Hey Rasheed thanks for the video you have inspired me to cook more on my grill and around my home. Your cooking style and videos have truly step up my game. But i was wondering what is it called when they cut the bones back and tie the bones back with butcher Twine and is it necessary. And what effects if any does it have. Thanks in advance
Hi onthahush! We'll pass along your message to Rasheed! That's great that you're inspired by someone as talented as he is. So it's called "Frenching the bone" when the meat is cut away and the bones are exposed. This applies to cuts like prime rib, cowboy ribeyes, bone in pork chops, rack of lamb, etc. It's mostly for presentation purposes, not a necessary step at all. Tying the roast is called trussing. It helps keep that iconic shape of the rib roast (and also makes for pretty presentation when it's done cooking!) This method of trussing can also be used on pork loin, porchetta, roulade, beef tenderloin- really any meat that could lose its shape when cooking. We hope that helps and keep cooking friend!
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I'm so glad I purchased a Meater+ especially after watching this video now I can't wait to smoke a prime rib roast Rasheed is a master
Beautiful. I have the same setup. I can't wait to see you smoke a brisket. Big ups.
I made this in the oven and it was really a hit. Super easy too
Great video, looks delicious; thanks for sharing!
Thanks for watching! :)
Hey Rasheed thanks for the video you have inspired me to cook more on my grill and around my home. Your cooking style and videos have truly step up my game. But i was wondering what is it called when they cut the bones back and tie the bones back with butcher Twine and is it necessary. And what effects if any does it have. Thanks in advance
Hi onthahush! We'll pass along your message to Rasheed! That's great that you're inspired by someone as talented as he is. So it's called "Frenching the bone" when the meat is cut away and the bones are exposed. This applies to cuts like prime rib, cowboy ribeyes, bone in pork chops, rack of lamb, etc. It's mostly for presentation purposes, not a necessary step at all. Tying the roast is called trussing. It helps keep that iconic shape of the rib roast (and also makes for pretty presentation when it's done cooking!) This method of trussing can also be used on pork loin, porchetta, roulade, beef tenderloin- really any meat that could lose its shape when cooking. We hope that helps and keep cooking friend!
Great video. Not a fan of poking the meat to stuff that large. Juices come out and changes the cook. I have the MEATER and absolutely love them.
What kind of knife are you using ? Thanks
How long does it take to cook?
What was the temperature of your barbecue
225°F ! :)