Smoked Prime Rib with Au Jus and Horseradish Cream on the SnS Grill Ingredients: 7 - 10 lb Prime Rib 1/2 Teaspoon of Kosher Salt per pound of Meat Olive Oil 2 Tablespoons, Not Just For Beef rub 1/2 Tablespoon, Dried Rosemary 1/2 Tablespoon, Dried Thyme Au Jus Prime Rib Trim 1-2 Carrots, Diced 1-2 Celery Stalks, Diced 1 Onion, Diced 1 Head of Garlic, cut in half Fresh Rosemary Fresh Thyme 1 Tablespoon Soy Sauce 1 Tablespoon Worcestershire sauce 2-3 Cups Hot Beef Stock Horseradish Cream 1/2 Cup of Mayo 3 Tablespoons Horseradish Directions 1. Trim the Prime rib of all it's fat and silver skin, tie up with kitchen twine to create a uniform shape and the dry brine with salt (1/2 tablespoon of kosher salt per pound of meat) and put in the refrigerator for at least 1 day and up to 2 days. Save the trim for the au jus. 2. On the day of the cook, take the prime rib out of the fridge and let it come to room temp while you get the SNS Kamado up to temp. 3. Combine the dried rosemary, dried thyme, Not Just For Beef run and enough olive oil to form a paste. Pat the prime rib down well to dry the surface and then coat with the herb mixture. 4. Chop up the carrot, celery, onion and garlic for the au jus, put it in the drip and griddle pan, coat with olive oil and salt and set aside until the Kamado is ready. 5. Combine the horseradish and mayo and mix well and set aside. 6. Set up your SNS Kamado for a reverse sear. Once the indirect side of the Kamado is around 250 degrees and the smoke is clean, place the vegetables in the drip and griddle pan on the lower grate level and then the prime rib on the top grate. Place an XR-50 internal thermometer probe into the thickest part of the prime rib, and cook until the internal temp reaches 80 degrees. When it reaches 80 degrees, turn the meat for even cooking and add about a cup and a half of hot beef stock to the drip and griddle pan for the au jus. Continue cooking the prime rib until the internal temp reaches around 110-115 degrees. 7. At about 95 degrees internal temp, I start to get a half a chimney of charcoal getting hot in preparation for the sear. 8. Once the meat reaches 110-115 degrees internal temp, remove it from the Kamado, add the white-hot coals you were preheating and open up the vents to get the Slow ’N Sear up to a searing temp. Sear the prime rib using the cold grate technique until the internal temp reaches 128 degrees for a nice medium-medium rare prime rib. 9. While the prime rib rests, finish the au jus. Throw the drip and griddle pan filled with the vegetables under the broiler of your oven to caramelized any vegetable that didn’t in the Kamado. Then add to a pot and bring to a boil with the soy sauce, Worcestershire sauce and a cube of bouillon and let that reduce for about 20 minutes. Then strain the au jus 10. Serve Slice the prime rib and serve with au jus and horseradish cream Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: https://snsgrills.com/collections/slow-n-sear Like the thermometer we used? Find out more here: https://snsgrills.com/collections/thermometers

#Sponsored Today’s video, I’ll be showing you how to make Texas-style Brisket. I have been waiting a long time to make my first smoked brisket, so I’m psyched to partner with Beef. It’s What’s For Dinner., on behalf of the Beef Checkoff, to share with you my first brisket cook. In this video, I will show you how to trim a brisket, season a brisket, set up your cooker, cook a brisket, wrap brisket and slice a brisket like the best do in Texas. Check out Beef. It’s What's For Dinner. https://biwfd.com/2ZuBXjL Learn about Brisket Cuts: https://biwfd.com/2KYKpOK #BeefItsWhatsForDinner #NicelyDone #BeefFarmersandRanchers 00:00 Trimming: 3:56 Seasoning: 12:46 Setting Up Smoker: 14:54 Cooking the Brisket: 18:31 Wrapping: 22:23 Slicing: 25:29 SnS Kamado https://snsgrills.com/collections/grills/products/deluxe-kamado?afmc=1p XR-50 Thermometer https://snsgrills.com/collections/accessories/products/xr-50?afmc=1p PATREON: https://goo.gl/5Nr1oB RECIPE https://www.notanothercookingshow.tv/post/smoked-texas-style-brisket (Website Design by: https://www.kristasdesignstudio.com/) GEAR (My Amazon Store) https://www.amazon.com/shop/notanothercookingshow MERCH: https://teespring.com/stores/notanothercookingshow Music By Jeff Kaale https://soundcloud.com/jeff-kaale/happy-music INSTAGRAM: https://www.instagram.com/thefoodfreakk FACEBOOK: https://www.facebook.com/notanothercookingshow TWITTER: https://www.twitter.com/thefoodfreakk

