Matt DeSimone
New member
Family Easter tradition is prime rib. Never done one before so I went down a few YouTube rabbit holes….
Run was "kitchen sink". Salt, black pepper, rosemary, thyme, oregano, savory, bay leaf, garlic powder, onion powder, paprika.
Smoked on the WSK with the heat diffuser, used pecan and a chunk of cherry for ~2.5 hours until the temp was in the mid 120's. Got the griddle ripping hot, browned some butter, and gave each side about a 2 min sear.
Temp and moisture wise, the meat may not have slapped your daddy, but at the very least a favorite uncle. Was hoping for some more bark and color, so I'll need to work on that.
Side was green beans and carrots on the griddle. Garlic and lemon zest for the beans, Meat Church Dirty Bird for the carrots.
Run was "kitchen sink". Salt, black pepper, rosemary, thyme, oregano, savory, bay leaf, garlic powder, onion powder, paprika.
Smoked on the WSK with the heat diffuser, used pecan and a chunk of cherry for ~2.5 hours until the temp was in the mid 120's. Got the griddle ripping hot, browned some butter, and gave each side about a 2 min sear.
Temp and moisture wise, the meat may not have slapped your daddy, but at the very least a favorite uncle. Was hoping for some more bark and color, so I'll need to work on that.
Side was green beans and carrots on the griddle. Garlic and lemon zest for the beans, Meat Church Dirty Bird for the carrots.
