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So... it is the Sunday before Thanksgiving and I had the realization that I have an absolute favorite thing to cook and eat on my RecTeq. We all cook many things. Most are marvelous, amazing or just good. We all have an occasional dud... or some things that just don't turn out for us. But, I realized there is a single thing for me i like cooking (and eating) more than anything.
My realization was based on a Covid Tgiving. We normally host at our house. We have my parents, in-laws, siblings, etc. plus my own family (6 of us). So, i started to augment traditional tgiving stuff with other foods for variety, a wide audience, more volume, etc. I was buying and presenting venison summer sausage/cheese, shrimp cocktail, etc. But for the dinner itself i started making.... Prime Rib... I admit that i LOVE tgiving turkey but i looked forward to essentially an all you can eat amazing prime rib every tgiving and xmas. I was buying big ones! Huge ones for the big group coming over. 15 lbs+ Prime Ribs.
The beauty of it was that we wouldn't eat all of it and we are hunters and tgiving tradition is after dinner, coffee, etc. many of us head up to my hunting cabin for a couple days for deer hunting. We would take the extra prime rib and baguettes and the horseradish sauce for AMAZING sandwiches. (don't forget the turkey sandwiches too).
My realization that this is my favorite thing to cook and eat was this year when a decision was made that, because of Covid, we weren't going to have a big group (6 of the folks in mid-late 70s). We decided it was just too risky. My kids are 8-17 and even with school out are all over all of the time. Say what you want about this pandemic (actually please don't on this forum) but i couldn't live with myself if i hosted and we got someone sick. So, it was canceled. No Prime Rib for me.
Yesterday i went to the Italian Market for fresh fruit/veggies. Our go to place for that stuff happens to be one of the two places i buy meat (Costo being the other). And when i walked by the meat counter... my addiction hit me... I placed an order for a 3 bone.. Prime Rib Roast. I just love it!!!! And even if just the smaller group and we will have far too much food... I had to get one! Ha.
After some thought i realized this is my FAVORITE thing to make (and eat) from the ReqTeq….. What is yours? And do tell the recipe, instructions, etc... As maybe we can create a string here where some of us change our favorites, add to our favorites or just sit on our computers and salivate over some of the cooks... (pics always a good addition).
My Prime Rib - Chef Greg Recipe Honestly (from his video):
Prime - Bone in Rib Roast... size varies.. but i generally like at least a 5 bone..
Herb Paste:
Grainy thick mustard.. amount based on size of roast but call it 2-3 tablespoons
Prepared Horseradish sauce - equal to mustard
Garlic tube paste
Garlic two cloves minced (or jar pre-minced fine - teaspoon)
Fresh chopped oregano
Fresh chopped sage
Fresh chopped parsley
All of this combined in to thick paste and rubs thick on the Prime Rib
After this is on roast i use a thick coat of Heffer Dust...
I cook at 275 at about 40-45 mins per pound until i reach about 115 degrees. HICKORY PELLETS.
Pull and let rest about 10 mins before the final step.. on cookie sheet...foil tented...
During cook i get my Weber Kettle cooking... Charcoal start (just a little bit for warm coals). When i pull the Roast i throw chunks of hickory on to the kettle with the lid off and let it reach flames...
Place the Roast on the Flames to blacken it a bit... Four sides... Really only about 90 seconds to 2 mins (feels like an eternity watching your meat "burn" but it isn't really) then twist/turn... All four sides....
I pull it and wrap it in Foil and throw in a cooler until dinner...
My experience is this method results in the ends being medium (some might even argue medium well).. The middle is a perfect medium rare. Now before people scream at me for ruining the ends... my family consists of a wife and three daughters who are all convinced juice is blood and blood is gross... so this is cooked to make my customers happy. We end up with about 25% of the roast over cooked in my mind... with 75% being perfect!
I slice it for presentation and buy a house made Garlic Herb butter that i slice and place on the top after cutting... By the time we serve it is dripping over the meat...
