Re: The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[WhiteBoyHatcher]

https://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

TL;DR Steps 9 and 13. Reverse sear, low and slow.

[pulling69]

Prime rib I always roll with Method X, it never fails. Smoking is not my bag.

[DWags]

Smoked a 4 pound bone in prime rib.

Recipe: butter garlic salt pepper rosemary and thyme. Spread it on the beast.

225 Degrees. 35 minutes for each pound.

Pull it between 120-125 let it rest 20 minutes.

Have your grill or oven up to 500. Throw it in there till it’s near 130.

Pull it rest it for ten, cut it.

I made risotto and grilled asparagus.

I’ll vouch for this method as much as method x.

[WhiteBoyHatcher]

Wags, I'm not sure if you read the method I linked or not but what you did is essentially it. And by your pics, you killed it. The entire goal of this method is to maximize the pink area. You want the pink area to extend as close to the edges of the meat as possible. You don't want a bunch of brown/grey on a slice an inch or two in and pink only in the center. That's a waste of good meat. When you cook at higher temps the heat causes that brown/grey to start to intrude on the interior of the roast. Well done.

[DWags]

Wags, I'm not sure if you read the method I linked or not but what you did is essentially it. And by your pics, you killed it. The entire goal of this method is to maximize the pink area. You want the pink area to extend as close to the edges of the meat as possible. You don't want a bunch of brown/grey on a slice an inch or two in and pink only in the center. That's a waste of good meat. When you cook at higher temps the heat causes that brown/grey to start to intrude on the interior of the roast. Well done.

I did and both jibed with each other. I was very confident after reading yours on top of the video I watched. I was very pleased.

Here’s the deal. Cooked for four, it’s me and the wife. Recommend any dipping sauce recipes for French dip? I’m figuring that and some slaw for Monday night dinner.

[WhiteBoyHatcher]

I do not unfortunately. But that's a good way to go. Tough to heat up a rib roast and get close to the same quality. Actually hmmm...have never tried sous vide. Seems like it may work. I wonder if msuaddict has?

[CORNER BLITZ]

Haven't tried it, but most things I've seen sounds like it works pretty well



Edit: video with a roast

[pulling69]

Smoked a 4 pound bone in prime rib.

Recipe: butter garlic salt pepper rosemary and thyme. Spread it on the beast.

225 Degrees. 35 minutes for each pound.

Pull it between 120-125 let it rest 20 minutes.

Have your grill or oven up to 500. Throw it in there till it’s near 130.

Pull it rest it for ten, cut it.

I made risotto and grilled asparagus.

I’ll vouch for this method as much as method x.

Bruh, you are going to ruin that cut of meat with those wines??? Do better.

[MSU addict]

I do not unfortunately. But that's a good way to go. Tough to heat up a rib roast and get close to the same quality. Actually hmmm...have never tried sous vide. Seems like it may work. I wonder if msuaddict has?

I have not.  The only thing I have reheated by sous vide are pork loin chops that were previously grilled then vacuum sealed and frozen.  I remember them being were very good, especially with how lean pork loin is and how easy it is to over cook.  

Generally I do not like trying to reheat meat.  I refuse to use a microwave to reheat any meat other than an occasional hamburger or hot dog.  I prefer it cold as opposed to reheated with a microwave. 

Sous vide would seem to make a lot of sense though considering the alternatives.

[The Pantry]

Smoked a 4 pound bone in prime rib.

Recipe:  butter garlic salt pepper rosemary and thyme.  Spread it on the beast.

225 Degrees. 35 minutes for each pound.

Pull it between 120-125 let it rest 20 minutes.  

Have your grill or oven up to 500.  Throw it in there till it’s near 130.  

Pull it rest it for ten, cut it.

I made risotto and grilled asparagus.  

Looks great.  Did you do it in the grill or oven?  You mentioned smoke.  Wood?

I like to make stroganoff with leftover prime.

[The Pantry]

My search for green sauce is over.  Taco Bell can kiss my ass.



505 Southwestern medium flame roasted Green Chiles

[tGreenWay]

My search for green sauce is over.  Taco Bell can kiss my ass.



505 Southwestern medium flame roasted Green Chiles

Looks like something you got from Amazon.

[pulling69]

Hatch chilis can chow my bag.

[The Pantry]

My search for green sauce is over.  Taco Bell can kiss my ass.



505 Southwestern medium flame roasted Green Chiles

Looks like something you got from Amazon.

Did the Amazon link give it away?

[The Pantry]

Hatch chilis can chow my bag.

I don't think you'd want them anywhere near your bag.

[tGreenWay]

Looks like something you got from Amazon.

Did the Amazon link give it away?

Just a guess. Looked at the photo. Didn’t follow the link.

[The Pantry]

Did the Amazon link give it away?

Just a guess. Looked at the photo. Didn’t follow the link.

Have since discovered they sell it at Walmart.

[tGreenWay]

Just a guess. Looked at the photo. Didn’t follow the link.

Have since discovered they sell it at Walmart.

Definitely get it there. You wouldn’t want to keep using Amazon if it puts Walmart OOB.

[The Pantry]

Have since discovered they sell it at Walmart.

Definitely get it there. You wouldn’t want to keep using Amazon if it puts Walmart OOB.

I haven't been to Walmart in probably 15 years.

[WhiteBoyHatcher]

Is that stuff spicy Pantry?

I remember when I made my own salsa with tomatillos earlier in this thread. That stuff was great. Might have to get back to it. Need to hit up Ninos for the good tomatillos and peppers. I don't have any free time to go anywhere anymore because my kids are always home.

