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Alton nailed it on this one!

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posted on Dec, 27 2020 @ 10:40 AM
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We do a reverse sear method of cooking our Christmas Prime Rib, and it turned out beyond fabulous this year! Pulled it at 112F and let it rest for 30 minutes. Then back in the oven for exactly 10 minutes at 500. Perfect rare to medium-rare (no purple, only red). A lot of recipes have people pulling the roast at 118F, but when you add in the 15F rise while resting you wind up with medium to medium+ doneness (which is criminal with such a great cut of meat!). If you'd like to know more, I will be glad to expand, but I digress.

While the roast was cooking I had some time and an Alton Brown video showed up in YT about cooking the perfect Standing Rib Roast. So I watched it for fun. His method was almost identical to mine (although even he recommended pulling it at 118...Booo!) Anyway, right at the end of his video he was carving the 'roast beast', and he filleted off the bone just how I do it and then cut down the bones. Said the bones are his favorite, but he saves them for the next day and "...crisps them up in the toaster oven for breakfast". Interesting! Never heard of that before. **Mental note...have to try it.**

Well, I tried it. Holy COW!! That's some GOOD EATS right there!! (double entendre intended). WOW!! Probably one of the best breakfasts I've had in a long while! I highly recommend it! Alton hit it out of the park with this idea. We don't have a toaster oven, but we do have a bread (small) oven, so I just did it in there.



posted on Dec, 27 2020 @ 10:50 AM
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a reply to: Flyingclaydisk

When I would cook 6-8 bottom rounds weekly for roast beef I would pull them at 110. Then I would let them ride the rest of the way. Then they would have that perfect roast beef red that you want for the case. Outstanding sir! 😆



posted on Dec, 27 2020 @ 11:14 AM
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a reply to: Flyingclaydisk

Alton Brown and the Barefoot Contessa never fail.
Have used recipes and instructions from both with great success.

Alton Browns sugar cookie recipe is one of the absolute best out there.



posted on Dec, 27 2020 @ 11:19 AM
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a reply to: TheAlleghenyGentleman

I'm good with 110F too! For me I can even go as low as 108F, which gets you to about 123F.



posted on Dec, 27 2020 @ 11:21 AM
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Altons baked potato recipe is great for a perfect potato every time



posted on Dec, 27 2020 @ 11:26 AM
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Alton Brown, along with America's Test Kitchen, really cover all the bases one might need for cooking and cooking tools.

Letting things rest to come up to temp is absolutely the way to go, naturally. Just have to be willing to experiment a bit to find your own perfect fit. Then write it down if its different!



posted on Dec, 27 2020 @ 11:29 AM
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a reply to: JAGStorm

Yeah, I like Ina Garten too. Her recipes are pretty reliable. Some of the items she uses can be hard to find though, kind of like Martha Stewart, but she's toned it down a lot in recent years.

The TV food cook who surprises me the most is Emeril. We've tried several of his recipes and they've been positively AWFUL every time! Like really not good. Same with Wolfgang Puck.

Ree Drummond is a super star though. Most of her stuff is awesome too.

Then of course, you can always get some good food-porn in with Giada. No idea if her dishes are any good, but who cares!!

My wife always teases me because I watch the 'porn queen' (her words). I always tell her..."Hey, just because I already placed my order doesn't mean I can't still look at the menu, ya' know!!!!"


edit on 12/27/2020 by Flyingclaydisk because: (no reason given)



posted on Dec, 27 2020 @ 11:32 AM
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a reply to: Flyingclaydisk

Idk man. I always get the feeling that Giada wants to take a bite outta me. She certainly has a mouthful of healthy chompers.



posted on Dec, 27 2020 @ 11:41 AM
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We're about to try a coconut macaroon recipe from Ina this year. She usually does have solid recipes. We use her meatball recipe too.

Alton has good stuff also, and we also like to peruse Serious Eats. We've never wound up with anything bad from them. They take an approach similar to Alton.

