EGGARY

I liked how you fit everything on the grill. Looks like a wonderful feast.

Simple but nice ! Merry Christmas to you and yor family !

I have been thinking about Prime Rib a lot and the "science" of cooking it. Yes I have cooked a few but after I cooked one this past Tuesday and cooked as per the Thermapen Viideo I have somequestions. One of my concerns is with the size and at a particular cooking temp, how much time would it take to cook a Prime Rib at a particular internal temp.. In the video it said it took 4 hours to cook an 8 lb. Prime Rib. at 200 cooking temp. So this is what I am looking for and I feel it would be good information for the Forum. For those of you who are cooking Prime Ribs for the Holidays, if you can, please share how your cooks went, like how big was your Prime Rib, what was the cooking temp, what was the internal temp(s) you were shooting for, how long it took to get to the temp you were shooting for, and if you did anything special in your cooks. Like I have said before, my concern is wanting to know how much time to allow to cook a Prime Rib and timing it as best as possible. A very Merry Christmas to everyone !

Happy Everything to everyone ! Congrats on the KK being used on Steve Raicheln's Show. I hope he notices it is not your usual Kamado.

It's 5:00 somewhere…….

Sorry no pictures. The natives were restless. We were eating dinner at 8pm. Hopefully next time.

The R & D was a SUCCESS ! I cooked it first on the Pellet Grill at 220. Raised the the cooking temp to 240. At the 90* internal temp the electricity went out on the Pellet Grill as the GFI was popping out. Next best thing, cooked the roast in the oven. Once the internal temp hit 112 raised the cooking temp to 500. Let it cook unto it reached 120. Took it out and tented with aluminum foil for 20 minutes. I was able to make the mashed potatoes as well as Lawry's Creamed Corn. After 20 minutes the internal temp went up to 131. Sliced the roast and it was perfect. Everyone enjoyed and my wife had seconds. I guess that is her way to say it was good. The video from Thermapen is the way to go to cook Prime Rib.

I am doing some R & D on a 4lb. Standing Rib Roast tonight. I have seen a few videos and the one that I plan on using is the one Thermapen did. On the video it says to cook/smoke the Roast at 200, I plan on 220, until it gets to 110. Then to put in a Pre-heated 500* oven until it gets to 117*. Then take it out, cover it with aluminum foil and let it sit for 20-30 minutes. The temp is suppose to be 131 by the time it is to be carved. Will the carryover cook be high by the time I slice ? Wouldn't 131 be a bit rare ? Personally I like it rare but my wife doesn't. Any issues if I were to pull at 120-122 ? I want the pink throughout the whole Roast. Thank you. Happy Holidays to everyone !

Bobbarenno, What is the internal temp after the one hour rest ?

It doesn't look too cold where you are. I guess that would be a good thing. Eh ? Nice looking pizzas. Looking at the 32" KK wants me to add one in the future.

The one thing to take into consideration when doing a Prime Rib/Standing Rib Roast is the carryover when taking it off. It is still cooking, so the amount of time to let it rest can vary. I was thinking about the video and was about to post that once the roast reaches a certain temp and then open the vents to get to 500 to get it to 118-122 but that isn't too good of an idea as the roast still is cooking. So putting it in the oven or another KK at is set at 500 will continue the process. I think a little R & D is required !

Mac, That video is perfect.

Was the brioche eggy ?

I am using Kamado Joe Lump Charcoal and i have no complaints. I bought a few bags at Costco when Kamado Joes had their road shows. (2) 20lb. Bags for $28.

Good job on the Brioche Bread. Have you tried making Challah ? It is in the same "family" as Brioche. Thanks for all your inspirations.

Saw a picture of a scoop of Toasted Marshmallow Ice Cream with Chocolate Sauce. Looked intriguing and Googled it. Any thoughts ? Also saw a recipe for Egg Nog Ice Cream.

Very nice cook. I am impressed with the Chocolate Cheesecake. What makes the cheesecake rise like that ? Recipe, please.

Sorry no pics. The shrooms came out great, at least everyone enjoyed them and they are gone. Thank you for all the ideas.

Bosco, I am going with your recipe. How long or when are the mushroom done ? I am cooking them on the KK. Thank you.

325 is too low. Then again I did double the Recipe. I put it in the oven at BIL's and after 45 minutes it still was not cooked and the pottoes were a little crunchy. Didn't even brown at 400. I think I put too much of the sauce on top. Oh well…. The leftovers will be really good after they are cooked. Thank you for the advice.

HAPPY THANKSGIVING TO EVERYONE AND YOUR FAMILIES ! I hope that your cooks come out wonderfully. Enjoy the time with the family and friends.

I decided to make the Gratin in the morning and let it sit. Then finish it off at Brother-in-Law's. Another thing I did was between layers I put some Ground Nutmeg. It is in the oven as I type. Like I say, the first time is the experiment.

Thank you MacKenzie. Happy Thanksgiving to you and your family.

Going to my Brother-in-Law's for Thanksgiving LUNCH (!). (I hate having Thanksgiving that early) Anyways I will be making a Cauliflower Gratin. I have been going back and forth to either make it tonight, transporting and heating it up there or make it there. What is the best way to do this ? I really would like to make it here but I don't know if it will be ok to just re-heat it. Any thoughts ? Since I am asking for help, I thought I would share the Recipe. Curtis Stone’s Potato, Cauliflower, and Camembert Gratin Save Print Aired November 10, 2014 Serves 8 Ingredients 2 tablespoons unsalted butter, plus more for the baking dish 1 yellow onion, thinly sliced 3 garlic cloves, finely chopped 4 large sprigs fresh thyme 2 cups finely chopped cauliflower 2 cups heavy cream 2 cups whole milk 4 ounces Camembert cheese with rind, cut into large pieces Kosher salt and freshly ground black pepper 2 3/4 pounds baking potatoes, such as russets, peeled and sliced into 1/8-inch-thick slices Preparation Preheat the oven to 325°F. Lightly butter a 3-quart shallow baking dish. Heat a large pot over medium heat. Add the butter and stir until melted. Add the onions, garlic and thyme. and sauté for about 5 minutes, or until the onions are tender but have not taken on any color. Add the cauliflower and cook for about 6 minutes, stirring often, or until softened. Add the cream and milk, and bring to a simmer. Add the cheese and stir until it melts, then remove from the heat and discard the thyme stems. Working in batches, purée the mixture in a blender; return to the pot. Season generously to taste with salt and pepper. Stir the potato slices into the hot cream mixture to coat. Spoon 1 cup of the cream mixture into the baking dish. Spread the potatoes and the remaining cream mixture evenly in the dish. Cover with aluminum foil and put on a rimmed baking sheet. Bake for about 1 hour, or until a knife can be inserted easily into the potatoes. Uncover the dish, raise the oven temperature to 400°F, and continue baking for about 10 minutes, or until golden brown on top. Remove from the oven and let stand for 10-20 minutes. Make-Ahead: The cauliflower-cream mixture can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat over low heat before assembling the gratin. - See more at: http://www.rachaelrayshow.com/food/recipe_collections/19044_curtis_stone_s_potato_cauliflower_and_camembert_gratin/#sthash.dDxnWxfW.dpuf

This is for an appetizer.