Simple, Delicious Prime Rib with Tom Colicchio | MEATER

[@garryhammond3117]

I LOVE my Meaters! I have the Meater, the Meater+ and the Block! Especially good for the rotisserie, where nothing else will do. Merry Christmas everyone!

[@MEATER]

Merry Christmas, Garry! Happy feasting!

[@fargo007]

One of my all time favorite chefs. His CraftSteak restaurant in Las Vegas may just be the best piece of meat I have ever eaten.

[@deejaytea694]

Looks great. I will try it. Love the look on the dog.

[@tgchism]

Our 10.6 lb prime rib for Christmas came out perfect tonight using Meater! You just can't go wrong!

[@MEATER]

🥳

[@michaelellard4664]

Have found Meater a great addition to my cooking.

[@danmacgowan8242]

Dude! You needed to post an end scene with Tiki enjoying the bone outside!!!

[@MEATER]

We'll have it in our blooper reel. ;) Tiki definitely got to enjoy some as well!

[@bbq4fun789]

Love my MEATER but find the ambient temp inaccurate. I have the Block and all are similar. Is there a way to calibrate?

[@MEATER]

Hello! Our ambient sensor is designed to be extremely sensitive to microclimates within the appliance. Since most cooking appliances tend to have hot and cold spots, the reading can vary greatly depending on the location of the probe.

[@AnthonyCenname]

Same issue

[@MorrisMalakoff]

The MEATER is such a great tool, and the ability to monitor it on your phone is not only impressive, but extremely convenient.

[@MEATER]

We do it for the foodz. ;)

[@sandances]

When you say to insert the tip into the middle of the roast do you include the ribs? II can't tell because the roasting pan blocks the view

[@MEATER]

Yup! The ribs are laying flat down on the pan. When you insert the probe, make sure it's not touching the bones! :)

[@pearlwavey9051]

Outstanding👏🏾👏🏾

[@blindnumber]

Tom is best

[@virgilnavora8951]

Does the oven set to bake or roast?

[@MEATER]

Hi Virgil, it may depend on the model of your oven, but ours is "bake." Happy fooding!

[@georgerobertson9476]

Magic 😊

[@brandonpando9755]

The dog was ready the whole time lol

[@MEATER]

Haha, oh Tiki! 😊

[@ericeandco]

Did he say activated charcoal was in that spice mixture?????😮

[@markmiddlekauff8760]

Nice job looks good. Mark M

[@MEATER]

Thanks, Mark! It's also a fantastic holiday recipe! :)

[@okiepita50t-town28]

Quit teason’ that poor puppy.

[@johnallard5476]

“In my opinion it seems counter-productive to even eat activated charcoal with food. Activated charcoal is used for detox purposes because it will bind to medications and toxins in the body - but it will also bind to nutrients in food. It is recommended when using activated charcoal for an overdose or detox to take it on an empty stomach, therefore putting it in food makes no sense other than to be a fun coloring or health gimmick.” Activated charcoal can leech critical medications you’ve ingested before your body has had the chance to properly absorb them.

[@MEATER]

Thanks for chiming in, John! Definitely good "food for thought." ;)

[@michaelsalmon6436]

Huh? What? I think that you, Chef Tom, have been exposed as someone who does not do any shopping! And, please, why the activated charcoal! Are you assuming that there will be a poisonous outcome? I fear, Chef Tom, that you have sold your soul to the purveyor of the MEATER device! Thanks for the video. It was great seeing you again.

[@MEATER]

Charcoal rub has become a popular seasoning in the BBQ community and is used for a variety of reasons. For indoor cooks, it gives a hint of flavor that you could otherwise only accomplish cooking over coals. You could also rub it all over a steak or pork butt to build a "spice bark". And Chef Tom is extremely selective about the companies he collaborates with, even before we filmed videos with him, he liked MEATER so much, he included it in his Craft home cooking kits because he knew MEATER could be a great tool for a great home-cooked meal. Let's face it, we're not all chefs with years of experience like Tom and sometimes a little help in the kitchen is all we need :)

[@1samc]

@@MEATERThanks for sharing that knowledge about the activated charcoal. I had recently seen a recipe in a german cookbook about burger patties coated in the ashes of leeks that caught my attention. Honestly i studies it in awe and thumbed away from it. Then i saw a steak done “caveman style” - without a grill rack and the steak directly over the coals. Full of charcoal. And i thought wow…now i read your comment and i’ve gone full-circle. It all makes sense.

[@rogeeeferrari]

Come on Tom, don't tease Tiki like that...

[@MEATER]

😂😂

[@cf5768]

Stay away, connection issues and terrible customer service. On my second one as when it works it great however 50 50 chance if it will connect

[@MEATER]

Hi C F! Because of the high volume season, we have a lot of inquiries coming in, but our team is working hard to help users through the cooking experience. You can also check out our other KZbin videos for tips and tricks. Many thanks for your patience!

[@GavinConwayWoodworkBBQ]

Delicious - but a little overdone for me..

[@MEATER]

Ohh! The redder the meat, the sweeter the juice? :D

[@michaelsalmon6436]

@@MEATER Huh? What? Who said that? How about: The redder the meat, the greater your chance of getting sick! (Maybe that is why you included the sodium bicarbonate in the recipe!)

[@fallios]

​@@michaelsalmon6436 it's beef you're not getting sick.

[@1tr1ck]

Ummm i learnt nothing from this video.

[@1samc]

all i learnt is the missus likes to chew on the bone