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Prime roast
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jwirlwind
Posts: 319
How bout a survey on searing roast. Who does sear first or reverse. [p]MC Jerry
Comments
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Jwirlwind,[p]I do!
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Jwirlwind,[p]I sear at the beginning.
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Jwirlwind,
Have done both...no real preference to one or the other...guess it's just what I feel like that day...[p]Wess
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Jwirlwind,[p]I sear first. I believe that the sear creates a barrier to keep moisture IN the roast. I don't recall, but Alton Brown goes off about the maliard reaction that happens during browning and searing....however that might have nothing to do with the searing keeping the moisture IN the meat.[p]boz.
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Jwirlwind, I sear first, in a roasting mode, rather than on the cooking surface while turning. Easier in MHO and less chance of screwing things up at the end (when I'm apt to be roasted or toasted, too)![p]Rascal
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Jwirlwind,[p]End sear for me, unless I cook them raised direct which usually doesn't need a sear.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Jwirlwind,[p]
End sear for me - my exper. has been that I get a more uniform med rare for a larger area of the roast. It seems when I sear at the beginning I heat up the outer portion of the meat so that it is already at a higher temp and continues to cook a little ahead. For me that ends up w. an inch of "grayer" or more well done meat.[p]With a quick end sear I get the color and finish that I want without the more finished ring.[p]Sorry if that does not make sense.[p]-ChrisC[p]
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Guess I misplaced my 'handle'. I love prime rib roasts but sometimes get meat that tastes more like NY strip than a rib eye cut. Someone here(?) recently said that the best standing roasts come from the 11-14 ribs? If so, is this because of the meat/fat ratio, or rather the consistancy of that part of the rack. Any butchers out there care to comment?[p]Rascal
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ChrisC,
I agree, but also like the end sear, because it is easier to raise the temp than to lower it. [p]I lile to use my Guru and do the initial cook at 225 and then pull at 110 internal; crank the temp with the Guru fan and sear until I get to the desired temp.
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ChrisC, Getting ready to put a Prime Rib Roast on at 4pm today and like the idea of just searing the ends. I was thinking of searing the ends on the cast iron grill on the gas range, then putting the roast on the v-rack in the BGE at 325 Degrees. Sound OK?
Mike
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EagerEgger,[p]Sorry Mike - I was not clear enough - I don't sear the ends of the roast I sear at the end of the cook. I just out a small 3 bone roast on at 3:45.[p]Check out Thirdeyes - Playing with Fire and Smoke website - he explains what I was trying to say MUCH better.[p]Good Luck!!![p]-Chris
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Alton actually blew the "seals in the juices" thing away on his myth buster episode. Searing is all about flavor enhancement and has nothing to do with liquid in the meat.
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Jwirlwind,[p]At the end is my vote.[p]<img src= "http://www.biggreeneggsperience.com/Standing Rib Roast/20071123Garys Bday and November 002.JPG">[p]Cheers, JerryD
[ul][li]How I cook Standing Rib Roast[/ul] -
Jwirlwind,
I think I will go with the sear first. Reason, While the meat is resting, I want to add the rubb made of garlic and horserasish. Garlic will tend to burn under the sear, so I guess I will go with sear first. Thanks for all the comments. [p]MC Jerry
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