I want to dry brine my prime rib and inject it with a marinade. Will I make the dry brining ineffective by adding all that moisture if I inject with marinade and put the salt on at the same time? Should I dry brine overnight first?
Announcement
Collapse
No announcement yet.
Prime Rib - Can I Salt for Dry Brine and Inject Marinade at the Same Time?
Collapse
X
-
Originally posted by Mosca View PostJust a question, why the injection? What is your goal?
Comment
-
why do you want to inject anything into a prime rib to begin with? a cheaper cut of meat may benefit but not sure a prime rib would do anything but lose the taste you paid all that money for. but that is just my opinion it's your prime rib and can play with flavor changes all you want.
but the answer to your question is it would better to dry brine for at least 24 hours and inject a bit before it goes on to cook. but you could do both at the same time if you so chose.Last edited by Robert M; December 19, 2019, 12:10 PM.
Comment
-
Club Member
- May 2018
- 1667
- Northern Illinois / Southern Wisconsin
-
Weber Kettle 22; Broil King Signet; OKJ Bronco
If you want to inject, knock yourself out, you know what you like! My wife is making drunken lobster for a Christmas appetizer. Having grown up in the Midwest, we never did anything to lobster besides dunk it in drawn butter because we wanted to get the full taste of it. She's from Connecticut, and they just don't treat it with the same reverence.
- Likes 1
Comment
-
She doesn't really have a recipe, but this is the idea:
Steam lobster with dry white wine until not quite done. Make sauce of dry white, lemon, butter, spices (she suggests tarragon and old bay), thickened with a little flour, when lobster cools down, break up and put in ramekins, cover with sauce, reheat gently in oven ( lobster will finish cooking) / optional, flambe a liqueur on it before serving
-
Charter Member
- Oct 2014
- 7327
- NEPA
-
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Originally posted by MtView View Post
I like the additional flavor that it adds (red wine, Worcestershire, grey poupon, lemon juice, etc).
That marinade sounds like it would make an awesome jus. I do something similar for braised spare ribs: red wine, beef broth, Worcestershire, balsamic vinegar, etc. Just had it Tuesday, in fact! For my prime rib I make a horseradish crema, sort of like a horseradish cream sauce but using Mexican crema.
Comment
Announcement
Collapse
No announcement yet.
Comment