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Naked wiz prime rib
SmokinBass
Posts: 58
I have a 9.5lb prime rib for dinner tonight. I am planning on using the naked wiz method. I will put the meat on at 500 deg raised indirect. Once the meat is on I will close all vents to bring temp down to 325 where it should stay until internal temp is about 125 or 130. But I do not know how long this will take. We want to eat at 7. And I want it to rest for at least 30 mins. Any ideas on when I should put the meat on?
Thanks!
Thanks!
Comments
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Here is how I do them. Do the math. Happy Holidays!!
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1
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Thanks. I'll post pics when I get started. Merry Christmas
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That is a gorgeous hunk of dead cow!
Puh-leeze don't forget pics of that beauty when it's completed.John in the Willamette Valley of Oregon -
Finished a little early. It's resting now. I will ftc when the temp stabilizes. Hopefully it will hold ok for a while.
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Looking good!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Over all everyone enjoyed dinner. I did learn a few things so I can make the next one better. First is I had to get the meat done early so we could go to Christmas service so it had to rest longer than I wanted which caused the temp to rise too much. I pulled at 127 IT and wrapped in foil. I was hoping for med rare but ended up on the high side of med. I never even put in the cooler. The other thing is the cut of meat is very important. This one was ok but it didn't have much marbling in the center which I think made it a little chewy. Everybody was pleased but I have an excuse to try again.
merry Christmas! -
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Not sure the Whiz has ever cooked anything 'cept paella once. Much better to follow Thirdeye's recipe/method. Or simply cook it at 225 to 275*. Do a sear at the end if you like.
Steve
Caledon, ON
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Lol. Thanks for the advice. I'll try that next time.
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Wrapping in foil is a bad idea too. You want the meat temp to have a chance to flatten out or rise only a little. The foil reflects the radiant energy back into the meat[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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@Little Steven about how long for 6# at that cooking temp?Lawrenceville, GA
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What cooking temp? About 25 minutes a pound @ 250* but that depends on the thickness.
Steve
Caledon, ON
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Normally I cook my roasts at 325f-350f indirect. This time I cooked at 225f indirect and even bumped the temp down a bit because I thought I was going to finish to soon and it turned out great.
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