AustinMT

Rutherford Grill in Napa Valley is a Houston’s with a different name, but owned by the same company. Imagine my shock several years ago when I went in, sat down and looked at the menu and realized I had gone to Napa Valley to eat at Houston’s. Nothing particularly wrong with it, just have made sure to go to other places in subsequent trips. The one in Austin changed to Bartlett’s a few years ago. Basically the same menu but it’s no longer a franchise.

Christmas Eve eve with Kinsman

I’ve done one On the smoker about half that size — your method is correct. Cook it pretty much the same as a prime rib

IIRC, the Tarrytown location closed because the owner of that shopping center is (or was) a lady that is an extreme vegan/animal rights advocate and stopped renewing leases for any place that had any animal-based products.

Get the bone-in rib roast. I rub the entire surface with roasted garlic purée — you can buy it at Williams Sonoma (or some grocery stores) or make you own by roasting the garlic and smashing it and mixing with some olive oil. For the herbs, I use fresh rosemary, thyme, oregano, coarse sea salt and coarse cracked pepper. I’ve even used some herbs de provence to mix in, and rub it in. Key is being generous and really getting a lot of herbs on the crust. This type of hearty beef will take a lot more seasoning than most people think. Smoke at 250 until you reach the desired temp, or pull it 10 or so degrees below the desired temp and sear/crisp it in a hot grill for a few minutes. I’ve done it both ways. If you sear on the grill you really need to watch it because it will flare up fast and burn. I have a Traeger so I typically will just crank it to high near the end instead of searing on the grill. Let rest and serve. I remove mine from the bone by slicing along the bones as a whole piece and slice from there (because I have people that won’t eat a full bone slice). Or keep it on the bone — whatever you like.

Christmas Eve tradition is dinner at Fleming’s, will be again this year Christmas Day: Smoked Herb Crusted Prime Rib Roast Hasselback Potato Gratin Charred corn green chili pudding Gruyere Popovers Flourless chocolate ancho torte

Some of us do, and we recognize that we have to go to San Antonio to get them

You mean like pretty much every chef does?

Actually, provolone is an acceptable pizza cheese.

IT's actually smoking the entire time. There is a "smoke" setting which is a low temperature smoke that generates extra smoke.

Fire Chris Ash and hire the Ash we really need:

Because it's going to create a rush for recruits to come here?

I have some of the Belle Meade cask strength now. The sherry cask finish is good, and the cognac/XO barrel finish is really nice

14.5 lb before trimming. Smoke setting for an hour. Cook time thereafter 10 hours — set to 225, but it was cold so moved it up to 250 to keep the temp. Wrapped in butcher paper when it hit 160 , increased the temp to 275 until it hit 204. That is what I have been doing for some time

My observation is that most gate attendants wont do anything, other than Southwest. Of course, they let anyone that wants to preboard.

Made today on that magic Traeger oven you all hate

I have flown in/out of SFO many times, but never looked for a restaurant nearby — it’s not exactly a prime area. That time of night you could Uber downtown in about 20 minutes or so. I’d look closer to downtown.

I can tell you from going there that Birba is worth going to. Look at independent reviews vs. Yelp chatter. Also agree that Copley’s is good, and a nice setting DO the Tram, and Joshua Tree If you want one really nice meal, go to The Edge steakhouse at the Ritz Rancho Mirage (which is a nice hotel, where we stayed). It was honestly one of the best steaks I have had — dry aged ribeye, and they do their own dry-aging. Great location overlooking the valley.

Aaron Pott v. Sam Kaplan Everyone wins

Love Vine Hill Ranch. DId a tasting/tour there with Bruce Phillips in August.

Ive had a Traeger for several years. Can’t beat the convenience, and once I learned how to use it correctly (which didn’t take long) it has been cranking out really good bbq. Great thing iOS being able to turn it on quickly to do things like smoke steaks for a reverse sear. And you can’t beat being able to throw on a brisket and go back to bed