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| Searing prime rib |
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| trophyhunt:
--- Quote from: teanawayslayer on December 25, 2025, 09:07:14 PM --- --- 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. --- End quote --- Couple years ago I had a butcher tell me my rib would be ok left in the plastic bag it came in for a few days, well, it also went bad! Luckily the butcher met me at his store Christmas morning and got me a good one. Was yours still in a plastic bag by chance? |
| Buckhunter24:
Fridge temp dial get bumped maybe? |
| Fidelk:
--- Quote from: Fastass350 on December 23, 2025, 07:31:04 PM ---Question for the pros… I’ve done a few prime rib roasts and haven’t been overly impressed with the flavor. Been doing pastes and rubs then smoking, resting and reverse searing. Cooking one tomorrow and I’m thinking of searing in a hot oven then on the smoker at 225 til ready. Thoughts? --- End quote --- I'm late at this point and only have one minor comment. If I'm using a smoker, I put the meat in when raw and close to room temperature, so it can absorb the smoke. Not sure why you would sear the meat if you want a smoke taste.......seared meat might hinder the absorption of smoke. |
| Twispriver:
:yea I've also only smoked the roasts starting from raw. I assumed that the purpose of searing was to keep the moisture in which would also keep the smoke out, and after a several hour smoke before wrapping the roast forms plenty of bark for my taste. I like these threads and always learn new things. |
| teanawayslayer:
--- Quote from: trophyhunt on December 26, 2025, 09:29:50 AM --- --- Quote from: teanawayslayer on December 25, 2025, 09:07:14 PM --- --- 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. --- End quote --- Couple years ago I had a butcher tell me my rib would be ok left in the plastic bag it came in for a few days, well, it also went bad! Luckily the butcher met me at his store Christmas morning and got me a good one. Was yours still in a plastic bag by chance? --- End quote --- it was wrapped in the plastic from the store and in the plastic bag. It came from Safeway so the could have been part of the problem. |
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