Anyone have suggestion for cooking an 8lb prime rib? I got one for xmas and having never cooked one before I'd rather it not come out tasting like shoe. I"m cooking it in an oven.

With premium cuts of beef, I like to get prime grade cuts. Theyre more expensive, but theyre not chewy. Simplicity is the best way to go:

https://www.allrecipes.com/recipe/22...ect-prime-rib/

I like to cut little slits into the beef and stuff with whole peeled cloves, or sliced cloves of garlic.

Low temps and lots of time in the oven. I do have a rotisserie for the grill and I put the roast over indirect heat.

Wifey was trying something new in the air fryer. Garlic parmesan wings. Lets just say that there is no leftovers. :yum:

I loved doing wings in the air fryer. :yum:

These came out just right. :yum: Juicy, with a light crunchy coating. :yum:

Tried my hand at making ramen.

https://live.staticflickr.com/65535/...ca2a87df_c.jpg

Doesn't look like ramon noddles. :shakes head:

Ramon noddles... is that a type of taco?

Sent from my SM-G955U using Tapatalk

Maybe if you've never had them before :icon14:

Eggplant parmesean with ricotta stuffed turkey meatballs.

https://live.staticflickr.com/65535/...afd6ef96_c.jpg


And then for breakfast. French omlette with maple breakfast sausage.
https://live.staticflickr.com/65535/...ca1b3b9c_c.jpg

That looks really good!

Ribs are done. :yum:
https://i.imgur.com/3Y70Zotl.jpg

Bones slid out and the meat is not mushy. Id call this a success. :tup:
https://i.imgur.com/w5tNXwnl.jpg

Got bored. Made a frittata topped with an avocado rose.

Added leek, red onion, tarragon, shredded potato, gruyere cheese and dollops of ricotta.

https://live.staticflickr.com/65535/...9c3d0c6e_c.jpg

What is a frittata?

A crustless quiche more or less.

So egg based

Anniversary dinner was a success. Beyond rich, beyond expensive, and beyond amazingly tasteful. Here we go!

Homemade baguette that was sliced to 1/4th. Brushed with an extra virgin olive oil and clarified butter reduction. Then toasted. Spread on was a dill and chive Greek yogurt.Topped with salmon that was beech wood cold smoked for 3 hrs. That was topped with black caviar and garnished with 24 karat gold leaf.

https://live.staticflickr.com/65535/...8f06b0ee_c.jpg
https://live.staticflickr.com/65535/...435ef8f6_c.jpg



Up next was a 10 hour simmered lobster stock using 2 full lobsters. Then immersion blended using carrots, onions, and celery instead of traditional rice. Pureed into a bisque. Centered is lobster meat that was butter basted with tarragon and parsley. Sprinkling of cayenne pepper overtop the dish.

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Last was a parmesean and lemon infused risotto using arborio. This was topped with king crab cakes stuffed with basil and leeks. Hand molded and drizzled with lemon juice while topped with chopped chives.

https://live.staticflickr.com/65535/...9c060d98_c.jpg
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Wifey wants to know what time dinner is? :rofl2:

Man, that looks pretty dang good...

Lein, that looks amazing. You clearly have a real skill for that.

Dinner was delicious. Ribs in the instapot then sauced with sweet baby rays and put under the broiler till bubbly. :yum:

That is some good eaten...

Normally don’t post on this cooking thread... mainly because I don’t cook anything.

However, just made me some fried snickers in my new Air Fryer...

Mmmm... wish you were here...

Anyone have thoughts on a good meat smoker for a beginner? And no Betty, I'm not referring to EW. I mean, we all know he's no beginner! :tiphat:

Thinking about a smoker myself. Keep EW out of this.

That's what I'm trying to do... but Betty always drags him back into everything.


Yeah, there's electric, pellet, charcoal,... i saw an Oklahoma Joes at HD or Lowes the other day, but the reviews are mixed. Figured Lien or Madwi would know what's good.


Ok, I'll hang up and take the answer off line.

I have an electric smoker that uses pellets or woodchips. Really easy to regulate the temps if you dont want to **** with it all day. Toss a load of chips in every hour or so and be on your way.

Thanks! Im looking for easy. Ill check out electric.

Looks like I'll go with the Masterbuilt digital smoker for 199$ on Amazon... 6 chickens, yeah, that'll work.

Cant go wrong with that. The windowed door units dont do **** when its filled with smoke and grease spatters on the inside. :icon17:

Ha ha! But isnt that an indication that it's working correctly?

Very true. :tup:

For the ultimate lazy, get one that has wifi so that you can control it from your phone.:tup:

Nothing wrong with an electric smoker. It's what I use. Get one that can be pre-programmed to hold between a swing of 15-25f in either direction. When i started, i got a really heap one that used a dial to control temps and it would swing wildly at times. Also, be sure to get a dual probe thermometer system, a zigzag grid, and pellets. Screw working with wood. You get way more smoke generation with pellets and don't have to deal with flare-ups. Any questions, just let me know. Here's a list of everything i have and use.

Smoker:
https://www.amazon.com/Char-Broil-19...71&sr=8-4&th=1

Pellet tray (seriously a godsend)
https://www.amazon.com/MAZE-N-Pellet...1342242&sr=8-6

Pellets which burn clean and slow
https://www.amazon.com/Traeger-PEL31...ssociatesce-20

Good thermometer set
https://www.amazon.com/ThermoPro-Wir...-garden&sr=1-5

Traeger pellets are great. I've got a Traeger smoker that works wonderfully. The only down side to mine is that it's hard to get the pellets out if you want to switch flavors. My fiancee's oldest boy has a Traeger with bluetooth and it has a little door that you can open and dump the pellets out.

Thanks for all of the suggestions guys... they're a huge help! Hopefully I'll be posting smoked meat pics like the rest of you by July! :tup:

Do it up! Start with cheap stuff. Boston butt / pork shoulder. St Louis ribs if theyre on sale.

Cool proof methods for ribs is the 3 2 1 method.

Set smoker to 250f. Remove silverskin from back of ribs. Slather entire rack with mustard. It's a binder for rubs. You won't taste the mustard at all. Throw some BBQ seasoning on the rack.

Toss rack in smoker for 3 hrs. Take them out, drizzle 2 tbsp apple cider vinegar over ribs and wrap in tin foil. Throw back in smoker for 2 hrs. Pull out again and baste ribs with sauce of your choice. Toss back in smoker for 1 hr.

This will result in ribs that are guaranteed tk fall off the bone with immense juicy flavor. They're a bit to soft for my pallet and don't acquire much bark, but everyday people absolutly love them.

Update: I have this one currently ordered: Masterbuilt MB20070421 30-inch Digital Electric Smoker, Black ... but the delivery estimate is for the end of this month. :icon14: However, Amazon dropped the price over the past few weeks from 250 to 200 clams, so... ;)


Oh well, maybe I'll be awash is smoked goodies by this Labor Day! Can't wait to try Lein's rib suggestion!!

Hungry....