The Prime Rib (and other beef) Thread

[cowboy]

All things considered, not too bad. 100 lbs of prime rib that ranged from well done to rare. This is the only pic I had time to take, and it certainly isn't as pretty as DT's. I FTC'd for an hour, and still lost a lot of juice when I cut. The meat was not dry, so that was good. Nothing fancy with a rub, just salt and pepper, but the smoke adds a nice flavor to a prime rib. We fed 175 people, so everyone got about 6-8 ounces, which they can't complain about at a ward party.

[BigFatMeanie]

This thread is like ward party food porn. I just want to cry when I see everyone else's ward having prime rib while mine is serving up dried-out lukewarm ham that has that weird oil-on-water shine on it, funeral potatoes, and green beans.

[smokymountainrain]

This thread is like ward party food porn. I just want to cry when I see everyone else's ward having prime rib while mine is serving up dried-out lukewarm ham that has that weird oil-on-water shine on it, funeral potatoes, and green beans.

The best solution for that? Don't go.

[Drunk Tank]

This thread is like ward party food porn. I just want to cry when I see everyone else's ward having prime rib while mine is serving up dried-out lukewarm ham that has that weird oil-on-water shine on it, funeral potatoes, and green beans.

Our ward is doing a Christmas breakfast party. Luckily I'll be on a plane to NYC.

[wuapinmon]

This thread is like ward party food porn. I just want to cry when I see everyone else's ward having prime rib while mine is serving up dried-out lukewarm ham that has that weird oil-on-water shine on it, funeral potatoes, and green beans.

You got funeral potatoes at your ward party? We don't even get those at funerals here. Jealous.

[wuapinmon]

Please don't.

Hey, Merry Christmas. pumadicto. I hope you and yours have a bright holiday.

Mac

[imanihonjin]

Here is your chance at Wagyu Boneless Ribeye Roast A-5 Grade. Only $1200 for and 11 lb roast.

http://www.costco.com/.product.100082950.html

[kccougar]

Any tips on cooking a whole beef tenderloin? I think that's what I've settled on for Christmas Eve dinner. Should I cook it on high heat like the huge hunk of filet mignon that it is or low heat?

[cowboy]

Any tips on cooking a whole beef tenderloin? I think that's what I've settled on for Christmas Eve dinner. Should I cook it on high heat like the huge hunk of filet mignon that it is or low heat?

Sear the bottom and sides in a hot pan/griddle or maybe on the grill if cook to space is an issue. Cook it like a prime rib until 115, then broil to 125. Be careful with the sear, it can't last over 90 seconds.

Alternatively, you can grill or pan fry all four sides at 400 for 3 minutes per side and then put it in the oven for three minutes or so to finish it off. This way ensures a good sear, but there will be a combination of rare to well done in every slice.

Finally, don't tell people it's a tenderloin, tell them it's a chateaubriand. Sounds swankier.

[TripletDaddy]

I would say, "chateaubriand? Where is the sauce???"

[Non Sequitur]

Just re-read the entire thread in anticipation of Christmas day. I want to try DDD's popovers but cant find the recipe. Give a brother some help.

[Green Monstah]

Bought a choice rib roast on Thursday, wrapped it in cheesecloth and it'll be in the fridge until Christmas.

I'm concerned with how to trim it. Is it just a matter of cutting off the discolored and/or dry outer layer? Any other steps to keep my family from getting food sickness?

[cowboy]

Bought a choice rib roast on Thursday, wrapped it in cheesecloth and it'll be in the fridge until Christmas.

I'm concerned with how to trim it. Is it just a matter of cutting off the discolored and/or dry outer layer? Any other steps to keep my family from getting food sickness?

If you cook it at 350, it's nearly impossible to make anyone sick, especially if the inside gets to 130 or so. Any bacteria will grow on the outer layer and be killed by the ovens heat. Just trim anything that looks dried out like a rind.

[Drunk Tank]

im re-reading and you originally said you were going to cook at 200 but in your post-mortem you said you cooked at 225. What made you change your mind?

Also, did you FTC for 3-3.5 hrs or smoke for 3-3.5hrs? or both?

I need to get one of those cambros and some hotel pans. those are cool. did you get yours off amazon?

Sorry for not answering this earlier. I guess I missed it.

My original plan was to smoke at 200°, but I was in a time crunch and upped the temp to 225°. It was purely a time thing. I don't recall exactly how long they were on the smoke, but I'll try to find my notes to see if I wrote it down. I didn't have a time/lb goal, just smoked to 120°. Total time in the cambro was between 3-3.5 hours.


Speaking of Cambro's, I highly recommend them. I actually found this one in a pawn shop and got it for $70 I think. Truth be told it is made by a company called Carlisle, but is basically the same, an insulated food pan carrier. I replaced the door seal for $18.00. This one's door is a little warped but it still seals adequately that it will hold temps for hours with only a drop of s few degrees. Amazon has good prices as does webrestaurantstore.com. We just bought 2 Cambro UPC400's for $150 each used from http://shop.steveandkatescamp.com but now they are sold out. I stumbled across the link on the CBBQA website. Apparently they buy all new stuff every year and sell it at the end of the season.

[fusnik]

So should I be smoking the prime rib?

Bought it yesterday at the co, 16 smacks a #, yeesh!