Beerball Posted December 23, 2015 Posted December 23, 2015 2) soaking chips/chunks DOES NOT WORK http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html BTW, best site in the world for all things BBQ and Grilling Sorry, been doing it for years with fantastic results & I'll continue on. Sometimes the best reference is "what works for me?"
Canadian Bills Fan Posted December 23, 2015 Posted December 23, 2015 Meeting up with JR in Pittsburgh to watch a marathon of Christmas movies CBF
Miyagi-Do Karate Posted December 25, 2015 Posted December 25, 2015 Meeting up with JR in Pittsburgh to watch a marathon of Christmas movies CBF Haha; one of these days we will sneak in the Christmas shoes trilogy!
billsfanmiami(oh) Posted December 25, 2015 Posted December 25, 2015 Two things to note 1) Traditions...one has gone away...the Christmas Eve trip to the mall. Its 4 AM day before Christmas Eve, just got wife something she wanted, deliverd to SC, on Christmas Eve. I know we have a per peeves thread, we need a Holy Chit, thi is Awesome thread. 2) soaking chips/chunks DOES NOT WORK http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html BTW, best site in the world for all things BBQ and Grilling Agree 100% soaking the wood is pointless. Just an extra unnecessary step. Like most I started off soaking but the more I read and experimented I found out it really didn't provide any benefit.
plenzmd1 Posted December 25, 2015 Posted December 25, 2015 Sorry, been doing it for years with fantastic results & I'll continue on. Sometimes the best reference is "what works for me?" but you are WRONG!!!!
Beerball Posted December 26, 2015 Posted December 26, 2015 I was lazy and did the rib inside. It was wonderful as were the twice baked potatoes, sprouts & asparagus. The popovers were good, but they didn't pop over.
Nanker Posted December 26, 2015 Posted December 26, 2015 The rib roast came out perfectly. My Yorkshire pudding... not so much. It was okay but not one of my better efforts. Going back to my old recipe next time. That said, it was a wonderful meal. Hope you all had a great time too.
BringBackFergy Posted December 26, 2015 Author Posted December 26, 2015 The rib roast came out perfectly. My Yorkshire pudding... not so much. It was okay but not one of my better efforts. Going back to my old recipe next time. That said, it was a wonderful meal. Hope you all had a great time too.Yeah, really worked out good. Pretty easy....and damn tasty. JR....you won't have a problem.
Miyagi-Do Karate Posted December 26, 2015 Posted December 26, 2015 (edited) A few days before Christmas I decided to do a test drive on the prime rib. I got a small 3 pound boneless roast. It went pretty well, though I am not sure the "oven closed" method worked very well. Came out a bit under and not as hot, for our liking. Also, I am wondering if I should have gone with the bones and also a larger roast. But it was a good experience and I feel less intimidated. PS: the flavor was great; I just had to put it back in the oven again. Also, I didn't have a thermometer and think I will invest in one. Edited December 26, 2015 by JR in Pittsburgh
Beerball Posted December 26, 2015 Posted December 26, 2015 The rib roast came out perfectly. My Yorkshire pudding... not so much. It was okay but not one of my better efforts. Going back to my old recipe next time. That said, it was a wonderful meal. Hope you all had a great time too.Feeaky, same here with the Yorkshire pudding. Mine tasted good, but they didn't pop.
Nanker Posted December 26, 2015 Posted December 26, 2015 A few days before Christmas I decided to do a test drive on the prime rib. I got a small 3 pound boneless roast. It went pretty well, though I am not sure the "oven closed" method worked very well. Came out a bit under and not as hot, for our liking. Also, I am wondering if I should have gone with the bones and also a larger roast. But it was a good experience and I feel less intimidated. PS: the flavor was great; I just had to put it back in the oven again. Also, I didn't have a thermometer and think I will invest in one. Two things: With the ribs on it insulates the meat it touches from getting cooked (browned) too quickly. BUT - have the butcher cut them loose and tie them back onto the roast. It makes it easier to carve w/o the bones attached. Second, buy an instant read thermometer. They're more accurate than the stick-in and leave it in type. When you do the low slow roasting the idea is the whole mass of meat gets up to the same temperature while the outsides get only a little more cooked. Take it out when it gets to 125 degrees (or more if you like it more well done), but when the roast is resting it'll reach another 5 degrees or so during a half hour's rest. Then crank up the oven as high as you can get it (550 F) and pop that bad boy in for 15 minutes and the outside will get a great crust. Yum!!! Yeah, really worked out good. Pretty easy....and damn tasty. JR....you won't have a problem. Thanks! It's a great cut of meat, but it's a bit intimidating to tackle for many, but it shouldn't be. Feeaky, same here with the Yorkshire pudding. Mine tasted good, but they didn't pop. Yep. I think my issue was too few eggs in the batter, and maybe the pan and drippings weren't as hot as they should have been. Also, I should have made it in two pans (batter was a bit deep in the pan). It's a great thing to cook at the holidays. to all!
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