Post by: trophyhunt on December 25, 2013, 10:27:03 AM
Post by: Badhabit on December 25, 2013, 10:32:40 AM
I use the Three Pines rub that I found on the internet.
I'm doing about an 8 lber today on the BGE. Love me some Prime rib.
Post by: Wea300mag on December 25, 2013, 10:34:23 AM
Post by: HUNTINCOUPLE on December 25, 2013, 10:35:12 AM
Post by: Kc_Kracker on December 25, 2013, 10:37:05 AM
Post by: trophyhunt on December 25, 2013, 10:37:42 AM
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
Post by: MP123 on December 25, 2013, 10:44:38 AM
Don't forget the pic when it's all done!
Post by: SCRUBS on December 25, 2013, 10:45:08 AM
Post by: superdown on December 25, 2013, 10:46:58 AM
Post by: trophyhunt on December 25, 2013, 11:58:02 AM
Post by: viva_che1363 on December 25, 2013, 12:23:39 PM
Post by: actionshooter on December 25, 2013, 01:23:43 PM
Post by: BOWHUNTER45 on December 25, 2013, 01:28:01 PM
Post by: Pygmy on December 25, 2013, 02:43:27 PM
Post by: Whitpirate on December 25, 2013, 03:56:44 PM
Post by: rasbo on December 25, 2013, 04:39:34 PM
Post by: Bmcox86 on December 25, 2013, 04:44:29 PM
Post by: CAMPMEAT on December 25, 2013, 04:47:37 PM
Post by: Gobble Doc on December 25, 2013, 05:06:32 PM
Post by: Smokepole on December 25, 2013, 05:27:03 PM
Post by: yorketransport on December 25, 2013, 05:43:58 PM
I love prime rib, but I just can't rationalize making one for my family. My wife and daughter are vegetarians, and the boy and I can only eat so much meat in one sitting! :chuckle: By the time I get one the right size for the two of us, it's just a really big steak. :chuckle:
Andrew
Post by: Wea300mag on December 25, 2013, 05:46:06 PM
trophyhunt must be in a beef come.
Post by: KenPCPilot on December 25, 2013, 05:57:46 PM
Post by: MtnMuley on December 25, 2013, 08:12:55 PM
Post by: Halo on December 25, 2013, 08:15:42 PM
Post by: HUNTINCOUPLE on December 25, 2013, 08:27:00 PM
Post by: Pathfinder101 on December 25, 2013, 08:51:36 PM
I love prime rib, but I just can't rationalize making one for my family. My wife and daughter are vegetarians, and the boy and I can only eat so much meat in one sitting! :chuckle: By the time I get one the right size for the two of us, it's just a really big steak. :chuckle:
Andrew
There are about 5 things wrong with the above statement. We will give you some time to re-think all of this and revise and extend your comments... >:(
Post by: Badhabit on December 25, 2013, 09:31:51 PM
Post by: hrd2fnd on December 25, 2013, 09:37:26 PM
Post by: Hawgdawg on December 25, 2013, 09:42:41 PM
9 lb'er. Cooked in my earth oven. :drool:SWeet set up. Looks just a little well done for my medium raw appetite. good job!
Post by: buglebuster on December 25, 2013, 09:52:33 PM
Post by: Elkrunner on December 26, 2013, 09:18:25 AM
I buy my dad a 15# prime rib to cook for his birthday every year and I though those were big!
I love prime rib, but I just can't rationalize making one for my family. My wife and daughter are vegetarians, and the boy and I can only eat so much meat in one sitting! :chuckle: By the time I get one the right size for the two of us, it's just a really big steak. :chuckle:
Andrew
Vegetarians? More elk and deer for you huh?
Post by: trophyhunt on December 26, 2013, 10:03:43 AM
Post by: boneaddict on December 26, 2013, 10:12:23 AM
Post by: trophyhunt on December 26, 2013, 10:24:32 AM
I've never seen one that big. Fascinating thread. That earth oven is unreal looking. Nice job fellas.yeah, that earth oven is really cool. Can't imagine how good that cooks food.
