slo cooked prime rib...a fact!!!!!

Unknown

I have a grandson who is starting an x-turnship from the Cordon Bleu professional cooking school here in Atlanta. He got a job with one of premier steak houses in town..he told me they slo cook their whole prime rib loins in a special oven at 150 to 200 degrees for 10-12 hours and its the best tasting you ever had. They use prime meat and it cost a fortune. Can the bge do it?????Thanks,

thirdeye

<p />nodock,[p]You bet you can, it looks like this.[p]Follow the link to my standing rib page for a summary.[p]~thirdeye~

[ul][li]Click Me[/ul]

Unknown

thirdeye,[p]OUT OF SIGHT!!!!!!THANKS,

BobS

nodock,
I have no doubt that this works, but with temps of 150-200, it sure feels like if flys in the face of the conventional wisdom on getting meat through the danger zone, of 40 - 140, in less than 4 hours. I would love to see the graph of internal temps, from the time the meat is pulled from the refrig, until it is cooked. [p]

thirdeye

Bobs,[p]I would think the special oven nodock was referring to most likely used a convection set-up for some of the cook and it would be interesting to see the ramping up or down of the temps used.[p]Of course the Egg can't exactly duplicate that kind of an oven and I think the 150° would be too low for a comfortable cook using the Egg. That being said, 200° (which will work with the Egg) is only a smidge lower than I usually cook them and the results are wonderful.[p]Sounds like another field test is in order...[p]~thirdeye~

Unknown

thirdeye,[p]I'm sure it is a convection oven, at least that is what we used when I was in the business. They are made especially for prime ribs, so you better sell a lot of them!!!

Unknown

Looks good thirdeye. I'd like to offer this variation:[p]First, a question. It looks like you use a boneless roast. Those are wonderful, but the bones provide additional flavoring.
Dry aging the roast for a few days will bring out additional flavor and produce a more buttery texture in the muscle. You can age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any drippings for at least a day and no more than seven days.
When you are ready to cook the beef, trim off any dried pieces after the aging. It is common for a roast to lose about 10% to 15% of its weight during a week of aging.
Cook at a grate temp of 200°F about 45 minutes per pound.
Your internal temps and finish are spot on.[p]Mike

thirdeye

Michael B,[p]I see you are in the so-n-slo prime rib frame of mind too. Speaking of boneless, you have to look closer...The picture in my post is of a bone in roast, the ribs are at the bottom of the slice. On that one I did not pre-cut the ribs from the roast before cooking, they stay moister that way. I actually prefer to cut the ribs away after the cook when slicing.[p]Maybe you saw a second picture on my standing rib page of a bone-in roast, the ribs have been removed and are on the left. I too like the dry aging, but in my write-up on that same page I limited the time to 24 hours. The humidity and air circulation in a regular refrigerator are usually not adequate for long periods of dry aging. I agree with you that a 5 to 7 day aging is wonderful, I just decided to play it on the safe side (time wise) when detailing that home-technique on my cookin' site.[p]~thirdeye~ [p]

George

Has anyone applied the salt seal to the exposed ends per the link below? I have yet to do a beef rib roast, and fortunately I have a source for dry-aged CAB and dry-aged Prime.

[ul][li]Rib Roast Link[/ul]

Unknown

thirdeye,[p]> I see you are in the lo-n-slo prime rib frame of mind too.[p]Roughly half of what I cook in the egg is at temps below 250. With a few exceptions, temps above that are reserved for baking, searing, burgers and dogs. If I was ever to trade in my egg it would probably be for a GF222CM, or similar. http://www.stumpssmokers.com/index.htm Not much chance of a trade, but I may make an addition some day![p]> Speaking of boneless, you have to look closer...The picture
> in my post is of a bone in roast, the ribs are at the bottom
> of the slice. On that one I did not pre-cut the ribs from the
> roast before cooking, they stay moister that way. I actually
> prefer to cut the ribs away after the cook when slicing.[p]looked again. You even explained where the bones come from. Sorry I missed that the first time, I jumped straight to your how before I had a clear grasp of your what.[p]> I too like the dry aging, but in my write-up on that same page
> I limited the time to 24 hours. The humidity and air circulation
> in a regular refrigerator are usually not adequate for long
> periods of dry aging. [p]Understandable. Very prudent. Someone does not take the proper sanitary precautions or doesn't have their refrigerator set or organized properly, then they go ahead and cook it that slow to just rare ... Next thing you know; you're being served a summons.[p]I have a friend who says if the internal temp goes above 135, it is ruined. [p]Mike

thirdeye

Hey Mike,[p]I have two Eggs, and hands down I believe the most versatile cookers are ceramic ones. I will never trade them off either. I cook on one of them 3 or 4 times a week.[p]That said, I got a couple of other smokers in my arsenal. Two portable electric ones for cheese and smaller fish fillets. I live in trout country, but unfortunately I also live in snow country. My electrics are really two season smokers, unlike my Eggs which are all season cookers. I also have a raised grate vertical drum. It holds a lot of product, allows me to cook direct like an open pit, but for fuel economy, it is more suited for barbecue temps of 180° to 250°. It is not an everyday smoker.[p]~thirdeye~

thirdeye

George,[p]I need to break out of the box and try one. Many years ago I had one that was prepared by a woman who was visiting from Peru. This thing was fantastic! The only negative thing was that the outer color was bland.[p]There have been several posts here with whole fish prepared that way that look awfully good.[p]~thirdeye~

Unknown

Large Egg.
22.5" Weber Kettle with stainless steel side table. (Cost - $0.00)
Weber Smokey Joe. (Cost - $0.00)
Small Egg to be picked up next week. (Replacement for Smokey Joe)[p]Down the road:
XL Egg to replace 22.5" Kettle.
Stumps GF222CM[p]
Mike