I hear ya on that. The last couple years my brother, parents and myself split the cost of a nice full prime rib and it definitely helps with the pocket book... and there's always leftovers for us to take a little home with us. Maybe you could do something like that to help?
Probably about 115-120. I imagine most of the heat coming off the grill gun will just brown the surface and any cooking after coming off the grill will be mostly carryover cooking. -Tom
That gravy would be awesome as a base for say a beef cheek casserole/stew, I’d add a can of Guinness or ale to give it that beer/Irish flavour, leftovers would be straight into pie dishes perhaps with a crispy mash potato on top love your channel bro
Just picked up a 30 day dry aged prime rib with the bones removed and tied up. Can’t wait till Sunday. Going to smoke it and sear it just how you did. I’m thinking chimichurri and a jus just for options. Different flavor profiles. Thoughts anyone!
Chef Tom, I am considering buying a dry age cabinet and have seen some bad reviews on the SL150. Could you give a review after using it for a couple years? Any issues? Customer service worth a flip?
I’ve only watched one other video from you and I just barely started this one but I subscribed bc I love the quality of your work and the amount of detail you put in it helps a lot for whenever I decide to make what you’re making
www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html We just don't show the changing of gloves in between 😊
Shave those "dry ends" down and make yourself some dried beef gravy, it is amazing. I like to eat that hunk of ribeye "tail" fat with my steak ... not for everyone, but I enjoy it. Nice video, Tom.
I ordered a whole NY Strip from Creekstone farms (because of your videos) for Christmas dinner. I intend to smoke it and then reverse sear the whole thing like you did for this Prime Rib. Can't wait! I've done Prime Ribs the last couple years, wanted to try something a little different this year.
Could you dry age some beef short ribs? That is by far my favorite bbq/smoked meat. It would be interesting to see how it turns out dry aged. Thanks for the great videos. Going to make a prime rib for Christmas
Fantastic cook , great work, though the big question is how much was the piece of beef dollar wise. I am sure we would all like to know. Please tell. Then you trim it away to get past the stuff you just paid extra for. I know you can use the trimmings for other stuff but they are the most expensive trimmings ever. Taste wise you can get the funk of a dry aged steak with seasoning, but you cannot get the density. Personally I would spend the cash on less density, bigger steak but more money on the red wine to go with it.
Chef Tom...as always good shit..When you open up that diffuser do you ever have problems with flame up? Iver had more then a few times where ive had to shut it down and close the lid.
Soooo jealous not to be tasting this with you... Question: The black rubber gloves that I see you wearing, what are the reasons for that type and where can I get some. Thanks from me down in Australia 😃👍
Nitrile gloves offer greater chemical and bacteria resistance compared to a general latex or vinyl gloves. We sell nitrile gloves on our website (www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html) but unfortunately we do not ship internationally at this time. We are hoping to get that remedied in the future.
@@allthingsbbq G'day again and thanks for your prompt reply. OK, now that I know what they are made of I will try and source them at my local hardware and/or bbq stores. P.S. love your work btw...
I've dry aged my own prime rib a number of times. I never thought to save the trimmings for stock or the excess fat for tallow. Genius. This is why I watch atbbq. Everything looks amazing. My mouth is watering watching that gravy pour over the prime rib. Amazing.
This looks amazing. Nicely done. What brand/model of smoker/cooker did you use for this? I've always wanted to try out my own dry aging, and this video may have just sent me on a more aggressive path.
It was cooked on the YS640s (www.atbbq.com/brands/yoder-smokers/yoder-smokers-pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html) and aged in the Steak Locker (www.atbbq.com/accessories/housewares/appliances/ela-steak-locker-home-edition-sl150.html).
As usual great video Chef Tom. I have been a ATBBQ customer for over 4 years now. I bought this when they first offered it. When it did work I had the best steaks until it only lasted a year after buying it. Do your research before plunking down over $1500.
Damn all that work dry aging, talking up this stock and gravy, cutting all those veggies… then adds store bought beef stock. The disappointment watching that was out of control.
Ugh,... Love of God... Cringe... Don't cross-contaminate raw meat with your cooked meat - legit touch both of them! Not trying be an ass, but just pointing out safety Hazzard!
Ugh... love of god... cringe.... don't cross-contaminate our lovely community with you lack of knowledge! Not trying to be an ass, but just pointing it out!
This video is about as close as I’ll get to a prime rib roast this year with how high prices are!
I hear ya on that. The last couple years my brother, parents and myself split the cost of a nice full prime rib and it definitely helps with the pocket book... and there's always leftovers for us to take a little home with us. Maybe you could do something like that to help?
I was able to get choice bone in for 11.99/lb
And it's dry aged that will add another 50% to cost
@@crizz6397 Harris Teeter Had Bone in choice in MD for 9.99
@@craigpaige7065 im in CT, never heard of that store. I bought the roast at Stew Leonard's
You know the food is perfect when Tom smiles like that. I love this channel 😊
Thanks for watching!
First time ever I see someone making good use of a dry-aged and not wasting half of it.
