SIGforum
Christmas Eve Prime Rib
December 25, 2017, 11:56 AM
911BossChristmas Eve Prime Rib
Mmmmmm, looks great.
I do mine Sous Vide, went in the water this morning for a 10 hour soak. Sear to finish on a hot griddle worth butane torch touch up.
What part of "...Shall not be infringed" don't you understand???
December 25, 2017, 11:57 AM
SSgt USMC/VetWe will have ours on New Years Day, hope it turns out as nice. Rare the only way to eat prime rib. Fit for a king.
December 25, 2017, 02:37 PM
parallelThanks for the kind replies y'all.
quote:
Originally posted by Edmond:
Wow that looks incredible.
Can you share your recipe and technique with us? I want to try cooking a prime rib one day.
I loosely followed
this recipe from Nibble Me This the reverse sear is what makes all the difference.
A penny saved is a government oversight. December 25, 2017, 02:57 PM
dsietsI did a small one w/ reverse sear on the BGE today. Looked almost as good yours. Tasted great.
December 25, 2017, 05:36 PM
Skins2881Our rack of lamb tonight. Came out delicious!
Jesse
Sic Semper Tyrannis December 25, 2017, 05:44 PM
HayesGreenerLooks wonderful! I am doing one on the BGE Wednesday-my favorite holiday meal
CMSGT USAF (Retired)
Chief of Police (Retired)
December 25, 2017, 05:53 PM
Blue Dogquote:
Originally posted by Skins2881:
Our rack of lamb tonight. Came out delicious!
Looks good skins. Like me some lamb
December 26, 2017, 08:50 AM
Skins2881quote:
Originally posted by tatortodd:
quote:
Originally posted by Skins2881:
Hopefully the cooler will stay warm for 90 minute drive.
Preheat the cooler with a stockpot of boiling water.
I bring the water to a boil in my stockpot, put 1/2 the towels on bottom of cooler to prevent melting plastic, set the stockpot of boiling water in cooler, put other 1/2 of towels over the stockpot, close the lid, and don't open it until I'm ready to put in my tray of meet.
I used my work cooler to Sous Vide the meat and transport. Cooked at 131° after 90 minutes by the time I put the ANOVA back in the cooler at his house it had fell to 127.5°. Set it back to 131° while the mac and cheese heated up, the green beans cooked, and the grill got hot. Seared it in his parking lot of his condo on my little smokey Joe. Complete meal to go, cooked in under 1/2 hour.
Cleaned up all the dishes and took out his trash, it was like we were never there. Hope her dad really appreciated it. We also left him with a Fenix flashlight, and an insane collection of Swiss chocolate from the local Swiss Bakery.
Jesse
Sic Semper Tyrannis December 26, 2017, 09:32 AM
YellowJacketvery nice! we did one as well... garlic powder and fresh ground black pepper, then coat with rock salt. bake @ 500F, ~12 min per pound. I didn't get a pic of the inside but it was delicious.
I'm gonna vote for the funniest frog with the loudest croak on the highest log. December 26, 2017, 10:03 AM
tatortoddquote:
Originally posted by Skins2881:
Our rack of lamb tonight. Came out delicious!
That looks delicious!
quote:
Originally posted by Skins2881:
quote:
Originally posted by tatortodd:
quote:
Originally posted by Skins2881:
Hopefully the cooler will stay warm for 90 minute drive.
Preheat the cooler with a stockpot of boiling water.
I bring the water to a boil in my stockpot, put 1/2 the towels on bottom of cooler to prevent melting plastic, set the stockpot of boiling water in cooler, put other 1/2 of towels over the stockpot, close the lid, and don't open it until I'm ready to put in my tray of meet.
I used my work cooler to Sous Vide the meat and transport. Cooked at 131° after 90 minutes by the time I put the ANOVA back in the cooler at his house it had fell to 127.5°. Set it back to 131° while the mac and cheese heated up, the green beans cooked, and the grill got hot. Seared it in his parking lot of his condo on my little smokey Joe. Complete meal to go, cooked in under 1/2 hour.
Cleaned up all the dishes and took out his trash, it was like we were never there. Hope her dad really appreciated it. We also left him with a Fenix flashlight, and an insane collection of Swiss chocolate from the local Swiss Bakery.
Nice!
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. December 26, 2017, 12:01 PM
snwghstI did ours on the BGE yesterday also. Pretty much followed this guide
https://amazingribs.com/tested...nd-other-beef-roasts
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Live today as if it may be your last and learn today as if you will live forever
December 26, 2017, 10:35 PM
Skins2881Mine from today:
Seasoning - Onion, Garlic, Rosemary, and Thyme, plus some S&P
Off the grill
Pink center
Finally, on the plate
Everything came out perfect.
Jesse
Sic Semper Tyrannis
A penny saved is a government oversight. December 29, 2017, 09:52 PM
Skins2881Another option.... Silly gourmet steak and cheeses.
Chopped up onions and peppers, sauteed them, set aside. Browned shaved prime rib, added oz or two red wine and same amount of jus to pull yumminess off pan. Dump in pre cooked onion/peppers. Make steak-n-cheeses. I used provolone/american.
It may seem a bit excessive, but I got the rib roast on sale for $4.99 per lb. Actually likely cheaper than steak-ums. Became one of our go to meals for leftovers. Steak or rib roast is no where near as good reheated, but turned into sammies it's perfect.
Jesse
Sic Semper Tyrannis 
