LaxPower Back-Up Stick

DMac wrote: ↑Mon Nov 28, 2022 9:48 am Looks pretty damn good to me too, youth, well done (not as in cooked meat).
Mine looked pretty much the same, gonna be darker around the edges but it's
all good. Prime rib is just good stuff.

youthathletics wrote: ↑Mon Nov 28, 2022 8:26 am

DMac wrote: ↑Thu Nov 24, 2022 10:13 pm

youthathletics wrote: ↑Fri Nov 18, 2022 11:01 am We'll have to compare notes.

Jean-Pierre gets a thumbs up from me and the black lab, don't know how it could be/turn out better.
Went by the book, did salt and pepper and leave in the fridge for 24 hrs, brushed a light coat of
melted butter on it when I took it out, threw some herb de provence on it, let it come to room
temp, put it in the oven at 250. Close to 4 hrs later it was at 129, did the 30 min rest, gave it the
500 degree blast for 10 min, and voi la, a mighty damn tasty prime rib. Little au jus dabbed with
a bit of horseradish on the plate, slice on top of that, a little more au jus on top. How does it get
better than that? Twice baked potato pretty darn tasty too. Jea-Pierre be da man.
Herb de provence was a new one to me, hadn't ever heard of it. Real good stuff, put some on a
burger...well, cheeseburger... the other night, goes real good on that.
Bones were met with approval by the lab, enjoyed a nice tasty one on the kitchen floor, cleaned it off
nicely and thoroughly enjoyed himself while doing so. He took a doggie bag with him, took the bare bone
and nice juicy one too. Labs are happy dogs, just fun loving tail waggin' fools. Fun dogs, I like the ballaholic
part too.

Slight mods but still came out great. Mine was 4-Bone, 10.5lbs
~Overnight in fridge with Sea Salt and Fresh ground pepper
~ Pulled from fridge @ 6am to come up to room temp
~ In oven @250 uncovered for close to 4 hours
~ Pulled and rested for about 75 minutes while sides cooked.
~ Coated with a homemade compound butter (Kerrygold, fresh diced garlic and dried rosemary), seared at 500 for 7-10 minutes.
~ Side -Sweet potatoes, Mac/Cheese, Homemade green casserole (fresh mushrooms and beans, heavy cream), and sadly I could not the yorkshire pudding we where very limited with kitchen accoutrements being in a house with 4 USNA grads

As you can see, it was a bit more gray on the edges than I would have preferred, but at the 11th hour the inlaws informed me, they like med to med-well....had I known this, I would have not allowed my son to get married.

DMac wrote: ↑Mon Dec 05, 2022 7:13 am Yes, both will work. The reverse sear makes more sense to me. My friend grew up in the restaurant business ( father bartender, mother waitress) and really is an outstanding cook. He does the reverse sear, was actually the first guy to clue me in on that. You should cook it whichever way you're most comfortable with, it'll come out just fine.
Watch this video, Jean Pierre knows what he's doing (that herbs de provence is good stuff).
https://www.youtube.com/watch?v=_cgtAw21MM4&t=205s
Au jus...very simple, cooked mine for 3-4 hours. Skip the tomato, better without it.
https://www.youtube.com/watch?v=Whtbrb_--Hc&t=631s
A little horseradish on your prime rib is outstanding....just a little.

cradleandshoot wrote: ↑Mon Dec 05, 2022 7:47 am

DMac wrote: ↑Mon Dec 05, 2022 7:13 am Yes, both will work. The reverse sear makes more sense to me. My friend grew up in the restaurant business ( father bartender, mother waitress) and really is an outstanding cook. He does the reverse sear, was actually the first guy to clue me in on that. You should cook it whichever way you're most comfortable with, it'll come out just fine.
Watch this video, Jean Pierre knows what he's doing (that herbs de provence is good stuff).
https://www.youtube.com/watch?v=_cgtAw21MM4&t=205s
Au jus...very simple, cooked mine for 3-4 hours. Skip the tomato, better without it.
https://www.youtube.com/watch?v=Whtbrb_--Hc&t=631s
A little horseradish on your prime rib is outstanding....just a little.

TYVM Dmac. We are going to roll with the reverse sear. I also like your idea for using Herbs De Provence. The 4 herbs used are a natural match for a prime rib. Rosemary, Marjoram, Thyme and Sage. Do you recommend a compound butter to brush on it or not? The thought of adding garlic to the butter seems to me to add another layer of flavor.

cradleandshoot wrote: ↑Mon Dec 05, 2022 7:47 am

DMac wrote: ↑Mon Dec 05, 2022 7:13 am Yes, both will work. The reverse sear makes more sense to me. My friend grew up in the restaurant business ( father bartender, mother waitress) and really is an outstanding cook. He does the reverse sear, was actually the first guy to clue me in on that. You should cook it whichever way you're most comfortable with, it'll come out just fine.
Watch this video, Jean Pierre knows what he's doing (that herbs de provence is good stuff).
https://www.youtube.com/watch?v=_cgtAw21MM4&t=205s
Au jus...very simple, cooked mine for 3-4 hours. Skip the tomato, better without it.
https://www.youtube.com/watch?v=Whtbrb_--Hc&t=631s
A little horseradish on your prime rib is outstanding....just a little.

