How You Livin' 4/22/14?

[TEN-32]

Hey brothers...I got the Primo fired up today. I roasted a bone in beef rib roast (a.k.a. prime rib) with some colcannon and bourbon glazed carrots. Beef roast was rubbed down with Tony Cachere creole last night. Went on with some cherry chunks for about 2 hours at 325*. Carrots were direct grilled at 500+ for some char, then sliced and sauteed with butter, brown sugar, bourbon, salt and nutmeg.

[El Jefe]

Damn that looks good!

I haven't roasted a rib roast in years, and I've certainly not done one on the grill.

[TEN-32]

Damn that looks good!

I haven't roasted a rib roast in years, and I've certainly not done one on the grill.

I waited too long to pull it. I pulled it at 125* and rested it. Still good but I like more rare, less medium. Pull it at 120*. But yeah, do it on your ceramic. You won't regret it.

[El Jefe]

I waited too long to pull it. I pulled it at 125* and rested it. Still good but I like more rare, less medium. Pull it at 120*. But yeah, do it on your ceramic. You won't regret it.

The issue I have with my clan is they like their steak cooked medium, I like mine rare, So I have to start theirs well before mine if we're all going to eat together.

I like lamb chops fairly rare too, but the crew won't touch them. *sigh*

I'm hoping a certain dick magnet reads this so he'll be envious that people live better than it.

[mrkalashnikov]

I have to admit I like my beef Medium Well, sometimes more to the Well side. A nice coating of crunchy carbon just adds to the taste imho & caters to my inner meat-eating cave man. My wife loves prime rib though, the more rare the better, same with other steak cuts & roast beef. I actually get a little nauseous seeing blood & pink meat on a plate. Must be a Freudian thing I guess. Ten's cut looks pretty cooked compared to how it's often served up in restaurants.

[El Jefe]

You should only cook it long enough to put the body heat back in it.

When you stick it with a fork it should moo.

Now, I do like some char on the edges, thats why I use enough charcoal to get 750+ degrees before the steaks go on.

[mrkalashnikov]

You should only cook it long enough to put the body heat back in it.

[TEN-32]

I like beef plated that if you hurry with the defibrillator it will live...

[El Jefe]

I like beef plated that if you hurry with the defibrillator it will live...

Yes.

[El Jefe]

I think on Friday I'm going to do a couple racks of St Louie style ribs. The boys are eating so damned much these days its like cooking for 6 people.

[btcave]

Bacon wrapped pork chops, salted and peppered, and topped with dijon mustard butter tonight.

http://www.porkbeinspired.com/Recipe...ed_Butter.aspx

[El Jefe]

Bacon wrapped pork chops, salted and peppered, and topped with dijon mustard butter tonight.

http://www.porkbeinspired.com/Recipe...ed_Butter.aspx

Nice!

We'll need a range report complete with photos!!!!

[TEN-32]

I think on Friday I'm going to do a couple racks of St Louie style ribs. The boys are eating so damned much these days its like cooking for 6 people.

Always a winner. I haven't done ribs in months. I prefer baby backs/loin ribs. I know there is a lot of debate on it...just my personal preference. And heres is something I've been reading more about; Naked ribs. Just salt and pepper. No rubs or sauces. Proponents say the natural pork and some smoke is all you need. I may try it.

Bacon wrapped pork chops, salted and peppered, and topped with dijon mustard butter tonight.

http://www.porkbeinspired.com/Recipe...ed_Butter.aspx

Oh now that looks downright delicious. Did you grill these or roast in the oven or broil or...? Yeah we definitely needs pics. LOL.