Christmas Smoked Prime Rib Roast BBQ in 40 Minutes WHAT??? How-To Harry Soo SlapYoDaddyBBQ.com

[@Kayqwik2005]

I was thrown off when you cut them into 3 GIANT steaks and said to myself "that's not how you cook prime rib" and boy was I wrong. It looked amazing even for medium. CHEERS!!!

[@SlapYoDaddyBBQ]

Hey Cookie, I have a 60-day aged in butter smothered Prime Rib recipe posting later in December so I wanted to show you how to prepare an Xmas dinner in about an hour in this episode. Be sure to check back for my Filet Mignon Wellington and Duck recipes posting soon also. Merry Christmas and thanks for stopping by

[@openureyes929]

The older I get.. The more I love gravy..!! Haha. Great video Mr Soo.

[@SlapYoDaddyBBQ]

Thanks Andrew!

[@belaturk7204]

Please keep making these videos! They are wonderful. Im learning alot and very motivated to keep developing my meat skills.

[@SlapYoDaddyBBQ]

Thanks for stopping by Beta Turk. Merry Christmas. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@socalcook]

Excellent Prime Rib hack. Thanks for the video. Looked delicious!

[@SlapYoDaddyBBQ]

I just posted my butter aged for 60-day whole prime rib roast on Weber Kettle. Enjoy!

[@aaronkarr9430]

Looks great Harry! The hack is kind of cool in that you can get some sear/bark on on every piece.

[@SlapYoDaddyBBQ]

Yes and I'm posting Porterhouse Steak episodes soon so please check back

[@ianparker5007]

My mom always makes Yorkshire pudding for Christmas! Love it!

[@SlapYoDaddyBBQ]

Hey Ian, glad to find a fellow Yorkshire Pudding fan. My American friends seem to love them when they try it smothered in gravy. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@blackackcl]

Wow, prime rib in 40 minutes. Harry you really are a magician! Looking to smoke a prime rib for the holidays, this definitely gives me new ideas and tricks to try. Merry Christmas Harry and keep up the great videos!

[@SlapYoDaddyBBQ]

Merry Christmas Blackackcl! I usually am pressed for time to prepare the special meat so this MacGyverworks well. Also, you can turn the prime rib over to enjoy the flavor of the diamond grill marks if you like. Please watch out for more prime rib andduck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@1MrBigred]

Thanks Harry - this is such a terrific time-saving Prime Rib technique! Also loved the Yorkshire pudding recipe! Thanks again for all your great videos!

[@SlapYoDaddyBBQ]

Hey BigRed, Merry Christmas to you and your loved ones. If you're like me, I don't have time to spend 4 hours cooking so 40 minutes is good enough. Besides, when I flip the Prime Rib over, some of my guests prefer the charred side and flavor. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@lesgrant7861]

One of the most awesome tasting cuts of meat and the easiest in my opinion. My annual Xmas dinner :) Thanks Harry

[@SlapYoDaddyBBQ]

Easy peasy to cook in 40 minutes if you;re a busy person. Merry Christmas and Happy New Year. I have more Wellington and Duck recipes coming the few days so please check back on my channel. Later I'm posting a 60-day butter smothered prime rib video. Thanks for stopping by.

[@UPStudios2012]

Great video. Thanks for all of the great cooking tips this year. Merry Christmas and a very happy and healthy New Year.

[@SlapYoDaddyBBQ]

You're very welcome! Merry Christmas and Happy New Year!!!

[@RG_sssSMOKING]

Like many other have said. I too was convinced that you had ruined that primerib cutting it into 3 pieces but after watching the entire video you are spot on!! I will be trying this in a couple of weeks. Well done Harry and happy Holidays.

[@SlapYoDaddyBBQ]

Happy Holidays R G. I have another low-and-slow prime rib recipe posting in Dec so this MacGyver one is the first recipe. I'm always short on time and this method also allows you to serve the diamond grill marks up for those who like a little char in their prime ribs. I think the combination of one side pink and one side with a seared Maillard is superior IMHO. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@groceryboy5788]

Great video! I have never been a prime rib fan. I usually like to make rib eye steak with them. You gave me something to try. Looks wonderful!! Thank you so much for educating us. Merry Christmas to all of yours!

[@SlapYoDaddyBBQ]

Merry Christmas. Now you can eat the steak side and serve the prime rib side to your loved ones! A Win-Win. :-)

[@BBQPITDOG]

This is a great teaching video Harry! You have the coolest ideas and I appreciate you sharing them!! Happy Holidays Bud!

[@SlapYoDaddyBBQ]

Thanks BBQ Pit Dog. Merry Christmas. Please check back for more crazy ass prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@chadblackwell2816]

Wow! Fantastic, Harry. You’re the man.

[@SlapYoDaddyBBQ]

Thanks for watching Chad. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon. Merry Christmas

[@chadblackwell2816]

Harry, you know I will. I watch every video. Merry Christmas to you too.

[@davidbarr1579]

Outstanding tip Harry !!! The added bonus as I see it is that everyone gets a seared seasoned outside serving

[@SlapYoDaddyBBQ]

Yes, I actually prefer the combo flavors of a traditional prime rib with the char of the diamond grill marks.

