Same here in Colorado. 65 degrees today!Currentl situation here in PA:
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Just as I was reading about dry brining my prime rib for Christmas Eve, lol.
Rufus’ big house in the canyon makes sense, but can’t string together the yodeler connection…Santa's sleigh has officially lifted off! Looks like I've gotten a couple of things a little off in my clues, lol, but we'll just say the package appears to be headed to someone who has something in common with Rufus Hennessey of "The Big Country" and Slim Whitman - lol, figure that out!
Rufus’ big house in the canyon makes sense, but can’t string together the yodeler connection…
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1 tsp of kosher salt per lb. That's the only thing that will actually penetrate the meat. Everything else is surface flavor. Give it 24 hours dry brine time.Just as I was reading about dry brining my prime rib for Christmas Eve, lol.
Yep! Going to spend some salty personal time in the fridge before the big day.1 tsp of kosher salt per lb. That's the only thing that will actually penetrate the meat. Everything else is surface flavor.
Put it to good use Mike.Wow! An unexpected gift from @scloyd arrived in my mailbox today. I thought I would send him a quick thank you via PM, but I then thought this might embarrass him more.
Merry Christmas and a warm and hearty Som Besths to you and yours Scott
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