Bison rib roast, sqeamish wife

[Attjack]

I have a small Bison rib roast I picked up for Christmas dinner. I plan to smoke it on a kettle. What's my strategy for cooking her portion to medium well? Do I slice a steak off and tie it back on, smoke, separate, and grill hers until medium well while mine rests?

[Mosca]

I face this every Christmas. Get a skillet, heated to low. Slice her piece and skillet it for about 30 seconds or so a side, until all the pink is gone. Works wonderfully.

[Washblue]

This is a problem…
Similar to spicing food and getting it too hot for some…
When I have different doneness guests, I cook it right…
When it’s sliced, and a guest wants less red… I have a Coleman griddle stove set on the counter where they can continue to cook their portion…
Everybody is happy!

[texastweeter]

Redneck hibachi! Love it

[Washblue]

There’s room enough for three rednecks to ruin their cut at the same time and all sit down together with us!
Nobody has to wait their turn at the stove… texastweeter …

[jfmorris]

I have the same issue - the guys all want medium-rare, girls want medium-well. The end slices are always more done, so you can give her one of those. I also just heat up a cast iron skillet on the stove and just toss slices in there to cook further while carving. Works like a charm! I don't cut the prime rib slices super thick, so the slices cook through pretty quickly to medium-well. They just don't want to see the pink...

This is another reason I've yet to do a good roast beef like baltimore pit beef, as my wife won't like the pink roast...

[SheilaAnn]

Girls just need to cowboy up! Jk. My BIL will insist I cook anything for him well done. 🤦🏼♀️

[captainlee]

I would do it the same way i reheat left over prime rib. Get a frying pan about half full of water and bring to a boil. If you have one of those frying pan screens used to prevent splattering grease, great. Place the screen over the frying pan, put your meat on top of the screen. Place a cover over the screen. You are now steaming the meat, plenty of moisture so it won't dry out. I use a temp probe when reheating cold slices of prime rib so that i don't over do it.

[Attjack]

Interesting technique.

[DaveD]

Interesting indeed!

[Huskee]

I suppose a visit to the courthouse is out of the question so I'd go with Mosca's plan.

[Redwng]

My experience with Bison (not a rib roast) has been that it gets tough if I went over med-rare.

My chef brother will take a slice of rib roast and put it in a pie tin with some au jus and back in the 250 oven for 3-4 minutes. The red is gone but the meat is always still juicy.

I am interested to hear (and see) how your guests enjoy the bison. And btw my brother always turned the lights down a little in the restaurant when serving steaks or rib roast as specials.

[Oak Smoke]

I’m installing a dimmer in the dining room. That’s brilliant!

[Oak Smoke]

I’ve related the story of my encounter with guests who say “Oh it’s pink” here before. When all was through I had sliced the roast and browned all the slices except mine in a CI skillet. My problem was trying to keep mine warm while ruining the others. They’re all still good friends, but we eat chicken when they come over now.

[Attjack]

Chicken shashimi I presume?

[Red Man]

I would submerge slices in simmering au jus for a minute or two. It takes the pink away and doesn’t over cook it too badly.

[SheilaAnn]

You beat me to it! I worked in a restaurant where prime rib was the main attraction. When a guest ordered MW or W, we dipped the slices in the au jus until desired temp was reached.

[Attjack]

Thanks for the great advice. A pan on a lower temp was a perfect solution. Her meat was grey in no time, sorry, no pics of that.

[Stuey1515]

Is he a truffle dog? Haha, something has sparked his interest in this pic

[Attjack]

Stuey1515 I wish.