Ok. I did 375 degrees. One hour on three hours off then 45 mins on for a 5lb. prime. It was great, you could cut it with your fork. but just a little over done for me. And I'm on Propane here. Next Time i will back it off just a bit.. Merry Christmas Everyoneand thanks for all of your help!
I tried the prime rib deal last night.
4.25lb. boneless was a little over $100.00 so this won't be a regular rotation meal.
Olive oil, coarse salt, pepper, and a touch of fresh rosemary.
20 minutes at 500 degrees then cooked at 325 to internal temp of 127.
Tent with foil for another 15-20 minutes and it was damn good.
Looks good Bro but is that sumb!tch still breathing ??
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The pic makes it look quite a bit more pink than it actually was.
It was done just right.:thumbsup
Take a serious consideration into the preheat oven and shut off method. I just did a 4.56# pork loin with a mustard and spice rub, and I will NEVER go back to any other method.
oven at 350 cook for 1 hr turn off for 3 hrs dont open the door turn back on at 350 for 1 hr, thats for a full rib, a 1/2 rib cut the cook time down to 45 mins
Did the shut off method.
Came out a little too rare. But still great.
Ha Ha Ha................no it looks gone .............LOLLooks good.
BUMP....Tis The Season... Whats everyone cooking this year?
We are hosting Christmas dinner again- ~14 people and we are doing Prime Rib. In years past we have always cooked in the oven and it always turns out great. I was thinking about doing it on the Trager this year but dont want to mess up a good thing and throw my wife into a tail spin by trying a new method. Anyone have any feedback? Use the oven, or the Trager? what kind of cooking time on the Trager? What pellets? How does it turn out??
Thanks,
BUMP....Tis The Season... Whats everyone cooking this year?
We are hosting Christmas dinner again- ~14 people and we are doing Prime Rib. In years past we have always cooked in the oven and it always turns out great. I was thinking about doing it on the Trager this year but dont want to mess up a good thing and throw my wife into a tail spin by trying a new method. Anyone have any feedback? Use the oven, or the Trager? what kind of cooking time on the Trager? What pellets? How does it turn out??
Thanks,
I just did two ribeye roast's (same thing bassically) on the Treager. rubbed it, put it on at 325 and had a ten probe in the smaller one. when it reached 130 I pulled it. Threw it on a hot skillet and seared the outside of it. Then let it rest. Perfectly pink all the way through it. Everyone said it was the best prime rib the ever had. I forgot to take pics.BUMP....Tis The Season... Whats everyone cooking this year?
We are hosting Christmas dinner again- ~14 people and we are doing Prime Rib. In years past we have always cooked in the oven and it always turns out great. I was thinking about doing it on the Trager this year but dont want to mess up a good thing and throw my wife into a tail spin by trying a new method. Anyone have any feedback? Use the oven, or the Trager? what kind of cooking time on the Trager? What pellets? How does it turn out??
Thanks,
They want me to do it again for X-Mas.
Avoiding that tail spin means you need to do a test this weekend!:coolBUMP....Tis The Season... Whats everyone cooking this year?
We are hosting Christmas dinner again- ~14 people and we are doing Prime Rib. In years past we have always cooked in the oven and it always turns out great. I was thinking about doing it on the Trager this year but dont want to mess up a good thing and throw my wife into a tail spin by trying a new method. Anyone have any feedback? Use the oven, or the Trager? what kind of cooking time on the Trager? What pellets? How does it turn out??
Thanks,
Avoiding that tail spin means you need to do a test this weekend!:cool
Anyone have a good Au Ju recipe?
Pour off all but 2 tablespoons of the fat (leaving the beef juices in the pan) from the roasting pan and discard the remaining fat (or reserve if making Yorkshire Pudding).
Place the roasting pan on two (2) burners on medium heat. Add the beef stock and stir and scrape the bottom of the pan to release any browned bits in the pan. Add red wine of your choice.
Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. Au jus is not thick like a typical sauce or gravy.
Season to taste with salt and pepper.
Transfer to a gravy boat or serve in small individual containers for each guest.
Use any left over Prime Rib and Au Jus for making French Dip Sandwiches for your family the next day. So good!
We'll be doing the oven method prime rib this year, (its tried and true) and I do the au jus pretty much the same as above. My wife covers just about everything on her plate with horseradish, (straight) anybody got anything good to cut it down with??
Anyone have a good Au Ju recipe?
Cut and Paste below of basically how I do mine.....Many call for fluor as a thickener but I like mine natural juicy as possible so rarely add any. I add an equal part of beef stock from carton or made from the paste type beef paste. I'm real light on the wine and also add a couple shakes of worcheshire. The scraped pieces from the pan give the taste you're looking for and also enough seasoning. Watch adding salt as you should have plenty from the drippings and pan or the beef paste if used.
Sour cremeWe'll be doing the oven method prime rib this year, (its tried and true) and I do the au jus pretty much the same as above. My wife covers just about everything on her plate with horseradish, (straight) anybody got anything good to cut it down with??
Sour creme
Creme freche and a little lemon maybe. Makes a nice horseradish cream. Otherwise known as awesome sauce. [emoji106]
I think it is kind of over rated, so I'll stick with a dallop of Daisy.Do yourself a favor and find some creme freche
I think it is kind of over rated, so I'll stick with a dallop of Daisy.
Where to buy prime quality ribeye roast? Or just use the choice cut?
This or check Stater Bros. They are usually least expensive.Ralphs is best price right now on sale for $6.88 a pound. Costco has the prime but it was $20 a LB and select was $15 a LB last time I was there before T-Day.
This or check Stater Bros. They are usually least expensive.
This. On my way right now. they don't get anything certified. But if you're selective about it you might find a good piece that is just as good as choice.