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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Please help me decide
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> >oh good grief. > No kidding. I thought this was a BBQ/Grilling newsgroup. Next up, poaching an entire hammerhead shark in whale sperm in a 98f garage while standing in ice water using blubber as a heat fuel. It is a solemn thought: dead, the noblest man's meat is inferior to pork. - More Maxims of Mark, Johnson, 1927 Mark Twain Gene |
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Please help me decide
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>NSMF-my thoughts 'zackly when watching two knuckleheads fighting about >mothersauce recipes. >Sheesh. snip Hey, mother sauces are nothing to laugh at. My mother used to get sauced all the time. It was not fun. It is a solemn thought: dead, the noblest man's meat is inferior to pork. - More Maxims of Mark, Johnson, 1927 Mark Twain Gene |
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Please help me decide
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>Especially when the secret Silvyu (sp.?) ingredients are used. What is "Silvyu"? Please. I really want to know. Can I use it in the house? Can I feed it to a mouse? A spouse? Whilst soused? The mind wobbles! It is a solemn thought: dead, the noblest man's meat is inferior to pork. - More Maxims of Mark, Johnson, 1927 Mark Twain Gene |
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Prime Rib preparation
On Dec 9, 9:28*pm, "Gene" > wrote:
> I kosher salt the outside of each steak and put them on a wire rack in the > fridge for about 2 hours, plenty of time for osmosis to do it's thing > (pulling some of the moisture out of the meat and then soaking back in > taking some of the salt with it) > > After 2 or so hours, remove the meat (still on the rack) and place on > counter to come to room temperature (this does 2 things, it helps the meat > to cook evenly and keeps the meat from sticking on the grill). > Doing a prime rib for Christmas dinner, was thinking to do something like this as prep. In the oven, not in the grill. Prime rib soaks up too much smoke (did one indirect with lump). Been there, done that. Any ideas? Just thinking do this prep, but thinking with a larger cut, that overnight might be better. But would it be too much? |
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Prime Rib preparation
On 12/19/2011 3:05 PM, tutall wrote:
> On Dec 9, 9:28 pm, > wrote: > >> I kosher salt the outside of each steak and put them on a wire rack in the >> fridge for about 2 hours, plenty of time for osmosis to do it's thing >> (pulling some of the moisture out of the meat and then soaking back in >> taking some of the salt with it) >> >> After 2 or so hours, remove the meat (still on the rack) and place on >> counter to come to room temperature (this does 2 things, it helps the meat >> to cook evenly and keeps the meat from sticking on the grill). >> > > Doing a prime rib for Christmas dinner, was thinking to do something > like this as prep. > > In the oven, not in the grill. Prime rib soaks up too much smoke (did > one indirect with lump). Been there, done that. > > > Any ideas? Just thinking do this prep, but thinking with a larger cut, > that overnight might be better. But would it be too much? > > > This is my favorite recipe. You might want to make your own changes based on personal taste and the size of your roast. * Exported from MasterCook * Standing Rib Roast Recipe By :Janet Wilder Serving Size : 12 Preparation Time :0:00 Categories : beef Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp. minced garlic 2 tbsp. dried rosemary 2 tbsp. dried thyme 2 tbsp. freshly ground pepper 3 lb. prime rib -- or standing rib roast Preheat oven to 500. Mix the garlic, herbs and pepper together into a paste. Coat the roast. Stand the roast on a rack in a pan. Roast at 500 for 15 min. Turn oven down to 325 and continue to roast until done, about an hour. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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Prime Rib preparation
On Mon, 19 Dec 2011 13:05:16 -0800 (PST), tutall >
