Salt-Roasting

Bob V

A friend and fellow egger in LA sent me this article from the LA Times. Sounds interesting. Apparently the salt and moisture seal to create a "dome" around the thing being cooked. Might have to experiment with this indirect on the Egg..[p]Here's a reference to the article in the LA Times -[p]Bob V
[ul][li]Salt-roasting reveals profound, pure flavor - LA Times[/ul]

Fidel

Bob V,[p]Alton Brown has an episode of Good Eats where he does this with a whole red snapper.[p]I have always thought about trying it, but not made my way around to it yet.

wobin

Bob V,
Prime rib slathered with mustard then packed with rock salt and wrapped with cheesecloth to seal it up works great. Forms a shell that keeps the meat very moist.[p]Cheers, Glenn

The Naked Whiz

<p />Fidel,
Also, on the Morton Kosher Salt box, I think they have a recipe for this with prime rib. Our own Mr. Earl did this with fish at Waldorf in 2005.
TNW

Ross in Ventura

Bob V,
Before I got my Egg I would make a mixture of 1/2 pepper and 1/2 garlic salt add water to make a past, for prime rib bone in cover completely into the oven at 450* for 30min. lower oven to 325* pull at 125* internal, cover with foil tent for 30 then serve
Ross

Ross in Ventura

Ross in Ventura,
correction 17min. per pound
Ross

Sundown

Bob V,[p]Several years back in "the olden days of the forum" members frequently discussed salt roasting lots of experiments and trading of recipes. Faded away after a while. Now it's back.

Unknown

Bob V,[p]Here is one I like.[p]Beef, Prime Rib, Roast, Salt Crusted, Father's Day '07, Richard

Was wanting an early Father's Day Salt Encrusted Prime Rib. Never did one on the BGE, but have done several over the years in one of those hot house ovens. Looked around the archives and used a combination of mine and a few others, especially Eggor- where you been buddy?


[p]INGREDIENTS:
*********
1 4 3/4 Lb Prime Rib, 2 Bones
Rub:
6-8 Cloves Garlic
Black Pepper, Fresh Ground
Cavender's Greek Seasoning
3-4 Twigs Rosemary, Fresh, Leaves only
2-3 Tbs Herbs de Provence
Salt Coating:
2 Cups Morton's Kosher Coarse Salt
1/2 Cup Extra Virgin Olive Oil, EVOO
1/2 Cup Water
1/2 Cup Merlot red wine- DON'T MIX w/salt
NOTE: Amounts will very depending on size of roast!
PREP & Cooking Time Line
1:30 PM Rubbed into Refrigerator
4:30 PM Removed, Internal--50°F
5:30 PM Dome 225°F, Internal--60°F
5:45 PM Dome 250°F, Internal--64°F
6:00 PM Dome 275°F, Internal--75°F
6:15 PM Dome 300°F, Internal--90°F
6:30 PM Dome 300°F, Internal--98°F
6:45 PM Dome 300°F, Internal-107°F
7:00 PM Dome 350°F, Internal-127°F
7:15 PM Dome 350°F, Internal-135°F
REMOVED & TENTED
8:00 PM Internal 145°F Had Dinner!!




1 Rubbed the roast w/ EVOO and seasonings, cut slits in roast for garlic- the more the better and placed in refrigerator for about 3 hours. Overnight is ok. Considered inexpensive yellow mustard for rub to hold rub, but this time opted not to.
2 Removed the roast from the refrigerator a couple of hours before cooking and let get room temp. Came out of refrigerator at 50°F internal and 1 hour later was 60°. Just liked the picture all seasoned up.
3 Made a mixture of Morton's Kosher Coarse salt and some EVOO & water, just a little of each liquid. . Placed the roast in a metal pie pan w/some aluminum foil underneath it Poured 1/2 Cup Merlot in the pan under the foil. Cover the roast with the salt, bones down.
4 Had Large BGE set up for indirect, plate setter legs up, no drip pan. Brought temp to 225°F, When reached added about 6-8 sprigs rosemary branches and 4-5 small pieces apple wood for flavor.
5 Took 4 Baking potatoes and rubbed w/EVOO and a little salt. Placed on BGE w/ roast.
6 BLANK
7 BLANK
8 BLANK
9 Removed at 135°F, total cook time of 1 hour and 45 minutes and let sit covered in aluminum tent 45 minutes. Temperature rose while resting to 145°F This crowd of 4 likes the roast medium. Great timing.


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard, 06/15/07[p]Note: We like medium meat so let stay until 135F. For more rare pull at 125-130F, your call. It rose 10F while resting 45 minutes.[p]BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!![p]Next time will probably do without the bones to get a more even salt cover,


[p]