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Food Porn - Post The Meal Photo of What You're Eating

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Ok. The pics. Mahi at Carabbas in Franklin Tennessee. The door pic was there. The next mahi was at The Aquarium in Nashville. Food was amazing. The dessert was at the Aquarium as well.
 
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So good I went back the next day and ate there again. My wife ordered this as well but had lobster included. She ate her lobster and gave me the rest. I ate two plates of this.
They had a similar sign in front of their hostess table.
 
Did a butt on the egg Saturday. 'Twas awesome. Unfortunately no pics. Gonna do a prime rib/rib roast on there today. Will try to remember the pics.
 
If you have an Egg and haven't done a rib roast on it yet, do it!

Here's the break down.

5lb rib roast marinated with olive oil, black pepper, Montreal steak seasoning, fresh garlic and rosemary. I like a lot of flavor so I coated all sides liberally. Wrap and leave in the fridge preferably for 12 hours or so.

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I set up the egg with lump charcoal and large chunks of hickory. Plate setter legs up. Catch pan with beef stock, whole garlic cloves and rosemary to catch drippins and make au jus. Regular cooking grate. Kept temp between 260°-270° at the dome. Used meat thermometer to reach internal temp of 120°.

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Once I got to 120°, I scraped off the excess garlic and rosemary to prepare for the reverse sear. Never done it this way. Most folks sear it before cooking in the oven to seal it up. I guess the reverse method allows for the smoke to get in better on the smoker. Figured why not try it.

So pull it off after scraping the good bits that you don't want to burn. I just scraped them right into the au jus. Wrapped it up tight to rest while setting up the egg for searing. Pull the grate, catch pan and plate setter. Put the cast iron grate on and let it climb to 550°. Get that sucker back on and sear it on all sides.

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Pull and wrap tight for another rest. Strained the stock, kept the garlic cloves and further reduced on the stove. Had the red potatoes roasting in, what else, garlic, Vidalia onion, rosemary, olive oil and salt and pepper. Made some prepared Horseradish sauce earlier with mayo and black pepper. Did some asparagus in a foil pouch.

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Time to slice it open and see what I ended up with. I like rare to medium rare. It was spot on!

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Sorry for the long post. Just wanted to share. If you like medium rare prime rib with a little hickory flavor, you should try this. The beef stock in the catch pan caught a good bit of smoke also. Was incredible. Might not ever go out and pay a restaurant for prime again! Now I have some good left over sammich fixins. Hope y'alls holiday weekend was as good as mine!
 
just got done eating these ribs. 2nd meal I made on a cheap smoker I picked up here. fall of the bone good. next time I'd go with a thinner sauce. I love this smoker
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