Prime Rib on the Barbie

MossyMO · 08-25-2013, 01:48 PM

Started out with a 11 lb. Prime Rib Roast.

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Since the prime rib roast was just for the in-laws, my wife and I, for this meal we cut the prime rib roast in half (froze the other half for another day) and injected it with Curley's Prime Rib Pump, rubbed it down with Tatonka Dust seasoning, wrapped it in Saran Wrap and put in the refrigerator overnight.

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Next day I got the Weber kettle set up with the rotisserie, tube pellet smoker and a tray of fixings to have under the prime rib roast to catch drippings to make an au jus (see recipe below) doing my best to keep the kettle temp in the 150º to 170º area for a low 'n slow smoke of apple and oak.

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After a few hours of smoke added a liquid mixture to the fixings for the au jus.

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I raised the heat of the kettle to the 225º, as the prime rib roast was getting closer to temp and fired up the Yoder YS640 with both the hopper and the tube smoker loaded with oak/hickory/cherry and smoked a potato casserole and lobster tails seasoned with Seafood Splash. When the casserole was about done I bumped up the Yoder to higher temps to finish grilling the lobster on the GrillGrates while the prime rib roast rested.

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Slicing up the prime rib roast after cooked to medium.

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Here is the plated meal with the Tatonka Dusted prime rib, au jus, lobster tails and potato casserole.

Thanks for looking!
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ChefJimmyJ’s Au Jus

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf

Finish the smoking process to the internal meat temperature you want.
While the roast is resting, dump the pan juices veggies and all into a 2-3Qt sauce pot and add 1 cup red rine, something you like to drink, and bring the au jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the au jus rest a minute or so for the fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the au jus then quickly removed, take off the last little bit of fat.
The purpose of smoking the vegetables for 1 hour before adding the broth and herbs is...the smoked vegetables roast in the dry heat concentrating their flavors and sweetness giving the finished au jus a richer, deeper, full flavor.
Serve with sliced beef or thicken the au jus to make gravy.
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SINFUL POTATOES

1 bag (cubed) frozen hash browns

1/2 cup chopped onion (more or less to taste)

1/2 cup melted butter

1tsp salt

dash of black pepper, or to taste

1 can cream of chicken soup

10 oz sour cream (I used a little more because it looked a little dry – suppose depending on how big your bag of potatoes are you will have to use more or less)

3 cups shredded cheddar cheese

Mix all ingredients together. Place in glass 9X13 cake pan.

*TOPPING*

4 cups corn flakes (Didn’t have corn flakes but had cornflake crumbs, I used 1 1/c cups but next time I will cut that in ½ and only use ¾ of a cup)

1/2 cup melted butter

Mix this together and spread evenly over potato mixture. Bake 1 hour at 350 degrees. (We smoked it and baked in the grill in a disposable aluminum pan)

Enjoy!

Big Dan · 08-25-2013, 01:54 PM

Looks Fabulous, but I bet it was a very expensive meal.

2000milesofsmoke · 08-25-2013, 01:58 PM

Looks amazing...Feel free to ship some leftovers my way...

fedex · 08-25-2013, 01:58 PM

Great looking Prime Rib. Cooked on the Roti kicks it up a notch.

bluetang · 08-25-2013, 02:11 PM

Fine eating at its best!

Al Czervik · 08-25-2013, 02:18 PM

Looks fantastic... Do you need another son?

nucornhusker · 08-25-2013, 02:30 PM

That...looks...AMAZING! I've gotta cook that sometime. It's not a cheap meal, that's for sure.

Jayblefty · 08-25-2013, 02:39 PM

You treat your in-laws right!!! That is a meal fit for a king!

Garrett · 08-25-2013, 04:20 PM

That's some serious eats right there!!!

c farmer · 08-25-2013, 04:22 PM

WOW.. I want some.

Stingerhook · 08-25-2013, 04:50 PM

That is a fine version of surf and turf.

SPRfree · 08-25-2013, 05:04 PM

man that looks awesome

Ron_L · 08-25-2013, 05:11 PM

I'm a med rare guy, but I'd still hit that!

Nice job!

Paulie G. · 08-25-2013, 05:26 PM

I'd hit that.

tatonka3a2 · 08-25-2013, 11:15 PM

Quote:

Originally Posted by Ron_L

I'm a med rare guy, but I'd still hit that!

Nice job!

Ron - Marty's wife here .... I too would would like a little less done, more rare for me but company requested it done a little more. It was great though!! Wish there was more for leftovers!

