NEW 2010 Prime Rib 101

Very Good Russ!!
Only thing missing is the spot you rub and get a taste.

Thanks

Russ,

GREAT JOB!!

Page 4 change "because they have less far"
to: "because they have less fat"

Page 17 make the two questions bold.

Neil

Thanks Neil!

I'll get to work on that Gary

Russ

Super job.

Thanks for all you do for everyone individually and the forum as a whole.

John

Nice read Russ, wheres your class?

Great job Russ!

The only question I have is when you bump it to 375* finsih and pull at 125* doesn't it continue to cook to 129/130*? Seems like potentially a little high to pull it at that heat. Everybody tastes are different.

Great Job! My only suggestion would be advice or a general guideline as to how much wood to use if it is in a Cookshack. It has been my experience that PR picks up smoke easily and I only use about 1.5 to 2.0 oz for a whole Rib Roast to get the smoke flavor that will satisfy most of my guests.

Thanks again for all your hard work on projects like these!

David

Smokin--

Absolutely awesome. Put together very well.

Makes me feel a little guilty. You prepare these great 101's, teach us smoking techniques, manage the forum, and encourage others to contribute. Then when we having smoking successes and receive tons of accolades and a number of "very well dones", we sit there and take all the credit. Thank you very much.

I had some editorial suggestions, but I couldn't get them to print in columns on this post, so I'll email them to you.

quote:

Originally posted by Team Butcher BBQ:
Nice read Russ, wheres your class?

I'm teaching at the Frances Tuttle campus on Rockwell. I'm also doing a series in the Spring (as mentioned on the bio page in PR 101)

Found out if I'm an instructor, I can take any of their other classes for free.

Truly a remarkable job Smokin'. Those pupils will be in for a real treat. If Oklahoma was a little closer you would have one more student and I would be setting in the front row.

Missou's not that far Cal. Try California.

quote:

Originally posted by Pags:
Missou's not that far Cal. Try California.

Or Virginia

THANKS for all the inputs, got a couple of emails with errors, corrections and questions.

I rushed to get this out in print for the class (they have ME on a deadline, can you believe it)

Link at the top of the page has the updated version3.

Appreciate it, let me know what's missing.

Special note, I had to do this a little more generic as some of the students told me they only have an oven. But they'll see what they're missing by not having a smoker as I'm smoking mine for the class.

Russ

SmokinOkie said "they have ME on a deadline, can you belive it)"

Goes to show when your a teacher its not "done when its done" but done when they say its done.

That's good Jerin.

Yeah, I have another deadline for a Turkey 101 class I'm giving too, so you'll be seeing new Turkey 101 soon also.

Then Brining...

then in the spring a bunch of news ones (more classes)

But, they're paying me and since I can't get the 101's updated any other way, this makes me do it... LOL

I hope your teaching a class on competition BBQ 101...LOL! I'll make the short trip to Oklahoma for that teaching,just because college is good for the soul,ya know!

What's the President's name so I can talk to him/her about offering this class?

No comp class.

Just the 101 stuff I do here, it's more fun. Imagine me spending 3 hours on ribs or brisket or PB.

I'm also having a general BBQ 101

oh yeah, let's get back to PR 101...