Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pepper Crusted Prime Rib roast...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pepper Crusted Prime Rib roast...

    Sometimes you find a recipe that makes your mouth water... They bake indoors I'm going to bake in my Big Green Egg and then add a sear at the end.

    http://www.foxnews.com/recipe/cruste...tcmp=obnetwork

    #2
    Wow that's not bad for a major news site recipe. I'd probably do a reverse sear instead of sear in the front but otherwise that sounds pretty good!

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      "sear at the end" is the reverse sear. Bake it then sear it.

    • David Parrish
      David Parrish commented
      Editing a comment
      They don't mention sear at the end though. They say bake high heat for thirty then crank heat down.

    • Breadhead
      Breadhead commented
      Editing a comment
      That's they.... They haven't read Meathead's wisdom. We... Know better!

    #3
    I hear you Breadhead you're doing reverse sear instead. I wonder what they mayo does...maybe it's the milk & vinegar along with the 'brining' from the salt that helps things. First I've heard of mayo.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Huskee... I'm certainly not an expert! It's just my guess why the Chef that wrote that recipe and got it published, had a reason why he used mayo. I don't think it would effect the taste of the finished product anymore than we in the Pit that use Meathead's recommended oil, instead of mustard. With all of the oil that is in mayo, it will melt off fairly quickly at 225/230 degrees. I, personally, believe using a binder might become one of Meathead's myths... Eventually. I already just use water. Logic tells me if you rub a compound on before you apply the rub, that will melt off in the first hour of the cook - it's going to take my rub with it. I think when the water that I applied evaporates, the water from within the meat will pushed out and retain my rub. I have NO scientific facts, that's just what I think.
      Last edited by Breadhead; April 9, 2015, 11:55 PM.

    • Huskee
      Huskee commented
      Editing a comment
      I agree Breadhead. I don't use binders on anything anymore. Add dry rub, within 60 secs it's melting/dissolving and sticking to the once-dry meat surface. Binders are wasted ingredients IMO. I was referring to a 2-day marinade if you will, with mustard & salted rub. It's messy, and the difference wasn't THAT profound, so I don't do it often, but there was a difference in my case and others who've tried it.

      *I take that back partially, I spray PAM on when I apply my rub to whole chickens. being so round gravity likes to make some fall off, so the PAM helps hold it on somewhat and I like to think it helps crisp my skin.

      I honestly wouldn't try the mayo myself. My suspicions are that it's just like you said- what he had there, was unique, and the end result was good, so it became the recipe.
      Last edited by Huskee; April 10, 2015, 12:05 AM.

    • Breadhead
      Breadhead commented
      Editing a comment
      Here's an overnight marinade that will knock your socks off for pork chops or chicken thighs... I've even basted it on ribs at the end of the cook.
      http://allrecipes.com/recipe/grilled...an-pork-chops/
      Last edited by Breadhead; April 10, 2015, 12:43 AM.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our†complete†review


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them