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How aggressive to trim a prime rib (prime) and an idea

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1347
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    How aggressive to trim a prime rib (prime) and an idea

    Meathead proposes to both remove the bones and trim the external fat. I wondered how far we could take this and came upon this amazing video at chefsteps. Essentially ALL of the internal and external fat that is not "the good stuff streaking through the meat" is removed which requires deconstructing the prime rib down to the individual muscles, removing all the connective tissue and exterior fat and reconstructing (with a coating of transglutimate--- Activa RM) which is a kind of meat glue. Then sealing it all and waiting 24 hours. The result of what was a "prime" prime rib looks like this. I can only imagine it cooks faster and every bit is eaten... seem like the natural extension of the idea. Click image for larger version

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1347
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    #2
    https://www.chefsteps.com/activities...structed-roast is the video

    Comment

    • Lock Stock and Barrel
      Club Member
      • Apr 2018
      • 151
      • Victoria, TEXAS

      #3
      Looks like the way to go... better need to impress the in laws or have the Governor over...could be a tad bit of work but looks delicious!

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 3189
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        #4
        Although the final product looks incredible. I don’t think I would be a fan of deconstructing an already beautiful piece of meat and “gluing” it back together.
        For me that is way too much work. And wasting some deliciousness.
        Just my opinion.

        Comment

        • fracmeister
          Founding Member
          • Jul 2014
          • 1347
          • Sprang, TX
          • Dances with lemmings

            (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

          #5
          I think I may just try and cut the interior piece of fat between the splnalis and longissamus as well as the exterior fat. I think you can do that without removing the spinalis. But maybe that is too much work!

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9943
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Vortex
              Maverick ET-732 White
              Maverick ET-732 Copper
              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            #6
            ALWAYS wanted to try this. I need to order the glue.

            They got some nice Primers at wolly world.

            Comment

            • Santamarina
              Club Member
              • Aug 2018
              • 950
              • Wildomar, CA

              #7
              I like fat. Cuts that are sliced (brisket, prime rib, tri-tip, etc) I trim pretty well, but nowhere near what the OP shows. I don’t have a problem having a whole bite that’s fat, but I can see this heavy trimming being successful with many of my family members. Might try it with the next Prime rib I do!

              Comment

              • xaugievike
                Club Member
                • Jan 2017
                • 730
                • Chicagoland
                • Weber Genesis 300 series
                  Weber Summit Charcoal With custom grill center
                  Primo XL 400
                  Blackstone 22" TableTop Griddle
                  Ooni Pro Pizza oven

                #8
                trimmed one per meatheads directions (the video in his prime rib page is very helpful). cooking it tonight.

                Comment

                • jgreen
                  Charter Member
                  • Oct 2014
                  • 2745
                  • Winnipeg Manitoba Canada
                  • Cookers:
                    Broil King XL
                    Broil King Smoke
                    Weber Kettle 26
                    Grilla Pellet smoker
                    Capital 40 natural gas
                    Napoleon Pro 22 kettle

                    Thermometer:
                    Maverick 733
                    Thermapen (ok..4 thermapens)
                    Thermo works DOT (or two)
                    Fireboard (probably my favourite)
                    Thermworks Smoke (or two)

                    Accessories:
                    SnS (original, plus and XL)
                    DnG pans, 6 or 7 of these
                    Vortex
                    Grillgrates
                    and, maybe some other toys as well

                  #9
                  I agree with Santamarina. I like the fat on a prime rib or a steak, especially with a hot reverse sear to crisp the outside. I trim a bit more aggressively for brisket or chuck. That roast at the top sure looks delicious though.

                  Comment

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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