December 26, 2024Dec 26 11 hours ago, Lat22 said: Doing one today with a heavy influence by Meat Church. I was going to do the 500 degree/two hour method but my BIL has fancy Miele ovens that have cooling fans. Going conventional instead. I don't trust Germans, let alone a German oven, to cook a big slab of beef for me. 🤣 Wurst? Yes.
December 26, 2024Dec 26 33 minutes ago, Jerry Callo said: @jimmyjazz horseradish sauce was a hit again this year. I couldn't find the dijon mustard I had bought, so I used 2 tsp regular yellow mustard instead of 3 tsp dijon. Nobody noticed. Suckers.
December 26, 2024Dec 26 33 minutes ago, Gil Bang said: But...you heat it, right? I assume you grill it for a minute or two? Absolutely. Since I can't reheat and keep it medium rare, I thinly slice and fully cook with onions and peppers.
December 26, 2024Dec 26 3 minutes ago, Jerry Callo said: Absolutely. Since I can't reheat and keep it medium rare, I thinly slice and fully cook with onions and peppers. Yeah, I don't think I've ever had a cheesesteak that isn't essentially "well done". It's just too thinly sliced. Good use for leftover prime rib.
December 26, 2024Dec 26 I normally cook mine on the rare side of medium rare. This one I took to 129 @ 200 before I pulled it, cranked the oven to 525 and blasted for 9 minutes. I think that I think now that this cut is a little bit better when it's more on the medium rare + side. It was very good.
December 26, 2024Dec 26 21 hours ago, Jerry Callo said: Absolutely. Since I can't reheat and keep it medium rare, I thinly slice and fully cook with onions and peppers. 21 hours ago, jimmyjazz said: Yeah, I don't think I've ever had a cheesesteak that isn't essentially "well done". It's just too thinly sliced. Good use for leftover prime rib. Y'all use real cheese or the whiz shit?
December 27, 2024Dec 27 6 minutes ago, Gil Bang said: Y'all use real cheese or the whiz shit? Team provolone here. I'm not anti-whiz per se but I prefer the real thing.
December 27, 2024Dec 27 12 minutes ago, Gil Bang said: Y'all use real cheese or the whiz shit? Provolone for me, too.
December 27, 2024Dec 27 21 hours ago, luke duke said: That may be the worst tie job that I’ve ever seen. I’m not disagreeing, but I just don’t care.
December 29, 2024Dec 29 The horseradish sauce recipe gets huge recs from my family. We did two big tenderloins for Christmas and everyone slathered the sauce on
December 29, 2024Dec 29 Did the 500 rule Christmas day. Very easy and worked perfectly. Used mustard as a binder and coated heavy with coarse sea salt and black pepper on 4 rib roast. Heated oven to 500 degrees. Cooked at 500 degrees for 30 minutes. Turned off oven and did not open for 2 hours. Watched temp probe and at 2 hours, was a perfect 130 degrees. Pulled, rested for 30 minutes and then slice/serve. Family ate every bite. Will do again.
November 26Nov 26 On 12/23/2024 at 12:16 PM, Herbie Hancock said: Time to fuck shit up. Sigh at price per lb. Broke this one down into a three and four bone roast for tomorrow. Some light trimmings that will go into venison grind. Edited November 26Nov 26 by Anastasis
November 26Nov 26 Yeah, I picked up an 11 pounder at Kroger yesterday for $7.99/lb and it felt like I was being extorted.
November 27Nov 27 42 minutes ago, Sam Lin said: How you cooking those? Two ovens? Temp? Anticipated time? I am going to try to put the roast I broke down into one oven at 200 and see how things go. I also tried to buy some flowers, but my wife has somehow decided that she doesn't like flowers. What a fn world.
