At around 9:54, the deleted scenes with the background noise...LMBO!!! And thanks for the tip on not using sugar in a dry rub when reverse searing; hadn't really thought about it until now. Prime rib still looks might tasty though...
Your honesty about your goof, your sense of humor, and your delicious food combined got me to finally click that subscribe button. We all mess up. Don't sweat it. I appreciate when things go wrong and people own up to it.
Good Sir! I did the exact same thing! I am subscribed! We don't see that kind of Honesty very much these days... sadly. But you hooked me with that portion of this video. That Rib looked Fabulous.. Also my preferred level of "Done", medium rare! I'm cooking one today and was searching YT for instructions.. Perfect Video for what I was looking for. Keep doing you BBM, you'll go far... LOLOL ;o) Oh, I'm watching the linked video about the side smoker. I have a PitBoss 820 but my sis-in-law has a side smoker and I want one of those also... since I can really tell a difference in taste using real chunk wood for cooking...
Lol. Thanks John. I was with Troy with I first read this and I told him. I was trying to tease him about it but for some reason, he didn't care. I guess having almost 100K subs makes you secure in your abilities. lol. Thanks for the note!
Love the video. Probably one of the most real videos I've seen on TH-cam in awhile. Your mistake will be 10 times more informative than video of a flawless cook. You're awesome, dude!!!!
Another excellent video... Prime ribs is something I have totally changed the way I cook now based on when I first started cooking them. I think reverse searing them is the favored process but I want you to go back and have a look at your video at the 7:00 mark and ask yourself one question. "Does this need a sear?" That roast looks AMAZING at that point. It's perfect and I don't believe it can be enhanced any further. I have quit searing my prime ribs after the cook for this reason but that, as with anything else I might say, is just my preference. I cook them at around 225-250 until they hit about 123-124°F and then rest them for about 20 minutes before slicing.
Yeah, I was thinking the same thing. Both at the time and in editing. I should have switched gears and adjusted my plan. Oh well. You live, you learn. Thanks for watching, John. I was actually wondering about you as I haven't seen a video from you (from the MCM account at least) for a while. I hope you are doing well.
Love your total unassuming honesty Justin! That's a good trait and it says a lot about you as a person. A great video regardless how the sear turned out.
Thanks Rus. I appreciate the kind words. I would just hate the idea of somebody trying this based on my recommendations and not being happy with the result when I know I made a mistake. BTW, We missed you this week at Troy's. Your name came up a few times.
Great video brother! I think some people like to pretend that we as BBQers and cookers never make a mistake or just because you have a youtube channel you never have an issue with a cook. I love your honesty in the video, keeping it real.
Love that you own up to it, subbed for that very reason. I’m new to smoking, so your mistakes are very relatable, and the end product is something to aspire to. Mistakes are one of the best learning tools, so thank you on the behalf of all of us by making one. I was only looking for time and temperature control anyway, you provided that with a little extra insight. You also just seem like a very friendly dude, looking forward to other cooking vids. Cheers!
Best video yet Justin. Im glad you didnt scrape the video. We need to see more human errors like this in bbq because its something that happens to all of us but most of us dont have the guts to admit it. Lol. Good job!
Love the video! First video I’ve watched from your channel but you have earned a subscriber! Love the fact that didn’t come out as you wished but still enjoyed it
Thank you for deciding to post the video and not toss it. It's refreshing to see things like this, as we can all relate. So many TH-camrs are concerned about making things perfect. We (your viewers) need to see the mistakes. We'll all learn from these mistakes together!
I appreciate this video. Makes the cook real. We learn by the mistakes and in this case we learn from your mistake. You saved a bunch of guys with this honest video.
I have one of those marketing teams too! PITA they are! Another awesome video Justin. Always get excited to get a notification you've posted a new video and I'm never disappointed by them. Even if the content does not directly apply to any of my BBQ's, I still love watching them, so you must be doing something right!
I'm making prime rib for the first time on Thanksgiving & I chose to smoke it, thank you for the tips in the video. Being human & making a mistake is my favorite part!
Sugar or not, i could've smell it. Nice one. Question. How long does it take to be well done. I dont like meet medium. Everyone tells me it should be medium, but i just cant
Well at least you're honest. LOL.It probably takes another 15-30 minutes to get to Medium well.I would strongly not recommend going beyond that. You can get the color out If that is what makes you not like it but when you cook it well done you will dry it out and it will be disappointing. One of my frustrations as a cook when I cook this for people is to have people tell me they like it well done and then tell me it's dry. Its frustrating because they ultimately end up admitting they just don't like meat and a big part of that problem is that they overcook it every time to eat it. I would feel the same way. That said I will be the first to admit a good medium well steak can still be awesome...Even if it's not my preference. Use a meat thermometer and pull it when it gets too around 150. Every roast is different so there is no rule of thumb.
I've seen so many videos not matter the out come, it's always great, you admitting a mistake sets you above so many, thank you for being honest. "subscribed"
Thanks for subscribing Joe. Yeah I try to keep it real as much as possible. My goal is to teach and entertain...not win a "don't look stupid" contest. lol.
@@BabyBackManiac yea I watched a video the other day comparing a a Weber kettle with a pettle smoker, as soon I saw him use "MatchLite" in the Weber I knew, I was watching the wrong guy, I wonder what T Roy Cook would say.... LOL
With temps forecasted in 50’s tomorrow I think I’ll try one of these on the Mak tomorrow. Thanks for another good video. Really looking forward to your Mak review coming up.
One of my favorite "rubs" to use is McCormick "Montreal Steak Seasoning" on prime rib. I put garlic cloves in the meat, and use the Weber method to smoke it. Millon ways to make prime rib....none of them wrong- all good:-).
Yeah, you've stumbled onto a hot button of mine. I don't like when people approach cooking as a set of rules with a wrong way and a right way. Its supposed to be a fun way to experiment.
I followed your link from the Prime Rib done on the Genesis to this video. I have to say I am impressed by your honesty and willingness to show something that wasn’t perfect. You convinced me to try it! (No sugar in the rub!)
Yeah I thought about not uploading the video but I decided my mistakes are helpful if it helps somebody else from making the same one...Which is my whole goal here. Thanks for watching
No, you don't. It would have been fine without the sear. My plan was to give it a quick sear on all sides just get that little extra bit of flavor. Which I did but the sugar burned and messed up my plan. lol. But yes, I've done it many times without the sear and it's great.