[The Pantry]

There are no tomatillos in this stuff. Just roasted Hatch Valley green chilies, lime juice and garlic salt. It comes in mild, medium and hot varieties. I got the medium...nice kick.

[WhiteBoyHatcher]

Every time I make chicken wings I remember how good they are. I have taken to grilling them and honestly they are better than any fried or breaded wings I've ever had in a restaurant. You just need the right sauce/rub that suits you.

I buy these Heritage farm wings whole from Kroger. They are much bigger than any of the perdue or Amish or other store bought brands that sell them pre-trimmed, usually just drums. I cut the tips off and separate the flats from the drums with a pair of kitchen shears before I cook them, but you don't have to.

I turn the heat way up in the grill until it's 500+, usually with the middle burner on medium/med high so they don't burn too much. And I just grill the shit out of them, turning until golden brown. Usually 15-20 minutes. I want the internal temperature of the wings to be 205-210. You really can't overcook them. It just renders more and more fat. Let them rest 5 minutes and perfection in a chicken wing.



This is an older pic, I didn't take one today.

[aualum06]

So I may have told my mother is try brisket for Christmas. I'm regretting this comment already although I do want to try one

[The Pantry]

So I may have told my mother is try brisket for Christmas. I'm regretting this comment already although I do want to try one

Know wbh will disagree but I find brisket, except for corned beef and pastrami, overrated.

Bought a cheap smoker years ago and was geeked to do a brisket. Bought a 15# packer. Smoker was too small to do the entire thing on one rack so had to separate the flat and point. Ended up cutting out over 4# of fat between them. Came out okay. The point was better than the flat.

Have done a couple since, after getting a WSM. Again, they were okay...not great. Won't bother doing another. Even brisket done at local smokehouses is underwhelming to me.

[WhiteBoyHatcher]

Peach pie coming out of the oven. My parents got me a peach tree a few years ago and this year it literally bore fruit. I skinned and blanched them and then vacuum sealed and froze. We'll see but if this thing tastes anywhere near as good as it looks it may be personal GOAT status.

[WhiteBoyHatcher]

My kid has a fried chicken hankering after we picked up Gus's last week. I'm going to give the Nashville hot recipe another go I think. Maybe I won't make the sauce, I might just do the hot sauce and cayenne in the breading. I bought a whole fryer chicken and I'm going to cut that thing up and fry the piece individually.

Also blueberry pie coming up for Chrismas Eve feast.

[Floyd Robertson]

That peach pie looks damn amazing, WBH.

[Rocinante]

We’re doing a duck for Christmas. I’ll let you know how it turns out.

[DWags]

We’re doing a duck for Christmas. I’ll let you know how it turns out.

Fa ra ra ra ra, ra ra ra ra

[DWags]

So, I just bought a prime rib at Ninos. After picking up the Christmas eve Ham at honey baked. See, I went to nino's to help the wife. She didn't ask me to do it. I did it on my own. I was so happy. 87 bucks, brought the Ham and the Prime Rib home, took that right off her plate. We had the ham ordered I had a number, sat in line and they brought it to my car.
Well, I fucked up. My wife ordered a prime rib from Mario's that is to be picked up tomorrow. Now, she's kind of pissed. Cause evidently, she said, in front of the kids two dinners ago, at our dinner table that she was doing that. I completely forgot.

So, I can deal with her anger, no big deal, I was trying to do something nice to help her and she'll figure that out soon enough. My question is: Can you freeze it and will it be good in a couple of weeks? Should a cook it and freeze it for sandwiches?

What's my play her experts? 87 bucks of meat awaits your opinion.

[WhiteBoyHatcher]

Your play is probably to return it and go to Meijer, CAB rib roasts are $5.99/lb through 12/24

You can freeze it but if you're going to cook it within a month or so probably not necessary. Beef ain't chicken. Google "dry aging" if you want to get fancy.

[Rocinante]

I mean. That’s a lot of beef. Why not just cancel the order for pick up tomorrow?

[MSU addict]

I agree that the first try would be to cancel the order if possible, but who knows if that would piss off the wife more.  Wives are strange creatures.

If I had both - I would cut one into steaks, separating the cap and fillet. I would vacuum seal them individually and freeze them.  FWIW, I would also season them first and pop them in the sous vide from frozen to cook them.

[DWags]

I agree that the first try would be to cancel the order if possible, but who knows if that would piss off the wife more.  Wives are strange creatures.

If I had both - I would cut one into steaks, separating the cap and fillet. I would vacuum seal them individually and freeze them.  FWIW, I would also season them first and pop them in the sous vide from frozen to cook them.

So Ive actually decided to go with this. I think I’ll get four fat or five normal size.

[aualum06]

I found no brisket to buy so trying prime rib

[The Pantry]

I found no brisket to buy so trying prime rib

Doing Method X or taking your chances with the smoker?

[aualum06]

I found no brisket to buy so trying prime rib

Doing Method X or taking your chances with the smoker?

Not quite sure the only thing I've decided is to not smoke it

[DWags]

I turned the prime rib into ribeyes. Please criticize me. Where did I fuck up. About an inch and a quarter. Sealed and frozen.

[The Pantry]

Too thin. They should be at least an inch and a half for optimal grilling.

[DWags]

Too thin. They should be at least an inch and a half for optimal grilling.

Once I cut into them I wasn’t impressed with the marbling either.

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