Somewhere I have a ranch dressing recipe from Ree Drummond that's really good, but since I'm the only one who likes it in general ... well, you can guess how often it gets used here.
edit on 27-12-2020 by ketsuko because: (no reason given)



posted on Dec, 27 2020 @ 11:51 AM
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a reply to: Flyingclaydisk




Then of course, you can always get some good food-porn in with Giada. No idea if her dishes are any good, but who cares!!


Since she won't eat her own food, I won't either.



posted on Dec, 27 2020 @ 11:51 AM
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a reply to: TheAlleghenyGentleman

Oh yeah she does!! I'll bet those choppers are worth a million bucks!



posted on Dec, 27 2020 @ 11:52 AM
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a reply to: JAGStorm

LOL!! I know!! That's too funny! I'd LOVE to see some outtakes of that!

"MMMMMmmmmmm...delicious!!" (cut) **Ssssp-LUNK** "Lipstick, please!"

What a hoot!


edit on 12/27/2020 by Flyingclaydisk because: (no reason given)



posted on Dec, 27 2020 @ 12:12 PM
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originally posted by: JAGStorm
a reply to: Flyingclaydisk




Then of course, you can always get some good food-porn in with Giada. No idea if her dishes are any good, but who cares!!


Since she won't eat her own food, I won't either.


With her figure and some of the stuff she makes, she can't really afford to eat her own food if you know what I mean.



posted on Dec, 27 2020 @ 12:20 PM
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I have no clue what you guys are talking about. My wife likes meat cooked to leather. If I do a steak on the grill, I can compensate, but most times I just have meat well done. She will give me anything even a little pink when I cook it but praises the steaks at restaurants when they come medium well. She never complains of a little pink in a hamburger in a restaurant, but at home, she sure does.

Same with pasties, if I got big chunks in the pasties she complains but praises the pasties full of burger from the pasty shop. She picks out the hamburgers of the home made ones, yet eats the store bought ones completely even though there is one and a half times the meat. My kids and grandkids like lots of meat in them, but like the ones I make and never complain since the alternative of most pasty shop ones need to be drowned in ketchup to have flavor.

She is polite to others and will stick up for their cooking yet criticizes mine. I am used to it,

Just venting. What I actually hate is when someone says something I make is good and they actually just think it is ok. I hate being misled. I hate polite, I like honesty because I can alter the chemistry to make it better. Except with soup, all my soups have certain chemistry that is anti-epileptic...which also makes them anti-viral and anti-cancer. I won't make a soup unless it contains the anti-epileptic quality, because that is my main reason for making soup...to treat my epilepsy.



posted on Dec, 27 2020 @ 12:29 PM
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a reply to: Flyingclaydisk

The only way to go with prime rib is reverse sear:




posted on Dec, 27 2020 @ 12:35 PM
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a reply to: AugustusMasonicus

That's a beautiful piece of meat you got there!



posted on Dec, 27 2020 @ 12:36 PM
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a reply to: AugustusMasonicus

That's the only way we do it anymore. The meat just cooks a lot more evenly than the age old sear up front method which yields a medium well edge even if you get a med. rare to medium center. With reverse sear you get the same doneness all the way to the edge.

Agree, only way to go!



posted on Dec, 27 2020 @ 12:38 PM
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a reply to: AugustusMasonicus

Hey how do you like that downdraft venting?



posted on Dec, 27 2020 @ 12:43 PM
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a reply to: TheAlleghenyGentleman

Bottom round is a really tasty piece of meat!

A lot of people turn their nose up at that cut, but done properly it's fabulous! Plus, sliced med.-thin, it makes absolutely awesome Philly cheese steak sammiches! Or, just plain French Dip sandwiches. Or, or, just plain roast beast sandwiches. Pumpernickel bread, some mayo and horseradish, piece of lettuce and a thin sliced tomato...MMMMMmmmmmm! Couple slices of hot pepperoncini doesn't hurt my feelings either!

Geez, I'm gettin' hungry now!



posted on Dec, 27 2020 @ 01:42 PM
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a reply to: JAGStorm

I'll let AM answer, but I don't believe that's what it is...unless you're referring to the slotted metal opening behind the griddle cooktop (which is covered by the cutting board insert).



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