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Can someone help with my dilema?
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Chainsmoker
Posts: 114
Saturday I am having 14 adults(half and half) over for dinner. I am cooking a boneless rib roast from Costco. Here is my dilema...about 4 people want it rare to med-rare and the rest want it at least med-well. The rib roast I bought is 14lbs. and about 20 inches long. I realize if I cook it whole the middle could be rare-ish and the ends medium-ish but I don't think it will fit on my large without being cut. I also have a med. egg so I was thinking cut off about 5lbs and cook it in the med and have it come out rare and cook the rest on the other egg the way everyone else likes. What do y'all think? I am doing the reverse sear method.
Thanks
btw, it cost 7.49/lb and is choice
Thanks
btw, it cost 7.49/lb and is choice
Comments
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Slice off a 6" chunk and cook it separate.
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Cut in half and cook on 1 grill just pull at different temps. If you want you can fire the other up for the sear.
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Another trick would be to cut in 2 and allow 1 to come up to room temp while allowing the other to sit in the fridge or even freezer for a little while before cooking. The colder one will be less done.
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massacre it, is more like it.
shame to cook food like that for people who want it 'well' done.
pearls before swine....ed egli avea del cul fatto trombetta -Dante -
I'm with stike. Cut off 4 pounds and cook it to an internal of 127. Freeze the rest. Replace with a USDA Select something-or-other and burn it. The folks who want "well done" won't know the difference.
Or to be a bit more charitable, some good suggestions above about pulling at different times or starting at different temps (room vs. fridge). -
you know, buying select is a good idea.
when they ask why it's so tough tell them it's because they wanted it overcooked. then offer the real stuff....ed egli avea del cul fatto trombetta -Dante -
LOL I don't get it either. Just took a friend to dinner and she ordered sirloin & scallops. very well done, not just well done, but VERY well done
:evil: :S I could not stop staring at that poor steak thinking about how the egg would have just kissed it and made it warm. :unsure: -
Go out and buy a blow torch then cook it all rare. If someone wants it cooked more hand them the torch and tell them to have at it.
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why would she even want it? it's like they eat it because they have to, not because they like it.
i don't understand....ed egli avea del cul fatto trombetta -Dante -
Just did a seven bone for a x-mas party last weekend. I cut in half so it would fit on the large and pulled at 125ish. With it being cut we had four end cuts being a little more done. If they want well , then throw their pieces back on the EGG or heat up a skillet with a little butter and finish them off for them that way. Just my 2 cents.
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Barbarians!
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Sun Devil Brett wrote:Just did a seven bone for a x-mas party last weekend. I cut in half so it would fit on the large and pulled at 125ish. With it being cut we had four end cuts being a little more done. If they want well , then throw their pieces back on the EGG or heat up a skillet with a little butter and finish them off for them that way. Just my 2 cents.
use the blow torch -
I didn't say I liked it...
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I'm with you on this...Just eat some chicken or something
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Cook all the same. While cuting the medium and well done from the end cuts have hot au jus in a 3" deep pan. Place the cuts you want more well done in the pan with the au jus cover with foil for appx 2-3 minutes. red will be gone meat will be moist and all will be happy.
Doug -
even when i agree with you you take it wrong.ed egli avea del cul fatto trombetta -Dante
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Great comment.That is one way to convert them.
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If I didn't the forum would be in a turmoil..
We can't have that can we???
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