I enjoy your cooking segments and have learned new techniques from them.

I love that I live so close to the butter shop and can keep up with your cooks! Roast looked great and I'm sure you guys enjoyed it.

Love the idea of the fire ring your using and the roast looks amazing

Great job on the smoking. You have me hungry now for some prime rib! Looks great.

Great job. The outer portion that you like most they call it the "cap". It's formal description is Spinalis Dorsi. Some claim its not as tender as the core as it does more work in a live steer. Well, it might not be as tender but the flavors are slightly better than the center primal cut. Either way, both are top notch. Nice charcoal rack for the smoker Adam.

Looks great. Like the way you prepared it.

Dang, looks delicious!! If you get bored someday - throw one in the deep fryer! 😄 OMG yum

Merry Christmas to you both… And looking forward to 2022! Peace

Oh. That looks so delicious.

Why do I watch this when I'm hungry??? Looks amazing! I guess I'll go eat a hot dog now. haha

Could almost smell it cooking, Great job.

I did hear just a few audio glitches but a lotta videos have that

Hey Adam that looks amazing mate cheers

Looking good Adam, noting better then the cap on a rib eye roast. Might need to try one on my pit barrel

Hey Abom, I think the name of the tender bit you love is the “deckle”. Merry Christmas to you and Abby. Have loved following along all your adventures this year. All the best from Western Australia.

You’re in Pensacola Florida??? I’m so excited!!! My brother lives out there…I go to Pensacola Florida every year!! Howdy neighbor!!! Lol this looks amazing!!! I love ur channel!!!

Adam Love the videos!! Merry Christmas and happy new year Greg DeMars Minnesota

My mouth started watering,

Thank you for the video! :)

Hello Adam and Abby! Merry Christmas ! My wife Laura and I love watching the BBQ channel….can you do a patio tour and show us what you have and what you use everything for?

Second comment...Next time you do this Adam, start it in the oven at say 450F~500F for just a few minutes, just enough to create a hard crust on the roast, THEN move it to the smoker. OMG, that crust...it's ALL about that crust. :)

Thanks for another great vid. Audio in the beginning was only left channel, faulty mic?

Filet is my favorite too! I bacon wrap them. Now if I can just find Pop's steak sauce recipe! ;) Half a bottle of Worchestershire, olive oil, garlic powder, salt, pepper, and a Bay leaf. Probably something else I'm forgetting. Might just have to wing it and create my own... ;)

Adam wouldn't you like to have some of those Capital Reef apples for a smoked apple crisp to go with that roast!! Merry Christmas you two!!

Adam if you weren’t a machinist by trade you could easily run the kitchen of a 5 star high end steakhouse.

I absolutely loveee my PBC I’ve smoked 2 turkeys and 2 racks of ribs so far on it since Thanksgiving and wow , it is the best tasting food I have ever had seriously lol Btw I am a long time subscriber of your other Channel which I enjoy equally as much as this one 👍👍

Wow, I didn't know rib roast could freeze for a year and thaw so nicely! What procedure do you use for freezing? Because I'm going to try that this year after watching this.

you guys always look like you're having a great time on that grillin and chillin pad. Hey how are the new boots doing? i seen them in a few videos now, they got a little dirty with that grout work on the gorbel! Merry Christmas to you both and all your family!!

That's an interesting fork in the butter.

Audio from left side only. It was both left and right for butter, garlic, rosemary mixing but went back to left after

What kind of tire sensors do you have on your camper

What piece of equipment are you taking over to the new shop. I imagine you are going to want to continue to smoke something while working in the new shop?

What’s the OD of the pipe ?

What did u cut the wood to length with It looks like you machined it as smooth as it looked Randy

Adam, Merry Christmas toyuoand Abby, BTW if you ever get tired of metal working my wife will hire as a personal chef.😀

Another one for the Cooking with Abom series

MERRY CHRISTMAS TO YOU AND ABBY from GREENWOOD S.C.

I smoked a rib roast too :-)

The rib cap is the outer part that you are referring to. I think it is the tastiest piece on the cow. I do the same as you. I pick them up when they are on sale. I get one or two just to cut into ribeye steaks.

OMG!!! SMELL-A-VISION!!!!

Adam, you never use your offset smoker. Why not?

Since they say meat mostly absorbs smoke when it's cold and only a little after that why would you not put 1 or 2 of the wood chunks over the hot coals for early smoking? Just asking I'm not advanced only beginner-intermediate smoker. Could you do that and burn thru your wood right off the bat ??

I'm a bit confused . The original briquette setup had some vertical pieces of wood in it. After the briquettes got preheated and brought back to the briquette insert they were missing. Did I miss something in the narration ? Then a few minutes later the wood is referenced again .

What ratio do you make your SPG seasoning?

Can you cut this up as steaks? Grill them rather than smoke them?

That's what we are having

I think my audio is acting up.. mono in left ear only. Anyone else get this?

I was darn near sniffing the screen at 14:43 LOL.

Y U M ! !

abby you should take the meat from the center of the roast as that is offcourse the same meat as a filet. only now you dont have it grilled and chared but smoked and jucy.

I'm with Abbey. I don't care for prime rib for the same reason Abbey doesn't like it, to fatty. I however love a nice fillet mignon.

TOO RARE FOR ME/ for me Mid-Rare....... Otherwise, Flavor looks GREAT !!!!!!

Filet...it's OK, but pretty much no real flavor to them. Ribeye, Strip, Porterhouse...and of course standing rib roast (Prime Rib) all have so much more flavor. My wife was a steadfast "Filet or nothing" person until I made her a prime ribeye. She almost NEVER orders filet anymore preferring the more flavorful cuts of meat now. We pull steaks out at LEAST an hour before cooking, depending on how thick it is. Roast? 6 HOURS at least, and I agree, it will still be about 45F in the middle. I love these roasts, and love making them.

Adam, will your mom adopt me :)

I'm a little concerned about pulling from the smoker at 120 internal temp. 130 is considered the minimum safe temp to pull as it will normally rise 5 to 10 more during a wrapped resting period. Other than my concern for food safety it looks great.

1st

I think Abby has the same better taste as I do, no fatty meat. Now on with the video to get hungry.

What’s the OD of the pipe ?