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01-21-2017, 11:30 AM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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Prime Rib Madness
Well our on boy (Jr hockey billet) is writing his SAT exam today as are about a half dozen of his team mates.(2 of which are always at our house) so with our daughter coming to visit for the weekend, I decided a special meal is in order.
Yes the two wayward players have been invited!
[URL=http://s16.photobucket.com/user/Dick284/media/Mobile%20Uploads/2017-01/43683BF3-D19A-4987-89C6-5D681F3848C2_zpsj0cy4mij.jpg.html][IMG]http://i16.photobucket.com/albums/b28/Dick284/Mobile%20Uploads/20
Rubbed it up with about 2 taplespoons of kosher salt, a tablespoon of ground black pepper, a tablespoon of garlic powder, and 2 tablespoons of steak spice.
After an hour sit with the rub it'll be smoked for about 4 hours with hickory(no heat smoke)
I'll finish it in the oven using the 500 degree draw down method.
__________________
There are no absolutes
Last edited by catnthehat; 01-21-2017 at 01:15 PM.
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01-21-2017, 11:33 AM
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Banned
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Join Date: Nov 2011
Location: Alberta
Posts: 10,937
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Ohhhh, smoked prime rib.
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01-21-2017, 11:34 AM
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Join Date: Aug 2007
Location: Magrath, Alberta
Posts: 1,914
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Now that looks like some good eats..
Jim...
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01-21-2017, 11:43 AM
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Join Date: Apr 2009
Location: Alberta for the most part
Posts: 2,811
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01-21-2017, 11:45 AM
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Banned
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Join Date: Nov 2010
Location: Rycroft
Posts: 21,548
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Trim your fingernail's !!!
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01-21-2017, 11:50 AM
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Join Date: Jan 2017
Location: Fort McMurray
Posts: 26
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Yummy. My favorite method is to do the rub then scorch the exterior with a torch (like a good old fashioned propane torch), then into the oven at 225 for as long as it takes to hit 125 or a sufficient level of doneness. Rest for 30 minutes. It is by far the second best way to make prime rib. #1 is absolutely the smoker!
Sent from my SM-N920W8 using Tapatalk
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01-21-2017, 11:50 AM
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Join Date: Jul 2011
Location: Stony Plain
Posts: 1,144
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You're lucky I'm working in Barrhead today, otherwise I'd be on my way over.
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01-21-2017, 12:15 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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Quote:
Originally Posted by bb356
Trim your fingernail's !!!
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Who says those are mine?
__________________
There are no absolutes
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01-21-2017, 12:20 PM
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Banned
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Join Date: Nov 2010
Location: Rycroft
Posts: 21,548
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Quote:
Originally Posted by Dick284
Who says those are mine?
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Sorry Dick ... no offence ment ... just that clean fingernail's and raw meat just look's better
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01-21-2017, 12:36 PM
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Join Date: May 2010
Location: edmonton
Posts: 3,849
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Quote:
Originally Posted by saskminer
Yummy. My favorite method is to do the rub then scorch the exterior with a torch (like a good old fashioned propane torch), then into the oven at 225 for as long as it takes to hit 125 or a sufficient level of doneness. Rest for 30 minutes. It is by far the second best way to make prime rib. #1 is absolutely the smoker!
Sent from my SM-N920W8 using Tapatalk
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perfectly sealed the juices in i actually let it dry out for about a day after the rub in the fridge then do the scorching it take time but its well worth it .
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01-21-2017, 12:41 PM
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Banned
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Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
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I see the prime rib, what is the madness?
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01-21-2017, 12:45 PM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,071
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question sir- when I smoke brisket, I do a rub and let it 'marinate' for up to 2 days. Is that wrong? If you are only doing the rub for an hour, does letting it sit as long as I do possibly do something bad to the meat?
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01-21-2017, 12:48 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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Quote:
Originally Posted by Ken07AOVette
question sir- when I smoke brisket, I do a rub and let it 'marinate' for up to 2 days. Is that wrong? If you are only doing the rub for an hour, does letting it sit as long as I do possibly do something bad to the meat?
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Different cuts, different processes.
Adding a bit of kosher salt will enhance moisture, and the rub is to aid in the forming of "the crust" sure a bit longer helps, but this was a bit of an impulse sort of response to the boys and their hard work towards their SAT's.
Also remember this will be more or less cold smoked for 4 hours as well.
__________________
There are no absolutes
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01-21-2017, 01:03 PM
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Join Date: Dec 2008
Location: Near Edmonton
Posts: 15,049
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Looks delicious. Bet it tasted even better than it looks.
Try to ignore the jealous ones with the NAY NAY comments. (Some guys never worked hard enough with their hands to know that no matter how hard you scrub, nails don't come out pure white. It has to grow out to get rid of the stains.)
For all you Prime Rib fans that don't have time or skill to cook your own, the St Albert Casino serves a great Prime Rib dinner for $8.99, 5-9 on Thursday nights. No that isn't a typo. Reservations strongly recommend.
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01-21-2017, 01:27 PM
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Join Date: Jul 2011
Location: West Edmonton
Posts: 5,174
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Quote:
Originally Posted by Dean2
For all you Prime Rib fans that don't have time or skill to cook your own, the St Albert Casino serves a great Prime Rib dinner for $8.99, 5-9 on Thursday nights. No that isn't a typo. Reservations strongly recommend.
