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Prepped this beast for tomorrow. Worcestershire for the binder and
used Holy Cow and added more black pepper.

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Annual full disclosure:  that isn't "my" horseradish sauce recipe.  I think I nicked it from Food Network years ago.  It's easy and tasty for sure.

Getting ready to go in for the reverse sear. 20251224_104540.thumb.jpg.8aaac77dd17946dc7a49cd10d2f0cbb0.jpg

On 11/25/2024 at 8:26 AM, jimmyjazz said:

Since so many of you miscreants have raved about the horseradish sauce I ripped off and tweaked, here you go:

 

I added the zest of a lemon to mine today.  I reccomend. 

1 hour ago, pops said:

I added the zest of a lemon to mine today.  I reccomend. 

That's a great idea.  Can't try it tomorrow, we're doing turkey and ham, but I'm putting it on the list.

Doing a 10.5 lb today.  Way too big for me and my kids (19b and 16g) but we'll have leftovers and 19 lives with me and will eat the shit of of the leftovers.

Doing a butter, rosemary, thyme, garlic, and olive oil to spread over. Any other spices I should add to the spread?  Paprika? Dill? etc?  

Ill salt and pepper it first

15 mins at 500 and then 3 hours at 325 sound about right? shooting for 135ish

Edited by midtown

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MIL wanted to do something she saw in  food magazine or some shit. Came out ok. 

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Surprise incoming red is dead center from the side. Blue is middle top down. 

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230-255ish from 11:30 to 3 over oak lump and pecan. Then cranked to inferno (550+) for 8ish minutes and pulled to rest for 20. Served at 4pm sharp. 

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The money shot. Scallops from my sister in the background. 

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Looks good imma.

I'm starting to worry about how long this 17 lber is going to take. All part of the fun I suppose. Merry Christmas surly. 

14 hours ago, immamac said:

MIL wanted to do something she saw in  food magazine or some shit. Came out ok. 

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An extremely festive penis.

As planned, got up at 4:45 to get the roast in the sous vide at 133*, cooked 8 hours and then rested for about 10 minutes.  Meanwhile, I pulled the scalloped potatoes off the kamado and cranked the coals up to 11.  Placed grate in the low position and proceeded to sear the roast over the glowing orange coals - bone side, outsides, back, and then flipped to the top.  Wide-eyed, firefighter BIL watched as the fat cap melted into the coal, immersing the roast with intense flames.  I was wearing thick, tall gloves and still wasn't sure I'd get out without at least singed arm hairs.  It was beautiful.  Perfect medium rare roast with a side of chimichurri and Jazzy horseradish sauce.

Once everyone was done, I sliced off three pieces for a nice future meal.  The remaining chunk will be thinly sliced and made into cheesesteaks on Gabino's French rolls.

14 hours ago, immamac said:

The money shot. Scallops from my sister in the background. 

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Looks amazing.

A tiny bit towards medium but damn tatsy.PXL_20251224_160302126.jpgPXL_20251225_012630836.MP.jpg

A three rib and some party ribs went on smoke this morning.

Trying to decide if I sear this one or not. Probably not.

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35 minutes ago, Slacks said:

A three rib and some party ribs went on smoke this morning.

Trying to decide if I sear this one or not. Probably not.

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I'll be over around 2

Very jealous of y’all’s meat prices. 

Has anyone seen or tried the milk marinade? Sounds weird but the result looks good. 

 

3 hrs in. Cooking much faster than I expected. Gonna have to wrap and cooler it til 5
Probe is showing 116.

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On 12/24/2025 at 1:15 PM, pops said:

I added the zest of a lemon to mine today.  I reccomend. 

I added orange zest and a thimbleful of orange juice.  It slaps. Soooo many thanks to @jimmyjazz for his recipe.  Oh and I used half sour cream and half crème fraiche. 

No rib roast for us this year however. I went with the smaller full prime beef tenderloin from HEB. No bargains found on the tenderloin. On the Kamado Joe over hickory smoke as I write this. 

Edited by CycleTex87

Paired this with a horseradish cream sauce that went over super well. Merry Christmas. 

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Smoke red this one yesterday.  It was spectacular.

 

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8 lb prime, thyme and rosemary from the garden, 225* for 4 hours and quick finish at high temp, 131* final temp in the middle, 128* on the bottom. 

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I started it (17 lber) at 8 this morning in the oven at 200. 4 hours later it was 110 and had to take it on the road..Wrapped it for transport 35 min away to my parent's house. Put it back in at 200 degrees at my mom's. Took it to 128 in the coolest spot, rested loosely covered for 30 min while turning the oven up to 550 and blasted for 8 minutes. Turned out good. 

Pregame, wrapping for the ride, packed away, carved and plated.

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Edited by Baboontyme

Total time on the BGE was 4 hours at 250.
Pulled at 125, rested for 30 minutes, wrapped , toweled and put in a Yeti for 2 hours then 15 minutes in a 500 oven.
11 of us killed it. 3 slices left over.

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Tyler Florence's horseradish and salt crusted prime rib. 

12 pounder. Let sit in the fridge drying out for four days, then trimmed and salted for 12 hours. Rinsed salt off and rubbed with rosemary, garlic, and pepper. 500 oven for 25 min then 200 oven for about 2.5 hours. Pulled it at 125 and it rose to 136. Turned out perfect. No money shot, but here it is in the oven.

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Didn’t take pics but made the boy and I some unbelievable cheesesteaks with roasted red peppers out of the leftover prime rib. He said it was one of the best sandwiches he’s ever had.

44 minutes ago, Sbbruin said:

Didn’t take pics but made the boy and I some unbelievable cheesesteaks with roasted red peppers out of the leftover prime rib. He said it was one of the best sandwiches he’s ever had.

I've got this planned for Sunday. We like mixing the leftover jus into some mayo to make a spread for the steak sandwich.

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