Most of the pellet cookers I have had a very light smoke profile but this one does not. I run my offset very, very clean and I therefore the smoke profiles (or at least levels) are very similar.
Cool thanks for getting back to me so quick. The pellet smoker I am really near to buying is the Smokin Brothers Premier series....made in Missouri...have you seen those? There is a place near me that just started dealing them and they offered me a great deal, hard to beat. I don't want to have a patio full of grills though lol right now I have just 1 Genesis E-330, with the addon smoke box with the narrower grate that I have used for everything, just wish it smoked just a little better. I love it for everything though......I dunno if it will be worth buying a whole second unit just for smoking.....I feel like I would only use it for ribs, brisket, smoked turkey, and pulled pork. I don't care for smoked chicken for some reason...I prefer that cooked on a rotisserie....
BTW I love your channel. Even though I wouldn't want to own that many grills I am fascinated by your collection! Love the humor that you inject into the videos and still keep it informative.
I don't know much about that particular pellet grill but I can tell you that for what you are looking to do, a pellet grill is a great choice if you know you don't have time or desire to learn how to manage wood or charcoal (nothing wrong with that, btw. Life is busy.) They are very easy to use and produce a good, consistent and attractive end product. The down side usually there is not quite as much smoke flavor (though that's not necessarily a bad thing for some folks) and every now and then you are going to have to swap out parts because they are mechanical beasts. Also because of that the life span of the pellet grill is going to be a lot shorter than charcoal grill which can theoretically last forever if you don't damage it. That said, I do think pellet grills are a logical choice for most people who are busy. Hope this helps.
Thanks again for your help. I went to a local location of a chain bbq called Dickey's BBQ Pit because I found out that they use a fast eddy's pellet smoker. I gotta say....after tasting that I am no longer interested in a pellet smoker....actually had less smoke flavor than my gas grill with smoker box set up from weber. I am now evaluating options for an offset cooker, and I think I am going to go with a Luling. I have had BBQ all over the south b/c I used to travel for work and that is the flavor I want to be able to produce at home, and a pellet smoker I don't think will get me there. Also, I am not someone that can just ignore things and put them on auto pilot, I like to be hands on, so managing the fire will be enjoyable for me.
I thought the exterior looked great off the smoker. Then watching the sear progressing, OMG! Here in CA, I mostly do pork with some kind of sugar in whatever rub I'm doing, or when doing beef, a much simpler central Texas (no sugar) style. I felt for you, having burned sugar on a few cooks. Keep Rockin"!
I honestly have not used the gateway on the smoke. I don't imagine I could like it better than the fireboardThough. I've heard some feedback that leads me to think it's a little disappointing. I do like the smoke if you're not going to use Wi-Fi and want to save a little money. It's probably still my favorite wireless remote. The fire board just is so much more… But you pay forit! Hope this helps
I can say with full honesty, I always have a good day whenever you post videos. It was as is your standard -FUNNY and INFORMATIVE. I also revisited the review of the stick burner!!! Awesome.
I thought that was an awesome cook and better yet a fantastic cut of beef, it may be dark on the outside but its a Bone in Prime Rib and it looked delicious. Great video as always, please keep the BBQ cooks coming. Cheers, Craig
Glad you did this with two bones like normal people. Have to try it! Video was great! are you kidding be. We all mess up, it's the fun of the cook. I know, had my thermometer set on celcuis one time. It auto puts it there and I am in the US.
Really good walkthrough. Sorry about the sugar in the rub, it happened to me a few times when i got into barbecuing, watching yours and other videos, but usig spicemixes available here in sweden. All of which included sugar. Took me a while to connect the dots. I am glad you showed this - it will be a reminder to more than me :) Thank you for taking the time to make this video!
Well done my man. At least you admit you slipped on the rub. Others would forced the point saying thats how reverse sear is done. Thats what makes BBQ so great and challenging, sometimes you get rewarded sometimes it goes out the window. Regards from Australia
Thanks Marko. I'd be lying if the thought didn't cross my mind but that's just now how I want to roll. I'd hate it if somebody tried to replicate this with that same rub and had the same issue I did. Thanks for watching.
Never dump a video because of a mistake. That's how we (viewers) learn. Loved the video. Loved the cook. Loved the Marketing Department. Get her on camera more often. :o)
First, great video and great editing with muzak. Meathead was right on and you made a super video. I need to update my editing software and computer about to go. The meat looked fantastic once you cut it open and revealed that gorgeous medium rare prime rib. Loved the funny stuff e.g. fire starter blow torch taking over when the hand jobby failed, and all the sounds of interference. You had a lot of good bloopers. Oh yea, and the Ms. telling you the freezer is down, let's cookout. lol You had so much other video fun stuff going on (as usual) you were cooking Prime what?? You actually made me feel good inside, knowing I'm not alone. I felt it from SC when you flipped that meat over, I cringed with you knowing you wanted that perfect picture. But, I felt the same way when I saw some of my first brisket cooks on video. (never seen one in SC up until a year ago) But soon learned that's how it's suppose to look. So, you could say you forgot and thought you had a brisket on. Anyways, enough. Great cook. I enjoyed watching (all of it) as usual. Seeya
Thank you for posting this my friend! Some videos show what to do, some show what not to do. Both are needed to accomplish the viewer’s expectation of the end result they are expecting. I’ve followed you for a while and LOVE your videos. Keep on cooking and posting!
I'm glad I found this vid . I am doing one today the exact same size. I think I will use my WSM clone instead of the kettle as i'd planned. I won't sear it as it didn't need it. I have a fussy eater to cater for and need to take it to a juicy "medium" lol. Will be served with stuffed mushies, potato and zucchini, all done on the pit. cheers. P.S.i'll let you know how i go.
@@BabyBackManiac I got the veges perfect and the meat was ok. I had a temp spike to 300 that i got under control. The meat was cooked to medium. It was tender and juicy and tasty but would have been better with a bit more marbling. cheers.
