New England’s still watch Sunday Football? Ha I kid and those tacos look great.

curious how the tri-tip was seasoned

One of my stand-byes. Here’s tonight’s edition.



The Schezuan peppercorn/chili pepper flavor combo is incredibly elite.

Nice tacos!

I'm planning to take advantage of the Albertson's weekly ad deal of a rib roast for $4.99lb with a $50 purchase. In looking at the fine print the meat is "select". Is that really going to make any difference for that cut of meat? Doing it for Christmas and my family is the furthest thing from connoisseurs as you can get. It's something I've never cooked before which I usually wouldn't do for a large gathering, but what the hell, anything's better than turkey again, right?

Assuming I go with that deal, any particular recipes that you guys use that are "can't miss"? I'd kind of like to do it on the smoker/pellet grill but am open to the oven if that's the best way to do it.

Edit: Wow, nice chicken bdvo. I really have to get a wok, damn it.

Outdoor propane fired wok is life changing.

A select grade rib roast will be fine. Marbling will be less even but still plenty tasty. Look up the serious eats prime rib cooking guide for the definitive approach. Plenty of good examples in the steak thread from around the holidays too.

Great work!

Strongly recommend making this to anyone in this thread who hasn’t. Could be a great entree for NYE.

It is so much better than the celery heavy kung pao from the suburban Chinese restaurants.

I’ve been using this recipe for years. It’s on a kettle grill but no reason you can’t use a pellet grill if anything it’s easier.

They propose trimming almost all the surface fat which they explain in the video. Do a dry salt brine over night. Adding a dry rub the next day. Cooking at 225-250 until the roast hits 125. Getting your grill temp up for a finishing 30s-60s sear on all sides. Let’s it rest and that’s it.

Now in the video it’s a prime rib roast which I feel is more forgiving than a select. Also this finishes around 130 which I think is perfect but maybe to raw for a lot of Texans I know.

https://m.youtube.com/watch?v=JRV4P_w0dug

While select will be fine, might be worth a quick check around. If you have a Market Street United they are advertising choice for 4.77/lb per slickdeals.

Good idea! Kroger has choice for 5.97 with less of a required buy.

Thanks for the suggestions so far everybody.

Edit: Never heard of Market Street United but turns out there are a few in the metroplex, but not quite close enough for me to make the trip.

My go to for Prime Rib is the 500 degree oven method.



Caveat to this method is you can't use your oven for making side dishes. My oven has a warming drawer, so I just wrap in foil and put it in there at 120 degrees until I finish cooking my sides in the oven.

And there's certainly nothing wrong with smoking it.

Also, definitely go at least choice. Select is one grade above being dog food. It's the holidays. Prime is elite ie. why it's called Prime Rib.

I've got pics somewhere. Try to post them in a few.

I did end up getting choice. Man, those pics make me want to go ahead and cook it now and go get another one for Christmas. Yum.

i've never understood prime rib

even been to places known for their world class prime rib

it's always been so meh and i just wish i had the ribeye instead

Fortunately there will be ham there for you. Maybe we can boil a steak for you?

prime rib, turnovers, garlic mash, juice

They were so good I am making them again for Christmas Eve Pats disappointment.

I did this Carne Asada recipe and marinated the already-cubed tri-tip overnight.

Appreciate you keeping demand for prime rib down, ensuring a good supply for the rest of us.

Assuming I get my hands on one this weekend for New Years I'm going low and slow then blast at the end. Plus two days dry brine minimum beforehand.

thank you for the follow up
the rest makes sense

.

Unorthodox PSA: These taste like eating the crackly skin of double fried buffalo wings, but in chip form. Good protein source too. On the pricier side but damn if I couldn’t inhale these.

Nice. Ordering some. Looking to drop ~30lbs next year.

Big fail on my Christmas dinner this year. Spent hours trying to make khao soi w crispy pork belly. Not sure what happened, but it turned into a massive salt bomb.

had a rather unique plate yesterday

elk backstrap braised in mushroom onion cream sauce over mash
jalapeno cornbread
baked cheesy mac
crawfish pie

You had me at “elk backstrap”

that's exactly what it was
FIL back doored loines of game meat from his brother after an eastern oregon hunting trip
unabashidaly crock pot
mushroom soup

I swear elk is like a cross between deer and cattle. Best of both worlds. Am a huge fan of reindeer sausage.