Hello to my smoker folks and Merry Christmas!
After heading back from my 3rd Christmas shindig Monday I stopped at kroger and they had prime rib on sale for $6.99lb. Obviously could pass that up so had the butcher cut me a 10.5lb 4 bone roast. Being Monday night they were slammed so I took it and ran.
Got home and threw it in the fridge. On Christmas eve after my 4th shindig I pulled it out and went to town trimming. Wanted it fancy so trimmed off a good portion of the fat cap then frenched out the bones.
8.5lbs once I finished. Then I mixed up Myron mixons beef injection and added alot of garlic, red pepper flakes, a little soy and some salt and pepper and injected heavily.
Then rubbed down with Montreal steak seasoning and threw it in the fridge overnight
That night I dreamed about this......
Now its today. Waited till 1pm and threw it on my smoker at 225°
Merry Christmas Ya Filthy Animals
2 hours into the smoke
After 5.5 hours I pulled at 135° for a thirty minute rest.
I sliced this thin in anticipation of tomorrow's supper which is French dips.
Wife made garlic mashed potatoes and fancy green beans and both were delicious
She also made a great orange and cranberry cake
Here is the full spread and plated shot
After heading back from my 3rd Christmas shindig Monday I stopped at kroger and they had prime rib on sale for $6.99lb. Obviously could pass that up so had the butcher cut me a 10.5lb 4 bone roast. Being Monday night they were slammed so I took it and ran.
Got home and threw it in the fridge. On Christmas eve after my 4th shindig I pulled it out and went to town trimming. Wanted it fancy so trimmed off a good portion of the fat cap then frenched out the bones.
8.5lbs once I finished. Then I mixed up Myron mixons beef injection and added alot of garlic, red pepper flakes, a little soy and some salt and pepper and injected heavily.
Then rubbed down with Montreal steak seasoning and threw it in the fridge overnight
That night I dreamed about this......
Now its today. Waited till 1pm and threw it on my smoker at 225°
Merry Christmas Ya Filthy Animals
2 hours into the smoke
After 5.5 hours I pulled at 135° for a thirty minute rest.
I sliced this thin in anticipation of tomorrow's supper which is French dips.
Wife made garlic mashed potatoes and fancy green beans and both were delicious
She also made a great orange and cranberry cake
Here is the full spread and plated shot
I just posted mine from yesterday that will also look familiar to you. Looks like we both ate really well yesterday as did our guests. However I wouldn't call yours "just" another prime rib. That looks fantastic sir and far more noteworthy that "just" another slab of beef.