Love your videos. Great use of music and humor in this one, so entertaining! Please keep it up! If you want, I'll come over and make sure your neighbors keep it down. LOL
Hey Justin quick question about WSM. I have a 18.5" that I bought a couple of weeks ago, I've used it every weekend and extreme happy with the results. I'm considering taking it back and exchanging it for the 22.5; Lowes let us do that within 30 days. I have 7 days to left to do the exchange. The reason I'm even considering this is for the times I do ribs or a full brisket, I would need the extra real estate. I've read that's it hard to maintain temps @ 225 with the larger 22.5 WSM have you experienced this with yours? What would you suggest. Thank you.
I think whoever said that about the 22.5 is crazy. Maybe their cooker was new or something, but once you get them broken in, the temp control is amazing. Like there are times I literally tap the thermometer to make sure it's not stuck. I'm not making that up. I would trade up if you don't mind paying a little more for charcoal. That's the only downside. I've owned both and I much prefer the bigger one. I almost never have to use the second grate which is nice.
Beautifully done prime rib. Even though the sugar made it turn to the dark side of the force, there was still good in it. I can feel it! It always pays to listen to your marketing department. That Bayou Classic Review was a great video.
Hey love the channel. I have an original weber kettle (one touch) but most of my cooks are low and slow and I was considering upgrading. I've been looking at the classic Joe ii (but it's quite expensive). Is the upgrade worth it in your opinion?
That's a judgement call. From a value ("Bang for the buck") perspective, definitely not. There isn't a better value than what you have now. From the perspective of just enjoying a new cooker, the kamados are fantastic and a little easier to use out of the box due to the better temperature range and stability. Just don't expect magic and you'll love it.
No, but I have one on my patio right now because I borrowed T-roy's for a few weeks. Going to try it out tomorrow. I've had food cooked on them but never actually run the pit myself.
A little perseverance made a good video. Prime rib has to be my favorite thing to cook. I always get nervous searing off that big expensive cut of meat. Great one as usual Justin
It cooks fine without it. So well in fact that I didn't think I needed it when David told me he was making one and now that I have it, I almost never cook without it. I like the consistency. Honestly, I never would have bought one with my own money before I had it. Then he gave it to me. Now I definitely WOULD buy it.
Depends on the cooker. I always start off with the bones up in an offset and down in a vertical cooker...basically you are directing the bones at the source of heat...but it doesn't really matter.
Great video bud!! We all learn from OUR mistakes and WE have all made them. You were wise to listen to Mama Maniac!! Looking forward to your next cook!
Hey Baby Back long time listener first time caller !! Great video dont know how i missed this one for 9 months but to tweak a quote from SNL instead of more cowbell " i need more outtakes Baby back !!! "Hilarious!!! Great video looks delish. tell T-Roy i said hey lol
Your "marketing department". LMAO! That's awesome! That's how I made cooking/brewing decisions too. "It's going bad. Quick, grill it!" LOL Background noise while filming is a big issue at my house too. That is why I've been using my wireless lavalier mic in almost all of my videos nowadays and/or doing more voice over work like you did here. The lav mic does a good job of excluding the noisy neighbors, O'hare airport traffic (we're in the flight path of the northwest runway), and family. The limitation is that it's mono, not stereo sound, and that other sounds I'd like to pick up aren't. As for the sugar in the rub, I see what you meant the other day. It still looked great. Excellent video again!
hey Larry, yeah I should've used the lav. I honestly didn't think about it until the "marketing department" asked me about it when I was editing. lol. I literally said "Because I don't like clipping stuff to my shirt and having cords to deal with...and I totally forgot" lol.
I can only imagine. Honestly, I've got to get better about tuning it out. I know if I ignore it, most people won't even notice...it's just awfully hard on my ADHD to have so much sensory overload. lol.
Love the channel keep it coming getting a lot of pointers. Was wondering have you ever tried the grilla grills wethers it's the pellet or kamado style ,or if you have heard anything about them? Would you recommend them? Thanks and keep the videos coming.
Thank you. No I don't have any experience with them. I have a few friends that have the Pellet grills And they seemed to like them.Check out Mike at +Everyday BBQ channel here on TH-cam.He just did a cook with the Grilla I believe.
A GREAT video. Really appreciate your honesty. And I cracked up over the noise issues. The finished prime looked awesome, though I dont know if I would have let it get kissed as much by the fire as you did. But it looked stupendous. Thanks for your always entertaining videos!
Hey Bruce, I just now got back into town and am at a point where I can sit down to comments. I was just thinking about you this morning, actually. Thanks for watching the video. yeah, I goofed on this one. It wasn't ruined but it wasnt the way I had it planned out in my head for sure. OH well. such is life.
I love the reality of this video. I’ve had a LOT of bbqs that went just like this. (I’m famous with my friends for always buying “backup hotdogs” just in case the cook doesn’t work out 😆). The thing I always notice is that it always seems worse to me than to my guests. It’s no big deal. And seeing the video that isn’t just the edited perfection parts of a cook is very refreshing. Keep it up!
So true. Most people don't care. they are just happy to have free homecooked food. Truthfully, I don't hold other people to near the standard I hold myself. When somebody makes me something, I'm just thankful...especially now days when most of my friends are too intimidated to grill for me (which is ridiculous but it's a common thing.) So now I"m REALLY grateful. lol
I am really considering a fireboard or just getting a pellet smoker. Did you ever consider a pellet cooking machine? How's that fire board working out for ya?
I REALLY like it but I've only this particular unit 4 times and only once with the fan controller so I'm hesitant to tell you how much I love it just yet. lol. I do have 2 hesitations. 1) Even though I like it a lot, I have a hard time recommending the water proof box. It's very helpful and works fine but it's ridiculously overpriced for what it is (same with the fan adapter cable). 2) Also, you may have to buy an adapter/fan from another company like BBQ Guru to get it to fit on your cooker. That's what I used anyways. This isn't really a big deal as much as something you just need to be aware of. Other than those two things, I think it's the best implementation I've seen of this type of product if you want a full featured premium web based, app driven therm/temp controller. They really did their homework.
Hey BBM! Been watching the videos on weber summit. I know its insulated some what how does it handle northern winter weather? I have been looking at Pitmaker, Lonestargrillz and Assassin insulated smokers.
