BARBIQUE Profile - Allrecipes.com (18783079)

cook's profile

BARBIQUE


BARBIQUE
 
Home Town:
Living In: Sacramento, California, USA
Member Since: Jan. 2004
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Dessert, Kids, Gourmet
Hobbies: Wine Tasting
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I love leftovers!
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Recipe Reviews 16 reviews
Chef John's Perfect Prime Rib
This is a great recipe....and I love the method. I used some crushed garlic in my butter compound and also added a bit of olive oil to bring up the smokepoint. At 500 degrees, butter smokes in my oven....but it is a bearable amount and if you have good ventilation, the results are well worth it! Because I have a smaller electric oven, it cools a bit too quickly for this recipe. (which I knew going into it and the Chef's instructions are quite clear about a full size oven). After my sear time of 5 minutes a pound, I reduced the cooking temp to 250 degrees. Since I did not turn the oven off completley, I also let it rest about 20 minutes before carving. I took a nine pound roast out at 134 degrees and it rose to 136 over about 20 minutes. Meat was perfect. Great recipe and easy to make!

3 users found this review helpful
Reviewed On: Dec. 26, 2012
Cowboy Caviar
Love this recipe. I use pintos instead of black eyed peas and also use red/orange bell pepper (personal preference and it gived it great color). I was skeptical the first time I read this recipe regarding the Italian Dressing....but it is great! The last time I made this, I made it a fancy appetizer by adding rock shrimp and serving in a martini glass....very versatile..thanks Pam for posting!

2 users found this review helpful
Reviewed On: Oct. 1, 2010
Turkey Brine
Used low sodium broth----what a great brine recipe! I used a bag inside of a cooler with ice in a cold garage overnight and made sure I rinsed the bird well since I am not a big fan of salt....was absolutely not too salty! I also added whole peppercorns to the mix.

1 user found this review helpful
Reviewed On: Dec. 13, 2009
 
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