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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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02-22-2010, 11:11 AM
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#1 |
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On the road to being a farker
Join Date: 07-09-09
Location: NW Detroit suburbs
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Beef decedence
My brother decided he wanted to pick up a prime rib for us to cook on Saturday. We weren't sure if my wife was going to be home so it was either going to be 3 or 4 people.
He drops off the roast on Friday and it is about 16" to 20" long and weighs 13.5 lbs! For 3 people! We decided we were going to cook 1/2 of it on the BGE and 1/2 in the oven. I forgot to put a drip pan down so after about 2 hours when I opened it to get a temp check, the whole grill turned into flames and nothing was bringing it down. I closed the grill to kick off the oxygen but my temp was climbing over 400 so I had to pull it off. It finished up in the oven at 325 for the last 1/2 hour or so. The BGE version was coated with Montreal Steak and kosher salt, the oven version was just kosher salt and fresh ground black pepper. They were both amazing and way better than most prime rib houses imo. We got the roast at a local wholesaler that provides the meat to all the casino's and many of the high end restaurants. 5.99 lb for prime-prime rib.  I've also gotten their untrimmed prime tenderloins for 9.99 lb and bone in delmonico's for the same price. The bone in delmonico's are called Cowboy steaks and have incredible flavor. |
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02-22-2010, 11:44 AM
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#2 |
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Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Steak seasoning or salt and pepper. I agree. Basic flavor layering keeps your prime rib tasting at its best.
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Tom |
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02-22-2010, 12:10 PM
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#3 |
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is One Chatty Farker
  Join Date: 11-13-08
Location: Islip, NY
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Sounds incredible- so how much was actually eaten?
__________________
"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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02-22-2010, 12:20 PM
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#4 |
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is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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A photo would help your story.
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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02-22-2010, 12:57 PM
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#5 |
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On the road to being a farker
Join Date: 07-09-09
Location: NW Detroit suburbs
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I thought I had to have a subscription to post pictures, so I didn't take any.
As for what was eaten, we finished off the one from the BGE and we had about 1/2 of the one from the oven left. My brother is about 6'3" and weighs about 250 and my son is 25 and can put away mass quantities of meat. |
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02-22-2010, 01:02 PM
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#6 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Just your description of the Egg Volcano worked for me.
 That was a huge roast!
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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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02-22-2010, 01:04 PM
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#7 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Great save on the BGE roast. It could have gone wrong really fast
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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02-22-2010, 01:11 PM
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#8 | |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Good save on the Prime Rib in the Egg! It sounds like a great meal!
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"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 |
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02-22-2010, 01:27 PM
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#9 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Sounds great!
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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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02-22-2010, 02:11 PM
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#10 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Cant see it but would definately eat it
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02-22-2010, 04:12 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Sounds good. Next time he gets a hunk-o-beast like thagt cut your own cowboy steaks -I have one in the freezer..... wonder what the weather is going to be like this weekend.....
Nothing like a ball of flames to get your heart rate up!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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