Nothing comes close to a smoked prime rib as the centerpiece of your festive table. Here's how to bring joy to the hearts (and bellies) of your loved ones!
(Since we are cooking our prime rib on the smoker we won’t have much if any, aus jus. To take place of this we recommend this fantastic creamy dip).
Cooking such a large cut of meat may seem like a daunting task. We're here to show you how to do it easily and efficiently, and make the cook as easy as they get.
First up, get your meat knife and trim off any excess fat on the outside. Don't go overboard - only trim down spots of thick fat, or fat that's hard and won't render down properly. Make sure to also remove the silverskin.
Next, get some butchers twine and tie the prime rib. You want it to be as evenly shaped as possible, to ensure an even cook throughout.
Time to get this feast going! Fire up your smoker (or oven) and preheat to 275ºF (135ºC).
While that's heating up, apply light dustings of Cow Cover, Dirty Bird, and Garlic Jalapeno, one after the other. Let the meat sit at room temperature for at least 30 minutes so it can sweat through the rub.
When ready, place the prime rib on the cooker, over indirect heat. You are aiming for a core temperature of 127ºF (53ºC). So it might be a good idea to start monitoring with a thermometer probe after the first hour.
Once the smoked prime rib hits its target internal temperature, pull it off the heat. Loosely tent it with foil, and let it rest for 30 minutes. This will allow carryover temperature to bring it to perfection, as well as give time to reabsorb some juices.
And that's it! Serve the holiday prime rib alongside your garlic and horseradish dip.
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We took two of everyone's favorite comfort foods, fried chicken tenders and mac and cheese, made a homemade roux, fired up the Traeger, and blew everyone away with this INSANE Smoked Fried Chicken Buffalo Mac and Cheese!
CLICK HERE to watch Kosmo make this incredible dish!
Ingredients
Materials
Let's get right into it! Preheat smoker to 325ºF (165ºC). On your stove top, bring a large pot of water to a boil. Add a pinch of salt while it boils.
Wash and thinly slice your green onions, and cube the chicken tenders. Sprinkle those with Killer Bee Honey to your taste, then toss in Buffalo HOT Wing Sauce until well coated. Set aside.
Time to make the roux! Take a small pot and set your stovetop to medium heat. Add 2 tablespoons each of: butter, AP flour, and minced garlic. Whisk until roux develops, then slowly add in 2 cups of heavy cream and continue whisking.
With the sauce at a simmer, add 1/2 teaspoon each of Killer Bee and SPG, and continue whisking. While you whisk add 1 cup of shredded mozzarella and 1 cup of shredded cheddar, but make sure to give it time to become part of the sauce before you add more. Turn the stovetop to low and set aside, come back and stir occasionally.
Once water in your large pot is boiling, add 3 cups of elbow macaroni to the water and boil for about 7 minutes. Pasta needs to be slightly undercooked before going on smoker.
Save 1 cup of the pasta water, strain the macaroni and rinse with cold water (to stop the cooking process). Pour 1/2 cup of reserved pasta water into the cheese sauce and combine. If your sauce tastes too rich, add more water.
Return the drained pasta to the pot it was boiled in, and add in about half of your cheese sauce, gently stirring until all the macaroni is covered.
Time to build the layers in your cast iron skillet! Spoon a layer of macaroni in the bottom of your skillet. Cover with half of the cubed chicken tenders. Add a light sprinkle of shredded mozzarella cheese, and drizzle with a light coat of Buffalo HOT Wing Sauce. Repeat these steps one more time. For an extra crispy top layer, use more mozzarella cheese.
Put the skillet into your grill/smoker at 325ºF (~165ºC) for 15-20 minutes. Add a sprinkle of bread crumbs and bacon bits to your top layer.
For the last part, crank your grill to high (or broil in your oven) for 5-15 minutes. Watch closely so the top doesn’t burn. Pull it out of the cooker when ready, and garnish the top with Buffalo HOT Wing dust or Buffalo Wing Dust and fresh green onions and enjoy!
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Can't have holidays without holiday ham - and none is better than home smoked ham with your favorite maple bourbon glaze. Here it is, the recipe that became a legend.
First up, go get your ham! There are a few things to look out for when choosing. For one, many of the packaged hams you find will actually be pre-smoked. Whether you want this or not is completely up to you - expect a more pronounced smoky flavor from the pre-smoked hams.
Once you bring your ham home, all that's left to do is get it out of the packaging to trim it. Remove any unwanted fat, skin, or loose flaps of meat that might burn on the smoker.
Optionally, score in the pattern that you like best. In our experience, there's no discernable advantage to a spiral-cut ham over, for example, a diamond-cut ham.
The ham is ready to go - time to fire up the pit! Preheat your smoker (or oven) to 275ºF (135ºC), and add smoke wood to preference.
While the cooker is heating up, give the ham a medium coat of Dirty Bird Hot, followed by a medium coat of Honey Killer Bee. Let the meat sit at room temperature for at least 30 minutes, up to 1 hour.
Place the ham on the cooker, and let the heat work its magic. You're looking for an internal temperature of 145ºF (63ºC).
Once the ham reaches the target, pull it off the heat. Glaze with some Pineapple Heat OR Maple Bourbon for that sweet finish (or use your favorite BBQ sauce!) and loosely tent it with foil. Let it rest like this for 30 minutes before serving.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
This smoked chuck roast is a simple, reliable way to get deep beefy flavor without committing to an all-day brisket cook. It’s rich, forgiving, and perfect for piling onto sandwiches once it’s pulled!
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Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
