Twas the Night Before Christmas

24 Dec

And the prime rib is coated with Johnny’s Seasoning Salt ready for Christmas Lunch. :-)

and the completed product.  You could slice it with a fork and I am fat and happy.   Time for a round of SpongeBob Monopoly.

One Response to “Twas the Night Before Christmas”

  1. johnmont@microsoft.com (John) December 24, 2006 at 9:36 pm #

    Am I understanding right: you put salt on a roast a day before you intend to cook it? That’s not a great idea — salt draws water out of the meat and starts a chemical reaction that can cause the meat to toughen. If I’m wrong, ignore me. What you might want to consider instead is letting the roast sit in the fridge overnight for a day or two to dry age a little bit. Then salt just prior to roasting.–John