To Drip or Not to Drip

Gandolf · July 2003

I'm doing a 7 pound bone in prime rib this afternoon. Planning on setting up with drip pan on the grid with prime rib on a rib rack in the pan. Don't think I need the plate setter, but double checking with the experts. Is this setup right? Thanks

QBabe · July 2003

Gandolf,[p]I usually use the plate-setter. Sometimes the drip pan goes on the setter and then the grid on top of that when the meat is going directly on the grid, but if I'm using a v-rack, then it's usually setter, grid, drip pan, v-rack.[p]Either way, I use the setter when I do indirect. The ceramic mass gives me better protection from the direct heat. I once tried it by just putting the drip pan and v-rack without the setter but it just burned everything in the pan and ruined it.[p]QBabe
:~)

Banker John · July 2003

Gandolf,
I have tried this both with and without a plate setter still using a drip pan. Technically, I believe, that the drip pan will accomplish the indirect heat and act as a heat deflector. However, everytime I have done this without a plate setter, whatever was in the drip pan gets burnt and ruined. If you plan on using the drippings to make a sauce, I would definitely go with the added ceramics for the heat deflector.

WooDoggies · July 2003

Gandolf,[p]Since you are probably going to cook the beef to rare, med-rare have you considered going direct?
You could sear it on all sides to get a good color, pull it off, let the egg cool a bit, put it back on a raised grid at 3oo or so and turn occasionally until done..... or if you didn't want to turn it so much, put a drip pan under after the sear.
Or start off direct with a raised grid around 300 turning every so often to get an even color until done.[p]Lots of way to approach but my goal in the end is to get a nice brown crust to contrast the juicy pink interior. Good stuff!
Let us know what you decide.[p]Sunday morning coffee,
John[p]

Unknown · July 2003

QBabe,[p]what is a plate setter and where can you get one? I checked the BGE site and could not find one listed. Perhaps I missed it.[p]

nikkig · July 2003

Max Jerrell,
A plate setter is like a pizza stone on legs. Used feet down under a pizza stone to give extra ceramic mass so your pizza does not burn and cooks evenly. Used feet up with a grid on top for indirect cooks.[p]We got ours from our local dealer. You can also order them direct from BGE headquarters. Check out the link and go all the way to the bottom of the page. [p]~nikki
[ul][li]Plate Setter[/ul]

To Drip or Not to Drip

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