| cooper barrett |
12-07-2018 07:06 PM |
Quote:
Originally Posted by O.city
(Post 13941843)
So I put down some coin on a 21 day aged prime rib roast for Christmas dinner at my place this year
I’ve done prime rib before but wanna try something different this year. Someone give me some tips on grilling it or maybe reverse searing it
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Do you have smoker? SousVide? I would prepare mine with a smoke, a SV spa bath, them a roll over a hot fire. I always look at several processes and decide on a plan. I personally would go with an overnight dry brine, smoke over pecan wood, Sous vide to within 10-15 degrees of final temp and then seared.
This is a great article that addresses smoking then searing with a quote or two I have been known to use but are rarely credited to "Meathead"
https://amazingribs.com/tested-recip...er-beef-roasts
Quote:
"Remember, the juices are myoglobin, not blood. Blood is thick, almost black, just like yours. Everytime you call it blood, a bell rings and somewhere a teenager becomes a vegetarian."
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Quote:
"The animal is already dead. No need to kill it again."
Meathead
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Good luck as I remember, 25 years ago, indirect smoking, grilling on my brother in law's crappy Sears grill when preparing my first 1/2 dry aged prime rib for a Christmas dinner. I had no idea what I was doing but now my family compares every holiday dinner to that meal.
If anyone is against eating rare bright red meat you can flash sear their slice over the fire, sear plate, or in a heavy fry pan. |
What are you Smoking/Grilling/BBQ'ing this weekend?
(https://www.chiefsplanet.com/BB/showthread.php?t=293234)