Looks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.
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The Prime Rib (and other beef) Thread
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Originally posted by CJF View PostLooks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.
I followed the instructions of the great JL almost to the T until the pellets ran out and the smoker started getting cold. I caught it when the smoker temp was right around 90F. I fired up the smoker then turned things up to around 300 until close to the end where I turned it up a little hotter. Next time the hopper is getting filled to the brim. The rub was just the standard Traeger Prime Rib Rub.
Chilli is a fantastic idea. I've got an entire roast left over. I think it might also be really good in some pasta.
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Originally posted by TripletDaddy View Postyou can see the smoke ring. the legend of Shaka is growing.
Is that tri tip a smaller, thinner cut? i wish I had tri tip for dinner
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Originally posted by CJF View PostLooks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.
Leftovers also make great quesadillas."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by wuapinmon View PostI made a prime rib roast today with a inglehoffer dijon mustard, rosemary, and thyme crust. It took about three hours to do right. Oh, man! That's good merde."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by kccougar View PostDoes smoking vs grilling make a difference with regard to temperature? You guys are talking about 150-170 degrees. I pull my tri-tips off the grill at 135.
This is beef we're talking about here and not chicken, right?
I wouldn't recommend the 150-170 range unless you have someone in your family like my wife that doesn't like medium rare. She is not a red meat fan so I have to humor her. It's not that big of a deal with the chucks because they still taste good and are tender. When I do steaks (on my other grill) I just cook each one to order for everyone. I am slowly converting her.
Originally posted by Shaka View PostWell........the cooking wasn't perfect.
I followed the instructions of the great JL almost to the T until the pellets ran out and the smoker started getting cold. I caught it when the smoker temp was right around 90F. I fired up the smoker then turned things up to around 300 until close to the end where I turned it up a little hotter. Next time the hopper is getting filled to the brim. The rub was just the standard Traeger Prime Rib Rub.
Chilli is a fantastic idea. I've got an entire roast left over. I think it might also be really good in some pasta."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostCome on, man. Photos and details please."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
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I got assigned to home teach a new couple who just moved into the ward. They're from Utah and they moved here so he could study under a luthier who works in Hartsville. Late 20's, no kids, he's having a hard time with Church history, so I invited them over to dinner so we could get to know them, and they could get to know me, and I could maybe help him understand some things about Church history.
Since I got such a good deal on those prime ribs, since it's Christmas time and they're far away from home, and since I wanted to try it again (and post some photos), here's a photo after the initial 450F fifteen-minute sear.
It's coated in kosher salt, black pepper, Inglehoffer stone-ground mustard, fresh thyme, and rosemary. I split the bottom part so it didn't take 4 hours to cook.
It's currently roasting for 1½ hours at 325F. I'll post again soon."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
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Originally posted by TripletDaddy View PostYou are supposed to do it fat side up, bones down."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
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Originally posted by wuapinmon View PostHmmmm, the recipe I'm following said to put the fat side down so I'll have drippings for a shallot-carrot sauce for the meat. It's the same one I tried last time, and it was good. It's too late this time--I'll try it the other way on the next one I cook.
I am going to give it another whirl for X-mas day dinner, but Im going for pink, not rare. I love rare but I think others would prefer pink.Fitter. Happier. More Productive.
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Originally posted by TripletDaddy View Poststill looks good. are you going pink in the middle, red, or more well done?
I am going to give it another whirl for X-mas day dinner, but Im going for pink, not rare. I love rare but I think others would prefer pink.
The menu is:
Prime Rib
Dill Cream Baby Carrots
Mashed Red Potatoes
Pan-Roasted Brussels Sprouts
Baguette
They're bringing dessert."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
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Originally posted by Shaka View PostI hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese. --Coach Finstock
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Originally posted by Shaka View PostI hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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