[@stevelitteral]

Awesome job Harry. Have a Happy & safe Holiday

[@SlapYoDaddyBBQ]

Merry Christmas. Thanks for stopping by. Be sure to watch out for more prime rib and duck recipes coming soon including a smothered-in-butter-for-60-daysaged Prime Rib posting soon

[@buckbradley3285]

You really make that plate look great and I’m going to try it just the way you presented it. Thanks Harry

[@SlapYoDaddyBBQ]

Hey Buck, you can be a hero in about an hour with my MacGyver recipe. Please watch out for more prime rib andduck recipes coming soon including a smothered-in-butter-for-60-days aged Prime Rib posting soon. Merry Christmas

[@brohammer]

Love your attitude and positivity. Thank you for that, in a world full of depressing news all around us!!

[@SlapYoDaddyBBQ]

Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

[@Nope145]

Nice video. I was looking to do a rib roast on the grill for Christmas.

[@SlapYoDaddyBBQ]

Thanks for stopping by. I have a 60-day butter aged prime rib low-n-slow video coming next couple days.

[@oxxomartha]

ABSOLUTELY GREAT VIDEO! THANK YOU FOR BEING SOOOOO THOROUGH.

[@SlapYoDaddyBBQ]

Thanks Leon!

[@chevelle70ful]

Another great video...Thanks for sharing Harry Soo.

[@SlapYoDaddyBBQ]

Merry Christmas Steve. Thanks for watching. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@rcpitboss216.1BoneBBQ]

That's so amazing 🤘🏾😁 looks really Harry thanks for Sharing! 👍🏾😉

[@SlapYoDaddyBBQ]

Thanks Kenneth! Happy Holidays!

[@rcpitboss216.1BoneBBQ]

Thanks Harry! Same to you as well 🎄🎁☝🏾💯💓

[@ccccgregory]

Harry Soo another good video! I cant wait to cook this myself.

[@SlapYoDaddyBBQ]

Thanks Chad. Be sure to keep an eye out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@ImACarbonCopy]

I'm very happy I found you on youtube Harry. I have hours of great viewing ahead of me. This is a wonderful Show. "WOW!" you sure have a lot of outdoor cookers, I thought I had a lot of outdoor cookers 7 to be exact offset stick, Weber kettle, Weber babyQ gas, Lodge sportsman grill, biolite basecamp stove with pizza dome, biolite firepit, electric smoker with amazing smoke tube for smoke. For low and slow cooking I love the electric smoker with smoke tube. What is your favorite cooker? I also love the way you smoke out doors the wrap and finish in oven. My Dad used to do that. I had for gotten the he did that until I saw you do that brisket video. Dad has been gone for 20 years now. Thanks for bringing back that memory. Very happy days in my life.

[@SlapYoDaddyBBQ]

Am sorry for the loss of you Dad and am happy that the pit-to-oven brought back his memory. You honor him with grace and love when you cook to spread BBQ love. We learn to love those who are not here by memory and focus our love to those present as they are living. We can all do much to spread loving kindness by cooking food from our heart. God bless.

[@208patriot6]

Harry knows best! Very interesting... I will give this a try.

[@SlapYoDaddyBBQ]

Hey Kevin, that's for the kind words. The more I learn, the more I realize I have much more to learn! Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon. Merry Christmas

[@CentralTexasGrilling]

Excellent looking Prime Rib Harry. I'll be tackling Prime Rib this Christmas myself. Quick question, if you dry brine it overnight, do you add more rub after you pull it out of the fridge?

[@SlapYoDaddyBBQ]

Thanks James for stopping by. Congrats on your 15K subscribers. You have to tune the rub amount based on the salt level in the rub you're using. If you're using my Moola Beef rub, I use 2/3 as much for an overnight dry brine from the full strength 1 hour soak. in this video BTW, I have a smothered-in-butter 60-day aged Prime Rib posting soon. This is my MacGyver episode in 40 minute prime rib so I'll cook the 60-day prime rib using my ultra low method at 200F.

[@Theeightmilebend]

Goodness Harry That looked awesome ! I gotta try it this way on my PK360 ! Merry Christmas to you and your family !

[@SlapYoDaddyBBQ]

Merry Christmas to you and your loved ones. The PK Grill are absolutely awesome. Be sure to watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@bosmith5958]

as usual..........the best cook on the palnet

[@SlapYoDaddyBBQ]

Thanks Bo for your support and kind words. Be sure to see the rest of my Dec holiday recipes posted every other day such as prime rib, Peking duck, and Wellingtons. Merry Christmas

[@BillSchafer48]

Thanks for the great tips. Definitely going to try this method.

[@SlapYoDaddyBBQ]

Merry Christmas Bill. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@hoss6048]

Awesome Harry thanks for that! I wonder if you have ever done pulled beef?

[@SlapYoDaddyBBQ]

Hey Aaron, I have a beef clod recipe coming soon to make chipped beef creations such as Baltimore or Maryland Pit beef. In Los Angeles, we have Phillipes www.philippes.com/sandwiches.html

[@butopiatoo]

Great stuff Harry. Thank you for the recipe!!

[@SlapYoDaddyBBQ]

My pleasure 😊

[@johnsmith-sv1vr]

Excellent video Harry. I reverse sear all of my steaks but I never thought to cut one in half to make a prime rib presentation. That's definitely a black belt tip.

[@SlapYoDaddyBBQ]

Hey John, dazzle your guest with your 40-min prime rib. For those who like more char and don't care for the pink-to-the-edge, flip it over and have them eat it like a steak. Merry Christmas!