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That is tempting since its only 5 mins away. Too bad I hate going to casinos.
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01-21-2017, 01:31 PM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,582
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Alright guys, we need too think sometimes before we lead with a question that can be taken either way.Maybe he didn't want people to see how much or how little he paid because it would inevitably start an argument.
His business no one else's.
The problem of course is that if one is looking for an argument one can find it pretty quick here.The same goes with trouble.........
Now, as far as the prime rib goes, I'll take a slice anytime I get a chance and that chunk looks like it is going to be super!!
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
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01-21-2017, 01:37 PM
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Join Date: Dec 2009
Posts: 8,494
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Quote:
Originally Posted by Dean2
For all you Prime Rib fans that don't have time or skill to cook your own, the St Albert Casino serves a great Prime Rib dinner for $8.99, 5-9 on Thursday nights. No that isn't a typo. Reservations strongly recommend.
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I sold and installed the technology, trained their staff and wrote the program for their Prime Rib back in 2009.
The cooking loss is so low that the price can reflect that
__________________
You're only as good as your last haircut
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01-21-2017, 01:40 PM
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Banned
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Join Date: Nov 2010
Location: Rycroft
Posts: 21,548
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Quote:
Originally Posted by omega50
I sold and installed the technology, trained their staff and wrote the program for their Prime Rib back in 2009.
The cooking loss is so low that the price can reflect that
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01-21-2017, 02:21 PM
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Join Date: Dec 2008
Location: Near Edmonton
Posts: 15,049
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Quote:
Originally Posted by omega50
I sold and installed the technology, trained their staff and wrote the program for their Prime Rib back in 2009.
The cooking loss is so low that the price can reflect that
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Not to hijack Dick's thread but that is cool. What specifically causes the reduction in cooking loss because with Prime Rib particularly I notice I loose about 1/4 from start weight to finished. If a guy could cut that down it would be great.
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01-21-2017, 02:53 PM
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Join Date: Dec 2009
Posts: 8,494
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Typical conventional cooking results in an loss of about 28-35%.
You are doing well at 25% loss
Using a computerized Delta T managing humidity and temp you can get the loss down to as low as 4-6% at rare and maybe 7-8% at medium rare.
Back to the topic at hand
That will be some very lucky kids at the OP's house-will be amazing
__________________
You're only as good as your last haircut
Last edited by omega50; 01-21-2017 at 03:07 PM.
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01-21-2017, 03:43 PM
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Join Date: May 2007
Posts: 15,836
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My only complaint is that there needs to be more of it!
Looks good!
__________________
“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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01-21-2017, 05:05 PM
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Join Date: May 2007
Location: Central Alberta
Posts: 21,399
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Quote:
Originally Posted by catnthehat
Alright guys, we need too think sometimes before we lead with a question that can be taken either way.Maybe he didn't want people to see how much or how little he paid because it would inevitably start an argument.
His business no one else's.
The problem of course is that if one is looking for an argument one can find it pretty quick here.The same goes with trouble.........
Now, as far as the prime rib goes, I'll take a slice anytime I get a chance and that chunk looks like it is going to be super!!
Cat
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Good Prime rib can be embarrassingly expensive. Son always insists on having the Costco stuff every Christmas. Of course, he does the paying.
Grizz
__________________
"Indeed, no human being has yet lived under conditions which, considering the prevailing climates of the past, can be regarded as normal."
John E. Pfeiffer The Emergence of Man
written in 1969
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01-21-2017, 07:13 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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4,or 5 slices in, yumm yum!
See you all after I come outta this coma
__________________
There are no absolutes
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01-21-2017, 07:34 PM
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Join Date: Dec 2007
Location: Claresholm, Ab
Posts: 4,022
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Quote:
Originally Posted by Dick284
4,or 5 slices in, yumm yum!
See you all after I come outta this coma
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Meat Sweats!!
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01-21-2017, 07:36 PM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,582
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Oh yeah!!
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
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01-21-2017, 08:26 PM
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Moderator
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Join Date: Aug 2012
Location: Strathmore
Posts: 5,622
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Quote:
Originally Posted by Dick284
4,or 5 slices in, yumm yum!
See you all after I come outta this coma
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Ahhh, a fine case of the meat sweats about to be induced!! Well done!!
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01-22-2017, 06:34 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,592
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You spoil those fellas eh!
__________________
Be careful when you follow the masses, sometimes the "M" is silent...
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01-22-2017, 09:03 AM
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Banned
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Join Date: Feb 2015
Location: south calgary
Posts: 2,281
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Quote:
Originally Posted by Dick284
4,or 5 slices in, yumm yum!
See you all after I come outta this coma
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Very nice meat porn Dick, ive been slack on the smoker since that big cold snap started in Nov. but just looking at that creates the urge, it looks delish
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01-22-2017, 09:33 AM
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Join Date: Jan 2010
Location: Edmonton
Posts: 6,470
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Wow ! yum yum !
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Kim
Gonna get me a 16" perch.
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01-22-2017, 09:48 AM
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Join Date: Jan 2012
Posts: 1,212
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Where You live Can i cam for Lunch lol
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