If you like white sauce, try Alabama White Sauce. Developed for chicken, it is surprisingly good on both beef and pork and dead easy to make. 3/4 cup mayo 1/3 cup cider vinegar 1/3 cup lemon juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish 1 tablespoon coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon coarse kosher salt 1/2 teaspoon finely ground cayenne pepper or to taste, the sauce is supposed to be tangy. Make at least two hours before use to get the flavors to meld. Keep refrigerated in a Ball Mason jar for authenticity :) for up to 5 days or so.
Great informative video. Reminds me of the older ones you used to do that got you so successful. I've noticed some of your recent videos have been more goof-off-with-friends than teaching how to grill and smoke meat like you used to do. Thank you for going back to your older format.
I've been looking at a great many videos on what I should cook for the holidays this year. And I'm so happy you posted this because this is exactly what I'm going to make this year. Thanks so much Pitmaster X, you ROCK!
1:1:1:1:.5:.25:.1 ratio. salt: multi color peppercorns: granulated garlic: onion powder: cayenne powder: paprika powder: Italian seasoning. In order. 1 grams, .5 grams, .25 grams, and .1 gram. Works great on every thing as a general purpose blend.
I usually add some of the rub into the mustard and mix it before rubbing it on the roast and then using that as the binder for the dry rub. It seems to bring more flavor on the bark.
I love it when you folks do beef! No doubt rib-eye wins but thanks for showing us what we can do with a less expensive cut. Your mayo dips are the best... Happy Holidays!
It's 9am, and you're killing me with this! I'll take the strip loin any day BTW. Ribeye roast is iffy unless you buy a very high end one. With steaks you can judge better. Strip is way more consistent.
Ideas for shows I’d watch: “Denise and Marshal top 10 Food Series” “Pitmaster X visiting hot ones” “Denise lurking on unsuspecting pitmasters” “Marshal’s survival adventures”
LOL @ Denise spying on the action. Up here at work by myself on a Saturday. Thankful that there's a new Pitmaster X vid. I'll be doing a ribeye roast for Christmas. I've done several in the past using different methods. I think i'm going to try to smoke one this year.
We don't have room over here for the enormous cattle farms that you have in the Americas. So because there are fewer animals being harvested, they're more expensive
I can see where it is more economical for the strip loin. But where I buy meat from there wouldn't but much difference. They both look amazing! And I want to try a rib-eye roast for the Holidays. Still love the whole crew in the video. Keep it up guys. Can't wait for the book.
Amazing work! I have suggestion “if you can make more budget friendily christmas dinner”. This are all prime cuts of the meat and in my country i cant afford them. Finding the “cheapest” best thing would be amazing :) thank you for amazing recipes and keep up great work :)
The rib cap is the best piece on the entire animal though lol. Idk, I've toyed with the idea of doing a buying a strip loin and cooking it up but it's been tradition in my family for a few years now to just go with your standard 3 bone rib roast, prime of course. Gotta splurge for the holidays otherwise normally I'd be content with something like CBA. Only thing I'm thinking of doing differently this year is dry aging our roast for about 28-30 days prior to Christmas in a umai bag. It'd be the first time I have tried doing my own dry aging but I'm just going to buy a back-up roast in case something goes wrong. Fortunately though, around the holidays you can get some good deals on bone-in rib roasts. If you're on a budget, there's nothing wrong with your typical USDA Choice rib roast from the super-market. There's more than enough fat to produce a very tasty roast and you don't need prime grade or equivalent beef to impress your family. Just cook it slow at around 250F, then once it hits 115-120F crank it up and finish it off with the reverse sear to form your crust and then start carving that bad boy up once it's carried over to 130-132F in the center. I promise you no one will be complaining about it being Choice grade.
Once again a succulent piece of cooking but that sauce looks amazing. I'm from Trinidad and Tobago in the Caribbean and we call that carrot looking thing horseradish or morih. It's flavour is really strong not for the faint hearted.
ik ben van de week achter dit geweldige kanaal gekomen 👍 maar heb een vraag je de striplion leg je die op de vet kant? En je laat hem dus rustig garen?
Will mayonnaise do the same effect as the mustard? I know it works for steaks and such but if I use it to make the rub stick, will it add an extra Crust on a roast?
Have you tried tiger sauce with beef? Start with one part hot horseradish sauce with two parts mayonnaise mix well, add more horseradish to your taste.. put it into a beef sandwich.