[@hosscortez9338]

You're an awesome person Harry Soo

[@SlapYoDaddyBBQ]

Love back to you Hoss! Live, love, and barbecue. Lots of BBQ Gear on Amazon that Harry likes: tinyurl.com/y7m5xsab

[@stevemann4645]

Hi, Harry. I grew up in England and we used to have Roast Beef and Yorkshire pudding on Sundays. We had peas as well. Seems we always had peas, lol. Never had them mushed tho and I have family all over England. Still love peas with tons of butter. Also...don't forget the Horse Radish. Not the creamy kind, real horseradish. We had that every time we had roast beef and Yorkshire pudding. Also, "Bisto" gravy. It's an English thing. It makes more of an aus jus type of gravy and we'd just put it on everything...Peas included :) I'm just starting my Smoking journey. Mostly because of you. Got my Weber Smokey Mountain yesterday...and half the stuff on your Amazon list too. lol. Gonna follow all your recipes. Why re-invent the wheel? 2 items I'm most excited about? Latex Gloves (why'd I never think about that?)...and those little sharpening wedges. It's been all guess work when sharpening up till now. What a great idea! Thanks so much! - Steve

[@SlapYoDaddyBBQ]

Welcome Steve and thanks for your support. I miss England www.slapyodaddybbq.com/2012/07/british-bbq-championship-cartmel-england/

[@dbutler27]

Thanks for sharing Harry

[@SlapYoDaddyBBQ]

Merry Christmas. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@keithfreitas2983]

Great vid. Like the quick process for the Prime roast. Pudding recipe looks very easy. For the gravy is it the standard flour, butter roux, add dripping and beef broth?

[@SlapYoDaddyBBQ]

Yes, make the roux with equal parts flour and fat of your choice. I like to add roux to boiling liquid versus the opposite. Please see my How To Catve Turkey video. Merry Christmas

[@Alex-ii5pm]

Didn't know that oil blocks smoke absorption of the meat, would explain why I could not taste any smoke from the meat on my last BBQ. Does this also apply to other meats such as pork or lamb? I guess that's why you win so many competitions. 😁😁

[@SlapYoDaddyBBQ]

Yes, general guideline is no oil on ny meat and seafood when smoking and searing. Ok to apply oil when grilling.

[@brianpotter2135]

Merry Christmas Harry !

[@SlapYoDaddyBBQ]

Merry Christmas Brian! 🌲🐷🌲🔥🐖🐃👍

[@rayc76knoxville]

Excellent. Thanks for sharing!

[@SlapYoDaddyBBQ]

Happy Holidays! Thanks for stopping by

[@bonher69]

Prime rib, my favorite cut of meat. Love the tutorial

[@SlapYoDaddyBBQ]

Thanks for stopping by and Merry Christmas!

[@mechadsey]

great hack . definitely going to try. but you did not post the method for making the gravy?

[@SlapYoDaddyBBQ]

Thank you Michael. This MacGyver works for those of us who are pressed for time to cook Xmas dinner. I am editing the gravy video and will post soon. Also, please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-daysaged Prime Rib posting soon

[@kennyland901]

Nice Harry!! Try adding a light roux to your peas. Been eating them like that since I was a kid in south Louisiana.

[@SlapYoDaddyBBQ]

Thanks for the tip. I'll try some Cajun-style peas. Do you mush them in Louisiana? I'm a huge fan of spicy Cajun cooking. In fact, I think I'll do a whole series on Cajun/Creole -inspired barbecue like Étouffée, Grits, gumbo, and Jambalaya, and Andouille

[@kennyland901]

@@SlapYoDaddyBBQ Sure do mush them. Love em that way.

[@billygarfield5520]

Looks yummy! Merry Christmas Harry Soo and family!!

[@SlapYoDaddyBBQ]

Merry Christmas and Happy New Year. Please watch out for more prime rib and duck recipes coming soon including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@RG_sssSMOKING]

Harry would you share the make of the Grill Grates you use on your grill?

[@SlapYoDaddyBBQ]

Sure, you can buy the doo-dads I like here Lots of BBQ Gear on Amazon that Harry likes: tinyurl.com/y7m5xsab

[@victorlui5955]

Cool video! Prime rib & Yorkshire pudding! 🥩😆😍😁🙂

[@SlapYoDaddyBBQ]

Well said O wise One!

[@SlapYoDaddyBBQ]

Good British grub!

[@florinvoicufv]

how did u made your gravy thanks man u are the best

[@SlapYoDaddyBBQ]

Heat 1 part oil (butter, drippings, veg oil) with 1 part flour. Use a whisk to keep stirring the roux. Medium-low heat is best. Once you reach the right blonde color, remove and let rest. You can store in fridge for a month. Heat your stock (beef, chicken, pork, seafood, etc.). Incorporate the roux gradually until the gravy can coat the back of a spoon. Season with salt and pepper (add a little nutmeg or chopped herbs like thyme, tarragon, etc. if you like; I slip a little pat of butter at the end). Enjoy.! :-) PS. If you cook the roux longer, it will become more and more brown. Flavor is better (more nutty) but the thickening power will be reduced.

[@rayc76knoxville]

OMG, I'm going to have to try and cook this. If it's 40 minutes, I could probably try to make this on my Old Smokey grill that I just recently acquired. Thanks for the wonderful tips.

