We usually cook a prime rib for Thanksgiving but my family requested brisket this year. This is making me rethink everything. LOL Thanks, Mike!

@SnSGrills

3 жыл бұрын

Thank you very much for your support, Justin! -Mike

Great job Mike!! I love my SnS

Looks simply amazing!

@SnSGrills

3 жыл бұрын

Thanks Bamakettles! We appreciate you watching.

Great video as always Mike. Keep up the great work!

@SnSGrills

3 жыл бұрын

Thank you very much, Bill! -Mike

I know what I'm going to have for Christmas! Thank you!

@SnSGrills

3 жыл бұрын

You are so welcome!

I did this a few weeks ago and was the best rib roast I ever made. This kettle cooker is amazing. Great looking roast you made.

@SnSGrills

3 жыл бұрын

Thank you. Glad you are enjoying the cooker!

Love the smoke ring cherry wood gives meat!!! My dad used cherry wood when grilling growing up.

@SnSGrills

3 жыл бұрын

It's one of our favorites for color too.

Great job Mike!

@SnSGrills

3 жыл бұрын

Thank you very much! -Mike

Great job Mike!! I love my SnS and after seeing that video I am going to have to make up some prime this weekend!

@SnSGrills

3 жыл бұрын

Thank you very much for watching! -Mike

I did a smaller ribeye roast just last week using much of the same technique you used here (e.g. smoke hole for intake) and it came out great! I do love my SnS - there is so much versatility. Thanks for the excellent vid!

@SnSGrills

3 жыл бұрын

Thanks Mark. I’m glad you’re enjoying it. We appreciate you watching

@thomasancona6955

3 жыл бұрын

me too man... love my SNS...

Great job. Looks tasty and easy to make. You inspired me to purchase a Kettle grill.

@SnSGrills

3 жыл бұрын

That is awesome!

Great video Mike! This is one of my favorite cooks! We just did one similar, but seared at the end! You are correct, such an easy cook with the right grill and such a great meal! Cheers!

@SnSGrills

3 жыл бұрын

It was amazing and we took all the complex methods out of the equation. Thank you very much for watching. -Mike

I love this! I would like to see your take on the king! The standing crown prime rib! The ultimate presentation of Prime Rib! You would do a great job, I am sure!

@SnSGrills

3 жыл бұрын

Thank you very much for watching! -Mike

Wow that looked insanely delicious Mike! I haven't even had breakfast yet, but suddenly I'm wanting prime rib! 😋

@SnSGrills

3 жыл бұрын

It was incredible, Rus! My neighbors said it was the best Prime Rib they’ve ever had. Easy recipe too! Hope you’re well. -Mike

Wow that’s some amazing looking prime rib brother!!!! Another great vid. That pit is AWESOME!! I may have to order one.

@SnSGrills

3 жыл бұрын

Yeah, we love the new kettle! Thanks for watching, Eric.

@SnSGrills

3 жыл бұрын

Thank you very much for watching, Eric! -Mike

I just bought a rib roast today. Saving it for Christmas. I'll have to use my Slow 'N Sear.

@SnSGrills

3 жыл бұрын

You are going to love it! Report back how it goes if you think about it.

@great207

3 жыл бұрын

@@SnSGrills the roast turned out great. So juicy!

That was a great, easy, cook!!

@SnSGrills

3 жыл бұрын

Thanks Josh. Appreciate you watching.

Mike!!! It turned out perfect on my Weber Performer!!! Thanks bro!!

@SnSGrills

Жыл бұрын

That's awesome Charles!

Holy smokes Batman! My mouth is watering! Outstanding cook Brother!

@SnSGrills

3 жыл бұрын

Thank you very much for watching!

Mike i'm drooling,man that looks good!Nice S nS grill,hope u get to keep it.If I ever went back to charcoal that's the kettle i'd buy

@SnSGrills

3 жыл бұрын

Thank you very much for checking it out! -Mike

Looked really good Mike I really enjoy making my own rubs however you are exactly correct her I also enjoy Montreal steak seasoning sometimes I like to add some more caraway seeds to the seasoning.

@SnSGrills

3 жыл бұрын

Thank you very much for watching and for your support, Derek 👍🏼. -Mike

I know what I'm doing for Christmas !

@SnSGrills

3 жыл бұрын

You'll love it!

Beautiful.

@SnSGrills

11 күн бұрын

Thank You 🔥

Yeah - - - I'm going to have to do this.

@SnSGrills

3 жыл бұрын

You need to, Drew! It's soooo good and such an easy cook.

