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Prime Rib documentary

WessB
WessB Posts: 6,937
edited November -1 in EggHead Forum
I have a step by step review of my 6 1/2# rib roast on a small egg posted on my website for those that wish to see it. I had to use a new indirect setup ( Thanks to "Old Dave" for the idea and to Nature Boy who also did the same set up at Eggtoberfest ) but the results speak for themselves...just a bit more pink than I prefer but thats a personal thing..taste and texture were great...a definite will do again, as this was a test run for New Years...any way it`s in the "My Cooks" section...Enjoy..[p]Wess
[ul][li]WessB`s[/ul]
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Comments

  • Chef Wil
    Chef Wil Posts: 702
    WessB,
    great post on the Prime Rib....very well put together.
    I see you have a Rutland Gasket...is it working for you?
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  • Cornfed
    Cornfed Posts: 1,324
    WessB,[p]That looks great. Thanks for putting that together![p]Is mine a useful post or more of my typical noise? I didn't provide anything directly useful. No cooking information or tasty looking pictures. Then again, I did encourage one of the useful posts from today, hopefully egging the author on to provide more. Finally, I just made an egg pun, and we all know how loved those are.[p]Philosophically yours,
    Cornfed
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  • WessB
    WessB Posts: 6,937
    Chef Wil,
    Yes the Rutland works great. I have one of the early release spring hinges on the small. It had isssues with the gap between the top and bottom, and the rutland gasket was the easiest way to overcome this issue...Thanks for the kind words.[p]Wess
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  • BluesnBBQ
    BluesnBBQ Posts: 615
    WessB,[p]Looks great, but I would serve it with horseradish sauce on the side. It makes a great cut of meat even better.[p]And what's that bottle of red stuff doing in that picture? I thought you drank Budwesier! :)
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  • WessB
    WessB Posts: 6,937
    BluesnBBQ,
    I figured someone would catch that...Sally drinks that stuff..[p]Wess
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  • HighMedLow
    HighMedLow Posts: 32
    Wess, Have you tried a very nice 'bread like' accompanyment called 'yorkshire Pudding' made with the drippings of the beef roast? You would be happy with it on your next cook I'm sure.[p]HML
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  • WessB
    WessB Posts: 6,937
    HighMedLow,
    No, I have never had it. I will do some research, thanks for the tip.[p]Wess
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  • Unknown
    Unknown
    WessB,
    That looks good.. I tried to deep fry one that same size on Thanksgiving and it was a total flop..[p]Wess, you say you seared it on top and bottom for five minutes each. How did you find the fat cap side
    cooked.. I would of been afraid of starting a huge fire in there and burning that cap, at those temps with the grease dripping and all...[p]Thanks
    Dylan

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  • HighMedLow
    HighMedLow Posts: 32
    WessB, I must appologise to Smokey, the last time I posted this (on another forum) i goofed.... Sorry Smokey.[p]
    Yorkshire Pudding[p]
    (small batch)
    1 1/2 cups sifted flour
    1/2 tsp salt
    2 eggs
    1 cup milk or buttermilk
    beef drippings[p]
    (large batch)*
    1/2 lb sifted flour
    6 eggs
    1 Qt boiled milk
    season with salt, pepper & nutmeg
    beef drippings [p]Mix flour and salt, Add eggs, Add milk, Mix & Beat until smooth for Approx 1 minute or so (let sit around about 1 hr). Put (or retain) very hot Drippings, from the roast beef, in a hot roasting pan, enough to cover bottom of pan. Pour batter into hot drippings. Bake at 400 degrees for about 40 minutes. Cut and serve.[p]*Escoffer Cook Book, “Fine Art of Cookery”, Crown Publishers, New York, 1941[p]
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  • WessB
    WessB Posts: 6,937
    HighMedLow,
    Thanks, I may have to give that a try on the next one.[p]Wess
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  • WessB
    WessB Posts: 6,937
    Q.N.R. tyme,
    LOL...man them flames was rolling when I went to turn it from fat side down. It really only flamed up when I opened the dome to remove it, but it was some QUICK grabbing, I wore some long rubber gloves, military kinda things. It didnt "burn" the fat cap away but it did have a nice char to it. I didnt realize the finished pics were as dark as they are...Sorry[p]Wess
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  • Unknown
    Unknown
    WessB,
    Oh no Wess, the pictures looked fine.. I dont get great picture quality with webtv.. but they looked great.. I know I will be cooking one soon though, and Im so leary of that happening, I was just asking so as to know what to expect.. [p]
    Dylan
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  • WessB
    WessB Posts: 6,937
    Q.N.E. tyme,
    Well I can confirm it will flame up, maybe run the fat side for less time, and looking back I would probably sear a little longer with ribs down just due to my doneness preference. Good luck and keeps us updated....You should definately have some type of glove so you can pick up the meat, my welding gloves were way to nasty to touch the meat with, and I knew I wouldn`t be holding it long so I went with the rubber gloves. In reallity the flames were rounding my arms, but not much more than about my wrists, you only have to reach in so far to pick it up...I guess one could always, dare I say it, use a poker to pick it up...[p]Wess
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