If I am thinking of this correctly, I am trying to figure out what that root veggie is. Horse radish comes to mind. Add lemon zest, salt and pepper with a mayonnaise base. You're welcome 😘
PRIME strip loin is better that PRIME rib as a roast. Cook it low at 235 until it reaches 115 internal temp. Pull it, set the oven to 540f , do all your sides, set the table and throw the strip loin back in the oven. It will have hit 127-132f while it sat and now you are crusting it and raising the temp by however many degrees you want. This results in a very evenly cooked piece of meat with much less of a grey outer edge and a significantly more tender/moist roast than any other method.
Ribeye/ prime rib allways comes out good as long as you don't overcook it. I was more impressed with the NY strip roast. That tends to be more lean, and Pit master X, had that sirloin juicing!
Rib eye is the best! I would eat it all. Those roasts look really baller. I would eat it all. I would go with the rib eye, I love to eat rib eye roasts with auju gravy and dounle mashed potatoes. Hello Denise and Morrison! Hey Pitmaster X, are Denise and Morrison related? I thought Denise and Morrison are Pitmaster X's kids. Lol. 🍄🥩🍻🍺🥂🍷🥃🚬
I’d just save up for the rib eye. I always try to convince myself that the ny strip is a good cut too, but am always disappointed when I eat it since I’m always comparing it to a rib eye.
“I always like to use at least 2 fingers” - Pitmaster X 2019
That's what she said....
Nothing better than some Pitmaster to end the night here in Australia! Cheers!
Will taste better here though haha
If you like white sauce, try Alabama White Sauce. Developed for chicken, it is surprisingly good on both beef and pork and dead easy to make.
3/4 cup mayo
1/3 cup cider vinegar
1/3 cup lemon juice
1 tablespoon powdered garlic
1 tablespoon prepared horseradish
1 tablespoon coarsely ground black pepper
1 teaspoon mustard powder
1/4 teaspoon coarse kosher salt
1/2 teaspoon finely ground cayenne pepper
or to taste, the sauce is supposed to be tangy.
Make at least two hours before use to get the flavors to meld. Keep refrigerated in a Ball Mason jar for authenticity :) for up to 5 days or so.
Great informative video. Reminds me of the older ones you used to do that got you so successful. I've noticed some of your recent videos have been more goof-off-with-friends than teaching how to grill and smoke meat like you used to do. Thank you for going back to your older format.
8:30 Denise hiding behind the wall XD
i caught the too, and had to rewind :)
Creepy tho lol
I've been looking at a great many videos on what I should cook for the holidays this year. And I'm so happy you posted this because this is exactly what I'm going to make this year. Thanks so much Pitmaster X, you ROCK!
Two perfect cuts of beef and yet again, Pitmaster X makes a masterpiece out of both. Keep the fantastic videos coming bro! 👍🏻🤘🏻
Again a masterpiece by Pitmaster X!!!!! How is it possible he hasn't 1Million subscribers??? What to do to help the ultimate Pitmaster to get 1M???
1:1:1:1:.5:.25:.1 ratio. salt: multi color peppercorns: granulated garlic: onion powder: cayenne powder: paprika powder: Italian seasoning. In order. 1 grams, .5 grams, .25 grams, and .1 gram. Works great on every thing as a general purpose blend.
Excellent video. Really loved the comparison.
I usually add some of the rub into the mustard and mix it before rubbing it on the roast and then using that as the binder for the dry rub. It seems to bring more flavor on the bark.
Great video! Cooking the striploin tonight with your recipe!
I love it when you folks do beef! No doubt rib-eye wins but thanks for showing us what we can do with a less expensive cut. Your mayo dips are the best... Happy Holidays!
yum amazing as always. another + for the strip loin, having less fat you can thin-slice for sandwich meat the next day when its cold
It's 9am, and you're killing me with this! I'll take the strip loin any day BTW. Ribeye roast is iffy unless you buy a very high end one. With steaks you can judge better. Strip is way more consistent.
Nice video. Striploin may be the next project on my Weber 47 cm.
Early morning coffee and Pitmaster good way to start the day 😁👍🥩
Ideas for shows I’d watch:
“Denise and Marshal top 10 Food Series”
“Pitmaster X visiting hot ones”
“Denise lurking on unsuspecting pitmasters”
“Marshal’s survival adventures”
The name of the Cinematographer is Morrison, not Marshal ;)
what about pitmaster vs guga
Happy holidays !!
