Beautiful Nit. Possibly the nicest PR you’ve ever posted.

Strip roast is on!

Seasoned with Lawrey’s, Garlic Salt, Onion Powder, Black Pepper, and Brown Sugar.

Thanks BDV it means a lot coming from a steak.

Been awhile but always get my steak pron on ITT.

Just a select 6lb rib roast that was marked down by half for immediate sale. Did the 500° oven method.

And makes a helluva breakfast the next morning.

Doing Kenji rib roast today and feel like pulling at 120-125 is way too high.

I have a stove that can maintain 150ish degrees and then the plan is to rest for 20-30 while oven gets up to 500+ and then finish and serve.

I have it set for 115 now and still feel a little leery, thoughts?

125 is fine if you’re cooking that low. Carry-over cooking is a much bigger concern when roasting at higher temps. It will go up 2-3 degrees tops with where you’re at.

BTW I’m smoking at 160 degrees and will also pull at 125 before oven searing.

Cool, thanks steak.

You’re welcome—I gladly steak my reputation on the advice I give.

Getting some nice color:

Jesus everything looks amazing


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Great roasts all. Meat holiday is best holiday!

Go, go, go!

Yorkshire pudding with beef fat!



The main event was a big hit:

Nothing too interesting here, I've been a poor contributor here lately but here ya go, our annual holiday Wellington and drain pour wine

Happy with results, but nothing special. First piece is end, so kindly disregard.



Pulled at 116 for time constraints, and reached 127 at serving temp.

Got damn guys those roast and Beef Wellington looks epic. I think I need to do Yorkshire pudding.

BDV to what temp do you cook to on the smoker and what temp do you cook to when you finish in the oven.

I think Kenji recommends pulling at 130 for medium rare. I think he also mentioned that there is something about prime rib that makes cooking it longer than you think better for the flavor. He also mentioned that he blind taste tested people who said they preferred rare and they actually preferred medium rare.

Over the years, I think I've personally come around to his thinking. I used to pull at 120, but grudgingly did 130 when cooking for for larger family events as it yielded a result with more universal appeal (even if a bit over for the purists). Maybe I just got used to it, but now I like 130 slightly better myself. 120 is still great, it's just different.

Yesterday my smoker was 160-170. I pulled at 127 and let it rest 20 min. Almost no carryover cooking. Finished in the oven on broil for 4-5 min until the outside crisped up.

Perfect, thanks.

How am I the first steak of 2020 almost 2 weeks into the new year?

A large hunk of prime NY Strip that sits squarely in the middle between steak and roast. Delicious nevertheless. Oven reverse sear finishing in beef fat and butter on the cast iron.

yum, ever done a coriander & pepper rubbed steak?

THAT'S IT I'm paying a visit to the butcher first thing on Saturday. I've had enough of Veganuary bores and woke journalists moaning about methane.

Did you know that the UK has reduced its carbon emissions year on year? CONGRATS UK! That's because we DON'T ACTUALLY HAVE ANY INDUSTRY

I use 50/50 black pepper and coriander on my homemade pastrami, but never steak. You’ve piqued my interest though.

its really good, I discovered it at a restaurant in NYC called Augustine

I make it with a New York Strip and use about 60-40 coriander to pepper but by weight I suspect it is closer to 50-50. The coriander is lighter and takes up more space in my Tablespoon whereas the ground pepper is denser.

I use whole black peppercorns and coriander seeds. Toast them in a pan and then grind in my coffee grinder I use to grind spices. Mix the two together and apply liberally to the steak (after salting the steak).

I made it last night, I should have taken a picture but I was so hungry I couldn't wait to devour it and forgot



bad picture from Augustines:

That's 75% dean?