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Blackbird Jambalaya....
![222990784_4225125830914278_8106017805585476304_n.jpg](https://scontent-atl3-2.xx.fbcdn.net/v/t1.6435-9/222990784_4225125830914278_8106017805585476304_n.jpg?_nc_cat=103&ccb=1-3&_nc_sid=8bfeb9&_nc_ohc=lMFu5FNuUC0AX-I9Ty5&_nc_ht=scontent-atl3-2.xx&oh=1a57899d2c364bfddea62720dabf00b4&oe=61281535)
Damn bro...that looks tasty!!!
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Pulled pork done in the oven. First time I've attempted it... it's a keeper![]()
I don't have a smoker so I was a bit apprehensive, but I did it in the oven, uncovered at 250º for about 8 hours, I think. Sucked waiting when it made the whole house smell good and I just wanted to try a little piece!Looks good... I'm smoking one tomorrow!!!
Yeah, I used a shoulder? I think it was labeled "picnic shoulder" or something. Had a fat cap and a bone in the middle. The other cut was better marbled (butt?) with chunks of fat in the roast itself. But that one was about $3 more per pound so I got the cheaper one, just in case I screwed it upGood for you.... I hope it is moist & tender. Did it have a bone? If so the tale-tale sign of a tender butt is how easy the bone slides out. No pun intended. LOL
Season with whatever ya want. 500 degrees, 5 to 6 minutes per pound. Turn off oven. Do not open for 2 hours. Done. Ready to serve. No need to rest.Gonna try doing a prime rib for Christmas- anyone have a solid seasoning recipe and/or best method for cooking? Kinda don’t want to screw it up.
Whooooweee! That kind of danger gives me a ladyboner! Sounds risky AF!Season with whatever ya want. 500 degrees, 5 to 6 minutes per pound. Turn off oven. Do not open for 2 hours. Done. Ready to serve. No need to rest.
Yeah, you don't want to screw that up. I've done it a few different ways, but I've settled on Thomas Keller's recipe from Ad Hoc. That's what I'm doing for xmas eve this year.Gonna try doing a prime rib for Christmas- anyone have a solid seasoning recipe and/or best method for cooking? Kinda don’t want to screw it up.
It's kinda foolproof.Whooooweee! That kind of danger gives me a ladyboner! Sounds risky AF!
They have some pre-seasoned ones at Costco but it looks kind of assy. I think I’m gonna do salt, pepper, garlic, rosemary & thyme.
Fuck. Am I really gonna cook it like that?!![]()
I've heard about these types of recipes before and I know people who swear by them. I've heard about doing turkeys like this as well.Season with whatever ya want. 500 degrees, 5 to 6 minutes per pound. Turn off oven. Do not open for 2 hours. Done. Ready to serve. No need to rest.
Ah. Obviously, even though it hadn't dawned on me. That makes sense. I could see giving that a try.It's kinda foolproof.
Use a meat thermometer regardless, but I cook it this way every year.
Google it. Lotsa recipes done that way. I slather my in room temp butter and herbs and spices.
Yeah, you don't want to screw that up. I've done it a few different ways, but I've settled on Thomas Keller's recipe from Ad Hoc. That's what I'm doing for xmas eve this year.
The cool part is, you start with a blowtorch!
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Thomas Keller's Prime Rib Roast Recipe from Ad Hoc at Home (Using a Blow Torch!)
Chef Thomas Keller's Prime Rib Roast that's extra special because it uses a blow torch (!), recipe from the Ad Hoc at Home cookbookthedeliciouslife.com