I an in Texas so we get mostly wind and it does really well in that. Also the few days it's gotten cold has not been an issues. My friends in Canada and England (I've met a lot of owners around the world from this channel) say it's fantastic in the cold and rain. They really seem to like it. For what it's worth, I've been to Lonestargrillz plant in Conroe. Fantastic people and the quality of the pits is amazing. They are the best value in offset smokers in my opinion. Seriously, they could double their prices and it would still be a good buy.
I'm just starting smoking. Have a gas box smoker and I want to do a prime rib tomorrow. How do I sear it at the end because i certainty can't on my gas smoker? Please answer my question prior to tearing me a new ahole for having a gas smoker 😁
LOL. I never do that, man. People have what they have and there was a reason I kept this title ambiguous. You may not need to sear it. Obviously this roast would've been fine without it. But some suggestions would be to fire up the gas grill if you have one? You could also pan sear it inside or give it a few minutes in the broiler? Does your gas smoker or have a deflector you can take off and zero over for a few seconds? If you're willing to spend a little money, you could get one of those cheap off brand charcoal grills just for this and cooking burgers and dogs. I think my top recommendation is to get the Weber kettle because they're so ubiquitous often you can get them used for free or like 25 bucks off craigslist or whatever. Then you just fire up the bunch of screaming hot charcoal at the end and plopped down for 45 minutes per side. Plus you'd also have the kettle for doing other things.
Thanks Red. It's too early to say definitely but right now it's my favorite "premium" (if that's a thing) thermometer/controller. They really did their homework.
Slightly off topic, but I contacted Weber regarding the smoke leak issue you've had with your Summit Charcoal Grill. Here's their response: "we've redesigned the hinge for the Summit Charcoal to help alleviate some of the "leaking smoke" issues that some customers experienced with the first generation of models." Do you know about this fix, and if so, what do you think about it?
LOL!! Marketing Team!! I enjoyed that. HOLY MEAT!! That looked wonderful!! Great editing by the way! I love your honesty also.
Thanks Toothpiks! I appreciate you watching!
At around 9:54, the deleted scenes with the background noise...LMBO!!! And thanks for the tip on not using sugar in a dry rub when reverse searing; hadn't really thought about it until now. Prime rib still looks might tasty though...
Your honesty about your goof, your sense of humor, and your delicious food combined got me to finally click that subscribe button. We all mess up. Don't sweat it. I appreciate when things go wrong and people own up to it.
So happen to have you on board. Thank you so much!
Good Sir! I did the exact same thing! I am subscribed! We don't see that kind of Honesty very much these days... sadly. But you hooked me with that portion of this video. That Rib looked Fabulous.. Also my preferred level of "Done", medium rare! I'm cooking one today and was searching YT for instructions.. Perfect Video for what I was looking for. Keep doing you BBM, you'll go far... LOLOL ;o) Oh, I'm watching the linked video about the side smoker. I have a PitBoss 820 but my sis-in-law has a side smoker and I want one of those also... since I can really tell a difference in taste using real chunk wood for cooking...
Absolutely the best quality BBQ channel on TH-cam..... no offense T-Roy. Lol
Lol. Thanks John. I was with Troy with I first read this and I told him. I was trying to tease him about it but for some reason, he didn't care. I guess having almost 100K subs makes you secure in your abilities. lol.
Thanks for the note!
Love the video. Probably one of the most real videos I've seen on TH-cam in awhile. Your mistake will be 10 times more informative than video of a flawless cook. You're awesome, dude!!!!
Thank you so much. I appreciate it. Sometimes it's good to just be real.
Agreed
Another excellent video... Prime ribs is something I have totally changed the way I cook now based on when I first started cooking them. I think reverse searing them is the favored process but I want you to go back and have a look at your video at the 7:00 mark and ask yourself one question. "Does this need a sear?" That roast looks AMAZING at that point. It's perfect and I don't believe it can be enhanced any further. I have quit searing my prime ribs after the cook for this reason but that, as with anything else I might say, is just my preference. I cook them at around 225-250 until they hit about 123-124°F and then rest them for about 20 minutes before slicing.
Yeah, I was thinking the same thing. Both at the time and in editing. I should have switched gears and adjusted my plan. Oh well. You live, you learn. Thanks for watching, John. I was actually wondering about you as I haven't seen a video from you (from the MCM account at least) for a while. I hope you are doing well.
No searing needed
My personal motto, “If a bad cook, make the video Awesome “. This Video was Awesome my friend
LOL. exactly! haha. Thanks Meathead.
MeatHead 5*
Love your total unassuming honesty Justin! That's a good trait and it says a lot about you as a person. A great video regardless how the sear turned out.
Thanks Rus. I appreciate the kind words. I would just hate the idea of somebody trying this based on my recommendations and not being happy with the result when I know I made a mistake.
BTW, We missed you this week at Troy's. Your name came up a few times.
This is an EXCELLENT video b/c of "the mistake".
Sugar on meat will burn when you sear.
I learned something very, very important.
Thanks !
The best grill, smoker, cooker collection ever. Anyone agree?
lol. Thanks Jason!
Great video brother! I think some people like to pretend that we as BBQers and cookers never make a mistake or just because you have a youtube channel you never have an issue with a cook. I love your honesty in the video, keeping it real.
Thanks, Brian. I really appreciate it, my friend.
Love that you own up to it, subbed for that very reason. I’m new to smoking, so your mistakes are very relatable, and the end product is something to aspire to. Mistakes are one of the best learning tools, so thank you on the behalf of all of us by making one. I was only looking for time and temperature control anyway, you provided that with a little extra insight. You also just seem like a very friendly dude, looking forward to other cooking vids. Cheers!
Awesome! Glad you have you aboard! I just posted another prime rib video if you want to check it out. th-cam.com/video/Z_BU1gjnSXA/w-d-xo.html
Best video yet Justin. Im glad you didnt scrape the video. We need to see more human errors like this in bbq because its something that happens to all of us but most of us dont have the guts to admit it. Lol. Good job!
Thanks Jake,
yeah, I feel the same way. That is why ended up leaving it there. Really appreciate your comment. Have a great weekend.
Thanks for your honesty, Justin. The bloopers at the end were great!
Thanks Tim. I'm glad you enjoyed them.
Dude, you are soooo honest! That's refreshing! Great video.
Thanks, James. I appreciate it. Like somebody else said, we are all learning, right?
Justin this got to be one of the best videos of the whole year. If TH-cam was passing out Awards you just won.