Post by: Alchase on December 26, 2013, 10:53:57 AM
Post by: xd2005 on December 26, 2013, 11:25:02 AM
In actuality, he does not do "prime rib," but rather purchases a Choice grade of standing beef rib roast. He then wraps in a few layers of cheesecloth dry ages for a couple weeks in the fridge. On cooking day, bring to room temp, unwrap, and cut off any areas that are too dry.
He then throws in on an oven rack (with pan under to catch drippings) and cook at low temp (he actually did not say what temp, but guessing low to mid 200's) for like 4-5 hours, until temp hits 120. Then take roast out and let it rest while turning oven up to 500. When carryover heat brings roast up to almost 130. Throw it back in the over for like 15 to 20 minutes until you get a nice dark char and take it out to rest again for 15-20 minutes before carving.
Post by: pianoman9701 on December 26, 2013, 11:33:58 AM
Post by: MtnMuley on December 26, 2013, 11:36:41 AM
I roasted a 10 lb NY sirloin strip and we were all too sick to eat it. :cryriver:
If you were all too sick to eat it, why didn't you wait a week to roast it until you all would be able to enjoy it? :dunno:
Post by: brianb231 on December 26, 2013, 11:59:17 AM
NIce lookin roast there! yes, we thought we were having Prime Rib for Christmas Dinner at Jays house so we did not make one and it turned out he made a big Ham. So I am making a prime rib for the family tomorrow night! Yummy!
Merry Christmas!
Brian
Post by: pianoman9701 on December 26, 2013, 12:06:13 PM
I roasted a 10 lb NY sirloin strip and we were all too sick to eat it. :cryriver:
If you were all too sick to eat it, why didn't you wait a week to roast it until you all would be able to enjoy it? :dunno:
We actually literally started getting sick the afternoon of the 24th while i was cooking it. Daughter first, then wife, then me. By the time it was dinner time, none of us were hungry.
Post by: vandeman17 on December 26, 2013, 12:26:33 PM
Post by: BOWHUNTER45 on December 26, 2013, 12:31:53 PM
Traeger style:yike: I can tell you this ...that is one fine looing plate of food right their now :bow: :bow: I was going take a picture of our dinner but the wife was in my way :chuckle: We had Prime Rib - scallop potatoes -- stuffed mushrooms and salad ...Now tonight I will be making Rubens with the left overs :drool:
Post by: CAMPMEAT on December 26, 2013, 12:50:10 PM
Come and get it!!!!!! Dinner's on. An 8 lb Prime Rib, no bone. Cooked at 250 in the BGE. Took it out at an internal temp of 126. Let is rest for 30 min. Internal temp when I pulled the probe was 135. Good eats.
What's the wrapped up thingy on the plate ?
Post by: Badhabit on December 26, 2013, 01:01:23 PM
Post by: Alchase on December 26, 2013, 05:35:37 PM
The Potato is a Yukon Gold, the recipe is calls it a "Hasselback" potato. She put it down between 2 chop sticks and slices it about 1/8" apart. The chop sticks are so you don't cut all the way through. It's suppose to resemble the leaves of or on an accordion. Then thinly slice a clove of garlic and slide between the slices about every other one. Then baste with some rosemary infused olive oil. Really tasty. Along with the prime rib and potato we had Broccoli salad and cheesy green beans.
Sounds awesome, will try that for dinner with some boneless country style ribs and mushrooms!
Thanks
Post by: Buzz2401 on December 26, 2013, 05:50:01 PM
Post by: pd on December 26, 2013, 06:05:05 PM
Post by: trophyhunt on December 26, 2013, 06:24:22 PM
Trophy Hunt, Prime Rib is a great idea for a Christmas dinner tradition. Give us some pointers on the roasting technique (how long, at what temperature?).i started out this year by getting the BBQ up to 450 and searing for 20 min bone side down. Then cool it down and cook it at 315 to 320 until the middle is 115 for blood rare. 120 internal temp should should be good for rare also but remember when you pull it off, it continues to cook. It will go from rare to med rare in a very short time. I usually cook at 12 minutes per pound but the temp rules when to pull it. Before putting it on the BBQ let it sit out for around an hour. To slow the over cooking process I cut it in half after its done cooking, I love the way I prep it with olive oil, spices, rosemary and covered last with kosher rock salt. I cook it with the ribs, they are great, had them for lunch today. We serve it with aujuice and horseradish sauce.