Agree, all videos I see are pure waste. This video is master class on using a proper dry aged meat
Wow, all that hard work that went into this… I simply can’t imagine how satisfying it is to consume. 👏👏👏
Can you show us how you sharpen your knives and what you recommend for new knife sharpeners to use?
Chef Tom.If I was going to do a prime rib roast(boneless) onb a normal pellet grill then sear with a suvee gun what temp would u take it off the PG
Probably about 115-120. I imagine most of the heat coming off the grill gun will just brown the surface and any cooking after coming off the grill will be mostly carryover cooking.
-Tom
Hey Chef Tom, it’s definitely the comfort food time of season. I’d be stoked to see Chef Tom’s take on ‘Chicken and Dumplings’.
I love how you walked through step by step and easy to understand. Following a lot of these cooking videos can be a nightmare when your not a pro
That gravy would be awesome as a base for say a beef cheek casserole/stew, I’d add a can of Guinness or ale to give it that beer/Irish flavour, leftovers would be straight into pie dishes perhaps with a crispy mash potato on top love your channel bro
That is one magnificent piece of beef! But that gravy though........oh my
I'd eat plate and all,That was Top Shelf....👍👍
Just picked up a 30 day dry aged prime rib with the bones removed and tied up. Can’t wait till Sunday. Going to smoke it and sear it just how you did. I’m thinking chimichurri and a jus just for options. Different flavor profiles. Thoughts anyone!
Chef Tom needs a food network show!
Chef Tom, I am considering buying a dry age cabinet and have seen some bad reviews on the SL150. Could you give a review after using it for a couple years? Any issues? Customer service worth a flip?
i got a rectangular casserole dish like that at the lodge factory outlet .....Pittsburg, TN......seconds rack.
I've never been more jealous of a man than I am today, right now, watching this. "I'm just smiling..." nuff said.
Now I know what to do with the trimmings from my next dry aged ribeye! That gravy looked amazing!
Hey Tom, great job you do with this channel. I think you would like to take a look to Chilean “empanadas de pino”. You will get hooked.
Could we do a duo with Chef Brit and Chef Tom for chicken pot pie??? Or chicken noodles???
Damn, I could almost smell that stock way out here in Colorado. Going to do this. Thanks
Man I bet that gravy would make a bowl of cat turds good!!!😂😂😂
It came so fuego like always 🔥
With the absence of bones, by definition wouldn’t that make this a beef broth rather than a stock?
Try using a tallow or butter on the meat side of the roast to reduce the loss from dry aging with the decal!
So you're going to put a bunch of thyme into the stock, but not 8 hours? XD
What are your thoughts on making the stock in an instant pot type of device?
This needs Yorkshire pudding and roast potatoes
oh my goodness, can I please have your job 😂
Out of all the bbq guys on you tube you are truly the best.
I’ve only watched one other video from you and I just barely started this one but I subscribed bc I love the quality of your work and the amount of detail you put in it helps a lot for whenever I decide to make what you’re making
Really appreciate it! Thanks for watching and thanks for subscribing. Glad to have ya!
Love to see some mongian BBQ chicken recipes
This is the only video I’ve been able to find with a dry aged prime rib! Excellent cook!!
Thanks for watching!
You’re killing it, chef!
“I’m just happy eating this”
As a Brit who makes this every week, this is an elite recipe
Happy Holidays! Is Chef Britt coming back???
Happy Holidays! No, not in the foreseeable future.
What gloves are you using? Can't believe you are touching hot irons and food with the same set of gloves.
www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html
www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
We just don't show the changing of gloves in between 😊
Wish I would’ve had this video LAST week, I smoked a PR for thanksgiving. It was good, learned a lot.
Shave those "dry ends" down and make yourself some dried beef gravy, it is amazing. I like to eat that hunk of ribeye "tail" fat with my steak ... not for everyone, but I enjoy it. Nice video, Tom.
Great recipe for Christmas 🎄 2021,good job.
Thanks for watching!
I ordered a whole NY Strip from Creekstone farms (because of your videos) for Christmas dinner. I intend to smoke it and then reverse sear the whole thing like you did for this Prime Rib. Can't wait! I've done Prime Ribs the last couple years, wanted to try something a little different this year.
Chef Tom....that and some creame spinach, and you got my kind of Christmas Eve dinner.
Tom, you should make your version of a Jamaican Beef Patty... I'd love to see your twist on something like that.
Could you dry age some beef short ribs? That is by far my favorite bbq/smoked meat. It would be interesting to see how it turns out dry aged. Thanks for the great videos. Going to make a prime rib for Christmas
Serve me this with Yorkshire Puddings and I would happily never eat anything else ever again. Chef Tom is a magician
Good god man this is next level
Can you do a buffalo prime rib before Christmas, time per pound and temp 250 please
Hey Robert. Great suggestion - unfortunately we're planned a little further out than that. We'll throw it on the list. Thanks for watching!
Fantastic cook , great work, though the big question is how much was the piece of beef dollar wise. I am sure we would all like to know.
Please tell.
Then you trim it away to get past the stuff you just paid extra for. I know you can use the trimmings for other stuff but they are the most expensive trimmings ever.
