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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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09-25-2013, 11:29 PM | #1 |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Reverse Sear Prime Rib (pics)
13# @ $7.75/lb. Yikes. Anyway, 235 for 2:45 in the BGE. Then removed it and cranked up the heat to 500 and seared 1 min per side. Internal temp was 122 and not climbing So I took the opportunity to apply some glaze and put it back on at 275 for about 45 min til it got to 129-130.
Used Montreal steak seasoning and inserted sliced garlic ever 2 inches or so and got some thumbs up from the fam |
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09-25-2013, 11:31 PM | #2 |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Sliced, with some little end pieces for the kids
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09-25-2013, 11:36 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Beautiful hunk of meat! Looks delicious!
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09-26-2013, 12:21 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks good!
KC
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09-26-2013, 01:44 AM | #5 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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That looks soooo good. Great job!
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09-26-2013, 02:00 AM | #6 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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That looks excellent stupendous. Man I know what I will be dreaming of tonight.
for the cook
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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09-26-2013, 02:11 AM | #7 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Man i love some prime rib! Looks great!
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09-26-2013, 03:23 AM | #8 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I'd be on that like flies on chit.
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09-26-2013, 04:47 AM | #9 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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Oh my...even at 5am here while I'm dead tired that looks nothing short of awesome!
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09-26-2013, 04:50 AM | #10 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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That looks amazing!!!
And how lucky the kids were to get the ends.....yummmm
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09-26-2013, 05:32 AM | #11 |
On the road to being a farker
Join Date: 07-23-13
Location: Houston,Tx
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What was the internal temp before the sear?
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09-26-2013, 06:12 AM | #12 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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09-26-2013, 07:01 AM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Now THAT is good eatin!
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09-26-2013, 07:23 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Nice looking prime rib! I've never used a glaze on prime rib. What type of glaze did you use?
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09-26-2013, 07:38 AM | #15 |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Thanks for the kind words folks.
Around 120. I wanted to end up at 130 when all was said and done. I read to plan for temp to rise about 10 degrees after removing from cooker - that didn't happen so that's why I popped it back on. Fortunately my Seahawks had an easy game going against Jax so I was able yo multitask Me either, usually just do S&P. Glaze was water, beef base, chili powder, crushed garlic, cayenne, lemon pepper and canola oil which I immersion blended. I got it from serious BBQ and it was pretty good on the meat but no good to use the drippings for au jus. |
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