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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-22-2011, 01:50 PM | #1 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Cooking The Perfect Prime Rib Roast
This will be my 3rd Prime Rib cook ever. 1st one came out excellent, beginner's luck maybe. 2nd one just was not so great. Seasoned the same with just some "Deep Pit Seasoning" from Montana Bounty Foods and both cooked on the Egg. 1st one came from the Butcher shop and the 2nd from the Grocery store.
These 2 I have now both came from the grocery store. They do look better than the last one I picked up there. I did see the Alton Brown method of dry aging in a upside down Tupperware container. I have a container that I will drill some holes in to use just for Aging my meat. He says Dry age for 72 hours. I am thinking about doing it a little longer. The sell by date on these is 12/27/2011, we will be cooking these for dinner on the 28th. I will be cooking these on the XL Egg. Looking for your suggestions for the Perfect process and seasoning's suggestions.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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12-22-2011, 01:54 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Olive oil, salt, cracked black pepper, garlic and rosemary. M&P the last four ingredients and add enough oil to make a nice paste. Slather a few hours before cooking. I cook mine at ~300 until in IT of 128 then pull and rest. I get a nice crust, but others do the whole cook at 225 to 130, You'll get plenty of replies.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-22-2011, 01:57 PM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Here's a pic of the result from my last kettle cooked boneless:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-22-2011, 01:59 PM | #4 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
Do you do a High Heat Sear at the end of the cook?
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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12-22-2011, 02:04 PM | #5 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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I age mine in the fridge for 6 days, trim, coat with EVO, and put a good coating of Kosher salt and fresh ground black pepper. Sear on the stove, then in the smoker @ 250* until internal of 125. Let rest for 15 to 20, then slice. Perfect every time.
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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12-22-2011, 02:07 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Not at 300, mine usually don't need a sear. Other's do a sear at the end or beginning when cooking at lower temps. The argument for the lower temp cook is the evenness of doneness is more uniform, but I'm impatient and haven't been bothered with my results.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-22-2011, 02:15 PM | #7 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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I'm sure you'll get a number of replies with cook temps from 250-350
degrees, and maybe some even higher. For many years I cooked the Prime Rib at 350° and it was always great. A few years ago I changed to a lower temperature of 300°, as this gives it a much more even cook all the way through. Here is one I did very recently, even though I cooked it in the oven you should be able to use it as a reference for your cook on the EGG. Just use your favorite seasonings for Beef...a bit heavier than you would for a steak though; as it is a roast. Prime Rib, oven roasted. - YouTube
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........................ Last edited by Grillman; 12-22-2011 at 02:45 PM.. |
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12-22-2011, 02:20 PM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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^^^^^ Yep. I've been cooking ribroasts in the oven for almost 30 years, until I joined this site. The only difference is the TYPE of cooker, and of course, the smoke.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-22-2011, 02:27 PM | #9 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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At 300° you shouldn't need to do a sear at the end....see how crispy the one in my
picture above looks. The roasts you have look great, I wouldn't remove any of the fat from them at all.....with the possible exception of trimming any excess fat from the back side of the ribs. Other than that, yours are already trimmed just fine.
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12-22-2011, 03:04 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Great advice above. However, have you considered cooking one like Brisket?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-22-2011, 06:48 PM | #11 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
Why didn't I think about that?
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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12-22-2011, 10:35 PM | #13 |
On the road to being a farker
Join Date: 11-15-11
Location: Springfield, MO
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I like to crush up whole black peppercorns, garlic, and rosemary in the M&P and then mix with Dijon mustard and salt. Slather this all over. This isn't like the mustard pre-rub on normal Q (which I don't do anyway). You want a little more of it than that, and you definitely will taste it.
Then serve it with some Horsey Cream: 1 1/2 cups sour cream, 3/4 cup mayo, horseradish to taste, dash of worcestershire, juice of half a lemon, dash of tabasco or louisiana hot sauce, and S&P to taste. I also like Alton's method of cooking at 200-225 until about 118*, remove and let rest for 30 min. while bringing your egg up to 500*, and then back in for about 10-15 min. to complete the CRUSTIFICATION!
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Justin Myrick, Chef, Eagle Scout, Kamado Joe ClassicJoe, Char-Griller Pro Deluxe offset |
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12-22-2011, 10:55 PM | #14 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I have never cooked a rib roast outdoors before but I have an 11lb 5 bone rib-eye roast sitting in the fridge just waiting for Christmas. I can't friggin wait! Thanks for all the tips. Brethren rock!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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12-23-2011, 08:01 AM | #15 |
Full Fledged Farker
Join Date: 01-01-10
Location: Columbus Oh
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hey guys,
i've cooked a couple ribeye roasts before. they came out awesome. it has been a while and i cant remember how long they took. i'm doing one for the family on christmas. we're eating at 630. i'm gonna cook at 250 until IT of 120. what time should i put it on? kinda silly question, but totally forgot. thanks all.
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prime rib, Standing Beef Rib Roast |
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