LOL @ Denise spying on the action. Up here at work by myself on a Saturday. Thankful that there's a new Pitmaster X vid. I'll be doing a ribeye roast for Christmas. I've done several in the past using different methods. I think i'm going to try to smoke one this year.
Another mouth watering vlog pitmaster
Omg, so I used the same rub, time, temp on a pork tenderloin roast and it came out amazing. It was the best roast I ever had. So thank you!
My favorite food channel! Thank you guys and a lady! ;)
Oh man, i had forgotten how meat in Europe was expensive. Here in Brazil, you would pay, not more then 30 euros for each of those pieces.
We don't have room over here for the enormous cattle farms that you have in the Americas. So because there are fewer animals being harvested, they're more expensive
Ye in italy a bon-in ribeye 15-19 euro / kg, filet mignon 30-25/kg
@@michele5040 here in Brazil rib eye would be around 7 euros/kg, and file mignon abt 9 euros/kg
@@teachered5439 omg
I have to move 😜
Excellent video! Great advice
Made my day, it looks fantastic ! And i think im in love with denise (:
I can see where it is more economical for the strip loin. But where I buy meat from there wouldn't but much difference. They both look amazing! And I want to try a rib-eye roast for the Holidays. Still love the whole crew in the video. Keep it up guys. Can't wait for the book.
Hey Roel, bedankt voor weer een geweldige video!! Hoe lang duurde het ongeveer om beide roasts klaar te maken?
Amazing work! I have suggestion “if you can make more budget friendily christmas dinner”. This are all prime cuts of the meat and in my country i cant afford them. Finding the “cheapest” best thing would be amazing :) thank you for amazing recipes and keep up great work :)
Looks perfect, nu nog bijgerechten voor bij de feestdagen
Is there such a thing as injecting the strip roast to up the juiciness?
They both looked awesome.
Thanks 4 sharing,
Jay
Hij is weer goed ! Waarom kijk ik altijd in de avond... nu weer trek !
Whats the name of that vegetable that looks like a turnip???
Great recipe!!!
The rib cap is the best piece on the entire animal though lol. Idk, I've toyed with the idea of doing a buying a strip loin and cooking it up but it's been tradition in my family for a few years now to just go with your standard 3 bone rib roast, prime of course. Gotta splurge for the holidays otherwise normally I'd be content with something like CBA. Only thing I'm thinking of doing differently this year is dry aging our roast for about 28-30 days prior to Christmas in a umai bag. It'd be the first time I have tried doing my own dry aging but I'm just going to buy a back-up roast in case something goes wrong.
Fortunately though, around the holidays you can get some good deals on bone-in rib roasts. If you're on a budget, there's nothing wrong with your typical USDA Choice rib roast from the super-market. There's more than enough fat to produce a very tasty roast and you don't need prime grade or equivalent beef to impress your family. Just cook it slow at around 250F, then once it hits 115-120F crank it up and finish it off with the reverse sear to form your crust and then start carving that bad boy up once it's carried over to 130-132F in the center. I promise you no one will be complaining about it being Choice grade.
There is no question. Ribeye all day
Wow just wow do those roasts look superb!!!
Once again a succulent piece of cooking but that sauce looks amazing. I'm from Trinidad and Tobago in the Caribbean and we call that carrot looking thing horseradish or morih. It's flavour is really strong not for the faint hearted.
when cooking strip loin... you should moisturize them by spraying sauce? so its more tender?
You know I thought about getting a whole prime rib and doing this for Thanksgiving here only the states. Now it’s a great idea.
ik ben van de week achter dit geweldige kanaal gekomen 👍 maar heb een vraag je de striplion leg je die op de vet kant? En je laat hem dus rustig garen?
12:11 I fall in love with denise expression
I use two fingers first too... while she heats up the big meat.
Will mayonnaise do the same effect as the mustard? I know it works for steaks and such but if I use it to make the rub stick, will it add an extra Crust on a roast?
Have you tried tiger sauce with beef? Start with one part hot horseradish sauce with two parts mayonnaise mix well, add more horseradish to your taste.. put it into a beef sandwich.
So what do you guys do with the left over food? How happy are your neighbors?
Watch a movie called Lucy with Scarlett in it. In the main opening scene, that guy looks just like Marshall but with facial hair.
Loved seeing Denise peaking out in the background... that was awesome! (sorry I have a crush on Denise... ;))
I'd like to see some roasted rabbit with sides or in a stew. Great content
I was going to ask for Denise, the i saw her behind the wall 💚
what vegetable is in the mayonnaise dipping sauce? I used subtitles and could not understand the name of the vegetable
I'm so hungry right now. Watching this at midnight :)
That crust is awesome! You think that rub could work on a thick steak instead of a roast?
