Rock Salt Roast?

Hsbldr1

Wanting to wow the folks with Christmas dinner. Seen a recipe for Rib Roast covered in rock salt while cooking. Wondering who has tried this, what they think and if maybe they have a favorite Ishould try. Really want to go with beef, thinking that will be a little moer original than the traditional ham or bird.

stike

the whole idea behind coating beef (or fish , etc.) is to help retain moisture and create an even cook.

not an issue in the egg. and you'll sacrifice a nice crisp exterior.

if you want to shake things up, consider a wellington (or smaller individual wellington filets), or maybe goose, venison roast, etc.

i got a rib roast for christmas (no venison anywhere, unfortunately), duck for the day after.

Darnoc

You want to use a kosher salt to do this.Some one might have a recipe for beef.I have covered fish in a spread of salt past and cooked but never beef.

stike

good call. and if beef is the order of the day, i think tenderloin is the way to go.

Scalawag

I've cooked it a number of times in the oven. I
haven't tried it in the egg yet. The basic recipe is to rub the roast with your rub of choice. Fill a bowl with rock salt, and drop a couple of egg whites into the salt. Mix it up well, then coat the roast with it. The salt will mostly cover the top and sides of the roast. The salt mixture won't stick to the ends too well. You can cover the bottom of a baking dish with salt and rest the roast in it for cooking.

Cook it using your preferred temperature, to your preferred internal temp. When you take it out of the egg or oven, the salt will be like a helmet that you can lift off in one piece.

The combination of the rub and salt give it a very nice outer edge.

Good cooking.

Bill

Hsbldr1

Thanks for the tip. I didn't realize that was the purpose of the salt. I am not sure where you are from but my soon killed his first deer this year, a fairly small button buck. We have several small roast from the processor and I would gladly get one to you if you would like. We have done one roast and some cube steak (dipped in a mustard and wor. mixture then dredged in flour and rub then fried)unbelievably good. Anyway I am digressing...let me know

Richard Fl

You give up the crispy crust, but Here is how I do it. Also great on fish.

Beef, Prime Rib, Roast, Salt Crusted, Father's Day '07, Richard Fl

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?




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.
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 Fl, 2007/06/15

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.

BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!!

Next time will probably do without the bones to get a more even salt cover,



c

Hsbldr1

If tenderloin is used would you do anything differently.

Hsbldr1

wow my decision seems to be getting harder :unsure: but i guess if i must have a problem that is a good one to have

TomM24

I seem to remember Beli doing somthing with salt crusting. Here it is.


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=499807&catid=1#

I haven't done this but I'd say it ranks high on the wow factor.

Hsbldr1

Yea I haveto agreeon the wow factor buti am afraid this recipe may be a little over my head especially considering this cook will be for guest. i think i will try this one on the wife andkids first

Little Steven

stike,

I may be wrong here but I thought rock salt was snow melting salt. I understood that it had some undesireble chemistry.

Steve

Ross in Ventura

Ive done prime ribs with a 50/50 mix of pepper and garlic salt and water. Make a past cook at 325* 17-min.per lb. Pull at 130* internal let rest for 30-min.
then carve. The pepper and garlic salt water seales the roast all the juce stays in.
Ross