Wow! Thanks Ray. That's very kind of you!
Best BBQ video I have ever seen on TH-cam!!!!! Glad to see someone down to earth. Keep up the great work. Subscriber for life!!!!!
Thanks James. That's really nice of you to say. You made my afternoon! Thanks
Justin
Another excellent video. Love your humor about the interruptions.
Thanks Bob. I actually didn't really think about using that footage until a friend pointed it out. At the time I was just venting. lol.
Love the video! First video I’ve watched from your channel but you have earned a subscriber! Love the fact that didn’t come out as you wished but still enjoyed it
Love how much I learn from you! Thanks again for what you do! Especially love the outtakes 😂
Thank you for deciding to post the video and not toss it. It's refreshing to see things like this, as we can all relate. So many TH-camrs are concerned about making things perfect. We (your viewers) need to see the mistakes. We'll all learn from these mistakes together!
Thanks goldensdomain. I appreciate that feedback a lot. Thank you. I totally agree.
I appreciate this video. Makes the cook real. We learn by the mistakes and in this case we learn from your mistake. You saved a bunch of guys with this honest video.
Don't we all have the same marketing department? Good stuff, man. Thanks for doing what you do!
Props to you for calling yourself out & not trying to play like the “Crust” was a good thing! BTW, I’ve done the same thing! Live & learn!
Thanks Rob! yeah, gotta own those mistakes. That's just how I'm wired. I don't want anyone else to make the same mistake I did.
I have one of those marketing teams too! PITA they are! Another awesome video Justin. Always get excited to get a notification you've posted a new video and I'm never disappointed by them. Even if the content does not directly apply to any of my BBQ's, I still love watching them, so you must be doing something right!
I really appreciate you saying that. That's one of the best complements you can give. Have a great weekend.
I'm making prime rib for the first time on Thanksgiving & I chose to smoke it, thank you for the tips in the video. Being human & making a mistake is my favorite part!
Looks awesome brother! Love your marketing dept!
I love her too. She the best dang marketing department a guy could hope for. lol.
Sugar or not, i could've smell it. Nice one. Question. How long does it take to be well done. I dont like meet medium. Everyone tells me it should be medium, but i just cant
Well at least you're honest. LOL.It probably takes another 15-30 minutes to get to Medium well.I would strongly not recommend going beyond that. You can get the color out If that is what makes you not like it but when you cook it well done you will dry it out and it will be disappointing.
One of my frustrations as a cook when I cook this for people is to have people tell me they like it well done and then tell me it's dry. Its frustrating because they ultimately end up admitting they just don't like meat and a big part of that problem is that they overcook it every time to eat it. I would feel the same way.
That said I will be the first to admit a good medium well steak can still be awesome...Even if it's not my preference. Use a meat thermometer and pull it when it gets too around 150. Every roast is different so there is no rule of thumb.
Another great video. We need to see more videos with your dog. They are the best grilling/smoking partners.
For real. I've been trying to work him in here lately. He is getting older so I like the idea of having him in these videos.
Prime Rib is probably one of my most favorite things to cook on the Weber. Enjoyed the vid!
Me too. I love it.
Thanks for video, I learned something new. Never thought about sugar burn makes so much difference.
I've seen so many videos not matter the out come, it's always great, you admitting a mistake sets you above so many, thank you for being honest. "subscribed"
Thanks for subscribing Joe. Yeah I try to keep it real as much as possible. My goal is to teach and entertain...not win a "don't look stupid" contest. lol.
@@BabyBackManiac yea I watched a video the other day comparing a a Weber kettle with a pettle smoker, as soon I saw him use "MatchLite" in the Weber I knew, I was watching the wrong guy, I wonder what T Roy Cook would say.... LOL
With temps forecasted in 50’s tomorrow I think I’ll try one of these on the Mak tomorrow. Thanks for another good video. Really looking forward to your Mak review coming up.
Hey, I've been traveling and just got a chance to get back to my comments. How did the cook go?
Your bloopers are the best
One of my favorite "rubs" to use is McCormick "Montreal Steak Seasoning" on prime rib. I put garlic cloves in the meat, and use the Weber method to smoke it. Millon ways to make prime rib....none of them wrong- all good:-).
Yeah, you've stumbled onto a hot button of mine. I don't like when people approach cooking as a set of rules with a wrong way and a right way. Its supposed to be a fun way to experiment.
I never do a cook the same way twice......otherwise it's just boring.
I followed your link from the Prime Rib done on the Genesis to this video. I have to say I am impressed by your honesty and willingness to show something that wasn’t perfect. You convinced me to try it! (No sugar in the rub!)
Yeah I thought about not uploading the video but I decided my mistakes are helpful if it helps somebody else from making the same one...Which is my whole goal here. Thanks for watching
The blooper reel is awesome ! Do more please ! I think it keeps the haters off key ! 👍👍👍
I'll try anything to keep the haters off key. lol
Do you have to sear it off as long as IT during the smoke reaches desired temp. Before you seared it looked real good. Thank you.
No, you don't. It would have been fine without the sear. My plan was to give it a quick sear on all sides just get that little extra bit of flavor. Which I did but the sugar burned and messed up my plan. lol. But yes, I've done it many times without the sear and it's great.
Hey brother great video but what temp on the rare..? I fig 128 and rest till 135 that’s what I like it
Yeah, that's how I like it too. It's right in the center of the mid rare range.
What wood did you use on this cook?
Watch the first 2 minutes. I explained it. Thanks.
how much flavor difference do you find between the offset smoker and the mak pellet smoker you have?
Most of the pellet cookers I have had a very light smoke profile but this one does not. I run my offset very, very clean and I therefore the smoke profiles (or at least levels) are very similar.
Cool thanks for getting back to me so quick. The pellet smoker I am really near to buying is the Smokin Brothers Premier series....made in Missouri...have you seen those? There is a place near me that just started dealing them and they offered me a great deal, hard to beat. I don't want to have a patio full of grills though lol right now I have just 1 Genesis E-330, with the addon smoke box with the narrower grate that I have used for everything, just wish it smoked just a little better. I love it for everything though......I dunno if it will be worth buying a whole second unit just for smoking.....I feel like I would only use it for ribs, brisket, smoked turkey, and pulled pork. I don't care for smoked chicken for some reason...I prefer that cooked on a rotisserie....
