Smoked Prime Rib - The Ultimate Holiday Meal

[@lallymorrison9197]

My wife is from Norfolk she used to always want turkey for Christmas Day, I always wanted anything other than turkey so we alternate who chooses, one year turkey, one year goose, turkey, fore fib of beef, fore rib of beef, fore rib of beef 😂 we slimmed it down to a single rib too she's share when it's just the 2 of us and mix it up now again. Had smash burgers last year, going for shwarma this year. Cooked Christmas lunch on the BBQ for the last 7-8 years now, great for freeing up veggie space in our tiny oven

[@serialgrillaz6669]

Moving back to the UK next year, glad to see there are some BBQ fans back home.

[@petedandrea8463]

Sorry to hear that 😢

[@harrythehorsebbq]

You knocked this one out of the park Dave! Everything was spot on. Happy holidays!

[@iricho]

This couldn't be a better video to drop, a Rib roast is our go too Xmas day meat, I do do a Capon for the traditionalists but the beef is where it's at. Some great tips to help up my game (not brind before) . Thanx buddy have a great Christmas

[@WilsonsBBQ]

Sounds great! Thank you for watching! Definitely try the brine - really worth the time and effort!

[@bleeigh]

Great video! Thank you!

[@GrillSergeant]

That looked amazing. Great stuff!

[@WilsonsBBQ]

It was! thank's a lot for watching!

[@foodonfire3662]

Always a treat to watch when you amaze yourself. Truly helpful as one of the great challenges when guest come is timing. It seems that your 7+ pound (US) roast took about 5 hours, all in. I like it about 5 degrees more rare but in any event I think it can sit for up to 2 hours before service. Many thanks.

[@CallumHopkins]

Excellent video mate 👍 will have to steal your strategy for potatoes as your ones looked amazing 😍

[@Paul-lk1ot]

Absolutely amazing. I'm already making this on Saturday

[@woodland1880]

Great looking meal! Thanks for sharing your recipe.

[@jeffreytaylor6257]

You are killing it. Excellent demonstration of technique. Be well. JT

[@Sipuncher]

Will definitely try the dry brining on mine this year before cooking on my kamado.

[@inapond13]

I have already picked up my 5.9kg rib of beef from Costo and will be cooking that at Christmas along with a small turkey for the traditionalists 😂. Ill be cooking it on the kamado so it was really nice to see you drop this video now. I'm glad you mentioned removing the bone and making a stock as I think I will do this also. The last time I did a 2 bone rib I ended up with no juices for the gravy. Thanks Dave 😁

[@seanhayward8143]

Im literally making something extremely similar right now. Never had potatoes like that before. Im trying to make them for the first time now

[@SVTeel]

I'm definitely making those potatoes for christmas! Thanks for the great tips.

[@LigglesHoneycut]

I see that midnight black niche zero grinder in the background 👀 Respect 🫡

[@David_Bondy]

I spotted that! Mine was from the original crowd funding. It's paired with an LM GS/3 AV

[@TheSillyKitchenwithSylvia]

I need to add Prime Rib to the holiday festivities!

[@andyday2677]

Great video 👍🏻

[@johnr.5706]

That is one beautiful roast! Thanks for making such an intimidating cut quite doable.

[@oldmanmalphas5390]

My dude, this looks legit!

[@jeaubain]

Awesome!!! Looks amazing!

[@jphpll]

Thanks man! Appreciate your content

[@blueenglishstaffybreeder6956]

Mate that’s on a whole other level, cheers mate, merry Xmas from Australia

[@ragingirishman6969]

Great video! Have you tried adding baking soda to the water when boiling the potatoes?

[@geno9112]

Love the video! Plan on doing one at Christmas. Thank you!

[@DamagedXyz]

I do something very similar to this for my family every year since 2020! Great video. New subscriber btw

[@randomstoragespace]

Good stuff mate. Looking more comfortable in front of the camera with each video

[@shadleyjacobs1765]

Subscriber all the way from South Africa! :) Looks bladdy gorgeous!!!

[@JonathanReid-t4u]

Love this!

