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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K: Maybe I did it wrong but i used raw bacon when I made them, (only once) but found that the bacon was cooked when I took them off a few hours...

An ABT with no bacon is not an ABT IMHO. Whats a whirl around the chile with a slice of bacon???? It adds so much flavor if you get it nice and crispy.

You cannot go wrong with Kevin's advice. Drink the beer don't turn it into useless steam!! LOL....

Salt crusted beef tenderloin

After you mentioned it yes....I get some bitterness. I did a ribeye tonight, direct heat, lid on lots of smoke...bitterness was there..off to the drawing board..... </div></BLOCKQUOTE> the smoke was most likely the culprit - what brand did you choose? </div></BLOCKQUOTE> Publix lump...

After you mentioned it yes....I get some bitterness. I did a ribeye tonight, direct heat, lid on lots of smoke...bitterness was there..off to the drawing board.....

Do you not like a dark almost blackened sear/crust on your steak? Why this method?

LID......it's not really an option unless you want shoe leather.

2-3 days past the sell by date is what I would think.

How big is your breast? Mine always fit right in a stock pot on the bottom shelf of the refrig. Also, if your crisper drawer is water tight, that would work too But yea, if you cant brine it the results will good as long as you use a thermometer and don't overcook it.

You don't HAVE to brine if you don't want too but the link to the apple brine is one I always use for my bone in breasts! It's delicious!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by T Bounds: Alton Brown's rib roast, same as every year. A real tradition, and good eats to boot. </div></BLOCKQUOTE> No pun intended....lol

Sorry. Don't want to be part of the criminal gang cooking a roast past med rare.

Dad used to sear a BB well then throw it in the oven for 4 -5 hours. Perfect. No reason you can't do the same on a Kettle.....

I read it too and am still like....

So if lump charcoal doesn't melt aluminum does that mean jet fuel doesn't melt steel.....

My local grocery store will only cut off the cap of the ribeye if you buy the whole roast so I'll wait till they are on sale for 5.99 around x-mas and possibly make the jump then....

Oh man look at this thing. I'm going to talk to my butcher!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Bjork: What is the name for that outer ring on a prime rib that is mouthwatering? </div></BLOCKQUOTE> Mouthwatering ring of meat on Ribeyes

That is hands down my favorite part of the ribeye!!