BTW I love your channel. Even though I wouldn't want to own that many grills I am fascinated by your collection! Love the humor that you inject into the videos and still keep it informative.
I don't know much about that particular pellet grill but I can tell you that for what you are looking to do, a pellet grill is a great choice if you know you don't have time or desire to learn how to manage wood or charcoal (nothing wrong with that, btw. Life is busy.) They are very easy to use and produce a good, consistent and attractive end product. The down side usually there is not quite as much smoke flavor (though that's not necessarily a bad thing for some folks) and every now and then you are going to have to swap out parts because they are mechanical beasts. Also because of that the life span of the pellet grill is going to be a lot shorter than charcoal grill which can theoretically last forever if you don't damage it.
That said, I do think pellet grills are a logical choice for most people who are busy. Hope this helps.
Thanks again for your help. I went to a local location of a chain bbq called Dickey's BBQ Pit because I found out that they use a fast eddy's pellet smoker. I gotta say....after tasting that I am no longer interested in a pellet smoker....actually had less smoke flavor than my gas grill with smoker box set up from weber. I am now evaluating options for an offset cooker, and I think I am going to go with a Luling. I have had BBQ all over the south b/c I used to travel for work and that is the flavor I want to be able to produce at home, and a pellet smoker I don't think will get me there. Also, I am not someone that can just ignore things and put them on auto pilot, I like to be hands on, so managing the fire will be enjoyable for me.
I thought the exterior looked great off the smoker. Then watching the sear progressing, OMG! Here in CA, I mostly do pork with some kind of sugar in whatever rub I'm doing, or when doing beef, a much simpler central Texas (no sugar) style. I felt for you, having burned sugar on a few cooks. Keep Rockin"!
Yeah, this one hurt. lol...especially looking at the thumbnail now when it was clearly perfect. lol. oh well.
Thanks for watching!
Hi Justin. Great work as usual. What do you think of Fireboard vs Thermoworks Smoke + Gateway (not considering the fan controller part?
I honestly have not used the gateway on the smoke. I don't imagine I could like it better than the fireboardThough. I've heard some feedback that leads me to think it's a little disappointing. I do like the smoke if you're not going to use Wi-Fi and want to save a little money. It's probably still my favorite wireless remote. The fire board just is so much more… But you pay forit! Hope this helps
Baby Back Maniac That is exactly what I was looking for. Fireboard it’s gonna be. Thanks again for your time and your knowledge.
My pleasure.
I can say with full honesty, I always have a good day whenever you post videos. It was as is your standard -FUNNY and INFORMATIVE. I also revisited the review of the stick burner!!! Awesome.
Thank you so much. That means a lot to me. Comments like this balance out the trolls. Thank you for sharing.
I thought that was an awesome cook and better yet a fantastic cut of beef, it may be dark on the outside but its a Bone in Prime Rib and it looked delicious.
Great video as always, please keep the BBQ cooks coming.
Cheers,
Craig
Thanks Craig. We definitely ate it. It was good except for the burned sugar parts...and even that wasn't that bad.
Glad you did this with two bones like normal people. Have to try it! Video was great! are you kidding be. We all mess up, it's the fun of the cook. I know, had my thermometer set on celcuis one time. It auto puts it there and I am in the US.
haha. That's so funny. You aren't the first person to tell me thay made that mistake. lol
Was a great cook at the end but how did u not see it was burnt on the sear by looking at at it
Really good walkthrough.
Sorry about the sugar in the rub, it happened to me a few times when i got into barbecuing, watching yours and other videos, but usig spicemixes available here in sweden. All of which included sugar. Took me a while to connect the dots.
I am glad you showed this - it will be a reminder to more than me :)
Thank you for taking the time to make this video!
Thanks Lasse. I appreciate you taking the time to watch it. lol
I hope you are doing well.
Baby Back Maniac thanks Justin :) All is well - hope you are also!
Thanks man. We are good. Just celebrated my mother in laws 75 birthday so we are feeling blessed.
Well done my man. At least you admit you slipped on the rub. Others would forced the point saying thats how reverse sear is done. Thats what makes BBQ so great and challenging, sometimes you get rewarded sometimes it goes out the window. Regards from Australia
Thanks Marko. I'd be lying if the thought didn't cross my mind but that's just now how I want to roll. I'd hate it if somebody tried to replicate this with that same rub and had the same issue I did.
Thanks for watching.
Never dump a video because of a mistake. That's how we (viewers) learn. Loved the video. Loved the cook. Loved the Marketing Department. Get her on camera more often. :o)
She hates being on camera. She was nice to do this for me.She said she's off the hook now for another year. LOL
Gas grill prime rib roast cooking ways
First, great video and great editing with muzak. Meathead was right on and you made a super video. I need to update my editing software and computer about to go. The meat looked fantastic once you cut it open and revealed that gorgeous medium rare prime rib. Loved the funny stuff e.g. fire starter blow torch taking over when the hand jobby failed, and all the sounds of interference. You had a lot of good bloopers. Oh yea, and the Ms. telling you the freezer is down, let's cookout. lol You had so much other video fun stuff going on (as usual) you were cooking Prime what?? You actually made me feel good inside, knowing I'm not alone. I felt it from SC when you flipped that meat over, I cringed with you knowing you wanted that perfect picture. But, I felt the same way when I saw some of my first brisket cooks on video. (never seen one in SC up until a year ago) But soon learned that's how it's suppose to look. So, you could say you forgot and thought you had a brisket on. Anyways, enough. Great cook. I enjoyed watching (all of it) as usual.
Seeya
Thanks Phil. I appreciate your kind words. Hey we are all learning, right? I hope you and Mrs. IN FLORENCE are having a wonderful weekend, my friend.
Thank you for posting this my friend! Some videos show what to do, some show what not to do. Both are needed to accomplish the viewer’s expectation of the end result they are expecting. I’ve followed you for a while and LOVE your videos. Keep on cooking and posting!
Great video love the sound effects , I’m glad I’m not the only one that happens to.
Fantastic video as usual my man!
Thanks, Bobby. I appreciate it.
Appreciate the honesty. Love your videos. Keep them coming please!!!!
Thanks E. Will do!
