On Wed, 7 Nov 2007 22:35:27 -0800, "Kent" > wrote:

>"Holy Moses" > wrote in message
.. .
>>I was watching Food TV the other day and came across a new show FVT
>> Canada started carrying hosted by Heston Blumenthal called In Search
>> of Perfection. In the episode I saw dealt with searching for grilling
>> the perfect steak.
>>
>> After all his research and experiments, what he recommended and showed
>> doing was that you throw in a "forerib of beef", which I think is
>> British for prime rib roast, in a 50C/122F oven for 24 hours.
>>
>> The premise of doing this is that, by cooking the meat in such a low
>> temperature, the protein strands do not contract as much. In higher
>> temperatures you normally grill your steaks will have those strands
>> contract so much that the water molecules or the juices will be
>> squeezed out too much and will dry out the meat.
>>
>> Also, at around 50C/122F, some enzymes are activated and will start
>> snipping away at the protein strands, making the meat even more tender
>> and also will generate flavour compounds which will make the meat even
>> more flavourful.
>>
>> Once you take the meat out, slice the meat off the bones, then slice
>> portion out the steaks and to give it a hot and quick sear, you throw
>> the steaks onto a very hot cast iron pan.
>>
>> I'm very tempted to give this a try, but don't want to end up with a
>> $60 chunk of mess and inedible experiment either. But what do some of
>> you think about Blumenthal's claims and method? Does it sound
>> credible or plausible? Thanks.
>>
>>
>You should sear the outside, and then lower the temp.
>To do this:
>First, slather the roast, particularly the cut ends, with bacon fat or
>rendered salt pork fat. Put it on a Weber kettle[22", not the smaller one]
>indirectly, with a drip pan underneath, with a couple of chunks of wood on
>the charcoal bed. The grate temp should be about 425F. Close almost of the
>all vents and let the grill temp. drop to 300F. When the internal temp of
>the standing rib reaches 112F, put the roast in a warming oven or warm place
>for 25 min. During that time make your Yorkshire pudding from the pan
>drippings.
>The next hour will be orgiastic, especially if joined with 1978 Ch.
>Gruaud-Larose, St. Julien, as it was tonight.
>Cheers,
>Kent

Great, great, thanks for the feedback. Same goes to Nonny :-)