[@SlapYoDaddyBBQ]

Let me know how it came out. I have many steak videos on my Steak Playlist when you have time to watch

[@rayc76knoxville]

Will do. It won't be real soon. I'm waiting for a special occasion. Yep you should do have a lot of videos. Thank you for sharing so many tips that are helpful, useful, and can make regular food taste better. Who doesn't like to eat tasty food?

[@wwillia99]

That looked amazing!

[@SlapYoDaddyBBQ]

Thanks William. Be sure to check out my many signature recipes posting this month. Merry Christmas!

[@perksofbeingbella3073]

Great recipe!! Can’t wait to give it a try! I hope you’re doing well ❤️

[@SlapYoDaddyBBQ]

Thanks for watching. For more steak ideas, here are more options 60-day Aged Prime Rib - kzbin.info/www/bejne/amKQc4mYh7B0nbs Cowboy Steak like Brisket - kzbin.info/www/bejne/hovKaZSLacyNqqs Wagyu at home - kzbin.info/www/bejne/m564gZqAmLators World Steak Champion - kzbin.info/www/bejne/oYKzlGWpYqiEo80 35-day Butter Age - kzbin.info/www/bejne/kIOli356oM6ni5I 60-day Butter Age - kzbin.info/www/bejne/sHu2gXuKgKl3ns0 0-30-60 Butter Age - kzbin.info/www/bejne/gWnKZqRjort1qa8 Porterhouse - kzbin.info/www/bejne/aJyxfJaeosZmjdE

[@dwaynewladyka577]

Thanks for another great video. Cheers Harry!

[@SlapYoDaddyBBQ]

Merry Christmas Dwayne. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@TheOregonOutlaw]

Harry, if EVER you have need to invite someone to dinner..... I VOLUNTEER! LOL ~God Bless and Merry Christmas~

[@SlapYoDaddyBBQ]

If you're in the Los Angeles area, you're welcome to pickup some food. I have more meat than I can eat with classes, catering, and KZbin so come on by. Merry Christmas. Please watch out for more prime rib and duck recipes coming soon including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@biged5407]

Hi harry what is a good all rounder for bbq at home for example barrel/offset/kettle, pallet. Usually I cook varieties of cuts not so much ribs but definitely chicken cuts, bacon, pork roast, whole chicken.and like tonight seasoned pumpkin cuts,asparagus. And very soon my first brisket I usually cook for 4 people 3 times a Fortnite and for two people about 10 times. I usually cook out side %90 of the time my bbq I currently use is a 18inch single pot Webber with a thermometer I installed myself.🙂

[@SlapYoDaddyBBQ]

Can't go wrong with a $150 Kettle

[@Mickcotton]

Absolutely Amazing Thank You Harry Soo Live Love Bar B Q

[@SlapYoDaddyBBQ]

Hey Mick Merry Christmas and Happy New Year. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@Mickcotton]

Harry Soo absolutely I will Happy Holidays Sir 😎Thank You So Much

[@margaretkeays3434]

Excellent video...looks great!

[@SlapYoDaddyBBQ]

Thanks for stopping by. Feel free to binge watch my 100+ videos so you can master barbecue so you can spread BBQ love. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon. Merry Christmas Margaret!

[@seattlesix]

I see what you mean about the "less is more" approach on smoking...it seems to depend on the cut of beef and how it's served, so I was thinking more smoke favor for stews and chillies and less for steaks and roasts. Lots of give and take. Thanks for upping my BBQ love!

[@SlapYoDaddyBBQ]

Sure use as much smoke as you like. As I get older, I prefer a kiss of smoke that adds a subtle note to the barbecue. When I first started cooking, I like a heavy hickory smoke so I guess my preferences have changed over time. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@seattlesix]

Was able to apply this technique today using Alder on some prime rib-eyes from the local Safeway store for 2 hours @ 220 degrees F and finished in a pan with butter, rosemary and thyme in just 2 mins. Wonderful medium rare with just incredible flavor that kept on giving with each bite according to family...credit to Harry Soo for serous BBQ love.

[@haroldm4946]

Nice video Harry. I would never have thought of cutting it ahead of time. One question: Is the flour in the Yorkshire pudding all purpose or self rising ?

[@SlapYoDaddyBBQ]

Hey Harold, it's regular all purpose flour. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon. Merry Christmas

[@robertofisher]

Perfect

[@SlapYoDaddyBBQ]

Thanks for watching. Be sure to checkout my 60-day Prime Rib Roast Cherry Wood on Weber Kettle. Also Peking duck and Wellingtons. Merry Christmas

[@sh839c]

Great video, new subscriber here. I need tips on buying a good grill so I can do some of the meals you teach.Can you recommend or do you have a video on cookers?. Thanks. I am starving now.

[@SlapYoDaddyBBQ]

Perhaps this article may help? www.slapyodaddybbq.com/2014/03/choosing-your-first-serious-smoker-by-donna-fong-butchers-daughter-bbq/ Weber Charcoal Summit 1 - kzbin.info/www/bejne/pHq7eJKvaNmDecU Weber Charcoal Summit 2 - kzbin.info/www/bejne/d3-yZ3SkmJ6LrbM Tamale Pot Smokey Joe - kzbin.info/www/bejne/fqTbn4GOa7GLf5Y Weber 14 - kzbin.info/www/bejne/q6OVhJudlJqVe5Y Turbeque - kzbin.info/www/bejne/qpq4aISin5esesk Setup WSM - kzbin.info/www/bejne/moDGpaFuar5gpM0 Clean up WSM - kzbin.info/www/bejne/e2ipiH18q8alm5I PKTX - kzbin.info/www/bejne/rKPNnJ-dh6xqnbc Thanks for stopping by. When you have time, feel free to checkout my 130+ videos covering a wide range of topics on my channel. Lots of BBQ secrets to help you master BBQ so you can spread BBQ love! :-) PLAYLIST kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@mikehamilton2648]

is it ok to dry rub the brisket 24 hours ahead.I work 24 hr shifts.should the amount of rub be cut in half so as not to over salt

[@SlapYoDaddyBBQ]

Sure, just use half the amount of rub/salt you normally use. Be sure to check out my many Holiday recipes posting in Dec such as prime rib, duck, and Wellingtons. Merry Christmas!