Looks fantastic.. what’s the reason behind no water in the reservoir? For crust? I’m cooking one this New Years

Like this, the Chateaubriand, but with the bones strung around it. Preferably split, to release the marrow.

@SnSGrills

3 жыл бұрын

Thanks for watching, Xmozzazx.

Do you add more charcoal/wood at all during the cook? Or does one batch last the entire duration?

@SnSGrills

3 жыл бұрын

One batch should last 8 hours under normal circumstances.

Hi Mike - I've got a kettle, a complete SnS setup and a standing rib roast about the same weight as your boneless roast. Can you give me an idea of how long your cook took? (I know it won't be exactly the same)

@talk2nate

2 жыл бұрын

In the video, it says approximately 3 hours. Which comes out to roughly 20 minutes per pound. However, the internal temperature is what matters most.

@leeh9420

2 жыл бұрын

@@talk2nate Somehow I've missed it both times I watched it - I agree internal temp is the big thing, but also important to plan for dinnertime... ;)

@talk2nate

2 жыл бұрын

@@leeh9420 they hid it in the top right corner 😉

@SnSGrills

2 жыл бұрын

Hi, Lee. Sorry I just saw this. Yes I think I actually placed the cook time in text because I forgot to mention it during the shoot. Mostly though just pay attention to internal temperature and holding out temps during the cook. Thank you very much for watching! -Mike

@SnSGrills

2 жыл бұрын

Thank you for helping out, Nathan! -Mike

Hi Mike Great Rib of Beef!!! As a matter of interest why didn't you use the water reservoir?

@SnSGrills

3 жыл бұрын

Just keeping it as easy as possible for everyone. Thanks for watching, Ian! -Mike

Nice job Mike! Why didn’t you use water? If no water why not remove the pan? Thanks for a great recipe.

@SnSGrills

3 жыл бұрын

Just keeping it simple. Left the water reservoir in just to keep my coals at that distance. Thank you very much for watching! -Mike

If your not using the water reservoir, would it not make sense just to remove it to avoid the heat from bending the metal over time and that would mean more area for to put more charcoal?

@markennes5208

3 жыл бұрын

My understanding is that leaving the water reservoir in, even when it's empty, gives an extra buffer of insulation when cooking indirect.

@SnSGrills

3 жыл бұрын

Mark is correct. That's why we left it in. We didn't need the extra room for charcoal.

@yuolo9979

3 жыл бұрын

@@markennes5208 Ahh ok that makes sense. Just seems over time the heat of the charcoal may bend the reservoir out of shape if no water is ever poured inside

I bet it tasted awesome... but did you mean to cook it quite that well?

@SnSGrills

3 жыл бұрын

It was 135 where the probe was. You cook it how you prefer it. Thank you for watching, Sdarms111!

@sdarms111doug9

3 жыл бұрын

@@SnSGrills Thank you for taking the time to respond as well as your content. I enjoy your videos, great channel!

Beautiful roast ! But I gotta ask,,,,,,,,, what kind of knife was that ?

@SnSGrills

3 жыл бұрын

Hopefully Mike will see this and let you know.

@SnSGrills

3 жыл бұрын

That was one of my Dalstrong knives. -Mike

Though the rib cap is overcooked, the eye looks great. Too bad, the cap is the best part of the steer.

@SnSGrills

3 жыл бұрын

The cap, or spinalis, is actually pretty darn good cooked this way. That said, this method is the super easy way to cook a PR. If you're looking for our no holds barred best way ever to cook a PR, check this video out: kzread.info/dash/bejne/fIaKlrKYp5PKpco.html

no searing after the roast?

@SnSGrills

9 күн бұрын

You definitely can🔥

You ended up with a medium roast. Should be pulled at 118

@SnSGrills

2 жыл бұрын

roasts you can pull a little bit later when you are cooking with lower temps because the carry over isn't as drastic :)

Should have stopped at 125

@SnSGrills

3 жыл бұрын

125 is going to be too red for most beginners. You cook it how you like it, Daniel.

@daniel1c

3 жыл бұрын

@@SnSGrills the carry over cooking on a meat that large brings you to 135+, which is a pink that I reckon is great for a viewer of the channel

Prime rib does not mean USDA Prime grade. It means it comes from the primal cut of the beef. You can have prime rib graded prime or choice, and it still comes from the same place. I think you need to either learn, or if you know, pass the info on to your viewers.

Lost me at the seasoning.

@SnSGrills

3 жыл бұрын

Montreal seasoning is readily available and a lot of people love it which is why we used it in this video aimed at beginners. It’s particularly outstanding on prime rib; however, if you have something else you like better, go for it. Thanks for watching.

I watched right up to where montreal steak spice came into play.. booo👎