Happy to share other things on it like the Horseradish dip i make...etc...
What is your favorite thing to cook/eat (or the favorite thing your family wants)? Recipe? Pics?
My realization was based on a Covid Tgiving. We normally host at our house. We have my parents, in-laws, siblings, etc. plus my own family (6 of us). So, i started to augment traditional tgiving stuff with other foods for variety, a wide audience, more volume, etc. I was buying and presenting venison summer sausage/cheese, shrimp cocktail, etc. But for the dinner itself i started making.... Prime Rib... I admit that i LOVE tgiving turkey but i looked forward to essentially an all you can eat amazing prime rib every tgiving and xmas. I was buying big ones! Huge ones for the big group coming over. 15 lbs+ Prime Ribs.
The beauty of it was that we wouldn't eat all of it and we are hunters and tgiving tradition is after dinner, coffee, etc. many of us head up to my hunting cabin for a couple days for deer hunting. We would take the extra prime rib and baguettes and the horseradish sauce for AMAZING sandwiches. (don't forget the turkey sandwiches too).
My realization that this is my favorite thing to cook and eat was this year when a decision was made that, because of Covid, we weren't going to have a big group (6 of the folks in mid-late 70s). We decided it was just too risky. My kids are 8-17 and even with school out are all over all of the time. Say what you want about this pandemic (actually please don't on this forum) but i couldn't live with myself if i hosted and we got someone sick. So, it was canceled. No Prime Rib for me.
Yesterday i went to the Italian Market for fresh fruit/veggies. Our go to place for that stuff happens to be one of the two places i buy meat (Costo being the other). And when i walked by the meat counter... my addiction hit me... I placed an order for a 3 bone.. Prime Rib Roast. I just love it!!!! And even if just the smaller group and we will have far too much food... I had to get one! Ha.
After some thought i realized this is my FAVORITE thing to make (and eat) from the ReqTeq….. What is yours? And do tell the recipe, instructions, etc... As maybe we can create a string here where some of us change our favorites, add to our favorites or just sit on our computers and salivate over some of the cooks... (pics always a good addition).
My Prime Rib - Chef Greg Recipe Honestly (from his video):
Prime - Bone in Rib Roast... size varies.. but i generally like at least a 5 bone..
Herb Paste:
Grainy thick mustard.. amount based on size of roast but call it 2-3 tablespoons
Prepared Horseradish sauce - equal to mustard
Garlic tube paste
Garlic two cloves minced (or jar pre-minced fine - teaspoon)
Fresh chopped oregano
Fresh chopped sage
Fresh chopped parsley
All of this combined in to thick paste and rubs thick on the Prime Rib
After this is on roast i use a thick coat of Heffer Dust...
I cook at 275 at about 40-45 mins per pound until i reach about 115 degrees. HICKORY PELLETS.
Pull and let rest about 10 mins before the final step.. on cookie sheet...foil tented...
During cook i get my Weber Kettle cooking... Charcoal start (just a little bit for warm coals). When i pull the Roast i throw chunks of hickory on to the kettle with the lid off and let it reach flames...
Place the Roast on the Flames to blacken it a bit... Four sides... Really only about 90 seconds to 2 mins (feels like an eternity watching your meat "burn" but it isn't really) then twist/turn... All four sides....
I pull it and wrap it in Foil and throw in a cooler until dinner...
My experience is this method results in the ends being medium (some might even argue medium well).. The middle is a perfect medium rare. Now before people scream at me for ruining the ends... my family consists of a wife and three daughters who are all convinced juice is blood and blood is gross... so this is cooked to make my customers happy. We end up with about 25% of the roast over cooked in my mind... with 75% being perfect!
I slice it for presentation and buy a house made Garlic Herb butter that i slice and place on the top after cutting... By the time we serve it is dripping over the meat...
Happy to share other things on it like the Horseradish dip i make...etc...
What is your favorite thing to cook/eat (or the favorite thing your family wants)? Recipe? Pics?
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