What did everyone cook today?
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Prime rib two ways, ine was dry brined and rubbed eith Mrs. O’Leary Cow crust, the other was injected with Butcher BBQ Prime Dust, and rubbed with Butcher BBQ Longhorn Dust and a Tuscan steak seasoning. Smoked on the primo until 115-220, then put in a 500 degree oven to form a nice crust fir a few minutes.
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My God that looks good! Don’t matter which one, either one looks good. I know there won’t be any left for me by the looks of that & how fast it is likely to go!
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My God that looks good! Don’t matter which one, either one looks good. I know there won’t be any left for me by the looks of that & how fast it is likely to go!
calldoctoday i might shave some down for roast beef sandwiches, but im not feeling real motivated to have to clean the slicer again.
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skibumben tell me more about that limoncello
Limoncello
Ingredients:
- 450 ml Everclear
- Skins of 7-8 large lemons (10 if reg/small)
- 550 ml Water
- 250 g Sugar
Directions:
- Peel lemons (no white parts)
- Steep in grain alcohol for 1 week, shaking every day
- Dissolve sugar in water
- Strain lemon & alcohol mix into sugar water
- Mix together (should be a bright yellow cloudy)
- Pour in bottles and store in freezer
I ain’t scared.
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Limoncello
Ingredients:
- 450 ml Everclear
- Skins of 7-8 large lemons (10 if reg/small)
- 550 ml Water
- 250 g Sugar
Directions:
- Peel lemons (no white parts)
- Steep in grain alcohol for 1 week, shaking every day
- Dissolve sugar in water
- Strain lemon & alcohol mix into sugar water
- Mix together (should be a bright yellow cloudy)
- Pour in bottles and store in freezer
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Last nights dinner could’ve been a little better, but it was the 1st time for me coating a prime rib with herbed butter. It’s all a learning curve, right?
macsinsac So what went wrong? What was your cooking process?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I think I just expected more due to all the effort involved coating that rascal with 3 sticks of herbed butter & not having the whole family here due to self quarantine. 225 degrees to I.T. of 130, rest while cranking up the Rec Tec to 400 then took it up to 140.
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Tex_77 I think I just expected more due to all the effort involved coating that rascal with 3 sticks of herbed butter & not having the whole family here due to self quarantine. 225 degrees to I.T. of 130, rest while cranking up the Rec Tec to 400 then took it up to 140.
macsinsac That does sound like a tremendous amount of work, for maybe not much gain? Your temps are way higher then I would ever go to, but everyone has their own preferences on that.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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macsinsac That does sound like a tremendous amount of work, for maybe not much gain? Your temps are way higher then I would ever go to, but everyone has their own preferences on that.
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Reverse sear TBones tonight on the Pit Boss
Brian Schneider
That’s a good nights work. Yum! -
Pizza on the Egg
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Wow, That looks amazing! What type of grill did you cook that on?
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Wow, That looks amazing! What type of grill did you cook that on?
calldoctoday That actually just wentbin the oven, but maybe next time I’ll throw them on the Treager or Primo.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday That actually just wentbin the oven, but maybe next time I’ll throw them on the Treager or Primo.
Tex_77 Did that really come from a #TeamBlue member? Lol! I’m impressed, and I am dying for a stromboli right now!!!
You should send me the recipe for the crust if it turned out good. I’d like to use that against Jon in a future cooking competition! Haha! -
Limoncello
Ingredients:
- 450 ml Everclear
- Skins of 7-8 large lemons (10 if reg/small)
- 550 ml Water
- 250 g Sugar
Directions:
- Peel lemons (no white parts)
- Steep in grain alcohol for 1 week, shaking every day
- Dissolve sugar in water
- Strain lemon & alcohol mix into sugar water
- Mix together (should be a bright yellow cloudy)
- Pour in bottles and store in freezer
skibumben I tried out your limoncello recipe but I substituted the everclear with white rum. I hope it turns out ok. I know it’s not nearly the proof of the everclear so I might scale back the water a bit on the simple syrup. I will let you know how it turns out. Not that I know what it should taste like. But my mom spends time in Italy every year and she raves about the lemoncello so I will let her be the judge when it’s ready
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I have about a half bottle of it that I picked up somewhere & have a little every now & then. I wonder if vodka might be a better substitute for the Ever Clear for you own. The recipe honestly looks better than the real thing.
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