tinyfish

I had the privilege of cooking the roast for Christmas lunch. I picked a 16.5lb 60 day dry aged Prime rib roast. I seasoned in between the meat and bones with rosemary, thyme, garlic and rub and I used the same on the outside. I used the rotisserie on Sinister and cooked it indirect at 225f for six hours. Cooked to perfection. The charcoal has a nice glow. I seasoned in between the bones and meat with rosemary, thyme, garlic and rub. All loaded ready to spin The backside of the roast All cooked ready to eat. Merry Christmas...

^^^+1 Well said Charles.

Wow Charles what a great king crab leg meal. I'm sure it tasted great. I haven't had corn on the cob in a long time, I might try my luck with some at New Years Eve. Merry Christmas!!!

Oliver everything turned out perfect.

I have never had a no bake cheese cake go bad.

Thats what it should be like here in Toronto but you won't here me complaining.

Merry Christmas Dennis to you and your family and crew at KK. Thats great news about the Steven Raichlen show and its well deserved...enjoy. What colour KK are you going to feature? Will you change up the colours during the season.

No worries Jon. Butts cooked at a higher temp come out just as good, they just cook faster. Have your cooler on the stand by if needed.

Party time, I'm in.

I'm with Benton, nice crust.

Now you have a reason to cook another one next week.

I made my own type of butchers block conditioner. It contains bees wax and mineral oil (type you can ingest). Waiting to here the outcome.

Tasty food

Ryan it was my pleasure to help and it was great meeting you and seeing that fabulous KK setup. All I know is we have a fabulous group of people here. Everyone is will to help out their internet friends and thats so refreshing in this day and age when everyone is so busy.

Sounds great Oliver. Sorry can't help on pork shoulder since I only have cooked beef shoulder for pulled beef. I would guess an indirect set up at about 250f-275f would do it but I'm sure other can provide better info.

Now thats a meal.

I thought I could smell something good in the air. Your buddies were happy for sure.

Standing by...

For a minute I thought I couldn't have a beer for 91 days.

I have only dry aged once in the Umai bags. I did a NY striploin like yourself. I had so much waste especially from the non fat cap side. How do you trim the non fat cap side when done.

Sounds good. I will try this.

Great job Ryan those pizza's look great on the work station. Did you try to see if you could cook two pizza's at once, looks like it would fit.

Another home run MacKenzie.

Very nice MacKenzie. Looks like your ready for winter.

Very nice. First time I've seen a brisket cooked.