NYE Prime Rib

[Super_Dave]

I didn't have the right guests at Christmas so I'm getting my prime rib to start the new year.

EVOO, salt, pepper, garlic powder, onion powder, thyme.

[magnusfide]

Nothing beats a prime rib; lamb is a close second though.

[Searching_Ut]

Super_Dave wrote:

Searching_Ut wrote:
I'm so jealous. I'm cooking mine tomorrow but it will have to be done in the oven. We're in a temperature inversion here in northern Utah, which happens to us often in the winter. Unfortunately, it means I can't use the pellet grill.

We will be living in Harrisville/Ogden area this time next year. Do they actually prohibit you from using your grill? Yikes!!!

Unfortunately, being in a bowl more or less the Wasatch Front area of Utah develops temperature inversions during the winter. When this happens the air just sits stagnant and gets nasty, often the worst in the nation even though overall Utahans do a little better than average on a per person basis for air pollution emissions. When the inversions set up they ban wood burning, to include charcoal. You can still use your gas grill. I'm not sure what else they could do being as how anything that goes into the air during these times just sits right there. They're really nasty when you're down here in the valley, but actually the pollution looks like a nice white fluffy cloud layer when you go up on the mountains and look down on it.

[mowin]

Where's the pic's. Gonna have to give ya a "f" if there's no pics. Lol

[NYCgrrl]

Another jealous person here on the Eastern seaboard where it's been uncommonly warm but not warm enough to cook outdoors. At least in a high rise building, LOL.
You done did good, Super Dave:).

[yamerhammer1]

Looks good! I cooked my first one this Christmas. Turned out very delicious

[Super_Dave]

Searching_Ut wrote:
I'm so jealous. I'm cooking mine tomorrow but it will have to be done in the oven. We're in a temperature inversion here in northern Utah, which happens to us often in the winter. Unfortunately, it means I can't use the pellet grill.

We will be living in Harrisville/Ogden area this time next year. Do they actually prohibit you from using your grill? Yikes!!!

[Searching_Ut]

I'm so jealous. I'm cooking mine tomorrow but it will have to be done in the oven. We're in a temperature inversion here in northern Utah, which happens to us often in the winter. Unfortunately, it means I can't use the pellet grill.

[IAMICHABOD]

To answer one of your previous questions.........:B
This is mine ready to go into The Big Easy

[Super_Dave]

Big Katuna wrote:
What's your temp strategy? Alton Brown taught me to cook at a low temp say 300 until 128 take it out, crank it to 450 and put it back in to crust it up.

Bigger pink center.

If I do this right, it will be pink from edge to edge with no brown ring at all. I'm smoking at around 240 to an internal temp of 130 and then a reverse sear in the oven at close to 500 for 5 to 10 minutes to finish the outside. Pictures will be forthcoming to grade me on how I did.

[Big_Katuna]

What's your temp strategy? Alton Brown taught me to cook at a low temp say 300 until 128 take it out, crank it to 450 and put it back in to crust it up.

Bigger pink center.

[mowin]

That looks sooo goood.

I've got a 6.5# brisket flat rubbed with sea salt and cracked black pepper resting in the fridge for tomorrow.

[Old-Biscuit]

Good looking slab of meat.

We're going 'traditional' tomorrow

Smoked Ham
Collard Greens with bacon
Black-eyed Peas
Cornpone