Andrew Gruel

You think none of those things, if you could go back, you would do differently?

You think none of those things, if you could go back, you would do differently?

You think none of those things, if you could go back, you would do differently?

But just so I'm clear, are you suggesting your own personal views about how to operate this were at odds, or there was a distinction between your personal approach and how you would have wanted to do it and how maybe your bosses wanted to do it?

But just so I'm clear, are you suggesting your own personal views about how to operate this were at odds, or there was a distinction between your personal approach and how you would have wanted to do it and how maybe your bosses wanted to do it?

But just so I'm clear, are you suggesting your own personal views about how to operate this were at odds, or there was a distinction between your personal approach and how you would have wanted to do it and how maybe your bosses wanted to do it?

It's great to be back. Thank you so much.

It's great to be back. Thank you so much.

It's great to be back. Thank you so much.

The go-to dish is definitely prime rib. Maybe like braised lamb or lamb shoulder. I see some of that, but primarily prime rib. And based on the questions I've been getting, it's like 95% slanted to prime rib. So that's the go-to.

The go-to dish is definitely prime rib. Maybe like braised lamb or lamb shoulder. I see some of that, but primarily prime rib. And based on the questions I've been getting, it's like 95% slanted to prime rib. So that's the go-to.

The go-to dish is definitely prime rib. Maybe like braised lamb or lamb shoulder. I see some of that, but primarily prime rib. And based on the questions I've been getting, it's like 95% slanted to prime rib. So that's the go-to.

Yeah, I say spoon tender. I want to be eating my prime rib with a spoon, maybe a spork, but most likely a spoon. You know, everybody, they make a lot of mistakes with their prime rib because they think that if they just sear it really, really high and hard, it's going to seal the juices in. That is a misnomer, right?

Yeah, I say spoon tender. I want to be eating my prime rib with a spoon, maybe a spork, but most likely a spoon. You know, everybody, they make a lot of mistakes with their prime rib because they think that if they just sear it really, really high and hard, it's going to seal the juices in. That is a misnomer, right?

Yeah, I say spoon tender. I want to be eating my prime rib with a spoon, maybe a spork, but most likely a spoon. You know, everybody, they make a lot of mistakes with their prime rib because they think that if they just sear it really, really high and hard, it's going to seal the juices in. That is a misnomer, right?

So what you actually want to do is first you want to salt your prime rib 24 hours ahead of time. So you salt it, right? You let it sit in the refrigerator. It's called a dry brine. That salt goes in and out of the meat multiple times. It breaks down those protein strands. and it actually seasons all the way to the center of the meat.

So what you actually want to do is first you want to salt your prime rib 24 hours ahead of time. So you salt it, right? You let it sit in the refrigerator. It's called a dry brine. That salt goes in and out of the meat multiple times. It breaks down those protein strands. and it actually seasons all the way to the center of the meat.

So what you actually want to do is first you want to salt your prime rib 24 hours ahead of time. So you salt it, right? You let it sit in the refrigerator. It's called a dry brine. That salt goes in and out of the meat multiple times. It breaks down those protein strands. and it actually seasons all the way to the center of the meat.

And then what you want to do is you want to just rub it down with some butter and throw it in a low temp oven, 250 degrees, and bring it up. It's going to take about three or four hours, right? And then you bring it up to about 110 degrees. And then you put your seasonings on there at that point, right? You pull it out. You can put like garlic on there, spice, seasoning, bacon, whatever you want.

And then what you want to do is you want to just rub it down with some butter and throw it in a low temp oven, 250 degrees, and bring it up. It's going to take about three or four hours, right? And then you bring it up to about 110 degrees. And then you put your seasonings on there at that point, right? You pull it out. You can put like garlic on there, spice, seasoning, bacon, whatever you want.