LOL, good video, love the way this video turned out....entertaining as always!
Thanks Daryl. I appreciate you watching. Congrats on breaking 10K!
I'm glad I found this vid . I am doing one today the exact same size. I think I will use my WSM clone instead of the kettle as i'd planned. I won't sear it as it didn't need it. I have a fussy eater to cater for and need to take it to a juicy "medium" lol. Will be served with stuffed mushies, potato and zucchini, all done on the pit. cheers. P.S.i'll let you know how i go.
Sounds fantastic. I can't wait to hear about it
@@BabyBackManiac I got the veges perfect and the meat was ok. I had a temp spike to 300 that i got under control. The meat was cooked to medium. It was tender and juicy and tasty but would have been better with a bit more marbling. cheers.
Yeah with this cut you definitely need the marbling. Thanks for following up
Love your videos. Great use of music and humor in this one, so entertaining! Please keep it up! If you want, I'll come over and make sure your neighbors keep it down. LOL
lol. Thanks Mike. You are a true friend. lol.
Insane cook bro !!!
Justin your vids are always great, and I love the out takes at the end! I'm heading over to watch the Bayou Classic video now!
Thanks again, buddy. I really appreciate you watching.
Hey Justin quick question about WSM. I have a 18.5" that I bought a couple of weeks ago, I've used it every weekend and extreme happy with the results. I'm considering taking it back and exchanging it for the 22.5; Lowes let us do that within 30 days. I have 7 days to left to do the exchange. The reason I'm even considering this is for the times I do ribs or a full brisket, I would need the extra real estate. I've read that's it hard to maintain temps @ 225 with the larger 22.5 WSM have you experienced this with yours? What would you suggest. Thank you.
I think whoever said that about the 22.5 is crazy. Maybe their cooker was new or something, but once you get them broken in, the temp control is amazing. Like there are times I literally tap the thermometer to make sure it's not stuck. I'm not making that up.
I would trade up if you don't mind paying a little more for charcoal. That's the only downside. I've owned both and I much prefer the bigger one. I almost never have to use the second grate which is nice.
Great video pal. Sorry it didn't turn out the way you wanted it to. But thanks for being honest about it. That's integrity right there.
Thank you. I try to be as up front as possible.
Beautifully done prime rib. Even though the sugar made it turn to the dark side of the force, there was still good in it. I can feel it! It always pays to listen to your marketing department. That Bayou Classic Review was a great video.
Thanks Big Lew. I appreciate your support, brother. I'm really proud of that Bayou Classic video.
You’re so entertaining dude, seriously. Amazing looking cook despite the sugar burn lol, I actually don’t mind a blackened exterior.
Thanks Kris,
I appreciate you saying that. Have a great weekend.
Hey love the channel. I have an original weber kettle (one touch) but most of my cooks are low and slow and I was considering upgrading. I've been looking at the classic Joe ii (but it's quite expensive). Is the upgrade worth it in your opinion?
That's a judgement call. From a value ("Bang for the buck") perspective, definitely not. There isn't a better value than what you have now. From the perspective of just enjoying a new cooker, the kamados are fantastic and a little easier to use out of the box due to the better temperature range and stability. Just don't expect magic and you'll love it.
Great cook man love your honesty... bbq is not always kind but that's why we love it.
Thanks Darrell. I really appreciate it.
Marketing department....lol ! My marketing department is also my CFO ! That is a beautiful prime rib ! Awesome job Justin ! Stay safe and be well !
good insight on the sugar thing. I never thought of that. I'll need to remember that for my grilling!
That’s why I left it in there. My mistake save you the trouble of learning the hard way. LOL
Have you ever used the Pit Barrel Cooker?
No, but I have one on my patio right now because I borrowed T-roy's for a few weeks. Going to try it out tomorrow. I've had food cooked on them but never actually run the pit myself.
A little perseverance made a good video. Prime rib has to be my favorite thing to cook. I always get nervous searing off that big expensive cut of meat. Great one as usual Justin
Thanks Mack. Yeah, I love it too. I wish it wasn't so expensive or I'd do it more. Luckily this one was $30 bucks and not $100
You're marketing department is wise and probably deserves a raise. Maybe a bonus too.
There is not enough money in the world to pay the marketing department what she is worth to me. lol
True story, I'm sure. 👍
Another awesome video! Random question, what are your thoughts on buying the slow and sear for the Weber Summit Charcoal?
It cooks fine without it. So well in fact that I didn't think I needed it when David told me he was making one and now that I have it, I almost never cook without it. I like the consistency.
Honestly, I never would have bought one with my own money before I had it. Then he gave it to me. Now I definitely WOULD buy it.
Just curious, aren't those supposed to be cooked bone side down?
Depends on the cooker. I always start off with the bones up in an offset and down in a vertical cooker...basically you are directing the bones at the source of heat...but it doesn't really matter.
Great video bud!! We all learn from OUR mistakes and WE have all made them. You were wise to listen to Mama Maniac!! Looking forward to your next cook!
Thanks Mark! Appreciate it!
Hey Baby Back long time listener first time caller !! Great video dont know how i missed this one for 9 months but to tweak a quote from SNL instead of more cowbell " i need more outtakes Baby back !!! "Hilarious!!! Great video looks delish. tell T-Roy i said hey lol
Your "marketing department". LMAO! That's awesome! That's how I made cooking/brewing decisions too. "It's going bad. Quick, grill it!" LOL
Background noise while filming is a big issue at my house too. That is why I've been using my wireless lavalier mic in almost all of my videos nowadays and/or doing more voice over work like you did here. The lav mic does a good job of excluding the noisy neighbors, O'hare airport traffic (we're in the flight path of the northwest runway), and family. The limitation is that it's mono, not stereo sound, and that other sounds I'd like to pick up aren't.
As for the sugar in the rub, I see what you meant the other day. It still looked great.
Excellent video again!
hey Larry,
yeah I should've used the lav. I honestly didn't think about it until the "marketing department" asked me about it when I was editing. lol. I literally said "Because I don't like clipping stuff to my shirt and having cords to deal with...and I totally forgot" lol.
"I can make that happen.... yeah, it's a gift" i loved that video;)
lol. I feel that way sometimes.
For me it's car alarms, jack hammers and ambulances... It never ends. Great vid! Fun stuff.