November 27Nov 27 1 hour ago, Anastasis said: How you cooking those? Two ovens? Temp? Anticipated time? I also tried to buy some flowers, but my wife has somehow decided that she doesn't like flowers. What a fn world. WSM, usually 225 or so, and just let it go until 125 internal. Should be 3-4hrs. I used to do it in 2 ovens but this is lazier and leaves ovens open to do other dishes. (Pic from a previous year, I've done this every year for a long time now) I got flowers.
December 1Dec 1 Pic from this year. It was damn good. I didn't get any pics of when they sliced it, unfortunately. I'm hoping one of the guests will send me pics.
December 13Dec 13 Not exactly in topic but Bunker Hill Costco in Houston has Japanese A5 ribeyes for $60/pound. Not sure if they have it at others. We got a smaller prime rib this year and added on 5 pounds of ribeyes.
December 17Dec 17 North Texas HEB’s have rib roast for $5.77/lb. Just picked up a whole one for Christmas Day. I’m leaving Friday for work and will be gone untilChristmas Eve and thinking about rubbing it with Dijon mustard then blasting it with SPG tomorrow and leaving to sit until Christmas morning. Anybody think that would be too long and would produce too salty of a taste?
December 17Dec 17 Quote $5.77/lb At that price it’s worth buying one for Philly Cheesesteaks Edited December 17Dec 17 by luke duke
December 17Dec 17 3 hours ago, Herbie Hancock said: Anybody think that would be too long and would produce too salty of a taste? I'd be concerned about salting it that long. Not only will it be really salty, it could change the texture. It's almost like curing it.
December 17Dec 17 4 hours ago, Herbie Hancock said: North Texas HEB’s have rib roast for $5.77/lb. Just picked up a whole one for Christmas Day. I’m leaving Friday for work and will be gone until Christmas Eve and thinking about rubbing it with Dijon mustard then blasting it with SPG tomorrow and leaving to sit until Christmas morning. Anybody think that would be too long and would produce too salty of a taste? Yes. It would be much too long. Anything over 24 hours and you'll notice a difference in not only taste but texture. The longer it sits the more pronounced the effect.
December 17Dec 17 That’s what I had assumed, but I trust strangers on the internet more than myself so I appreciate the input. Christmas Eve it is
December 18Dec 18 10 hours ago, Herbie Hancock said: North Texas HEB’s have rib roast for $5.77/lb. Just picked up a whole one for Christmas Day. I’m leaving Friday for work and will be gone until Christmas Eve and thinking about rubbing it with Dijon mustard then blasting it with SPG tomorrow and leaving to sit until Christmas morning. Anybody think that would be too long and would produce too salty of a taste? Jeezus. Can’t find it in Austin for less than $20 lb.
December 18Dec 18 On 12/26/2024 at 5:56 PM, Gil Bang said: Y'all use real cheese or the whiz shit? Provolone is fine but if they got pepper jack… I used to get one in Jersey with fresh mozzarella and marinara and long hots. That was awesomeness.
December 19Dec 19 On 12/17/2025 at 8:41 PM, Judge Roybeanbag said: Jeezus. Can’t find it in Austin for less than $20 lb. Yeah, we're fucked here. I haven't ventured outside of Westlake, Tarrytown or Circle C but there are no deals to be had. 2012-2015, HEB would sell prime rib roasts for $9.99lb at Christmas. I would buy 20lbs worth, cook a roast for holidays, cut individual steaks, chamber seal and freeze for later. That's never coming back. We're in the end game now.
Friday at 11:08 AM5 days $5.97/lb for Choice with $25 additional purchase at Randall’s in Houston. I have one reserved to pick up Tuesday.
Friday at 03:51 PM5 days Randalls has USDA Choice bone-in rib roasts for $8.97 per pound in Austin. You gotta clip the coupon in the app and sign in at checkout, otherwise it's $9.99/lb. EDIT: fine print says "with an additional $50 purchase", which may not be problematic, although alcohol never applies. Edited Friday at 03:53 PM5 days by jimmyjazz
Saturday at 04:29 PM4 days On 12/19/2025 at 9:51 AM, jimmyjazz said: Randalls has USDA Choice bone-in rib roasts for $8.97 per pound in Austin. You gotta clip the coupon in the app and sign in at checkout, otherwise it's $9.99/lb. EDIT: fine print says "with an additional $50 purchase", which may not be problematic, although alcohol never applies. Picked up mine this morning. Thanks for the heads up.