[@claytonwebb9388]

I did have a reverse pichania in mind but I can see this being a better alternative and that gravy is definitely worth a try. Nice 1

[@myveryownme]

Looks great! How come you use Fahrenheit tho?

[@GHOLT81]

Great video thanks. Would you recommend the Nemo over King Edward’s?

[@timothyswatzell221]

Great video as always. Yep got to make this for sure. How much beef tallow did you put in the pan before you put it in the oven for the potatoes

[@WilsonsBBQ]

Yes! It was 230g

[@wilddough8859]

This meal looks incredible, and hopefully I can replicate it soon. Can you please let me know what chopping board you using in the video, it looks nice and big, as I am looking for a big chopping board to use at home.

[@WilsonsBBQ]

Thank’s for watching!! www.carvalhodesigns.co.uk/product-page/the-bbq-braai-board-single-species-end-grain

[@loganc1839]

Why are you good at everything 😂

[@terrykirkindoll3715]

What was the blow dryer gadget you used? Link for that??

[@WilsonsBBQ]

prosmokebbq.co.uk/products/hand-held-electric-rechargeable-turbo-jet-fan-mini-compressed-air-blower

[@juanfabulous]

Can you dry brine any cut of beef?

[@WilsonsBBQ]

Absolutely. And definitely recommended

[@jonno946]

Need that gravy in my life

[@WilsonsBBQ]

Just hook it up to my veins

[@DaveElby]

So removing the cap? Yes it does over cook quickly to the main joint. How else to cook it? Just separately monitored on the grill? Will the main joint dry out without it? Nice looking food though and dry brines are definitely the way forward.

[@howdog007]

Love that you did this on the PK. How long did that beef end up cooking for on the grill?

[@slideoff1]

Nice cook Dave! Made me super hungry~!

[@7frodo7]

In terms of the stockpot would a slow cooker suffice?. Always wanted to make my own gravy but don’t have a big enough pot.

[@WilsonsBBQ]

Yeah absolutely. Set to high would be best. Probably looking at 12+ hours though!

[@7frodo7]

@ I’ll try this just getting fed up throwing out wing tips, bones etc. seems a waste. Also the stock it’s ok to freeze after it’s been made?.

[@WilsonsBBQ]

@ yes, absolutely stock is perfect to freeze.

[@David_Bondy]

What's the fan you used to give your coals a good blast? Looks very useful!

[@WilsonsBBQ]

prosmokebbq.co.uk/products/hand-held-electric-rechargeable-turbo-jet-fan-mini-compressed-air-blower?srsltid=AfmBOopWPYfM0BxYVZsfJoLBm9aP95ejePXwIfL1xlnZz-7YnFVU1cwn

[@a.toddmoore7262]

Luv this video! Luv the gravy recipe especially, but I would take the roast off the grill at 120 or below, but that's just me liking my cow on the rarer side.

[@briandaffern5108]

Bud, you forgot the Yorkshire pudding.

[@eastlospimp]

No your moms right here !

[@keithtrosen7954]

Damn. Looks like I am doing this recipe for Christmas or New Year's

[@WilsonsBBQ]

Yes! It’s our favourite for Christmas. When I’ve got guests, I’ll leave the bones on as people always like that - and make stock from old bones or grab some cheap from the butcher. It’s a great meal

[@SeanByrne-vo1kf]

Would be interesting to have your view on the Farmison Rib Vs the Tesco, how it eats Vs quality and value. Another great video, thank you, off to Tesco

[@bbqlvr6137]

Yum! 😋

[@vespantino]

Where did you get that bbq hairdryer thing ?

[@WilsonsBBQ]

prosmokebbq.co.uk/products/hand-held-electric-rechargeable-turbo-jet-fan-mini-compressed-air-blower?srsltid=AfmBOoqvBs0lA5n-wnG72FqI3-yBrI48nHnTspgAQEbUrF_SeaUpwIYl

[@vespantino]

Pro smoke bbq turbo fan 😂 cool . Can you get me any discount on a pk from there ?

