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About this Episode
This festive episode of Barbecue Nation features host JT, along with co-host Leanne Whippen and special guest Meathead from AmazingRibs.com. The focus is on preparing a delicious prime rib for the holiday season, with valuable cooking tips and techniques shared throughout the discussion. The trio dives into the intricacies of cooking methods, emphasizing the benefits of lower temperature cooking to achieve a perfect medium-rare result while avoiding the dreaded "rainbow effect" in meat. They also touch on holiday traditions, including dishes associated with Hanukkah, such as pot roast and latkes. With engaging anecdotes and humor, JT, Leanne, and Meathead create a warm and inviting atmosphere, ideal for anyone looking to enhance their holiday cooking experience.
Takeaways:
- When preparing a prime rib, cooking it at lower temperatures prevents overcooking the outside.
- Meathead suggests searing the rib roast after cooking it sous vide for optimal flavor.
- The spinalis muscle of the rib roast is often the most flavorful part of the meat.
- Bringing meat to room temperature before cooking can help achieve more even cooking.
- Using a potato ricer can efficiently remove moisture from shredded potatoes for latkes.
- Experimenting with different rubs on prime rib can enhance the overall flavor profile.
Links referenced in this episode:
Companies mentioned in this episode:
- AmazingRibs.com
- Oregon Dungeness Crab Commission
- Painted Hills Natural Beef
- Winn Dixie
- Heritage Steel
- Hammer Stahl
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Hosts & Guests
No transcript available for this episode.