Get a free audiobook and 2 Audible Originals with a 30-day trial: https://www.audible.com/notanothercookingshow or text “NotAnotherCookingShow” to 500 500 (no spaces!) Today we learn how to make spaghetti alle vongole, or spaghetti with clams. There is a white version and a red version, we are making spaghetti alle vongole biacno. One of the great pasta recipes out of the southwestern coast of Italy, popular in Naples, Capri and the Amalfi coast. This is a super simple but easy pasta recipe. It is basically an evolution of spaghetti algio e olio with the addition of clams. Follow along. #Spaghettiallevongole #Pasta #NotAnotherCookingShow RECIPE https://www.notanothercookingshow.tv/post/spaghetti-alle-vongole (Website Design by: https://www.kristasdesignstudio.com/) GEAR (My Amazon Store) https://www.amazon.com/shop/notanothercookingshow MERCH: https://teespring.com/stores/snacks-merch Music By Matt Large INSTAGRAM: https://www.instagram.com/thefoodfreakk FACEBOOK: https://www.facebook.com/notanothercookingshow TWITTER: https://www.twitter.com/thefoodfreakk

#Sponsored Today I teamed up with the Blueberry Council to show you how to make Caprese salad with Blueberry Balsamic Reduction. Blueberries are delicious, and they aren't just for sweet recipes. I'm going to show you how to use blueberries in a savory recipe by reducing them down in some balsamic vinegar and the combination of the two is perfect. It's just a tomato mozzarella Caprese salad but taken to a new refreshing level. Here's how it's done. #Sponsored #Blueberries #NotAnotherCookingShow The Blueberry Council: Facebook: https://www.facebook.com/LittleBlueDynamos/ Instagram: https://www.instagram.com/littlebluedynamos/ Twitter: https://twitter.com/blueberry411 PATREON: https://goo.gl/5Nr1oB RECIPE https://www.notanothercookingshow.tv/post/caprese-salad-with-blueberry-balsamic-reduction (Website Design by: https://www.kristasdesignstudio.com/) GEAR (My Amazon Store) https://www.amazon.com/shop/notanothercookingshow Music By Royale Deluxe on MUSICBED Get a 30-day free trial for the best music for your videos. Some of the BEST MUSIC for Youtubers. http://share.mscbd.fm/thefoodfreakk INSTAGRAM: https://www.instagram.com/thefoodfreakk FACEBOOK: https://www.facebook.com/notanothercookingshow TWITTER: https://www.twitter.com/thefoodfreakk

The Super Bowl is here and we’re making my Wheat Beer Chili with Mexican Chocolate, the popular chili recipe we made on the food truck. There are lots of chili’s out there and I tried hard to make mine a unique chili recipe. This is a super easy chili recipe with a few things that make it super unique and flavorful. Mexican chocolate gives the chili this awesome mole flavor and the wheat beer adds a nice balance to the richness. If you’re looking for Super Bowl party recipes, this chili is a must. I make my chili with no beans but it's a delicious sweet and spicy chili that was a big hit on the cart. You will see Cholula Hot Sauce featured throughout this recipe. Full disclosure, this video itself is not sponsored but I do have a relationship with them to do work on Instagram. #Chili #SuperBowl #NotAnotherCookingShow BOLOGNESE SAUCE VIDEO https://youtu.be/caIQBp-6OL4 Support the on PATREON: https://goo.gl/5Nr1oB DOWNLOAD THIS RECIPE: https://www.notanothercookingshow.tv/beer-chili-and-cholula-hot-sauce (Website Design by: https://www.kristasdesignstudio.com/) KITCHEN/CAMERA GEAR (My Amazon Store) https://www.amazon.com/shop/notanothercookingshow MERCH: https://teespring.com/stores/snacks-merch Music By GurtyBeats https://soundcloud.com/gurtybeats Download for free on The Artist Union: theartistunion.com/tracks/ccbf08 INSTAGRAM: https://www.instagram.com/thefoodfreakk FACEBOOK: https://www.facebook.com/notanothercookingshow TWITTER: https://www.twitter.com/NAcookingshow