Post by: pd on January 01, 2014, 09:53:53 PM
Post by: deadwoodbuck on January 03, 2014, 10:42:59 AM
Post by: akirkland on January 07, 2014, 07:01:52 AM
Post by: jackmaster on January 07, 2014, 07:10:46 AM
Post by: wildwood on January 10, 2014, 06:24:56 PM
Post by: boneaddict on December 30, 2019, 08:25:49 AM
Post by: duckmen1 on December 30, 2019, 09:14:16 AM
I used to use butcher boys for years. We would bring a lot of good quality game meat to get cut and wrapped. Owner is a good guy and they make some good products. Although I no longer use them due to a couple employees treating us poorly from time to time.
Post by: Fl0und3rz on December 30, 2019, 09:41:39 AM
https://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026
Post by: boneaddict on December 30, 2019, 10:07:37 AM
Kind of intimidating with all the different ways.
I’m curious about this dry aging. I’m picking this up tonight. Will cook Friday. I’m wondering if this is something I should do.
Post by: Fl0und3rz on December 30, 2019, 10:22:30 AM
Haven't done dry aged yet.
We did one this Christmas, and it was the same perfect goodness we expect. Made stew with the ribs.
Post by: boneaddict on December 30, 2019, 10:30:59 AM
Post by: Boss .300 winmag on December 30, 2019, 10:35:39 AM
Is the rock salt different than the kosher salt
https://science.howstuffworks.com/innovation/edible-innovations/salt3.htm
Post by: Fl0und3rz on December 30, 2019, 11:12:26 AM
Is the rock salt different than the kosher salt
Yes, and for the purposes of the recipe, I think it contributes to drying of the crust and creating a dry even heat surrounding the roast, without dissolving excessively in any leeched moisture, making the roast less salty. You scrape all the salt off the roast before it rests.
Post by: OutHouse on December 30, 2019, 01:57:19 PM
Traeger style
Aspic in the upper left? People still eat that stuff???
Post by: NOCK NOCK on December 30, 2019, 07:21:51 PM
Is the rock salt different than the kosher salt
Yes, and for the purposes of the recipe, I think it contributes to drying of the crust and creating a dry even heat surrounding the roast, without dissolving excessively in any leeched moisture, making the roast less salty. You scrape all the salt off the roast before it rests.
Mix the kosher salt with just enough water to make it kind of pasty. I apply it to the roast about 1/2” thick. The more you can cover the better, but it’s hard to get the salt to stay on the sides.
Here is the salt crust from a small roast we did yesterday, 225degrees till thermometer hits 125, let rest for 15. Salt crust will lift right off, then just brush away any salt remaining on the roast sides.
Salt crust is the bomb!!!!!!!
Post by: Pnwrider on December 30, 2019, 08:34:07 PM
I did a 12 lber last week. Pull it out a few hours beforehand to let it come up to temp. I rubbed it with a butter, garlic, thyme, oregano, pepper mixture. In the oven at 450 for 30 min, then finished at 300 until it hit 115 in the center. Let it rest for awhile (good time to finish the other sides in the oven and listen to your wife complain about not having double ovens). That’s a good temp to feed the masses, might not be rare enough for some but you can use end slices for those that prefer medium. After you slice, use the drippings to make a gravy.
I’ve also done the reverse sear method. 250 degrees until it hits 110. Let it rest for at least 30 minutes. Then put it into a 500 degree oven for 30 minutes. This method yielded the most even pink/red color throughout the roast, but I feel the other method renders the fat down a little better and gives a better bark on the outside.