[@Baggio248]

Thanks Harry! Why would you choose apple wood over oak?

[@SlapYoDaddyBBQ]

Oak = Smoky mild; Apple = Smoky fruity. Both are good. You can also use cherry, pecan, hickory, peach. Wood choice is personal preference like choice of wine with food. Remember to go easy on smoke as that's the #1 mistake of beginners. Merrry Christmas. Be sure to watch out for more prime rib and duckrecipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@Baggio248]

Great, thank you! I assumed that's what it was. It's like you're reading my mind. I have a duck in the freezer I want to smoke and I'm doing prime rib this weekend.

[@SlapYoDaddyBBQ]

@@Baggio248 I doing a simple 3-ingredient duck w orange BBQ sauce and amore complex 600-year old Emperor recipe of 5 Fundamentals of cooking crispy skin Peking Duck. Stay tuned!

[@JC-bt2tb]

Hi Harry, if I were to smoke a full bone-in standing rib roast to 203 degrees, would that be equivalent to the taste/texture of the big Texas Beef Ribs?

[@SlapYoDaddyBBQ]

Won't work. Tried it already. Please see my Cowboy Steak fail video

[@alecky1972]

Hi Harry Soo the best peas to use for authentic mushy peas are marrowfat peas, try them out the next time. That beef looked amazing.

[@SlapYoDaddyBBQ]

Thanks Alex. Where to find marrowfat peas?

[@tonys-travels-2023]

Many years back I took a team of chefs from England to compete in the “Jack Daniels world BBQ championships” Our team was called the British Bulldogs. We secured 2nd place in the whole hog class, and also 2nd place in dessert class. Best regards.

[@SlapYoDaddyBBQ]

Awesome Tony! Well done! Congratulations! The Jack is one of the most prestigious contests in America!

[@tonys-travels-2023]

Harry Soo long time ago, pretty sure it was 2002. Time passes quickly eh?

[@SlapYoDaddyBBQ]

@@tonys-travels-2023 Maybe so but memories are eternal!

[@isaachodges4001]

I know that prime rib is traditionally served medium rare, but yours looks amazing. And I prefers my beef served medium. Thanks for sharing!

[@SlapYoDaddyBBQ]

Yes, cook it to the doneness you like Issac. Merry Christmas! The distribution of preferred steak doneness in USA is 10% rare + 45% med-rare + 30% medium + 15% well done. So everyone likes steak differently

[@TheNaKio]

That looks amazing champ!

[@SlapYoDaddyBBQ]

Thanks George for stopping by. Merry Christmas. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@Romeshdesilva]

Hi Harry, I have ordered my dry aged choice rib roast for our Christmas eve dinner. I am planning to cook it low and slow in my webber kettle at 200F and the finish it on my cast iron griddle pan to get that crust or maillard reaction. My question: Is it ok to apply the seasoning (dry rub) and leave it overnight in the refrigerator. Since it's already dry aged (30 days), will it dry out? If so, should I cover it in plastic wrap and leave it in the fridge over night, or should I season it overnight at all?

[@SlapYoDaddyBBQ]

Hey Romesh, I would apply 2/3 the rub I normally use if overnight. Also, I could cover with plastic cling wrap since it's already aged. I will have a low-and-slow prime rib video posting this month including duck recipes and a smothered-in-butter-for-60-days aged Prime Rib. Happy Holidays! Cheers, Harry

[@Romeshdesilva]

Thanks Harry appreciate your advice . Thanks for the Yorkshire pudding recipe . I am going to give it a go this Christmas. It will definitely continue to keep our common colonial hangover intact :) Looking forward to the low and slow prime rib recipe! Merry Christmas and a blessed holiday season to you and your family. Cheers!

[@harsoo]

@@Romeshdesilva enjoy and Happy Holidays

[@lenburton43]

Good food king u r the best

[@SlapYoDaddyBBQ]

Thanks Len. Merry Christmas!

[@chris.fitzgerald]

Happy Holidays from the Jersey Shore. What are your thoughts on the Weber kettle with a Slow n Sear? Also any reviews on the Akorn Kookers, price point is tempting in comparison to other Kamados or is the Weber Smokey Mountain still the better pit for non-competition backyard cookers? Another great video.

[@SlapYoDaddyBBQ]

Hey Chris, I don't have a Slow n Sear so I can't comment on how they work. My friends who have them swear by them. Maybe I should contact to see if they will send me one to play with? Can your people contact their people? :-) I also have not used Akorn Kookers kamados. You can't beat a WSM-18 for $300. I have 100+ first places on them so I'm a little biased! ;-)

[@nickw134]

Yeah I too was skeptical. But shame on me for doubting you, Harry! Haha. Looks awesome. Question - do you recommend a brand on amazon or another supplier to get good quality wood chunks from for the WSM? I’m finding it hard to find a retailer in my area. Thanks!