wrote: >On Dec 9, 9:28*pm, "Gene" > wrote: > >> I kosher salt the outside of each steak and put them on a wire rack in the >> fridge for about 2 hours, plenty of time for osmosis to do it's thing >> (pulling some of the moisture out of the meat and then soaking back in >> taking some of the salt with it) >> >> After 2 or so hours, remove the meat (still on the rack) and place on >> counter to come to room temperature (this does 2 things, it helps the meat >> to cook evenly and keeps the meat from sticking on the grill). >> > >Doing a prime rib for Christmas dinner, was thinking to do something >like this as prep. > >In the oven, not in the grill. Prime rib soaks up too much smoke (did >one indirect with lump). Been there, done that. > > >Any ideas? Just thinking do this prep, but thinking with a larger cut, >that overnight might be better. But would it be too much? > > Overnight or not won't matter as the salt will not penetrate for than a half inch or so. If I understand correctly, you are doing an entire roast, not separate steaks. If you have the time, why not dry age the roast. You will lose 10-20% of the weight so be sure to get enough. Pat the roast dry, place on a wire rack in the fridge over a baking sheet. Let sit for 2-5 days. When ready to cook trim off all the dried ugly hard stuff. Roast as normal. Dry aging will intensify the beefy flavor and for some are a tad too strong. Gene |
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Prime Rib preparation
On Mon, 19 Dec 2011 13:05:16 -0800 (PST), tutall >
wrote: > >Doing a prime rib for Christmas dinner, was thinking to do something >like this as prep. > >In the oven, not in the grill. Prime rib soaks up too much smoke (did >one indirect with lump). Been there, done that. > > >Any ideas? Just thinking do this prep, but thinking with a larger cut, >that overnight might be better. But would it be too much? > > It would be too much. The roast is really no bigger. Rib roast generally are rib 1-3 or 4-7 or the entire roast. They get longer, but the cross section is the same. There will be very little difference in the timing. Two ways to cook a roast, depending on your preference of the finished product. If you like a ring of well done and a nice pink inside, start hot, 475 to 500, then reduce the heat. If you want the same doneness all through the meat,, use a lower heat for a longer time, about 275 or so. If you like some smoke, start it on the grill or smoker, finish in the oven. Be sure to let it rest. I use the hot method and pull the roast at 110 to 155 degrees and let it sit for 20 minutes or so. |
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Prime Rib preparation
"Ed Pawlowski" > wrote in message ... > On Mon, 19 Dec 2011 13:05:16 -0800 (PST), tutall > > wrote: > >> >>Doing a prime rib for Christmas dinner, was thinking to do something >>like this as prep. >> >>In the oven, not in the grill. Prime rib soaks up too much smoke (did >>one indirect with lump). Been there, done that. >> >> >>Any ideas? Just thinking do this prep, but thinking with a larger cut, >>that overnight might be better. But would it be too much? >> >> > > It would be too much. The roast is really no bigger. Rib roast > generally are rib 1-3 or 4-7 or the entire roast. They get longer, > but the cross section is the same. There will be very little > difference in the timing. > > Two ways to cook a roast, depending on your preference of the finished > product. > > If you like a ring of well done and a nice pink inside, start hot, 475 > to 500, then reduce the heat. > > If you want the same doneness all through the meat,, use a lower heat > for a longer time, about 275 or so. > > If you like some smoke, start it on the grill or smoker, finish in the > oven. > > Be sure to let it rest. I use the hot method and pull the roast at > 110 to 155 degrees and let it sit for 20 minutes or so. 110 to 155? typo? |
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Prime Rib preparation
On Mon, 19 Dec 2011 19:49:00 -0800, "Pico Rico"
> wrote: >> >> Be sure to let it rest. I use the hot method and pull the roast at >> 110 to 155 degrees and let it sit for 20 minutes or so. > >110 to 155? typo? > Yes, thank you. 110 to 115. Any higher is too done for me. |
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Prime Rib preparation
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>>>>> Be sure to let it rest. I use the hot method and pull the roast at >>>>> 110 to 155 degrees and let it sit for 20 minutes or so. >>>> >>>> 110 to 155? typo? >>>> >>> Yes, thank you. 110 to 115. Any higher is too done for me. >> >>Ahh, ok, you had me worried for a second that my piece would be overcooked. >>;-) >> >>MartyB >> > >Yabut ya could have re-soled your shoes. Maybe we got it all wrong. Wouldn't Kent's method be to cook it for 20 days at 110 till it reached an internal temp of 150? |
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