[@adamwadsworth7877]

I've got the same one on pre order from Farmisons, what was your approximate timings (not sure if i missed it in the vid)? Know the age old adage of temp vs time but cooking for hungry people on Christmas day it's good to set expectations 😂

[@WilsonsBBQ]

This took about 5 hours all in!

[@mcsparshatt17]

How do you think a smokey flavoured meat goes with a traditional Christmas meal? I have often done my turkey on the weber (more because my oven is tiny), but don't use any wood to reduce the smokiness as it doesn't feel Christmassy. I will likely do the same this year as my wife and mother in law don't eat beef, but was thinking of doing a point end brisket in the Dutch oven a day or 2 before to serve along side. This looks great though!

[@BeduBoy]

It’s not about the feel; it’s about the taste.

[@drobbow]

Another great video!

[@WilsonsBBQ]

Glad you enjoyed it! thank's for watching!

[@richayrton]

Amazing cook, I can't wait till I get some time to cook like this! On another note that fan for the fire looked fantastic do you have a link or a name for it? Thanks!

[@WilsonsBBQ]

Thank’s for watching! Really appreciate it! prosmokebbq.co.uk/products/hand-held-electric-rechargeable-turbo-jet-fan-mini-compressed-air-blower?_pos=1&_sid=cc07c4f27&_ss=r

[@beechermeats9797]

For the algorithms bay bay!!!

[@jeremiahcarpenter1893]

Holy smokes! We need smellavision!

[@chriscrist911]

Great looking prime rib but I am like you. Those potatoes are looking amazing, defenitely got to do those. Brad at Chuds did an homage to you and those potatoes earlier this week.

[@acabbie]

Looks amazing mate, I'm new to this level of bbq'ing as previously I've only ever done the standard burgers, sausages type thing at home but recently bought a kamado Joe junior as a means of learning the more complex and interesting ways of outdoor cooking. I've watched a few of your videos now, and it was useful as a complete beginner to hear you reference a kamado and that the same technique will work as I'm never sure if what may work on one will work on another though have assumed there can't be much in it. If I can ask, what would be a decent cut to start with that won't bust the bank if I mess it up? I'm keen to try new techniques but not sure I want to risk a £50 cut of beef to do it! 😅 Keep doing what you do, it's great to see a UK based channel. Best wishes and merry Xmas.

[@connorthody9651]

This looks insane. Makes me sad I'm having Christmas dinner round the inlaws and not your house... 😢

[@Watson4346]

Looks F'n banging!

[@mattstraight8179]

Gr8 cook up boss -Str8

[@Bigtinycrawler]

❤❤❤

[@rob2823]

Fella watching that has made me very hungry and flavour. Why would you ever want turkey over that. Only had this at Christmas once before and it was the best damn Xmas dinner ever. Ps. Did you save any for your missus, you seemed to be enjoying that 😊😊

[@Smoke_N_EmbersBBQ]

@WilsonsBBQ Dave a job well done my man or should I say mate?

[@cwestwater]

I learnt that you sold out of 2xl t-shirts - gutted!

[@fv1291]

Cheeseburger and fries for this Yank.

[@stevenstone307]

Bones off?! What?!

[@chuckdaman1509]

I have never understood why people dry brine and then place the meat on the rack in the fridge with the fat cap up. Gravity works here and moisture will be drawn out of the meat and pool in the bottom of the rack and also work against salt penetration as it is forced to penetrate up against gravity. The thing you should do is place the meat on the rack with the fat cap down. You will get better results.

[@BeduBoy]

It’s not so much gravity as capillary action. That’s why you water plants from the underside,

[@chuckdaman1509]

@@BeduBoy Thanks, but meat isn't a plant. I don't dispute what you are saying, however, if you do it conventionally, moisture is drawn out and pools. That moisture from the meat is no longer in the meat and will not be reabsorbed. Put the fat cap down and these is no moisture loss. Give it a go.

[@adambacker8178]

keyboard warrior here to the rescue. your baking tray is minging mate, get scrubbing

[@Digitalstorm007]

Should have baked them in a oven safe pot to keep that roasting fond. Aint nobody doing potatoes with all that unnecessary steps. Brisket is better imo.