tony b Posted January 1, 2016 Report Share Posted January 1, 2016 For NYE dinner, it was a nice 2 bone prime rib from Trader Joe's. Frenched the bones, as I was inspired by ckreef! Actually, it's really easy to do. Made up a wet rub of toasted coriander seed, celery seed, black peppercorns, and mild paprika. Spices got pulverized in the mortar and pestle, with fresh garlic, salt, bay leaf and some olive oil. Mixed with Dijon mustard, fresh ground dark roast coffee, and slathered on the roast. Wrapped in plastic wrap and rested overnight in the fridge. While waiting for the grill to heat up (250F, indirect, with post oak, pecan and apple wood in the smoker pot, using the Guru), I chopped some fresh rosemary and thyme and sprinkled on the roast. Bones wrapped in foil and onto the KK. Ready for searing, at 120F IT. Reverse seared on the sear grate @ 450F dome. About 30 seconds on each side. Finished well before I was ready, so wrapped and into the cooler for 2 1/2 hours. Sliced. Almost no gray ring in sight! If you didn't know better, you'd swear this was pre-cooked Sous Vide to get this even color. Seriously proud of myself for this one!!! Plated. Sides were Roasted Yukon Gold Potatoes, Creamed Spinach, Side Salad, some horseradish on the side, and Piper Sonoma Champagne. (This side bit is for Robert and Poochie - appetizer was Drago style roasted oysters on the KK, with sour dough bread. Sorry, no pics, but Day-yam, they were good!!) Money shot!! Happy New Year, Everyone!! Best Wishes for 2016!! Quote Link to comment Share on other sites More sharing options...
bosco Posted January 1, 2016 Report Share Posted January 1, 2016 that looks fantastic!!! Nailed it buddy Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 1, 2016 Report Share Posted January 1, 2016 Outstanding, Tony! That's one to really be proud of. Happy New Year to you! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 1, 2016 Report Share Posted January 1, 2016 Wow, Tony, I'll have a plate of that, thank you very much. Looks awesome. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 1, 2016 Report Share Posted January 1, 2016 Bada Bing Homerun! Looks awesome.. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 1, 2016 Report Share Posted January 1, 2016 Very beautiful roast. I especially like the picture of it cut in half. Serious money shot there. The entire meal looks mighty tasty. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 1, 2016 Report Share Posted January 1, 2016 Tony you are right, you nailed that cook!! Quote Link to comment Share on other sites More sharing options...
PRippley Posted January 1, 2016 Report Share Posted January 1, 2016 Love it tony, I would've been tempted to pick up one of those halves and just start gnawing on it. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 1, 2016 Author Report Share Posted January 1, 2016 Thanks all! It was one of my better efforts to say the least. But, I couldn't have done it without you guys pioneering the way with your Christmas roasts!!! Hats Off to my KK family! PRip, it took all my inner restraint to not go all caveman on that hunk of meat!! Quote Link to comment Share on other sites More sharing options...
Rak Posted January 1, 2016 Report Share Posted January 1, 2016 That is a perfect Prime Rib!! What are Drago Style Oysters? Quote Link to comment Share on other sites More sharing options...
tony b Posted January 2, 2016 Author Report Share Posted January 2, 2016 That is a perfect Prime Rib!! What are Drago Style Oysters? Thanks, Rak! Grilled oysters on the half shell, with this insane garlic butter sauce. Drago's is the seafood restaurant in Metarie, Louisiana that is famous for them. I normally can't get oysters in the shell here, but the local COOP had them for NYE. As soon as I saw their weekly email ad, I knew what I had to do! I had the foresight to only get 4 oysters/person, because they are so addictive, you fill up on them and would blow off the rest of the dinner! Quote Link to comment Share on other sites More sharing options...
Rak Posted January 2, 2016 Report Share Posted January 2, 2016 Thanks, Rak! Grilled oysters on the half shell, with this insane garlic butter sauce. Drago's is the seafood restaurant in Metarie, Louisiana that is famous for them. I normally can't get oysters in the shell here, but the local COOP had them for NYE. As soon as I saw their weekly email ad, I knew what I had to do! I had the foresight to only get 4 oysters/person, because they are so addictive, you fill up on them and would blow off the rest of the dinner! That sounds amazing! I love oysters and those sure do sound amazing! Quote Link to comment Share on other sites More sharing options...
5698k Posted January 2, 2016 Report Share Posted January 2, 2016 http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/ Dragos is great, and Tommy is a first class guy. I've tried to duplicate the oysters, but they're never as good as the real deal. Rob 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 3, 2016 Author Report Share Posted January 3, 2016 As with most restaurant recipes, they always hold back on the "secret ingredient," to keep you coming back to their establishment. I'm partial to the recipe with oregano instead of parsley in the garlic butter. And, my own twist, I use roasted garlic paste instead of fresh. The key, to me, is to not skimp on the butter sauce and cheese. Hit it hard!! 1 Quote Link to comment Share on other sites More sharing options...
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