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Christmas Prime Rib On a Pellet Smoker



“And he, he himself…the Grinch…carved the roast-beast!” ― Dr. Seuss, How the Grinch Stole Christmas!

Roast Beast is a Christmas staple. Whole turkey, sweet ham, crown roast, beef tenderloin all qualify as the beast in need of roasting, but for me, the king of all Roast Beast is prime rib. My entire life, I have never cooked anything other than breakfast on Christmas or Christmas Eve, but in 2020, due to an in-law being Covid positive and my son having flu like symptom (Covid negative though), we stayed home for both days and thus it was my turn to roast the beast. It was the first year that we didn’t celebrate those two holidays with anyone other than my immediate family which is my wife and four kids.

I decided I was going to do a bone in prime rib on my Green Mountain Grills pellet cooker. I have a number of amazing grills on my deck. What made me decide to do it on that particular grill? Simple. The high was going to be 30 degrees that day. And since we had such a large breakfast we had a late dinner. By the time I finished cooking the outside temps were in the teens. I’m all for grilling year round, but when it’s in the teens, I might skip a day around the pit. With the mobile app on my phone, I could put the roast on the grill and monitor it entirely from next to my warm fireplace as well as raise or lower the temp of my grill without having to step outside.

First things first, I had to source the beast. For this I enlisted the help of Hassell Cattle Company and their blue collar wagyu – amazing beef that doesn’t break the bank. I’ve never been disappointed with what I’ve gotten from them. I ordered a four bone prime rib roast. Not because we need that much for one meal. Because I have four kids and thus every one of them could get a bone because daddy has taught them that the best meat is right by the bone. Also, the remainder turned into a second meal a couple days later so not an ounce went to waste.

What a beautiful Hassell Cattle Company cut of beef
Now that we have secured the roast, time to trim it. I took most of the thick fat off the back side:

Try to take as little of the steak off as possible. I’m not doing a great job in this shot
I’m doing a much better job in this shot
Then I trimmed the meat from around the bones which makes for a pretty presentation:

Trimming the bones can be maddening. Just when you think all the meat has been carved away you see a little sliver that has to come off. And more and more and more. It doesn’t have to be perfect. Just get the bulk of it.
Trimmed prime rib, bones and all:

Fat trimmed off and the bones exposed
Then I seasoned the standing rib roast with a HEALTHY dose of salt and pepper:

Lay that salt on THICK! And it is okay to use coarse or kosher salt.
Why such a healthy dose of S&P? Simply put, the meat to exterior ratio is pretty high with a prime rib. We get a lot of steak in the middle, but not as much of the crust on the outside so I prefer to pile on the flavor to really make those bites pop. Basically, lots of red meat, but not a lot of flavor crust. So load up that flavor crust.

Here you can also remove the bones, or partially remove them, and tie them back on before cooking. I prefer to let the prime rib cook with the bones completely intact and remove them after the beef is ready to serve. This is simply personal preference. Make sure to save the trimming for soups, stews and chili.

Now that we have the prime rib trimmed and seasoned, time to bring some extra flavor to it. All a standing rib roast really needs is salt, pepper and some garlic and you can absolutely do just that with this. If that’s the plan, just skip ahead to the Grilling Instructions. For my prime rib here, I covered it with herbs and garlic. I used basil, marjoram, oregano, rosemary and tarragon along with garlic and olive oil and a little salt. Why did I use these herbs? Because those were the ones that looked the freshest at my local grocer. I would’ve liked to have used some thyme in there, but this is what I had.

Christmas Prime Rib Ingredients:
4 bone prime rib (approximately 10 lbs pre trim weight)

1/4 cup fresh basil, stems removed

1/2 cup fresh cup marjoram, stems removed

3/4 cup fresh oregano, stems removed

1/4 cup fresh rosemary, stems removed

1/4 cup fresh tarragon, stems removed

1/2-3/4 cup garlic cloves, brown bases removed

1/4-1/2 cup olive oil

1 healthy pinch of salt

Garlic, herbs, steak and olive oil. What more do you need?
Combine all the ingredients (except the prime rib) in a food processor and blend into a smooth paste. I have estimates on the garlic and olive oil because I needed to sort of eye ball it as I was blending. I had to add oil three times until I was happy with the consistency:

Pulse until smooth
Scrape from the sides and add oil as needed to blend thoroughly
That’s the consistency I am looking for
It’s simply a matter of spreading the garlic and herb paste onto the roast. To make this process a little easier, go grab a couple those disposable aluminum pans. Double them up because one will collapse with even a two bone standing rib roast. Place the prime rib in the doubled up pans and slather on the garlic and herbs. Start with the bone side, because that will be down in the pan during the cook, and then cover the rest:

Slather that garlic and herbs on the beef
Then put the roast in the fridge for a few hours or as long as overnight. The salt that was put on first will act as a wet brine and transfer some of that garlic and herb flavor into the meat. The next day (or after a few hours) remove the pan from the fridge for at least 2 hours, if not four to come up to room temp. This will greatly decrease cooking times. I forgot to pull mine out before I went up for a nap on Christmas Day (after all the revelry of presents and such) and so the prime rib went on the grill at about 35 degrees at 5:20 pm. It wasn’t finished cooking until 8:35. Remember, always cook to temp, not time. So while these times were for me taking it straight from the fridge to the grill, if you let it come up to room temp on the counter, it will take considerably less.

Here is mine out of the fridge with all the oil congealed from the cold temps of the fridge:

The garlic and herb crusted prime rib out of the fridge
Grilling Instructions:
Since my prime rib was going on so cold, I started the Green Mountain Grill off pretty low at 225F:

Ready to go into the pellet smoker
After about 30 minutes, the oil had warmed up and liquified so I raised the temps to 275 (all from the app on my phone!):

Notice that I also put in two probes? When dealing with such an amazing piece of beef and on a pretty special occasion, I wanted to make sure I got it absolutely perfect
Then after another 30 minutes I went up to 325 and after another 30 minutes I ultimately put it at 375 until it reached 110 internal at which point I kicked it up to 550F. Here we have the prime rib at about 75F internal:

Coloring up nicely
And here we the prime rib roasting in a 550F degree pellet smoker:

The crust is taking hold along the outside
And here she is, ready to come off the grill:

120 is just perfect in my book
Yes, that’s a third meat thermometer. OK, I might’ve overdone it a bit with the temp probes, but I think you will see the effort was worth it. All my temp gauges were within a couple degrees of each other so at the same time I cooked this prime rib, I validated the temps of my two built in probes to be accurate.

I pulled the pans out and stood the prime rib up to snap this shot:

Please rise for the taking of the picture
Then I brought the Hassell Cattle Company roast beast inside to rest:

And here’s a closer shot:

I can still smell it and my mouth is watering just thinking about it
After a full thirty minute rest, I carved this magnificent beast. I started by cutting lengthwise behind the bones down along their curve until the knife comes out the bottom and the whole rack comes clean off. Then I carved off a slice of that perfect prime rib:

Have you seen a prettier sight on Christmas? I haven’t!
On the end cuts the outside edges are a little more done, but the middle was coast to coast glorious redness. The freshness of the herbs, the sweetness of the garlic, the umami of the beef and fat all came together in a beautiful mouthful. A little horseradish sauce really brings the dish full circle. Oh, I almost forgot to show the very pronounced smoke ring:

How’s that smoke action look?
Now if you would like to prepare this roast a little more well done, simply take it higher before cranking the grill up to 550F. Just go about 10-15 degrees shy of your preferred steak temp and then crank it up. Just remember, that the meat on the ends will be more done than the middle.

If you have any questions or comments, feel free to leave them below or shoot me an email.

Also, this post has the look and feel of a sponsored post. But truth be told, neither Green Mountain Grills nor Hassell Cattle Company paid me a dime for this post. They’re just good people with fantastic products. Check them out.