[@SlapYoDaddyBBQ]

Thanks Nick for stopping by. I get my wood chunks from Patty. Sharpe who owns a wood business in Orange County You see her in my Women Pitmaster video kzbin.info/www/bejne/a5TUYZ-og5uceqc. She ships wood across the country at thewoodshedoc.com/cooking-wood. Let Payy know you want the Harry Soo Special which is barkless tennis chunks. She has over 15 flavors you can choose. Merry Christmas

[@LaDecision01]

What are your opinions on oak wood?

[@SlapYoDaddyBBQ]

There are many kinds of oak and in West Texas for example, they swear by post oak (e.g., Franklin, Blacks BBQ, etc). Generally, oaks have high BTU which is the heat content in the resin in the wood called lignin so you get good heat and mild smoke in most species such as post oak. Most pellets used pellet smokers have oak in them even though they may be called cherry pellets, apple pellets, etc., as fruity woods don't have much BTU so oak is added. Thanks for stopping by Ricky. Merry Christmas and Happy New Year!

[@LaDecision01]

I only use post oak in all my bbq. I’m not to fond of flavored wood or mesquite wood. I’ve been watching different videos of smoked prime rib. But not really finding anything interesting. Can you do a video of a smoked prime rib with all wood? I love watching your videos. Keep them coming. Merry Christmas and happy new year to you and your family as well!!

[@SlapYoDaddyBBQ]

@@LaDecision01 Merry Christmas Ricky. Sorry I don't have a stick burner so I can't cook solely with wood. I'll be doing more prime rib recipes including Filet Mignon, duck, and butter aged 60-day low-and-slow prime rib in coming weeks. Please check back on my channel. Cheers, Harry

[@ChickenFriedBBQ]

you are a star!! much respect!!

[@SlapYoDaddyBBQ]

Thanks for stopping by and Merry Christmas. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@ChickenFriedBBQ]

Harry Soo I try to catch all your vids! I’m just starting to do some IBCA bbq comps, and you channel has been a great resource!! Thanks for all that you do!!

[@eliasmoby]

Nice job! Congrats from Mexico

[@SlapYoDaddyBBQ]

BBQ love back to you in Mexico and Merry Christmas. I have more Filet Mignon Wellington and Duck recipes coming the few days so please check back on my channel. Watch out for my 60-day butter smothered prime rib video coming also.

[@eliasmoby]

@@SlapYoDaddyBBQ Nice i will check those videos this afternoon, i bougth my WSM 22.5" 3 weeks ago, and your videos, helped me to made great BBQ (Brisket, Pork Shoulder, BBQ Baby back ribs) . Thanks for all your Tips, we really apreciate them.

[@joshgreen9708]

That looks awesome Harry yummy

[@SlapYoDaddyBBQ]

Thanks for watching Josh. Merry Christmas to you and your family. Be on the lookout for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@joshgreen9708]

Cool can't wait and Merry Christmas to you and your family. Had a request for you sometime in the future could you make a awesome cold weather smoked bean recipe like ham and beans or calio beans on the smoker. For the cold months here in central US. Thanks

[@SlapYoDaddyBBQ]

@@joshgreen9708 Will do. It's a chilly 65F in Los Angeles! LOL!

[@tomfaro6259]

The problem I'm having is that we have bad meat in this town. I've called butcher out. He dont know where meat comes from. I'm thinking about raising my own cow. Hard to find decent meat. Love your videos

[@SlapYoDaddyBBQ]

Raise your own cow and maybe I'll drop by to cook it with you! Merry Christmas Tom. Watch for my NYE pork porchette w hand made fettuccine coming soon. Lots more videos for 2019

[@desmundlighten3603]

my biggest complaint about prime rib is that there is so much surface area that never gets seasoned or touches the grill. you solvedthat, brilliant can't wait to try this

[@SlapYoDaddyBBQ]

Hey Desmund, we are two birds of a feather in that we like prime rib and also the char. This method satisfies both camps! Merry Christmas. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@gena4357]

Can you the full prime rib in the PK?

[@SlapYoDaddyBBQ]

Sure you can. I reckon up to 10 lbs no problem.

[@Bill24558]

Great video. My question concerns dry brining. Do you cover overnight or leave open to air. Some cover with plastic wrap while others leave uncovered. Thanks.

[@SlapYoDaddyBBQ]

Hey Bill, cover the meat when you leave it in the fridge. Foil or plastic wrap is fine. Merry Christmas. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@margaretkeays3434]

Where can I get that knife?

[@SlapYoDaddyBBQ]

Hey Margaret, I have an Amazon store with lots of goodies to get for the holidays. tinyurl.com/y7m5xsab If you're a knife person, I have a few knife videos: Best Pitmaster Knives - kzbin.info/www/bejne/iIPEo3WNrsyfra9_nife sharpening - kzbin.info/www/bejne/lZDRY3-qftN5gbeLhetstone sharpening - kzbin.info/www/bejne/m5DGZJV5Z7xrbNk

[@Romeshdesilva]

Hey Harry I've got another question: today I saw that Costco is selling bone in USDA prime grade - prime rib around $16 a pound. My local butcher (Huntington Beach) is charging $18 for dry aged (around 30 days) USDA choice standing rib roast (bone in). Should I go with prime grade or do you think the dry aged USDA choice (more costly than prime) is better in terms of taste and tenderness because of its dry aging process.

