Prime rib
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Chef I have a cater friend who actually perfers to cook choice ribeye roasts, as he feels there is less waster, and his clients don’t want to bite into a huge piece of fat. I think he goes as far as removing the spinalis and trimming that layer of fat out, and putting it back on with meat glue.
Tex_77 When I cooked my first whole rib roast I was terrified. Screw up and it will cost your dollars and disappointment…I feel bad anytime I mess up good. Lol. I went with an Alton brown method on that occasion and it worked out better than expected…he’s spot on with any recipe I’ve tried.
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Joe Hell Eventually when we do the Meatgistics Meet Up we have to figure out a skills competition or something like that. Probably 2022 at this rate!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Eventually when we do the Meatgistics Meet Up we have to figure out a skills competition or something like that. Probably 2022 at this rate!
Jonathon sharpen you knifes sir, its game on!
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Tex_77 When I cooked my first whole rib roast I was terrified. Screw up and it will cost your dollars and disappointment…I feel bad anytime I mess up good. Lol. I went with an Alton brown method on that occasion and it worked out better than expected…he’s spot on with any recipe I’ve tried.
Joe Hell for as goofy as Alton can be, he pretty much has it down to a science.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Never did it with a standing rib roast but I have deep fried many round and chuck roasts which were the buzz of the party (in a good way LOL)
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TexLaw You are so correct about the Prime Rib USDA grading. I didn’t state that in my posting, but I always use USDA PRIME for my prime rib. About the only difference is I never smoke with mesquite. While great for grilling, I find that the smoking using it turns a bit bitter.
Sounds like great minds think alike!
Chef Try smoking with Dogwood. That has a good flavor for beef as well, mixed with Live or Red Oak & Pecan. Us PO Folks Gotta Use What wwe Got!
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calldoctoday Dogwood is a great looking tree, what can you compare it to? It looks like cherry tree, wonder if it has the same milder smoke?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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calldoctoday Dogwood is a great looking tree, what can you compare it to? It looks like cherry tree, wonder if it has the same milder smoke?
Jonathon I’ve used dogwood and plum. They are both very similar to cherry IMO.
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calldoctoday Dogwood is a great looking tree, what can you compare it to? It looks like cherry tree, wonder if it has the same milder smoke?
Jonathon The smoke is more like a light oak. It is good for beef & I believe I have used it on lamb successfully as well, but definitely beef. Yes, they are beautiful trees & I would probably never cut one down purposely for smoking, as much as love cooking. One place we lived I was able to propagate them very well & we had hundreds of them. It was amazing at the right time of the year. I am pretty sure we were getting a lot of regular drive by traffic. Here, we had the largest (trunk diameter) one that I had ever seen in my life before. However, after many years it started to decline. I was able to keep it alive about another 9-10 years before it finally bit the dust & there was nothing I could do. So, I researched using it for smoking or something so as not to got to waste. Then after finding it was safe (unlike Cherry Laurel, in my opinion, that smells like cherry coke) I started using it & what I have revealed is what I found. I don’t think it would ever go commercial for smoking though. As you said, the trees are too beautiful.
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calldoctoday That’s awesome that you were able to use it. I love trees, sadly in Kansas, we don’t have them in great numbers and those that we do have tend to be a little less impressive!
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Anyone got a good prime rib recipe? Never done one before so any tips would be great(smoking, injecting, brining, seasoning etc) thanks
blackbetty61 glen You’re request has many answers. But, in the end, here’s an article that attacks everyone’s feelings of the past (many different methods) and scientifically proves the best method. Yes, it’s at least a 10 minute read. But worth it. You’ll be nicely surprised at the result. The only item not addressed is “seasoning”. But, if you get the method down, the seasoning will be an easier task. https://blog.thermoworks.com/beef/science-of-perfect-prime-rib-roast/?utm_source=AR&utm_medium=Email&utm_campaign=ar-chefalarm-2
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Tex_77 Alton is down with the science of things for sure. If I’m ever in doubt I consult his method
Joe Hell Yep, the Alton method is a good one. But, look for the link in my response to blackbetty61 glen on the science behind a great prime rib roast and WHY. I believe it points out “the best methods” and why. Now, please have a good rest of the day.
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Joe Hell Yep, the Alton method is a good one. But, look for the link in my response to blackbetty61 glen on the science behind a great prime rib roast and WHY. I believe it points out “the best methods” and why. Now, please have a good rest of the day.
zbigjeff Science, well some of it is, but way too many variables to be a real scientific method that were not accounted for. Been way too many years for me since I took Physical Chemistry and Heat Transfer. Days of schooling are over. I just want to enjoy cooking and sharing a great meal with family and friends.
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zbigjeff Science, well some of it is, but way too many variables to be a real scientific method that were not accounted for. Been way too many years for me since I took Physical Chemistry and Heat Transfer. Days of schooling are over. I just want to enjoy cooking and sharing a great meal with family and friends.
Chef Yes siree. The article may not address “every” aspect. But, it at least it explains what they tested and the results within their parameters. Like sausage making, you hear all the different ways and end up with what works for you in your “tool box”. I always love hearing different approaches from you and others. This bit of info just addressed some of the nuances to get one maybe closer to somewhat perfection. You get to pick the way you cook it (aka: smoker, oven, sous vide) to get to the table. Have another great day Chef.
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