Holiday Prime Rib & Beef Roasts with Meathead- December '23 Fireside Chat

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We talk about Prime RIb and beef roasts. Enjoy 60 minutes of BBQ & grilling discussion with Meathead from AmazingRibs.com. He'll cover all his secrets to perfect beef roasts.
Check out this episode and then mark your calendars and prep your questions! Meathead is live on RU-vid on the last Wednesday of each month (with a few exceptions) at 7:30PM CST.
JCheck out this episode and then mark your calendars and prep your questions! Meathead is live on RU-vid on the last Wednesday of each month (with a few exceptions) at 7:30PM CST.
Join him for seasonal topics and viewer requests. So grab a beer or glass of wine and get ready to discuss BBQ. He'll share his methods and bust myths, as well as answer your questions!
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Опубликовано:

11 сен 2024

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Комментарии : 7

@user-td5yf4ik4g 7 месяцев назад

Unrelated question. When smoking meat, does the pellicle form first and then the bark! Are the bark and pellicle two totally separate areas on the meat?

@garryhammond3117 8 месяцев назад

Post-Watching on RU-vid anyway! 😊

@hjalmarfossi5728 8 месяцев назад

Definitely gonna be a fun one

@clouphon3019 8 месяцев назад

Damn missed the live, Merry Christmas Meathead! 🎄

@AmazingRibs 8 месяцев назад

Thanks, and Happy New Year to you!

@roberttaylor9259 8 месяцев назад

Have you had a chance to watch Chris Young's (from ChefSteps/ Modernist Cuisine) video on tempering meat? He reiterates what you've always said about time but he does add an interesting caveat of tempering in a ziploc bag in a bowl of lukewarm water for 15 minutes. I still don't ever think to do it/ really find the benefits minimal but it's still an interesting method.

@AmazingRibs 8 месяцев назад

Yes, I have seen it. Of course, I am a griller and I never cook steaks in a pan, and whenever possible I reverse sear (although I have used sous vide). I agree with Chris that tempering is not needed with these techniques. One thing he doesn't really discuss is that it takes a LONG time for meat to come to room temperature. A 1.5" steak takes 2 hours, and now you're into a safety risk. amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp/ Also, we know that cold surfaces attract smoke, called thermophoresis, so I want to go straight from the fridge to the indirect zone of the grill or smoker.