welcome friends we are out in the backyard again today with the pizza oven
but today we're not gonna cook a pizza we're gonna do a prime rib roast so I've
built a relatively small fire in the oven today I want to keep it low slow
and a little bit smoky I'm shooting for about 275 to 300 degrees in the oven
which is far lower than we would cook a pizza so I'm going to shove the fire off
to the side I'm gonna put in a temperature probe and I'm gonna let the
oven heat up while we prep the roast back in the kitchen okay so here is the
prime rib we're going to do and today I'm just gonna put salt and pepper on it
I'm gonna use a little bit of oil sort of a low flavor oil high smoking point
the oil is just there to stick the salt and pepper to it and I kinda as much as
the next person like it when you put on a very flavorful rub on the outside of a
piece of meat but today I just want to taste the beef I'm gonna put this in
we're gonna smoke it we're gonna cook it slow we're gonna take our time let's
just have the flavor of the meat so the oil is there to keep everything else
sticking I've got one clean hand for sprinkling and one hand for rubbing so
generous with the salt and pepper okay so I've got it on a rack on a small tray
and I'm gonna put this temperature probe in its just so that I can monitor the
temperature and pull it off when it's done perfectly for me
now I know everybody argues over what the perfect temperature is my family's
no different you put four of us in a room and we're all gonna argue about
when the roast is cooked and when it's overcooked and when you can't even eat
it and the difference in temperature could be only one or two degrees but
everybody still has an opinion and I'm sure you watching at home you have an
opinion as well so choose the temperature that you like sticking the
probe and monitor it closely so let's take this out of the oven and get
cooking okay low fire a little bit of smoke and in goes
rrrow okay so the plan is every 45 minutes or so I mean turn the roaster
round so it doesn't always have the same side facing the fire I'm gonna feed the
fire very slowly I'm gonna make sure that I get a nice smoky environment
inside or hopefully I'll get a nice smoky environment inside so we'll get a
slow-roasted and a smoky flavor now to the garden and see if we get some
vegetables
okay the roast is just about ready to come out of the oven these are the
vegetables that I was able to pick in the garden today I've got a selection of
carrots beans peppers and potatoes so I think I'm just gonna boil these potatoes
because let me tell you potato fresh out of the ground boiled with a
little bit of butter is absolutely amazing to me love that these other
vegetables I'm going to cut them up coat them in oil with a little bit of salt
and pepper and then I'm going to stick them into the wood oven while the roast
rests
aha now I see why you said bring a bottle of red so now I pulled it out at
131 degrees Fahrenheit okay okay over the twenty minutes that it's at
here the temperature rose to 144 degrees Fahrenheit Oh see you almost take it to
earlier I should have taken it out I for my own personal taste I think I should
have taken out of probably 125 would have been closer 120 or 125 and I mean
that's the constant struggle of so I laughed because this is I don't know
what it's like at your house but anytime family gets together it is a battle of
where to take it out yeah now is the time no it's not it's yeah constant a
lot of people around the barbecue yeah I always argue me about when it's time to
actually take it out well and there's to think so I did this in the woodfired
pizza it's not the barbecue but yes you could definitely do exactly the same
thing in a barbecue um temperature management might be a little
bit more difficult the the pizza oven has a thermal mass that it doesn't
fluctuate too much but no but it you know I did get a little extra crust on
the outside and that's I knew I knew when I put it in I should have wrapped
or at least tented it in tinfoil edge tastes I think this turned out really
well the meal itself is fantastic so cooking
in that oven is a learning curve um but don't be afraid to try it there is a
smoky flavor because I did use cherry wood I burnt cherry wood and I also
smoked it with cherry wood oh wow so so we've got a little bit of smoky flavor
in there and you know dinner with fresh veg from the garden fresh potatoes
bottle of Chianti let's just celebrate
thanks for stopping by plate this yeah let's have supper see you again soon
you