Deep fry in the garage so it doesn't smell up the house. Deep fryer is a must for certain foods.
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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
What's for dinner?
- Thread starter RyJ Smoker
- Start date
Classic Artichoke 
King Kill 33
BoM Dec '13
That is a beautiful hunk of meat Mike. Any special rub or paste recipe?10 lb prime rib!
Of course. Make a butter rub with rosemary oregano basil savory salt pepper marjoram thyme . with room temp meat put in oven at 500 (preheated) for 5 minutes per pound for the exact weigh. Shut the oven off and let sit for 2 hours without opening the oven. Pull out of oven and cut after 10 minutes of rest. While resting make the au jus. Mid rare every time and au jus to die for since all that fat and herbs render down with some beef stock and a splash of red wine.
Now that looks good!
Address please!Boom!