TYVM Dmac. We are going to roll with the reverse sear. I also like your idea for using Herbs De Provence. The 4 herbs used are a natural match for a prime rib. Rosemary, Marjoram, Thyme and Sage. Do you recommend a compound butter to brush on it or not? The thought of adding garlic to the butter seems to me to add another layer of flavor.

DMac wrote: ↑Mon Dec 05, 2022 8:08 am

cradleandshoot wrote: ↑Mon Dec 05, 2022 7:47 am

DMac wrote: ↑Mon Dec 05, 2022 7:13 am Yes, both will work. The reverse sear makes more sense to me. My friend grew up in the restaurant business ( father bartender, mother waitress) and really is an outstanding cook. He does the reverse sear, was actually the first guy to clue me in on that. You should cook it whichever way you're most comfortable with, it'll come out just fine.
Watch this video, Jean Pierre knows what he's doing (that herbs de provence is good stuff).
https://www.youtube.com/watch?v=_cgtAw21MM4&t=205s
Au jus...very simple, cooked mine for 3-4 hours. Skip the tomato, better without it.
https://www.youtube.com/watch?v=Whtbrb_--Hc&t=631s
A little horseradish on your prime rib is outstanding....just a little.

TYVM Dmac. We are going to roll with the reverse sear. I also like your idea for using Herbs De Provence. The 4 herbs used are a natural match for a prime rib. Rosemary, Marjoram, Thyme and Sage. Do you recommend a compound butter to brush on it or not? The thought of adding garlic to the butter seems to me to add another layer of flavor.

I did brush mine with butter before putting it back in for the final ten minutes, just regular butter.
Don't see it as a big game changer but all the little things matter a little bit. I think it's pretty hard
to screw up a prime rib, just follow how long to cook per pound and check the temp when you're
close to the time and it'll come out fine.

ardilla secreta wrote: ↑Sat Dec 10, 2022 3:45 pm Pho Dac Biet This has been a regular part of my culinary routine for over 25 years. Yesterday I was at my regular joint, Pho Golden, in Niagara Falls Little Italy (or what used to be). Pho broth with rare beef, beef brisket, flank, tendon, tripe and Vietnamese meatball. Perfect on a chilly day.
8DD3588A-F4D4-43B2-9802-57A5DB4E8BC3.jpeg

Farfromgeneva wrote: ↑Sat Dec 10, 2022 5:04 pm

ardilla secreta wrote: ↑Sat Dec 10, 2022 3:45 pm Pho Dac Biet This has been a regular part of my culinary routine for over 25 years. Yesterday I was at my regular joint, Pho Golden, in Niagara Falls Little Italy (or what used to be). Pho broth with rare beef, beef brisket, flank, tendon, tripe and Vietnamese meatball. Perfect on a chilly day.
8DD3588A-F4D4-43B2-9802-57A5DB4E8BC3.jpeg

How do get to liking tendon and tripe? Can’t get into either in general, pho or otherwise.

ardilla secreta wrote: ↑Sun Dec 11, 2022 5:36 pm

Farfromgeneva wrote: ↑Sat Dec 10, 2022 5:04 pm

ardilla secreta wrote: ↑Sat Dec 10, 2022 3:45 pm Pho Dac Biet This has been a regular part of my culinary routine for over 25 years. Yesterday I was at my regular joint, Pho Golden, in Niagara Falls Little Italy (or what used to be). Pho broth with rare beef, beef brisket, flank, tendon, tripe and Vietnamese meatball. Perfect on a chilly day.
8DD3588A-F4D4-43B2-9802-57A5DB4E8BC3.jpeg

How do get to liking tendon and tripe? Can’t get into either in general, pho or otherwise.

There’s nothing to it. The tripe, book tripe in this case, is thin and ribbon-like. More about chewy texture than flavor and is perfect for dipping into some Sriracha. Tendon when cooked right comes out somewhat gelatinous and is like chewing a slippery, beefy oyster. All part of the package.

Countryside Creamery Pure Irish Butter appears to be a solid option for people who want Irish butter but are looking to get it for a little less than Kerrygold prices. Aldi Irish butter spreads and tastes a lot like Kerrygold, and it even has a slightly lower sodium content. That said, Irish butter is more expensive than American butter — even Irish butter sold by Aldi — so whether you want to spend the extra money is a matter of preference. If Irish butter is your thing, Countryside Creamery’s version is worth a look.