Post by: boneaddict on December 30, 2019, 08:51:46 PM
Invites have been sent out. Here’s to trying new things ....2020
Post by: bornhunter on December 30, 2019, 09:48:24 PM
Post by: Crunchy on December 30, 2019, 09:54:48 PM
Post by: bornhunter on December 30, 2019, 10:02:32 PM
Post by: trophyhunt on December 31, 2019, 06:00:02 AM
I totally spaced out on the finish pic, it was a zoo at the house! I had to feed 18 adults and 3 kids. The rib would have cost 240.00 at the regular price but I'm friends w the owner so I got a good break. I remembered to take a pic after dished everyone up, sorry. One finish rib looks like the rest, you guys have some very good looking ribs on here! I cook with the bone in because we love the ribs for lunch the next day. The rock Salt doesn't seem to have any affect with our juices, must have used half a roll of paper towels to keep the juice was running all over the place when cuttting up. I am interested in the ageing process, how long and where do you age it at? I pulled it off at 124 in the center which was a bit too high for my family, lots of blood rare people. I normally pull at 115This pick is a good example of why you need your meat to rest, I didn't know this back then and all my juices ran out. So, let your meat rest at least for 1/2 hour. Someone also said to knock off your salt crust before pulling your rib of the smoker or bbq, that is a good idea as well.
Post by: boneaddict on December 31, 2019, 06:03:42 AM
Post by: trophyhunt on December 31, 2019, 06:10:06 AM
Post by: bornhunter on December 31, 2019, 09:23:27 AM
Every rib I've bought has had the ribs cut off, then tied back on. So that's the only way I know of, I'd stick with that.
Post by: Pnwrider on December 31, 2019, 10:23:56 AM
Post by: boneaddict on December 31, 2019, 10:27:41 AM
Post by: Fl0und3rz on December 31, 2019, 10:30:48 AM
Post by: NOCK NOCK on December 31, 2019, 10:58:15 AM
Post by: trophyhunt on December 31, 2019, 11:43:16 AM
Depends on your liking but another important thing to look for when picking out a roast is the cut. IIRC, there is a small and large end. Don’t remember which is which, but one will have a better cap or crown (the 1”ish piece of meat above the main body of meat.) IMO this is the best part, and it has a high marbling in it which helps to flavor the main body of meatyes!!! I love that part of the roast, and the tip!!
Post by: DOUBLELUNG on January 03, 2020, 03:30:53 PM
I prefer to do a liberal rub of Redmond Real Salt sea salt, black pepper, garlic powder, sage and rosemary, into a 550 oven and immediate reduction to 275 with an external digital read thermometer set to 126, remove and let rest under a foil tent an hour before carving. Ribs for lunch or breakfast the next day, then the rib bones go into a crockpot on low overnight for a great beef stock.
As someone said, there are many ways to do it. These photos made me very hungry!
Post by: boneaddict on December 08, 2022, 04:42:31 PM
Post by: boneaddict on December 08, 2022, 04:46:02 PM
Post by: trophyhunt on December 08, 2022, 04:55:45 PM
Post by: NRA4LIFE on December 08, 2022, 05:02:01 PM
Post by: boneaddict on December 08, 2022, 05:04:52 PM
Post by: wadu1 on December 08, 2022, 05:23:04 PM
Post by: trophyhunt on December 08, 2022, 06:09:40 PM
Sounds great. Maybe you should try that with some blacktail or mule deer. OK, yes, I'm a smarta$$.lol, that’s funny!! But, prob a great idea!
Post by: elkboy on December 08, 2022, 06:23:26 PM
Sounds great. Maybe you should try that with some blacktail or mule deer. OK, yes, I'm a smarta$$.
:chuckle:
Maybe do the hoofed version of a turkucken... blacktail roast inside a mule deer roast inside the beef roast?
Post by: Boss .300 winmag on December 08, 2022, 06:27:22 PM
Sounds great. Maybe you should try that with some blacktail or mule deer. OK, yes, I'm a smarta$$.
:chuckle:
Maybe do the hoofed version of a turkucken... blacktail roast inside a mule deer roast inside the beef roast?
That would probably taste amazing.👍
But include a whitetail roast into it.
Post by: nwwanderer on December 10, 2022, 05:50:58 AM