[@SlapYoDaddyBBQ]

Good question. Hard to tell as not all beef is equal even though one is Prime and one is Choice. I've tasted Choice that's better than Prime, and vice-versa. I say for that special occasion, cook both and serve the better one. Save the runner-up for your office Christmas party! Shhh . . . don't tell people my little secret! :-)

[@Romeshdesilva]

Harry thanks for the reply. Lol my CFO aka wife has not approved the purchase of two expensive cuts of meat for Christmas :) . Guess I will have to go with my gut for this one ..

[@harsoo]

@@Romeshdesilva in the interest of keeping in good standing with your CFO, I recommend gluing with the Prime grade. Happy Holidays! :-)

[@smokinjoeprestwood5889]

Damn Harry, that looks absolutely delicious.....

[@SlapYoDaddyBBQ]

Merry Christmas Joe. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@freightshaker82]

Texas postoak is the way to go

[@SlapYoDaddyBBQ]

Agreed! Guns Up from a Texas Tech alumni!

[@DIYJoker]

Great Yorkies there Harry (from an Englishman)

[@SlapYoDaddyBBQ]

I say ol chap. . . jolly good show! Thanks for stopping by. These are British comfort foods that I enjoy. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@garyhenderson6504]

Harry, you left out the most two important advantages to cooking a prime rib this way: EVERYONE gets an end cut, and finally, end cuts that are not cooked to medium well!

[@SlapYoDaddyBBQ]

LOL! Glad you pointed it out. No more family members fighting over the tasty seared part versus the prime rib pink part!

[@l.p.5259]

How do you not weigh 400 pounds !🤣🤣

[@SlapYoDaddyBBQ]

LOL! I give away my meat to fiends, family, co-workers, and my KZbin viewers including law enforcement, medical personnel, firemen, and others. If you are in the Los Angeles area, you can pick up some food as I have much meat from classes, catering, and KZbin videos. Much of net proceeds from my BBQ goes to charities including Operation Homefront (troops, families, veterans), Save The Children, Operation BBQ relief, and other charities. :-) Merry Christmas to you and your family. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@RichGrueber]

This is actually a fair questions a lot of the bbq guys are quite big. I have to watch my weight myself. All great fellas and I would love to see them all around for a very long time.

[@RichGrueber]

@Harry you give your meat away to fiends? Lol 😀

[@harsoo]

@@RichGrueber yes, I have more than one person can eat

[@ernestonungaray365]

How about cooking a rib eye roast on a grill?

[@SlapYoDaddyBBQ]

I read your mind kzbin.info/www/bejne/amKQc4mYh7B0nbs. Thanks for stopping by. Be sure to check out my many Holiday recipes posting in Dec such as prime rib, Peking duck, and Wellingtons. Merry Christmas

[@HerbBaird]

Guns Up Red Raider!!

[@SlapYoDaddyBBQ]

Go Tech! Thanks for stopping by Herb. Merry Christmas! Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@HerbBaird]

Ever make it back to Lubbock for competition or whatever, let me know. We can put you up in the spare room.

[@SlapYoDaddyBBQ]

@@HerbBaird Thanks for the offer herb. I still have several alumni friends in Lubbock. I graduated in 86 and boy has Lubbock changed. My old roach-infested apartment is gone and gleaming luxury condos now are in the area by the TTU stadium.

[@rayadude7104]

Hey harry how can I get the address in LA I’ll would love you pick up some food. 🤤😋

[@SlapYoDaddyBBQ]

Yes, email me at [e-mail]

[@armandoboensel593]

Harry only a fool would skip over any information that you are willing to give us to improve are BBQ skills

[@SlapYoDaddyBBQ]

Always tell the truth about your barbecue. Then you don’t have to remember anything. - Mark Twain

[@curtiswilson3269]

@12:20 he really put the cooked steak back into the same tray as the raw steaks???? oh hell naw come on bro!

[@SlapYoDaddyBBQ]

Steaks are already cooked coming out of the smoker. The last stage is a char using Grill Grates. The foil is changed between raw and cooked ALWAYS. I'm a ServSafe certified food manager and I teach food safety in my classes also. Thanks for asking about food safety.

[@harsoo]

@@curtiswilson3269 Yes 1 in 4 Americans are sickened annually according to the CDC. 325,000 go to hospital, and 5,000 die so it's a common and serious problem. Food safety begins with YOU and ME! :-)

[@bavariasuhl]

ma-shi peas? huh ... moosh - shi peas

[@SlapYoDaddyBBQ]

ma-shi or mooshi, just eat! :-) Merry Christmas. Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@billrichardsjr]

It was a prime rib roast before you cut it, now it is three thick ribeye steaks. Looks great, and delicious, but not a rib roast. Sorry. Not a hater. Love your videos!

[@SlapYoDaddyBBQ]

Hey Bill, this was my 40 min prime rib MacGyver method. I made it to help folks who are busy, as a way to spread BBQ love while constrained by the time they have to work during the holidays and yet cook for the family. Good news for you as I have a 60-day butter-aged prime rib recipe posting next week. Please check back for more prime rib and duck recipes also. Merry Christmas

[@LEECODES]

Sorry to correct you but mushy peas are usually an accompaniment to fish and chips rather than roast beef.

[@LEECODES]

Also a good tip for yorkshires is to put the fat in the tin to get hot in the oven, just heating the tin then pouring in cold fat won't work properly. When you add the batter to the fat it should sizzle.

