Looks great Bear. Congrats.
Thank You Adam!!
And Thanks for the Like.
Bear
Looks great Bear. Congrats.
Nice job bear .. points to you ... and points to Mrs. bear .. that's a long time for someone to wash somebody's drawers .. lol, that;s what my brother said to me when we celebrated our 35th
Well......it looks like the Bear came through with flying colors-----again. Looks amazing!! I like my meat medium, but I sure wouldn't say no to a slice of that LOL.
Congratulations to you and your Miss Linda, John from me and my Miss Linda. Sure nice to see a couple stay together that long.
Gary
Congrats Bear and Mrs. Bear! Our anniversary (only our 26th) is on December 27th as well... So I too know how hard it is to fit all that food, family and celebration into a small window. The Prime rib looks perfect!
Happy, Happy, Happy Anniversary!
I was beginning to wonder if anything you cooked didn't have some time in the hot tub...;)
Looks fantastic as always, and thanks for the instructions!:)
Looks delicious Bear!
Happy Anniversary to you & Linda!
Al & Judy
Oh man that's cooked to perfection!
Happy 49th, John!
Geeze Bear your're killing me !!! I am a prime rib fanatic and have mine ready for Christmas. Do you find the dust works out better than pellets in that tray?
Also, congrats on your 49th, I know that's quite an accomplishment for her o_O !!!!
My late mom's birthday was on 12-27 so I know what you're saying about everything getting bunched up around the holiday. Thanks for bringing back that memory !!!!
Congrats to you and Mrs Bear! That PR is a thing of beauty!
Mike
Congrats on 49 years Bear, that looks to one fine meal cooked to perfection!
I’d like to try this also. My question what’s the reason to leave it in the smoker for 1 -1/2 hours once it hit 140 IT? Were you just hold it at warm till dinner time or is there science behind it?
This then really gets into the whole subject of the differences between "holding" meat and "resting" meat. Holding is typically what we do to pork butts or briskets, which allows the meat to be in an insulated environment (a cambro for instance) and actually continue to cook. We seek further fat rendering and collagen transformation while the meat seeks to level off to a carving temperature at roughly 140*. This is considered critical to a well tenderized large piece of meat.
Resting meat is a totally different animal. Resting is done typically on a counter or in a cooking vessel away for it's heat source. There is a myth that somehow resting "re-distributes" the juices or you risk losing tenderness and flavor. Well respected chefs like Kenji and The Cook's Illustrated Test Kitchen have done studies on this and yes there may be as much as an additional 5% loss of liquid in meat carved without resting, but you need to realize that meat is up to 65% water to begin with. Loosing 5% is not that big a loss.
So what do you gain by not resting? First of all we who love our steaks medium rare (which for me is 130-135*), resting under a foil tent or even just sitting on the cutting board risks carry over cooking. So I loose a few ounces of liquid more than I would have if I left it to rest for say 10 minutes, but in that 10 minutes the internal temperature may then rise to over 140*, which for me is in the medium range and not acceptable.
Granted resting unfoiled on the cutting board is preferable to tenting in that the temperature falls faster. I also think you pick up some firmness so carving, say a turkey, is easier. Just remember, cooking does not stop because its away from its heat source and fat, which we work so hard to liquefy, begins to solidify and turn gummy once again. Be sure to work that into your cooking matrix to hit that sweet spot of tender juiciness.
Congrats bear!!!!!!!,,,, great job on dinner and breakfast also.