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Prime Rib Part Deux

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  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1624
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    Prime Rib Part Deux

    Looking for some advice from The Pit.

    I have a 2.86 lb piece of prime rib that was leftover from Christmas. It was cooked initially with a 36 hour dry brine then it was reverse seared to 135. It’s now a delicious little frozen meteorite in my freezer. That said, I’d like to get it out and finish it off. Looking for advice on how to best do this. My thoughts are below, however, I’m open to more suggestions.

    1. Thaw. Slice into steaks and then cook to brown/reheat.

    2. Thaw. Sous vide at 135 for 4-6 hours then take out and brown edges.

    3. Thaw, cut into chunks and sauté with fried potatoes and onions.

    Appreciate y’all’s help in advance.

    pic below is of the aforementioned vacuumed sealed prime rib.
    Attached Files
  • JGo37
    Club Member
    • Apr 2018
    • 1576
    • the LOU
    • Cookers:

      22" Blackstone Griddle, with stand & hood
      CharGriller Portable Firebox - so modified you'll BLOL
      Kitchenaid #810 Charcoal Grill - highly modified
      Weber BI-code Black Performer w/Igniter
      Weber DE-code Red Limited - 'Lucille'

      Accessories:

      Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
      BBQ Dragon kettle shelves - 2
      Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
      Fyre Dragon Kettle Ribbin' Ring
      Fyre Dragon Kettle 2-Zone Smokin' Sheet
      OneGrill Rotisserie for the Kitchenaid
      Smokenator
      Smoking Tubes: 2x12" & 1x6"
      SnS
      Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

      My Helpers:

      Anova 900W Sous Vide Cooker w/Radios
      Instant Pot 6Q Duo
      Nesco Tabletop Roaster
      & the PIT!

    #2
    I brought mine from Easter to fridge temp - ~ 38F - and sliced paper thin and fajitas sizes. We ate a lot at first with bell peppers and onions as soft tacos, and the next day as vietnamese beef wraps in boston lettuce (fish and hot sauce, julienne carrot, red onion, slices of jalos). The rest was used up with a horseradish mustard in sammies.

    Comment

    • shify
      Club Member
      • Jun 2017
      • 543
      • Westchester County, NY

      #3
      I’d be tempted for the whole sous vide reheat but would probably lean towards doing a prime rib has with an overeasy egg on top.

      Comment


      • theroc
        theroc commented
        Editing a comment
        +1
    • Red Man
      Club Member
      • May 2018
      • 1295
      • Western Washington

      #4
      I’d do the SV method.

      Comment

      • RichardCullip
        Club Member
        • Feb 2020
        • 161
        • Poway, CA

        #5
        Chop it up and use it in chili.

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2932
          • Republic of Texas

          #6
          Maybe try to roast hot and fast while semifrozen to resear the outside, and not overcook the interior.

          Comment

          • Greygoose
            Club Member
            • May 2019
            • 744
            • South Shore,MA

            #7
            Chop fine and make a roast beef hash and eat with a poached egg on top

            Comment

            • pkadare
              Club Member
              • Jun 2019
              • 980
              • Bobcaygeon, Ontario
              • My gear:
                22 Weber Kettle
                Napoleon PRO Charcoal Kettle Grill
                Broil King Keg
                Traeger Pro 34
                Napoleon Prestige Pro 500
                Pit Barrel Cooker
                Blackstone Range Combo Griddle

              #8
              If you're going to SV there's no need to thaw first. 4 to 6 hours at 135 will be more than enough to both thaw it and warm it through. If it were me, I'd let it thaw to the point where it is still a little frozen and then slice thinly for some awesome sandwich meat.

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5400
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks), named Pretty Baby
                  Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                  Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                  Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                  Adrenaline BBQ Company Gear:
                  SnS, DnG, andLarge Charcoal Basket, for WSCGC
                  SnS for 22" Kettle
                  Elevated SS Rack for WSCGC
                  SS Rack for DnG
                  Cast Iron Griddle
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Gear:
                  Extreme BBQ Thermometer Package
                  Additional control unit
                  Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Gear:
                  Thermapen MK5 (pink)
                  Thermapen MK4 (pink too)
                  Thermoworks MK5 orange
                  Temp Test 2 Smart Thermometer
                  Extra Big and Loud Timer
                  Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer

                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker

                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  Shun Classic Series:
                  8" Chef Knife
                  6" Chef's Knife
                  Gokujo Boning and Fillet Knife
                  3 1/2 inch Paring Knife

                #9
                I'm so leery of thawing big chunks of meat with SV because of the length of time it has to stay in the danger zone to become completely thawed. It's already been through the danger zone twice in the ramp up to temp and in the cooldown when it was originally prepared. Those trips through the danger zone are cumulative, according to a creditable link provided by Potkettleblack on a thawing with SV topic here.

                I'd go for an overnight (or however long it takes) thaw in the fridge. If possible, enjoy it cold. It's when some meats get reheated that they take on that leftover taste, at least according to a blurb I read on the Modernist Cuisine site. Me, I love cold beef roast and hot horseradish.

                Kathryn
                Last edited by fzxdoc; April 21, 2020, 06:28 AM.

                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.
                See more
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