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Joined: Tue September 24, 2013 5:56 pm Posts: 47118 Location: In the oatmeal aisle wearing a Shellac shirt
Its not really “breaded,” with egg white and bread crumbs; you’re just using flour for browning and a little richer texture. But yeah it’s a nice touch.
Joined: Tue January 01, 2013 3:45 pm Posts: 24076 Location: almost in canada
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
Joined: Sat January 05, 2013 1:57 pm Posts: 32472 Location: Where everybody knows your name
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
The Myron Mixon method.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
Joined: Tue January 01, 2013 3:45 pm Posts: 24076 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
Joined: Tue January 01, 2013 3:45 pm Posts: 24076 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
Joined: Tue January 01, 2013 3:45 pm Posts: 24076 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.
Joined: Tue January 01, 2013 3:45 pm Posts: 24076 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.
yeah, i'm not bad but i prefer if my wife does it...she made killer yorkshire pudding last night to go with it..
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:
stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.
yeah, i'm not bad but i prefer if my wife does it...she made killer yorkshire pudding last night to go with it..
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