Rackman
Well-known member
Amen. I am glad to say we don't have any of those folks in our crew. Pretty much I cook, they eat, everyone's happy.Sounds delicious… I love a prime rib, but we have a few that don’t understand that “medium rare” is how it’s served. They bitch about the meat being “too rare” (it’s a free meal - shut the fuck up), I’ve also served whole, grilled beef tenderloin and a select few had the same complaint. I can’t fix stupid. I’m not wasting money on $35/pound beef to hear people bitch. We’re having braised short ribs in a red wine reduction with a a celery/onion/ carrot Jus over mashed potatoes…
My slicing game was poor this year, but temp was really good:
Prime + a 12h cook at 131.5F gave good results IMO. The sear was Mayo, Better Than Bullion Chipotle bullion, and the Lawry's garlic salt with the big chunks for both salt and garlic. Oven at 400F convection until it looked right. I used to do 500F but even with the convection I'd get little spots that would char.