Am I wrong or do nowhere do you tell target internal temp during the 475 degree blast phase? I assume I'll keep my instant read thermometer in until 115-118 internally then rest for 20 min for rare. As always, love your content chef!

I didn’t hear from you how long the blast at 475 is done?

Did this for Christmas yesterday -- it was PERFECT! Best roast beef I've ever done! Thanks for being on Dan Bongino --- that's where I heard about your system -- then I found this video which was terrific! My whole family thanks you!

Bacon king! 🥓👑

Impressive video, Andrew Gruel. Looking forward to your next upload! I hit the thumbs up icon on your content. Keep up the fantastic work. The way you explained the salt brining process was so insightful! How do you think different types of salt might affect the flavor and texture of the meat during the brining process?

Heard this cat on Bongino, slow roasting an 8 pounder.

What is the right temperature to cook rib roast in the oven ??

Im a fairly experienced home cook but these big roasts ive done high and fast, or low and slow and i never can remember these best way. But i heard you on dam bongino and i dry brined my roast, uncovered for 5 days ...(this was before i saw this video 😮) . Todays the day! Buon Natale!

How much salt do you apply for the dry brine--a ight, medium, or heavy amount? And do you wipe the roast down before you start to cook it the next day?

I have a 16 LB Prime rib. How long to cook in a roaster over. What temp for Med well/

#BringTallowBack

A bit confused after reading your X post. I have salted my 6.5 lb bone-in rib roast, it is in the fridge lightly covered with plastic wra😢p. Do I cook it at 225 or 250 degrees? How long until it reaches 110 degrees (X post has 120 degrees) then top with herb butter and roast 475 degrees until when? Yours looks yummy 🤤

I have a 5 pound boneless Prime Rib. How long will the 250 degrees take for 5 pounds?

Great people! I also follow you both on x. Merry Christmas!

love you too. No more micro fighting. you'll are too cute. 🤣🤣😂😂

Bacon peanut butter sandwich for the win!

Yummy! I've added to my keep list!

Where's the pineapple?

I know the canadian side of the story.. but I think there is a very good chance it may have been in the Philippines prior to 1962. Like back in the 30s to 50s. Can't prove that, of course. But, it is a huge favorite in the Philippines where I first had it in 2000, during a visit. .

Is it true that pink, Himalayan salt can contain minerals with trace radioactivity?

It's pronocuced "pessle", not "pest-el". It's pronounced the same was as "whistle" (wissle).

Would this even go well on your wife's sourdough bread???

BTW, my sweet wife and I love you on 𝕏 and when you’re on shows like Gutfeld. You’re a good man.

Interesting. We need more stocking stuffers for our grown children and this is a great idea.

Bruh, san antonio? come see us in Big D!!!

나는 한국인인데 고추장이 없다.

Thanks for the tips, Chef! I’ve been doing the “Oven Fries” recipe from Paleo Takeout by Russ Crandall for a while because I’m not a fan of deep frying. He uses the same method of parboiling fries but they tend to be fragile after parboiling so I’m going incorporate your suggestions of acid in the parboil, and freezing briefly to crystallize as well. He recommends beef tallow or unrefined coconut oil to coat and baking at a high temp (400F first 30 minutes, turn the fries then 450F for remaining 20 minutes, turning once again after 10 minutes). Looking forward to trying these new tips out!

we dont consider pizza a pizza if it doesn't have lots of meet

You sir are artist.

Shame I'm on the Carnivore life style. 🤣

Made this and it was delicious!!

Yeah I gotta get some beef tallow lol.

Every time I try to sear on the stove top, I set off the smoke alarm

Yum! And I love seeing and hearing the kids. We're going out today, but the crowd is coming tomorrow. Maybe I'll make these!

Tallow Man! Btw, love your buns…. at Calico.

I love you guys! Can I come be a sister husband or something? Lol. I'm a great cook.

i'll have to try this apple cider version. I normally just do squash/carrot/ginger/cardamom/ginger/cilantro, and if i have it some coconut milk. it's good for a few bowls then i'm good for the year.

Love your content. Ill def use some of these

I've been there chef. I got a very expensive bottle of wine for a special date once. When I went to open it, the mouth of the bottle chipped and we could not find the shards. I filtered the wine through a tea towel, but my date still wasn't brave enough to drink it.

You guys need to eat some good Southern dressing at some point. It can change your life!

This looks wonderful, per usual Chef!

Drakar-noir, muffin hole 😂 loving this video.

I usually do the same thing except I don't use bourbon. I will try using it next time. Thanks

TTLAmerica thanks you! Going to try this cut.

Thank you @chefgruel. I learn so much from you

hahaha love it

awww yeah!!!!

This is how the secret sauce is made

I think the Gruel Familia is adorable!

You both seem like huge dorks and I mean that in the best way possible. I love it.