Reverse Seared Black Pepper Blue Cheese Steakhouse Burger with homemade A1 Steak Sauce on the Weber Kettle with the Slow 'N Sear. **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products Full Recipe Ingredients: Makes 2 burgers 1 lb Ground Beef, divided into two Brioche Buns 4 ounces Blue Cheese, Crumbed Black Pepper Salt Olive Oil A1 SAUCE 1/2 cup of water 1.2 cup balsamic vinegar 1/4 cup Worcestershire sauce 1/4 cup ketchup 1/4 dijon 1/4 raisins 1/4 cup of onion, chopped 1/4 cup hot sauce 1 tablespoon celery seed A few cloves of garlic, smashed Salt and pepper Orange juiced and the rinds added 1 Tablespoon of Oil We started in the kitchen, forming our patties. I have 1 pound of meat so I’m just going to divide it in half. You want to form them a little larger the size of your bun. The burgers will shrink a bit so if you formed them the size of the bun, the meat might shrink too much and throw off the proportions of the burger. Then you can just prepare the blue cheese by crumbling it up and getting that all set. Then we are just going to make a quick homemade version of A1 Steak Sauce. It’s very similar to a barbecue sauce with a few tweaks. Sautee onions and garlic for a minute or two to sweat. Add the celery seed to toast for a minute. Then combine the rest of the ingredients into a pot bring it up to a gentle simmer and cook for about 15 minutes until it's thickened to the consistency of A1 sauce. It should be a bit thicker. Once it's about the right consistency, run the sauce through a mesh strainer to separate the solids because this sauce is intended to be smooth. If it's too loose after straining. You can put it back on the stove and continue to reduce to your desired thickness. Then let cool. It’s Ready to serve. Now we need to get the Kettle prepared for a reverse sear cook. With the empty reservoir in the slow n sear, fill with up with a full chimney of coals until all of them are almost white hot. Add them to the slow n sear and let the kettle preheat. In the meantime, we can get out burgers coated in oil and a lot of freshly cracked black pepper. Then coat with kosher salt liberally. Once you have a nice clean smoke running in the kettle, get your burger on the indirect side, making sure your drip pan is in the kettle and get the lid on. Cook for about 15 minutes and then flip. After 30 minutes, probe your burgers for an internal temp. You want to start searing when the internal temperature is about 15 degrees below your final target temperature of doneness on the steak. Then sear them using the cold grate technique for one minute per side, Repeating 2-3 times. Once they are seared, get them back on the indirect side, add the blue cheese, and get the lid on to let the burgers rest and let the cheese melt. While that is happening, butter the rolls and get those toasted on the grill. Let the burgers rest off the grill for 5 minutes before serving. Then you’re ready to assemble Add a spoonful of A1 sauce on the bottom bun, then add the burger patty. Add another spoonful of A1 to the top bun, close it up, and enjoy your steakhouse burger. ______________________________________________ Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group! https://www.facebook.com/groups/slownsear/ PLEASE SUBSCRIBE! It really helps us grow! - http://bit.ly/2F7qUm7 Adrenaline Barbecue products used in this video: Slow 'N Sear: https://abcbarbecue.com/product/slow-n-sear-2-0/ Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-n-griddle-pan/ 22" Two Zone Cooking Grate with EasySpin: https://abcbarbecue.com/product/22-cooking-grate/ For our professional recommendations on digital thermometers check out the following link: https://abcbarbecue.com/product-category/thermometers/