Sunday at 06:10 AM4 days Smoking one for Christmas Eve. Thoughts on bone in vs boneless? Is bone in that much more flavorful? Boneless seems easier to carve.
Sunday at 09:29 AM3 days There is no effect on flavor. I do bone in because I like to gnaw on bones. But I partially french them off and tie back on so the carving is easy (and so I can season between the bones and the meat). To carve, cut the twine and separate the bones, then carve the boneless like normal.
Sunday at 07:41 PM3 days Thanks!! I stopped in Waxahachie on the way back from HS FB championships in Dallas. 5.77 is way better than 19.99 per pound in Drip.
Monday at 05:17 AM3 days 35 pounds total for ~55 people. Trimmed and seasoned yesterday and did 4+ hours at 265 today; finished with about 15 minutes of reverse sear at 500. Second pic was about 1/4 of the total meat.
Tuesday at 05:05 AM2 days Are the price points being quoted for prime or choice? I'm assuming choice. I paid $10.99/lb minus $10 membership discount for a CAB 17 lber. I probably should not have gotten a 5 bone but I'm impulsive and stupid.
Tuesday at 01:05 PM1 day 7 hours ago, Baboontyme said: Are the price points being quoted for prime or choice? I'm assuming choice. Most of the ones I've seen at "decent" prices, including the one I got at $8.97, are choice. Getting ready for cooking tomorrow. Pulled it out on Saturday, wrapped in cheese cloth, and put it in the fridge. Removed from the cloth this morning, salted, and placed back in the fridge. Tonight, before bed, I'll vacuum seal and set up the sous vide cooler. Probably drop in the 133 degree sous vide tomorrow morning around 5:00 for a 2:30 meal.
Tuesday at 01:48 PM1 day Yeah I have been buying a ribeye roast at Randalls for well over a decade now. And last week the Ad came up, and damn the price was $8.97 in Austin, and $5.97 in Houston! That's 30% difference in price. The good news is that sometimes HEB or Randall's will do select instead of choice, but obviously choice is better. Luckily we went into Houston Saturday for a party, and I decided for 30% savings I would drive 10 minutes out of the way. Because sort of nice to see the $171 price at the $16.99/lb I would have paid at Costco, turn into $60 on my Randalls receipt! First time in a while I haven't bought a big dog roast, but only hosting a handful this Christmas, rather than the 25+ we have been hosting the last half decade. It's sort of nice... to be honest, just hosting a handful for a change. Only addition this year is going to be making homemade rolls, to pair with the glorious "blood meat" as my youngest daughter used to call rib roast. The ONLY sin you can make in cooking a rib roast is allowing it to cook past medium rare. Then... you have truly fucked up...
Tuesday at 03:48 PM1 day 10 hours ago, Baboontyme said: Are the price points being quoted for prime or choice? I'm assuming choice. I paid $10.99/lb minus $10 membership discount for a CAB 17 lber. I probably should not have gotten a 5 bone but I'm impulsive and stupid. stupid?? not according to google Yes, baboons are highly intelligent primates, known for complex social structures, problem-solving skills, and cognitive abilities like abstract thought, showing intelligence comparable to a 3-year-old child in some studies, and even exceeding apes in complex social cognition
Tuesday at 05:19 PM1 day My cheap HEB was choice. I'm generally happy with choice for rib roasts. Plenty of fat in the cut still. Dry brining my 4 rib now. Going to reverse sear this year instead of sous vide. Got a bunch of beef neck bones to make a stock for gravy for the mashed potatoes and a demi-glace.
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