Save Print Christmas Prime Rib On a Pellet Smoker Author: Scott Thomas Recipe type: Entree Cuisine: Christmas Dinner Prep time:  20 mins Cook time:  180 mins Total time:  3 hours 20 mins   Prime rib slathered in garlic and herbs, slow smoked in a Green Mountain Grills pellet smoker, then blasted with 550 degrees to finish off for the perfect Christmas dinner Ingredients 4 bone prime rib (approximately 10 lbs pre trim weight) ¼ cup fresh basil, stems removed ½ cup fresh cup marjoram, stems removed ¾ cup fresh oregano, stems removed ¼ cup fresh rosemary, stems removed ¼ cup fresh tarragon, stems removed ½-3/4 cup garlic cloves, brown bases removed ¼-1/2 cup olive oil 1 healthy pinch of salt Instructions Trim the thick fat off the back of the prime rib and carve off the meat from the top couple inches of the rib bones Season liberally with salt and pepper Combine the rest of the ingredients in a food processor and blend until smooth Coat all sides of the meat with the garlic and herb concoction Place the standing rib roast in the fridge overnight Remove from the fridge and place in a 225F smoker After 30 minutes, raise the temp to 275 then to 325 after another 30 minutes Raise it to 375 after another 30 minutes and leave it there until the prime rib comes to 10-15 short of the desired doneness Then, crank up the heat to 550 to finish off the roast beast Remove from the heat and let rest for 30 minutes Carve off the bones and then slice and serve

Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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Beef,Entertaining Tips,Green Mountain Grills,Smoking,Beef Roast,Christmas,Christmas Dinner,Christmas Supper,Green Mountain Grill,Hassell Cattle Company,Holiday Roast,Pellet Cooker,Pellet Grill,Pellet Smoker,Prime Rib,Rib Roast,Roast Beast,Standing Rib Roast,Steak

By: Scott Thomas
Title: Christmas Prime Rib On a Pellet Smoker
Sourced From:
Published Date: 12/28/20

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Grilling Tips

Nashville Hot Cauliflower



Say wha?
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:

The left side does show a bit more darkening, but not really worth the trouble.
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:

Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:

The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From:
Published Date: 06/06/21

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Grilling Tips

A brief caveman pic tutorial



For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)

EggHead Forum

By: lousubcap
Title: A brief caveman pic tutorial
Sourced From:
Published Date: 06/07/21

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Grilled Flatbread with Charred Shallots and Figs



Figs are something I have let fall to the wayside in recent years. There was a time when I eagerly awaited the short windows of time when I was able to walk into my local grocery and purchase tender and sweet figs, and over the years they've worked their way into dishes on this site and off. The shift to almost entirely home cooking during the pandemic reminded me of the virtues of figs and the additional fodder they provide for recipes that offer something different from my usual rotation. So I picked up a package back in the fall and used some pantry staples to put together these grilled flatbreads with charred shallots and figs, then I wrote it up and scheduled the post for seven months from that date to remind to eat more figs when their first season hits in early summer.

This recipe was really born out of finding something new to do with figs that I purchased on a whim, and a pizza making session the day before I made these flatbreads left me with a desire to keep rolling with grilling dough. I have made many variations of flatbread dough throughout the years, but they were all doughs specialized for a specific cuisine, so I was looking for a more all-purpose recipe here and decided to try one out I saw on Food52. The hallmark of this high hydration dough is the large amount of extra-virgin olive oil in it, which I hoped would make this a flavorful bread without the long fermentation time I normally use to achieve that goal.

The first rise for the dough to double in volume took just under and hour, and during that downtime, I put together a balsamic glaze to use as a finishing drizzle on the flatbreads. I had a very small bottle of balsamic vinegar in the cupboard, so I poured the entire contents into a saucepan and added a little brown sugar to it. I then let the mixture simmer over medium-low heat until it reduced by half and had a spoon-coating thickness. When done, I removed from the heat and set aside.

Once the initial rise was finished, I transferred the dough to a well floured cutting board (it was a very sticky dough), divided it into four, and then formed each of those pieces into a ball. I set the portioned dough on a parchment lined baking sheet, covered with a damp cloth, and let it start the second rise, which took about 30 minutes.

During this time, I got everything else together needed for the final flatbreads so I could assemble them very quickly while the bread was still hot and at its very best. After lighting the fire, I cut up my figs into somewhat thin slices and also halved and peeled six small shallots.

