Leaderboard

Hey y’all, Happy New Year! Smoked a dry aged Wagyu prime rib on the 32” rotisserie. Dry brined it for 24 hours, smoked over apple. Served with potatoes dauphinois, mustard slaw, and jus made from the drippings.

@Dave E Lovely hunk of meat! I did bacon-wrapped beef tenderloins - direct, lower grate, 350F dome, coffee wood and post oak chunks. Rub of Monterey Steak Seasoning. Being NYE and all, dug deep in the wine cellar for this one - 30 year old Cab from Ridge. So, of course, I had to break out the china. Plated with truffled roasted baby potatoes and a nice romaine salad with blue cheese dressing. Dessert was a chocolate lava cake with Bourbon caramel sauce and some bubbly. Leftovers this morning for brunch - sous vide poached eggs and tenderloin on toast. Being good - just cherry juice - straight up! 2023 is off to a good start - let's hope it keeps going this well! Happy New Year everyone!