วีดีโอ

nice

Apples don't turn brown anymore unless they are heirloom. Yay gmo

U didn't do spit . Never got to ser the results

Keep up the work, I love it

Great show guys!

Այո դա է իսկական կոտլետը, Կիևյան կոտլետը սրա ընսղն է , չունևորի ուտելիք։

Գեր<անացիո էլ չախաղաճի համար օգտագործում են ֆրանսերեն քոթելեթ բառը։

Great suggestion!😉

#RainKing

I'm glad people of color are taking over the country.

Salt is salt, it's the volume that differs. There is less salt by volume with Kosher salt due to its size. Meaning, you can fit less of it in a teaspoon than you can table salt. So one teaspoon of table salt has significantly more sodium than one of Kosher salt. That's what he saying.

24-72 hours for best results. Try all three of them and see for yourself.

Great 👌👌

That’s not even close to medium rare. That’s more medium.

This is the best recipe, I've tried several others, but now I only make it according to your recipe.

Sorry but that doesn’t look appetizing and you cooked it too long.

Is it 350d with or without convection cooking. Thanks.

😢 estragou um excelente corte de carne. Mas gosto é gosto né.

I was lucky enough to find this technique (from another chef) for my very first time doing prime rib. I've done it this way ever since and the feedback I get from my guests is that it's the best prime rib they've ever had, including high end restaurants. I've seen so many other techniques and nothing produces the crust like this!

WAYYYYY TO GO LUKE 👏🏻🏈🌟‼️‼️‼️

500°f ,5min/lb, shut oven off, DO NOT OPEN OVEN for 2hrs

I followed your directions exactly and it came out perfect, everyone said it was delicious! My only complaint is my oven is a bit of a hot mess from the 10 minutes at 500 degrees, but so worth it!! Thank you for sharing your talents!

Feed 4 to 6 People .........Your Adorable .......

Okay kids here's the deal.... Take it out of the oven at 110 extra rare, 115 for rare, 120 for med rare 125 for med. Anything above that is considered illegal in the USA.

I smoked my choice cut rib roast I got for $4.77/lb to 120F with post oak and pecan. Wrapped it in foil to rest then seared it on all sides in the oven at 500F. Everyone said it was better than a 5 star restaurant prime rib. marinated in red wine for 2 days, dry aged for 3 days, then cracked sea salt and pepper, granulated garlic and chimi churri dry rub

Gotta pull it at 105° to get a medium rare...it will rise to 125°

Over done!

I've got a 13lb prime rib roast I'm planning on having dinner at 7pm, When would you put it in the oven what time

Take the roast out 10 degrees before your desired time. Carry over temp and 500 degree oven will raise temp of meat.

That is how I have cooked it and it comes out perfect!!!! Bon Appetite!

Absolutely agree, I have tried several methods and the reverse sear is by far the best.

That medium not medium rare! Over done😢

Jeebus, did you get that prime rib from an elephant? Looked fantastic!

Satisfying

I used to live walking distance to Bubba's. I still miss that BBQ. Great fried okra and my kids always gobbled up the bash chicken. Also liked Carolina BBQ further into town. Now I live in KY with amazing access to bourbon and no good BBQ close to me.

Wow! This is incredible and I’m sure tastes amazing!!

I use Amaturevalone. I'm Irish/Polish. Not quite pro enough. 😉 jk . Looks like another worthwhile reason to go back to the butcher.

God I was shocked when you said the temperature and then realized it's Fahrenheit. Imagine transporting food at 30°C (86°F)

It's fresh...freshly frozen lol

Just use 3/4 tsp to 1 tsp table salt....per lb...... You want like 1% to 1.5% salt by weight

Outstanding! That Turkey weighed 12 pounds. You somehow managed to pull 15 pounds of meat off of it. 😄 Well done!!

Nicely done 👍

Where is the complete recipe??

He is talking about defrost time, not cooking time. I usually just cook mine from frozen. Run it in hot water to get the stuff in the cavity out, season, and popp it right in 1.5 times the defrosted cook time.

This is why i don’t buy frozen turkey

This was very helpful. Straight to the point, thanks!

Reducing cooking time by half

thank you tommy

Good demonstration

I have tried dry brining before but I never thought to place it on a rack. I would just empty it out after too much juice accumulated 😅. I'll have to give it a try now to test the difference.