[@SlapYoDaddyBBQ]

Thanks for the correction. My British friends must have hood-winked me when they served peas when we ate beef roast dinner at their home in London! I learned they have a weird sense of humor like Monty Pyton :-) Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon

[@SlapYoDaddyBBQ]

Yes, I tried that approach and ended up burning the fat and had to clean my muffin pan and reshoot the Yorkshire segment. I found that it tasted the same with or without the sizzle. I guess I should be paying attention but I had too much on my hands trying to shoot 8 Xmas recipes in one day! I work a 50-hour-a-week IT job so I took a vacation day so I could share my recipes with you. :-)

[@LEECODES]

Harry Soo the sizzle is what makes them rise, it’s not to change the taste, I think the reason your fat burned is because it had some beef juices in it, if you use pure beef dripping you should get a better result

[@LEECODES]

@@SlapYoDaddyBBQ I appreciate your videos Harry, I was just giving a tip as I cook these all the time in the UK

[@chefcardonalopez]

If you want to skip the bullshit. 9:21

[@SlapYoDaddyBBQ]

Ouch!

[@tonys-travels-2023]

Yorkshire puddings were only swerved with “roadway beef joints” never grilled satesaksw. UK chef of 45-246 years a. Regawrdless nice informative video. But, Yorkshire puddings only with Ro aw beef joints. Lastly, regret to say, mushy pe aw are a side dish for d we p fried fish. Never roast beef, or even grilled steaks. Regards.

[@SlapYoDaddyBBQ]

LOL! Thats what my brother in law who lives in Hull said. No offense to any British tradition including ketchup on steak fries. I'm not a chef, just a competition cook. You have a beautiful country. I used to be able to visit several times a year when I flew 747s for an Asian airline. Now no travel allowed. www.slapyodaddybbq.com/2012/07/british-bbq-championship-cartmel-england/ www.slapyodaddybbq.com/2012/08/1st-place-uk-iron-chef-contest-grilled-moroccan-ginger-orange-pork-loin/

[@dochazel2]

Why not trim some of the fat?

[@SlapYoDaddyBBQ]

Sure you can. Some folks like a bit of fat. Just trim to your preference. Can't go wrong when you';re cooking prime grade ribeye from Costco. I have Filet Mignon Wellington and Duck recipes coming the next few days so please check back on my channel. Later I'm posting a 60-day butter aged prime rib video. Thanks for stopping by. Merry Christmas and Happy New Year

[@kingrook8039]

Freaking starving now

[@SlapYoDaddyBBQ]

Me too as it's lunch hour. Maybe I'll get a McRib. They are being sold in Los Angeles these few weeks.

[@kingrook8039]

Harry Soo mcribs around here in boston are horribe. Its eating bbq rubber lol

[@harsoo]

@@kingrook8039 looks like I have to make a clone recipe for you to try!

[@timmartinez135]

Harry, can you please talk more on washing or not washing meat after taking it out of its packaging. On your brisket video you said you just wiped it off. Is this true of all meats.

[@SlapYoDaddyBBQ]

Yes, please read these articles. Merry Christmas! Please watch out for more prime rib and duck recipes coming soon Including a smothered-in-butter-for-60-days aged Prime Rib posting soon WHY YOU DON’T WASH MEAT IN YOUR SINKHere is why I directed you to not wash any meat in your kitchen sink. Do what I did in class and carefully blot off the purge (bloody liquid) and discard the paper towels carefully without contaminating your kitchen. Here is an excerpt of scientific literature: What if we’re really careful in the kitchen, though? The pivotal study in this area was entitled “The Effectiveness of Hygiene Procedures for Prevention of Cross-Contamination from Chicken Carcasses in the Domestic Kitchen.” Researchers went into five dozen homes, gave each family a chicken, and asked them to cook it. I expected to read that they inoculated the carcass with a specific number of bacteria to ensure everyone got a contaminated bird, but no. They realized that fecal contamination of chicken carcasses was so common that they just went to the store and bought any random chicken. After the participants were done cooking it, there was bacteria from chicken feces (Salmonella and Campylobacter-both serious human pathogens) all over the kitchen-on the cutting board, the utensils, on their hands, on the fridge handle, on the cupboard, the oven handle doorknob. Obviously people don’t know what proper handling and disinfection protocols entail. So the researchers took another group of people and gave them specific instructions. After they cooked the chicken they had towash everything with hot water and detergent. They were told specifically to wash the cutting board, knobs on the sink, the faucet, the fridge, the doorknobs-everything. And the researchers still found pathogenic fecal bacteria all over. Fine. Last group. This time they were going to insist that people bleach everything. The dishcloth used to wipe up was to be immersed in bleach disinfectant. Then they sprayed the bleach on all kitchen surfaces and let it sit there for 5 minutes. And… they still found Campylobacter and Salmonella on some utensils, a dishcloth, the counter around the sink, and the cupboard. Definitely better, but unless our kitchen is like some biohazard lab, the only way to guarantee we’re not going to leave infection around the kitchen is to not bring it into the house in the first place. Here is the reference why you don't wash poultry in your kitchen sink The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen. - PubMed - NCBI pdfs.semanticscholar.org/8162/b6ff6594c08daf5f6953ad5b175dc24b4691.pdf nutritionfacts.org/2014/01/28/how-avoiding-chicken-could-prevent-bladder-infections/