get any better than that!!!! 

 

That's a meal fit for a King..........................or me icon_rolleyes.gif

 

            points1.png

post #28 of 34

It looks like it came out Awesome...JJ

post #29 of 34
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

It looks like it came out Awesome...JJ



It did Brother..,It did.. Thanks !

 

post #30 of 34

BEAUTIFUL!!!

post #31 of 34

Hoity Toit, what an excellent job! 

post #32 of 34

Man missed another good posting of prime. Looks-Great.gif

post #33 of 34

Man that really looks like it came out great. I bet it was tasty with that rub 

 

One question - what the heck are you doing that foil on those taters?  Try this one next time - wash the taters poke with a knife in a couple spots so they don't explode and dry them and let them sit for about 5 min. Put a tater in one hand and sprinkle with a little olive oil and turn to coat a light coat then take some kosher salt and give them a lite sprinkle all around and set right on the oven rack in a 375 oven - repeat with the remaining spuds until all are coated with oil and salt and bake like you normally do 

 

You can also put a sheet of foil on the rack below to catch any salt that falls . 

post #34 of 34
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Man that really looks like it came out great. I bet it was tasty with that rub 

 

One question - what the heck are you doing that foil on those taters?  Try this one next time - wash the taters poke with a knife in a couple spots so they don't explode and dry them and let them sit for about 5 min. Put a tater in one hand and sprinkle with a little olive oil and turn to coat a light coat then take some kosher salt and give them a lite sprinkle all around and set right on the oven rack in a 375 oven - repeat with the remaining spuds until all are coated with oil and salt and bake like you normally do 

 

You can also put a sheet of foil on the rack below to catch any salt that falls . 


I had forgot to put the taters on so instead of nuking them I delegated the task to the ladies that day. I had my hands full anyway.  I ususlly do the evoo/salt thing / GREAT ! I love the skin on the tater, thats where the flavor is. yahoo.gif

 

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