Im always getting hungry after watching you guys 🤤🤪
OMG I get so hungry watching PitmasterX!!!
If I am thinking of this correctly, I am trying to figure out what that root veggie is.
Horse radish comes to mind.
Add lemon zest, salt and pepper with a mayonnaise base.
You're welcome 😘
I love the Rib Eye personalty.
I love ribeye roasts...nothing better in my book. Yours looked amazing!
Looks good
Thanks for the idea for Christmas roast.
Why do I remember MCU Hawkeye each and everytime I see The Pitmaster ? You better start shooting arrows Denise 🤭
Ciao Dnieze ! From Turin
Hanat betol.. rm1500 harga daging saja. Mmg sedap le mentekedarah... What a nice roast roel!! Keep onnn grilling...
I want your thermometer!!!
Where can I get one?
Why not both!
'Grain fed' *shudders
But I love this channel!
Ribeye all the way. This looked so good
The vegetable you put in the sauce is it the same or similar to Horse Radish???
not really, it's just white radish, more juicy and not as hot as horse radish
Love your videos guys, i have to tell you though that with the cooked rib bone you can make a great broth! 😉
Wow. Now I’m hungry!
Denise is like “keep talking, Role; I’m not stopping.”
Now you need to do chuck roast(which I might actually be able to afford) vs. strip loin roast.
PRIME strip loin is better that PRIME rib as a roast. Cook it low at 235 until it reaches 115 internal temp. Pull it, set the oven to 540f , do all your sides, set the table and throw the strip loin back in the oven. It will have hit 127-132f while it sat and now you are crusting it and raising the temp by however many degrees you want. This results in a very evenly cooked piece of meat with much less of a grey outer edge and a significantly more tender/moist roast than any other method.
Ribeye/ prime rib allways comes out good as long as you don't overcook it. I was more impressed with the NY strip roast. That tends to be more lean, and Pit master X, had that sirloin juicing!
How many minutes for grilling the rib eye? Thanks
What is the root vegetable called used in the sauce?
Rib eye is the best! I would eat it all. Those roasts look really baller. I would eat it all. I would go with the rib eye, I love to eat rib eye roasts with auju gravy and dounle mashed potatoes. Hello Denise and Morrison! Hey Pitmaster X, are Denise and Morrison related? I thought Denise and Morrison are Pitmaster X's kids. Lol. 🍄🥩🍻🍺🥂🍷🥃🚬
Yum....looks so good.
I just bought 5 strip loins for 4 bucks a pound. My only regret was not buying more than 5. But there is just 2 of us. ;-)
GOD BLESS NEBRASKA!!!!!
Hi Roel, where do you buy the meat from in NL? And how long did you roast the striploin?
You should use Helmens Mustard as your binder next time. You won't regret it.
What was the 2nd ingredient after the pepper?
Roel for president, very entertaining!
why doesn't Denise appear in the video as much as she used to? :(
How about as steaks? Which one is best?
7:36, what is this root vegetable? I cannot make out what he says
It's a radish.
@@walterinpv8499 ok thanks, I did not know those existed in white as well
Looks so yummy. Give me the ribeye.
Love Denise's hair. So pretty, and glad she's a part in your videos.
What is the white thing you put in the sauce.
Such a nice video, like it 👍👍👍
Can this process be completed on a GMG Pellet Grill?
I’d just save up for the rib eye. I always try to convince myself that the ny strip is a good cut too, but am always disappointed when I eat it since I’m always comparing it to a rib eye.
The striploin in french is called "faux-filet" not entrecote which actually means ribeye instead 😂😂
Where do you order such amazing pieces of meat in The netherlands?
I always think that bowl is a strainer, lol then you put powders into it and my brain breaks
Same here, that's twice now for me! I want to know where to get one.
Lol. Me too
Looks great - I need to do some soon with that nice thick crust. BTW you forgot to use the steak sauce you made :) :)
What do they do with all the left overs ?
8:30 *is this a halloween episode?*
Hallo Pitmaster X.
Waar haal jij je vlees vandaan?
Ik ben nog opzoek naar een mooie ribeye.
Gr. Joran
Deze is van de Hanos. Je kan ze ook bij beefensteak.nl krijgen
I'll say ribeye roast!
Both looked delish~ However, I'll take a piece of the ribeye, please =)
That opening B Roll 🤤🍽️🍺