I can only imagine. Honestly, I've got to get better about tuning it out. I know if I ignore it, most people won't even notice...it's just awfully hard on my ADHD to have so much sensory overload. lol.
Love your videos and glad you did post this and explain about sugar burning. Thanks 🙏🏼
You are quite welcome. Thank you for watching
Brilliant video! The meat didn't look that bad and I expect it was delicious despite the mistake. Thanks for posting.
Which freeway do you live on?
Perfectly cooked prime rib... Awesome video with helpful tips and laughs👍👍
Thanks Luis. Have a great weekend.
Love the channel keep it coming getting a lot of pointers. Was wondering have you ever tried the grilla grills wethers it's the pellet or kamado style ,or if you have heard anything about them? Would you recommend them? Thanks and keep the videos coming.
Thank you. No I don't have any experience with them. I have a few friends that have the Pellet grills And they seemed to like them.Check out Mike at +Everyday BBQ channel here on TH-cam.He just did a cook with the Grilla I believe.
A GREAT video. Really appreciate your honesty. And I cracked up over the noise issues. The finished prime looked awesome, though I dont know if I would have let it get kissed as much by the fire as you did. But it looked stupendous. Thanks for your always entertaining videos!
Hey Bruce,
I just now got back into town and am at a point where I can sit down to comments. I was just thinking about you this morning, actually. Thanks for watching the video. yeah, I goofed on this one. It wasn't ruined but it wasnt the way I had it planned out in my head for sure. OH well. such is life.
I love the reality of this video. I’ve had a LOT of bbqs that went just like this. (I’m famous with my friends for always buying “backup hotdogs” just in case the cook doesn’t work out 😆). The thing I always notice is that it always seems worse to me than to my guests. It’s no big deal. And seeing the video that isn’t just the edited perfection parts of a cook is very refreshing. Keep it up!
So true. Most people don't care. they are just happy to have free homecooked food. Truthfully, I don't hold other people to near the standard I hold myself. When somebody makes me something, I'm just thankful...especially now days when most of my friends are too intimidated to grill for me (which is ridiculous but it's a common thing.) So now I"m REALLY grateful. lol
Great video Justin, good lesson learned! Love your stuff!
Thank you, Mark. I appreciate it.
It's cool that you fessed up to forgetting about the sugar. I forget all types of stuff. Great vidio.
Awesome video. This is what I'm gonna use to smoke my first prime rib. Thank you for the info and god bless!!
You have come soooooo far from this. !!
I am really considering a fireboard or just getting a pellet smoker. Did you ever consider a pellet cooking machine? How's that fire board working out for ya?
I REALLY like it but I've only this particular unit 4 times and only once with the fan controller so I'm hesitant to tell you how much I love it just yet. lol. I do have 2 hesitations.
1) Even though I like it a lot, I have a hard time recommending the water proof box. It's very helpful and works fine but it's ridiculously overpriced for what it is (same with the fan adapter cable).
2) Also, you may have to buy an adapter/fan from another company like BBQ Guru to get it to fit on your cooker. That's what I used anyways. This isn't really a big deal as much as something you just need to be aware of.
Other than those two things, I think it's the best implementation I've seen of this type of product if you want a full featured premium web based, app driven therm/temp controller.
They really did their homework.
Hey BBM! Been watching the videos on weber summit. I know its insulated some what how does it handle northern winter weather? I have been looking at Pitmaker, Lonestargrillz and Assassin insulated smokers.
I an in Texas so we get mostly wind and it does really well in that. Also the few days it's gotten cold has not been an issues. My friends in Canada and England (I've met a lot of owners around the world from this channel) say it's fantastic in the cold and rain. They really seem to like it.
For what it's worth, I've been to Lonestargrillz plant in Conroe. Fantastic people and the quality of the pits is amazing. They are the best value in offset smokers in my opinion. Seriously, they could double their prices and it would still be a good buy.
I'm just starting smoking. Have a gas box smoker and I want to do a prime rib tomorrow. How do I sear it at the end because i certainty can't on my gas smoker? Please answer my question prior to tearing me a new ahole for having a gas smoker 😁
LOL. I never do that, man. People have what they have and there was a reason I kept this title ambiguous.
You may not need to sear it. Obviously this roast would've been fine without it. But some suggestions would be to fire up the gas grill if you have one? You could also pan sear it inside or give it a few minutes in the broiler? Does your gas smoker or have a deflector you can take off and zero over for a few seconds?
If you're willing to spend a little money, you could get one of those cheap off brand charcoal grills just for this and cooking burgers and dogs. I think my top recommendation is to get the Weber kettle because they're so ubiquitous often you can get them used for free or like 25 bucks off craigslist or whatever. Then you just fire up the bunch of screaming hot charcoal at the end and plopped down for 45 minutes per side. Plus you'd also have the kettle for doing other things.
Kudos to you for sharing your mistake. We were rofl when the flames engulfed your roast. Freaking awesome.
It was a site to behold. lol
I'm gunna have to check that 6 port thermometer out! Another great video brother, crushin' it!
Thanks Red. It's too early to say definitely but right now it's my favorite "premium" (if that's a thing) thermometer/controller. They really did their homework.
Appreciate the honesty.
Thanks Ken. Appreciate you watching.
Slightly off topic, but I contacted Weber regarding the smoke leak issue you've had with your Summit Charcoal Grill. Here's their response: "we've redesigned the hinge for the Summit Charcoal to help alleviate some of the "leaking smoke" issues that some customers experienced with the first generation of models." Do you know about this fix, and if so, what do you think about it?
Yeah, I think I got one of the first new ones. It fixed the problem completely.
How much does your marketing team charge? They get great results! Awesome video as usual BBM! We all make mistakes no biggy. Great Bloopies haha!
GQue BBQ my marketing team takes 95% off the top before expenses! 😜
Thanks Jason. Yeah, like Wesley said. The marketing department gets it all. She lets me have some for cookers though so I'm ok with it. lol.
Wow yet again a great video! I'm am going to definitely going to try this on my birthday this week! No sugar rub for the sear got it!
I have been traveling and just got a chance to read comments. How did it go?
going to try it today!
Dude I love your videos. So much awesome going on there! You’re a superstar bro...
So are you, Mike.
can't wait to give that a shot
Let me know how it goes for you!