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| Searing prime rib |
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| Boss .300 winmag:
--- Quote from: teanawayslayer on December 25, 2025, 02:41:57 PM ---That looks delicious. Pulled mine out of the fridge to brine it and it was soured and no good. Ran to the store and they didn’t have anymore. Elk steaks on the menu tonight. --- End quote --- What caused that? |
| buglebuster:
Mine was the best one I’ve ever made. Kosher salt 24 hours before the cook vacuum packed in the fridge. Pulled out, patted dry, and seasoned with meat church blanco and meat church gospel. Left on counter for 2 hours. Put in the pot boss at 230 with applewood, and a smoke tube rolling hickory. Took about 3.5 hours to get to 115. Pulled and let rest for about 30 min while waiting for the grill to heat to 500 and finishing up some other things. Placed back on the grill that ended up about 515 until the internal temp reached 128. Got a nice bark! Let rest for about 30 min and sliced. Ended up final internal of 133. Made a homemade chimichurri, au jus, and creamy horseradish. Let me tell you, the chimichurri is awesome with it! |
| The scout:
Same story with our Christmas Eve rib roast, But we make steak sandwiches for Christmas with the leftovers. They turn out pretty dang good. |
| teanawayslayer:
--- Quote from: Boss .300 winmag on December 25, 2025, 03:33:17 PM --- --- Quote from: teanawayslayer on December 25, 2025, 02:41:57 PM ---That looks delicious. Pulled mine out of the fridge to brine it and it was soured and no good. Ran to the store and they didn’t have anymore. Elk steaks on the menu tonight. --- End quote --- What caused that? --- End quote --- I have no idea the sell by date was December 22. There’s no reason it should have went bad. Had a slime all over it and smelled horrible. |
| Stein:
I sous vide and then sear with one of the searing propane torches or a weed burner. Best prime rib I have ever had hands down. |
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