Smoking the Prime Rib.
My good cooking buddy, Nick Haddow, invited me and my good friend, Bruce Babbitt, over for some smoked prime rib. It was a treat, as Nick, the executive chef, prepared the entire meal. The meal consisted of a smoked prime rib, matchstick potatoes à la Francis Mallmann, and a scratch wedge salad. Nick is also a great baker and baked bread and rolls.
Salad Prep
1 head of iceberg lettuce
30 cherry tomatoes halved
12 slices of bacon fried and crumbled
4 sliced green onions
Bread croutons
Walnuts
Blue cheese crumbles
Blue cheese dressing
The wedge was made with iceberg lettuce, home-baked croutons, fried bacon, cherry tomatoes, sliced green onions, walnuts, and blue cheese chunks, and blue cheese cream dressing.
Next up, matchstick potatoes.
8 yukon gold potatoes, sliced into squares
Stack in layers in a cast-iron skillet, cook on a grill in olive oil until crispy, and finish on the stove top—bacon grease optional, but recommended.
Finally, the smoked prime rib roast. Nick has a great electric smoker, and we cooked it until it was about 110, and finished it in a hot oven until 120, letting it then rest for 10-15 minutes.
59 degrees, still a ways to go.
119 – time to rest!
Its prime time!
Perfection.
It does not get much better than this!
Nick’s home made pickles.
Yes Chef! Thanks, Nick, for another great meal and cooking for TheHad!
