The Prime Rib (and other beef) Thread

[Drunk Tank]

You could stagger your start times, or FTC. Problem with FTC is if you get a bunch of them in a cooler, they will continue to cook from the residual heat. If you pull them off at 110 or so I doubt it will be a problem. Just remember the ones on the bottom of the cooler will be more well done. or just push the meal back to 12:30 and if people show up early, have them socialize.

[wuapinmon]

You could stagger your start times, or FTC. Problem with FTC is if you get a bunch of them in a cooler, they will continue to cook from the residual heat. If you pull them off at 110 or so I doubt it will be a problem. Just remember the ones on the bottom of the cooler will be more well done. or just push the meal back to 12:30 and if people show up early, have them socialize.

Most non-Mormon wakes that I've been to for a large crowd have drinks and appetizers before the actual meal. Socializing sounds viable with so many people coming from afar.

[cowboy]

Done. Eleven prime ribs, 200 lbs. Put them on between 7:30 and 8:30, with charcoal and apple wood. Started ftcing if they hit 110 before 11:00, when the funeral ended. After the funeral ended I came back and helped the three guys I left tending the meat. At 11:00 we started pulling them at 120 and put them in roasters.

Started eating about 12:30. Anything that had been resting and hadn't hit 128 by serving time went back in the smoker until it hit 130. Three guys cut and served. My brother was one of the servers and said we had a perfect mix of rare and well done.

Now I'm driving to scout camp to pick up smelly scouts. Long day.

[Drunk Tank]

Done. Eleven prime ribs, 200 lbs. Put them on between 7:30 and 8:30, with charcoal and apple wood. Started ftcing if they hit 110 before 11:00, when the funeral ended. After the funeral ended I came back and helped the three guys I left tending the meat. At 11:00 we started pulling them at 120 and put them in roasters.

Started eating about 12:30. Anything that had been resting and hadn't hit 128 by serving time went back in the smoker until it hit 130. Three guys cut and served. My brother was one of the servers and said we had a perfect mix of rare and well done.

Now I'm driving to scout camp to pick up smelly scouts. Long day.

Nicely done! I bet it was great!

[cowboy]

Nicely done! I bet it was great!

Thanks, and thanks for the pointers. I was just praying that the family was happy, and didn't really care if others didn't think it was good. Fortunately, it was well received by all. I had a few prime grade ribs, and had the family go through my brother's line, where he made sure they got the best. I have three left over, and I foiled them and froze them. I'm hoping we can thaw them and reheat them without a bad flavor. Of all the cooking I've done for large groups, this was far and away the most intimidating, but I had three people helping who have a lot of experience helping me cook. One of them, my BIL/business partner/close friend is the co-owner of the smoker (it technically belongs to our business), even though he only uses it by himself once a year.

[TripletDaddy]

how did the singing turn out? what songs?

[cowboy]

how did the singing turn out? what songs?

Well, I couldn't find the harmony on the first verse and messed up the words on the second, but with four of us singing it wasn't too noticeable because the other three did well. The family loved, which is all that matters. It was his wife's favorite hymn, "I Have Loved You", which of course we'd never heard before. It has nice, comforting words, though, and just hearing it was a comfort to them. His son in law whose youngest brother was an opera singer in New York for a while, sang "Our Savior's Love" with his three older brothers before we sang. When they started, I looked at my brother and said "We're in trouble".

As you can imagine, a man as accomplished as he raised awesome kids and grandchildren, and everybody likes them. Several of the kids and about a dozen adult grandchildren live here. They were still overwhelmed by the outpouring from our little community, as it is obvious that it has never occurred to them how highly they are all thought of.

[Drunk Tank]

I figure I'll dust this thread off...

Smoking 4 ribeye roasts tomorrow for our family Christmas party. I bought 2 whole boneless ribeye roast from Costco. Weight was 19 and 17 lbs give or take. I went boneless only for ease of carving. Normally I prefer bone in. I also didn't have a chance to age the meat. My cousin was supposed to buy the meat over a month ago so it would wet age in the cryovac, but I just found out yesterday he never bought it. It still should turn out good.

I cut the roasts in half and trimmed the most of the hard fat and made them uniform. I ended up trimming about $65.00 worth of fat off the roasts and ended with 4 roasts which are between 6.8 and 7.8 lbs each. I am feeding 37 adults and figure this will be sufficient. After trussing the roasts to make them nice and round, I coated them with Lea & Perrins Worcestershire Sauce, kosher salt, Montreal steak seasoning and Rosemary. Now they are wrapped in the fridge getting cozy. The plan is to smoke them @ 200 until an internal temp of 120, then hold in th cambro for a couple hours. Right before serving I'll blast them in a 550° oven for 6-7 minutes, then slice and serve.







Please ignore the dirty nasty countertop.

[cowboy]

Why sear after the cook instead of before? I've never had good luck with a late sear because it it always makes a drier product for me. What am I missing?

[Drunk Tank]

Just went on to the smoker.

[Drunk Tank]

Why sear after the cook instead of before? I've never had good luck with a late sear because it it always makes a drier product for me. What am I missing?

It's called a reverse sear. Cooking at a low temp will allow the meat to cook slower and more evenly. It should end up pink edge to edge. I plan on resting the meat for 3ish hours which will allow the juices to redistribute. A quick sear @ 550° for 6-7 minutes won't have any effect on the internal temp.

[TripletDaddy]

Tank what did those roasts cost? They look huge even after you cut them in half!

[Drunk Tank]

Tank what did those roasts cost? They look huge even after you cut them in half!

$8.89 lb. the roasts were 19.5 and 17 and change. I trimmed about 7lbs of fat off the meat.

[Drunk Tank]

Getting closer to service. Meat was in the smoker just over 4 hours and pulled them out when they were between 120-125.

I'm getting hungry!

[Joe Public]

That looks great so far. I'm looking forward to seeing the final product. The broiler sear is a nice option because the flames are above the meat, which essentially eliminates the risk of flare-ups/carbonization.