Here's my standing beef rib roast with a pepper crust, cooked to perfection using my handy tools from ETI - the DOT and the Thermapen One.

Cooking meat right is a science, it needs to be cooked to temperature and not to time because every cut of meat is different. I've used the DOT to monitor the internal temperature throughout the cook and then the Thermapen One to just double check the meat in a few places before taking it off to rest. You can see the results for yourself! I've served this with a delicious gravy that you'll also find in the video

Enjoy!




Check out the links below to some of the suppliers & products that feature in my videos. Some are affiliate links but you'll never pay more because of this. If you do use an affiliate link, I may receive a small kick back which will always go towards improving my content

Thermapen One [ Ссылка ]
Dot Digital Thermometer [ Ссылка ]
Thermapen Smoke [ Ссылка ]
Signals 4 Channel Thermometer [ Ссылка ]

Kamado Joe - [ Ссылка ]
Kamado Space - [ Ссылка ]

Philip Warren Butchers [ Ссылка ]


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