Taste wise you can get the funk of a dry aged steak with seasoning, but you cannot get the density. Personally I would spend the cash on less density, bigger steak but more money on the red wine to go with it.
Chef Tom, it's winter and good content is stick to your ribs recipes! Help us out! Great job on the roast!
Chef Tom...as always good shit..When you open up that diffuser do you ever have problems with flame up? Iver had more then a few times where ive had to shut it down and close the lid.
The first words that came to my mind were "hell yes". Congratulations Chef, that's a winner!
Wow! This was a great cook. Looking forward to making mine this weekend.
Thanks for watching!
I'd love to know what you think of the Spark? The display's beautiful, but it doesn't look like you have a lot of room to hold onto it.
Yes I have a setup to dry age.
This looked awesome. I might use the trick of the addition of the store bought stock when I make my next turkey wing stock.
You outdid yourself on this chef!! This looks amazing. I must to attempt to do this for Christmas.
Soooo jealous not to be tasting this with you...
Question: The black rubber gloves that I see you wearing, what are the reasons for that type and where can I get some.
Thanks from me down in Australia 😃👍
Nitrile gloves offer greater chemical and bacteria resistance compared to a general latex or vinyl gloves. We sell nitrile gloves on our website (www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html) but unfortunately we do not ship internationally at this time. We are hoping to get that remedied in the future.
@@allthingsbbq G'day again and thanks for your prompt reply. OK, now that I know what they are made of I will try and source them at my local hardware and/or bbq stores.
P.S. love your work btw...
WOW FLAVOR FLAV !!! 👍🏾🙏🏾
That is some, serious beef gravy. This technique is going into my archives. Bravo!
I see the new fireboard.
Did you bend your probe or purchase like that? I like it!
That probe is made with the bend: www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/fireboard-food-probe-sf311.html
I love it when you make me smile when you're eating something you just cooked
This is indeed extreme comfort food at its best.
Thanks for the torture.
Can't afford to buy it now.
your killing me smalls
Oh my gawd. That gravy.
This may just be the impetus I need to try dry aged beef. Excellent
Where can you buy the orange trays that you sometimes use in your videos?
We are waiting on the shipment to arrive any day now. They will get posted on the website as soon as they arrive!
Incredible. Well done.
“Beefy Goodness” I love your words!! Great video !! Made me drool!
This might be the happiest I've ever seen Tom. Looks amazing!
Gotta be no less than Awesome..Thanks,,.....
Thanks for watching!
Chef Tom ROCKS
I've dry aged my own prime rib a number of times. I never thought to save the trimmings for stock or the excess fat for tallow. Genius. This is why I watch atbbq. Everything looks amazing. My mouth is watering watching that gravy pour over the prime rib. Amazing.
Thanks for watching!
But is it Wagyu?
Chef Tom my man you're killing me! That looks sooo good!
outstanding!
Why 40 days?
This looks amazing. Nicely done.
What brand/model of smoker/cooker did you use for this? I've always wanted to try out my own dry aging, and this video may have just sent me on a more aggressive path.
It was cooked on the YS640s (www.atbbq.com/brands/yoder-smokers/yoder-smokers-pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html) and aged in the Steak Locker (www.atbbq.com/accessories/housewares/appliances/ela-steak-locker-home-edition-sl150.html).
On point!!!!!
EPIC COOK!
Nice job Chef Tom !!!
I would like to see you cook a 5 pound sirloin cap
Do y’all sell the orange tray? I can’t find it on the site but noticed the logo on it.
We are waiting on our shipment to arrive and then they will get listed on the website! Should be any day now.
@@allthingsbbq any updates?
Love the no-waste mentality of this video. Great work, Tom. It looks amazing.
Thanks for watching!
Unbelievable lineup. Great job!
Happy Holidays Chef Tom! Thank you for providing me with a ton of content to help feed my family this year!
Happy Holidays! Thanks for watching!
I would love to make this!
God bless you, Chef Tom 👏
Looks so good…what combination of gloves do you wear
Cotton: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
Nitrile: www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html
I never knew I needed a "steak locker" until today.
I had the same thought. I had bought one it only lasted a year wouldn't recommend buying the are other ways to make dry aged meat
In today's episode, we are going to make up a $324 piece of meat. Enjoy watching it, peasants 😆
Meal looks delicious Chef.👍
Thanks for watching!
As usual great video Chef Tom. I have been a ATBBQ customer for over 4 years now. I bought this when they first offered it. When it did work I had the best steaks until it only lasted a year after buying it. Do your research before plunking down over $1500.
Damn all that work dry aging, talking up this stock and gravy, cutting all those veggies… then adds store bought beef stock. The disappointment watching that was out of control.
But the flavor was out of this world 😎
Ugh,... Love of God... Cringe... Don't cross-contaminate raw meat with your cooked meat - legit touch both of them! Not trying be an ass, but just pointing out safety Hazzard!
Ugh... love of god... cringe.... don't cross-contaminate our lovely community with you lack of knowledge! Not trying to be an ass, but just pointing it out!