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We waited until today for our annual Prime Rib Christmas dinner. I let the rib roast age in the refrigerator for 6 days. I used a simple SP&G rub. Also cut slots in the roast for slivers of garlic. Everyone enjoyed and sat back stuffed

Ohh not a good situation to wake up to. It is tough to decide how to proceed without being there. If it was mine I would consider separating the point from the flat. Cube the point, Bbq sauce heavily and foil to try to salvage as burnt ends. Depending on the temp of the flat I would probably...

Great looking chicken

Add a nice craft beer and it will be perfect for watching a game or just sitting back

Great work from our great leader.

Simple SP&G rub. Then basted it with garlic butter. Some tyme sprigs in the cavity.

After having Cornish Hens on Thursday for my wife and myself we had a turkey on Saturday with our daughter and her family, plus my sister.

Yes on the hens. They were a standard 2 pack from HyVee grocery. The wine was a nice Cabernet Sauvignon out of South Africa

Since it was going to be just the two of us we decided to have something a little different. Cornish Hens fit the niche and filled our stomachs. Two hours at 230-250 with pecan wood did the trick

Great idea. Personally my family is not familiar with the concept of "left over prime rib". LoL

You cooked them the way I love them, medium rare. Great job

Besides often turning off some of the burners on my Genesis I then use the area above the turned off burner for indirect heat which works well for fish.

Your plan seems solid, at least it should work well and gives you a starting point for future smokes. I use mustard on pork as a binder. I always use water in the pan, but that is just my personal preference. I would not bother spritzing but if I did it would be with apple juice. I would add the...

We decided to grill a bone in pork chop for supper and finish it with some cherry jalapeño jelly. Also had some left over Mac and cheese so I put it in a skillet and threw a few tator tots on top. Added an ear of sweet corn and we had a feast.

In reply to your "something odd" my first thought is that was the bottom side as it sat in the fridge and that is some meat juice or fat that drained out and conjelled".

Looks like the wait and effort were worth it. Now sit back and enjoy

Smoke Weekend...... A man that thinks just like me. Congrats on a great job

Only for the smoke day event this year. Got to eat to live and smoked foods are best

The onion is stuffed with a combination of ground beef and Italian sausage with onion and garlic added. The dessert is lemon custard with a crusher graham cracker topping

Yes you spied the mustard I use to stick the rub in place. I and my oldest daughter are both Drake grads.