The grill was ready to go after twenty minutes of ignition time, and I began by grilled the shallots, which I did over direct heat, placing them cut side down and just letting them cook until well charred. At this point they were somewhat tender, but not fully, so to finish them off, I flipped them over and grilled them until second side was also charred, which took less time than the first since they were already more than partially cooked. Once done, I transferred the shallots to a cutting board, removed the root ends that were holding them together on the grill, and then cut them into thin slices.

The shallots cooked pretty quickly, which was a good thing because the fire was still blazing hot to grill the bread, and a hot fire makes for the best flatbreads. I've rolled out other flatbreads I've made before, but this dough was so soft and stretchy, I went with freeform hand stretching this time. I did as best I could to get the bread even throughout, but, like with pizza dough, it was hard not to have a little extra heft around the edges with the center being thinner.

Happy enough with my globular oval shape, I carefully put the dough over the fire and let it cook until it began to brown a bit. I then flipped it over and browned on the second side and by then the bread was mostly cooked through, so I just kept flipping and moving it as needed to get it across the finish line and add a little extra color too.

As soon as the bread was off the grill, I brushed it with olive oil and assembled the final dish. I started with a layer of arugula, which I ended up going heavier on with subsequent flatbreads for an increased peppery character. Next went on the slices of figs and strips of shallots followed by dollops of a soft goat cheese and a drizzle of balsamic glaze. After slicing it up, I dug in and ate it while still pretty hot.

My first taste was of the bread, which had a nice crunch and chew, although it was not as flavorful as dough I let ferment for many more hours at room temperature or days in the fridge. That lighter touch though meant the toppings were more prominent, and for me it was the sweet and fruity figs that served as the centerpiece. Although there wasn't one in every bite, their presence was lasting and was elevated by the tangy and sugary glaze and given savory contrasts by the cheese, arugula, and shallots. I consumed a couple slices of this first flatbread before moving on and cooking the rest—wanting each one to be as fresh as possible when served. All-in-all, this was a good reminder that I need to get figs back into the rotation more, and having written this post mainly as a nudge to myself, you may see at least one more recipe featuring this dual seasoned fruit on the site before the year is out.
Published on Thu Jun 3, 2021 by Joshua Bousel

Print Recipe

Yield 4 servings

Prep 15 Minutes
Inactive 1 Hour 30 Minutes
Cook 20 Minutes
Total 2 Hours 5 Minutes

For the Balsamic Glaze
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
For the Dough
3 cups bread flour (396 g)
1 teaspoon kosher salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups warm water (292.5 g)
1/4 cup extra-virgin olive oil (43 g)
For the Flatbread
6 small shallots, peeled and halved lengthwise
1/4 cup extra-virgin olive oil
8oz fresh figs, thinly sliced
2 handfuls arugula (about 2 oz)
5oz soft goat cheese
To make the balsamic glaze: Whisk together vinegar and sugar in a small saucepan set over medium heat. Bring to a boil, reduce heat to medium-low, and let simmer until reduced by half and thickened, about 10 minutes. Remove from heat and set aside.
To make the dough: Whisk together flour, salt, and yeast in the bowl of a stand mixer. Add water and oil and knead with dough hook on low speed until dough comes together. Increase speed to medium and knead for 5 minutes. Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room temperature until roughly doubled in volume, about 1 hour. Turn dough out onto a lightly floured work surface and cut into 4 even pieces. Roll each piece into a ball, transfer to a baking sheet lined with parchment paper, and cover with a damp cloth. Let rise at room temperature for 30 minutes more.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals evenly across charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place shallots on grill, cut side down, and cook until well charred, about 5 minutes. Flip shallots over and continue to cook until well charred on second side, about 3 minutes more. Transfer shallots to a cutting board, remove root end, and cut into thin strips.
On a floured surface, stretch one piece of dough out into an oval roughly 1/8″ thick. Place dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a cutting board and brush with olive oil. Place 1/4 of the arugula on top followed by slices of figs and shallots. Spoon on dollops of goat cheese and drizzle with balsamic glaze. Cut into slices and serve immediately. Repeat with remaining dough and toppings.
Dough recipe from Food52.

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barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Bread,Vegetarian

By: (Joshua Bousel)
Title: Grilled Flatbread with Charred Shallots and Figs
Sourced From:
Published Date: 06/03/21

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