Yesterday's big Christmas blow out was another success. I should have taken more photos but Jana and I have so much going on we just get too busy. Maybe next year I'll designate someone else to take some photos. Head count was 16 and we had enough food for 30. Everyone left with gifts, boxes full of leftovers, and really fun memories.
As far as the Prime rib it turned out great. After a LOT of research (probably too much) I took that 16# Prime grade boneless Ribeye from Sam's and trimmed it up taking that fat cap off and removing the suet (new word of the weekend - suet!) With butchers twin I trussed the nicely trimmed meat and seasoned with a layer of Killer Hogs AP rub and I followed that with a light coat of Killer Hogs BBQ rub for color (Thanks to Malcom Reed video.) I decided to then follow along the path of
disco
for a large portion of the cook. Loaded the Yoder with Competition Blend (Hickory, Cherry, Maple) @ 350 deg start to finish. After consulting on broth vs stock with
chef jimmyj
I dove into the process for make my first ever Au Jus.
The smells coming out of the Yoder with those veggies in the pan beneath the Prime Rib were unreal. Magical.
I could beat this to death with what I could have done different or what I will change next time but the reality is the meat was absolutely amazing and the Au Jus was just an amazing addition to the meat. I pulled the prime after about 2 1/2 hours and the IT in the middle was about 120 with the outsides @ 135/140. It had to rest almost an hour (always a few running late) but it didn't hurt the final product a bit in my opinion. I just kept it covered until ready to carve and serve. The group consisted of folks who like their meat well done to rare so this roast covered them all and I also ran the Yoder @ 400 with
grill grates for those who wanted a little sear on their steak. When I got everyone served and eating I walked in and there was a nice chunk left and the most beautiful 3/4" slice of rare/med rare sitting there calling my name. Covered it in Au Jus and paired it with some really nice scalloped potatoes and a wonderful Mac & Cheese that was the best Mac & Cheese I'd ever had. Can't wait for leftovers tonight.
Thanks for all the help from
chef jimmyj
& the website blog from David
disco
as well as the many post I've read from
@Bearcarver. Here's a couple of pics I did manage to take.
Right after I set in in the smoker - then the magic began to happen........
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Those slices got better and better - the middle 3rd was just perfectly rare. About the 1st 2 or 3 slices on the outside were well done.
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Merry Christmas everyone. I hope y'all have a wonderful 2020!