08-25-2013, 01:48 PM	#1
MossyMO is one Smokin' Farker Join Date: 05-27-12 Location: Glenburn, ND Name/Nickname : Marty Owens	Prime Rib on the Barbie Started out with a 11 lb. Prime Rib Roast. ----- Since the prime rib roast was just for the in-laws, my wife and I, for this meal we cut the prime rib roast in half (froze the other half for another day) and injected it with Curley's Prime Rib Pump, rubbed it down with Tatonka Dust seasoning, wrapped it in Saran Wrap and put in the refrigerator overnight. ----- ----- Next day I got the Weber kettle set up with the rotisserie, tube pellet smoker and a tray of fixings to have under the prime rib roast to catch drippings to make an au jus (see recipe below) doing my best to keep the kettle temp in the 150º to 170º area for a low 'n slow smoke of apple and oak. ----- After a few hours of smoke added a liquid mixture to the fixings for the au jus. ----- I raised the heat of the kettle to the 225º, as the prime rib roast was getting closer to temp and fired up the Yoder YS640 with both the hopper and the tube smoker loaded with oak/hickory/cherry and smoked a potato casserole and lobster tails seasoned with Seafood Splash. When the casserole was about done I bumped up the Yoder to higher temps to finish grilling the lobster on the GrillGrates while the prime rib roast rested. ----- ----- Slicing up the prime rib roast after cooked to medium. ----- Here is the plated meal with the Tatonka Dusted prime rib, au jus, lobster tails and potato casserole. Thanks for looking! ----- ChefJimmyJ’s Au Jus 1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add 4-6 Cups Beef Broth, 2 Tbs Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) 1-2 ea Bayleaf Finish the smoking process to the internal meat temperature you want. While the roast is resting, dump the pan juices veggies and all into a 2-3Qt sauce pot and add 1 cup red rine, something you like to drink, and bring the au jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the au jus rest a minute or so for the fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the au jus then quickly removed, take off the last little bit of fat. The purpose of smoking the vegetables for 1 hour before adding the broth and herbs is...the smoked vegetables roast in the dry heat concentrating their flavors and sweetness giving the finished au jus a richer, deeper, full flavor. Serve with sliced beef or thicken the au jus to make gravy. ----- ----- SINFUL POTATOES 1 bag (cubed) frozen hash browns 1/2 cup chopped onion (more or less to taste) 1/2 cup melted butter 1tsp salt dash of black pepper, or to taste 1 can cream of chicken soup 10 oz sour cream (I used a little more because it looked a little dry – suppose depending on how big your bag of potatoes are you will have to use more or less) 3 cups shredded cheddar cheese Mix all ingredients together. Place in glass 9X13 cake pan. TOPPING 4 cups corn flakes (Didn’t have corn flakes but had cornflake crumbs, I used 1 1/c cups but next time I will cut that in ½ and only use ¾ of a cup) 1/2 cup melted butter Mix this together and spread evenly over potato mixture. Bake 1 hour at 350 degrees. (We smoked it and baked in the grill in a disposable aluminum pan) Enjoy! __________________ Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url]

08-25-2013, 01:58 PM	#4
fedex Full Fledged Farker Join Date: 06-21-10 Location: Cypress, CA	Great looking Prime Rib. Cooked on the Roti kicks it up a notch. __________________ UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962

08-25-2013, 02:11 PM	#5
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Fine eating at its best! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

08-25-2013, 02:18 PM	#6
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Looks fantastic... Do you need another son? __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

08-25-2013, 02:30 PM	#7
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	That...looks...AMAZING! I've gotta cook that sometime. It's not a cheap meal, that's for sure. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

08-25-2013, 01:54 PM	#2
Big Dan Full Fledged Farker Join Date: 09-02-12 Location: Coastal Bend Texas	Looks Fabulous, but I bet it was a very expensive meal.

08-25-2013, 01:58 PM	#3
2000milesofsmoke On the road to being a farker Join Date: 06-23-13 Location: San Diego, CA	Looks amazing...Feel free to ship some leftovers my way...

08-25-2013, 02:39 PM	#8
Jayblefty On the road to being a farker Join Date: 07-23-13 Location: Roy, Utah	You treat your in-laws right!!! That is a meal fit for a king! __________________ Originally Posted by cathy L........I just grab my fatties and yank them out.

08-25-2013, 04:20 PM	#9
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	That's some serious eats right there!!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

08-25-2013, 04:22 PM	#10
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	WOW.. I want some. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

08-25-2013, 04:50 PM	#11
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	That is a fine version of surf and turf. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

08-25-2013, 05:04 PM	#12
SPRfree Take a breath! Join Date: 08-22-12 Location: Rockaway New Jersey	man that looks awesome

08-25-2013, 05:11 PM	#13
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I'm a med rare guy, but I'd still hit that! Nice job! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

08-25-2013, 05:26 PM	#14
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	I'd hit that. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.