I am cooking a 16lb prime rib in my smoker for a picnic Friday.
Care to share a favorite recipe with me?
mh
I cook mine on the grill with a rotiser (sp). I put a shallow foil drip pan under it and add lipton soup mix with beer. Lots of basting and add more beer as needed. You can cook with one hand and have a beer in the other. I take it off when rare. If anyone wants it cooked more I slice it & they can finish it on the grill.
jim
I rub mine with a very heavy coating of herbs, spices, and salt. We like fennel seed on beef, but ya better try it on a cheaper piece of meat first! :D We usually use salt, black pepper, red pepper, garlic powder, and mustard powder, plus whatever comes out of the herb garden. I slow smoke the meat @ 225 degrees until it hits about 125 internal. I take it off, wrap it in foil for at least 1/2 hour, and prepare a hot fire. Then I sear it for about 10 minutes on a hot, direct fire. I built my smoker (a vertical drum, or UDS) so I can move my fire basket up right under the cooking grate for grilling. This technique results in a very even doneness throughout the piece of meat. We like ours rare, but if someone wants theirs ruined cooked more, I cut off a piece and throw it back on the grill. You can sometimes catch drippings off of the meat while it cooks, and use it to make a nice smoky gravy, but they don't drip much when slow smoked.
How do you keep the stuff in the shallow pan from burning and how does the heat reach the meat.
I bought a grill, back in the 80's, a Ducane, that had a gas burner behind the rotisserie and the meat was cooked from the side. The juices that dripped into the basting pan didn't have fire beneath them. It worked good for a gas grill.
Tom,
I'm on my 3rd Ducane in 25 years. The indirect heat is great for rotissing!
My gas grill has the rotisserie burner at the back as well. Helps a lot with flare-ups when cooking chicken. Just have to remember to clean out the bottom a little or next time you fire up the grill it will turn into a major grease fire. fire_smiley I don't have a Ducane though.
I like my prime rib cut into steaks and fried ;D :) :)
FRIED !?!?!?! :o
well, OK. :-\
:D
Corley5,- that just ain't right :o
I'll let you all know how it comes out.
Just a matter of preference ;D :)
I've eaten some mighty good fried steaks in my life, but I sure like steak over an open wood stove best.
Fried in cast iron with black pepper and a bit of Lawry's is my favorite ;D :) I loved the steak you did over wood Tom 8) 8)
I used salt, peper and a bottle of stuff my wife had called " garlic garlic".
About three hours in the smoker and it was done. It came out wonderfull!
My idea of a good steak, onion powder or salt, garlic powder or salt and fried on a well seasoned grill.
I love a good prime rib, but my crowd loves my Asian marinade better on ribeye steaks. You should try this one:
Pappy's Asian Steak Marinade
½ cup brown sugar
½ cup Worcestershire Sauce
½ cup Soy Sauce
½ cup red wine
2 – 3 Tablespoons Rooster Brand Vietnam Chili Garlic Sauce
This recipe is for 2-4 well-marbled 16-20 ounce steaks; rib eyes, strips, filets or sirloin. Mix the above well(may be micro'd to heat a little so the sugar will incorporate) and place steaks and marinade in zip lock bag(s) and marinade for at least 1 hour at room temperature. Grill over hot mesquite charcoal for 6-7 minutes per side for medium rare steaks (assuming 1-1/2" thick steaks).
You may have to look hard to find the Vietnam Chili Garlic sauce but I found it at both Safeway and Albertsons in the Asian section. It's usually in a small plastic jar that looks red but is actually clear, but the sauce is red with seeds. It has a picture of a rooster on the front and says Chili Garlic Sauce.
Once you try this one on your steaks, you'll never go back to a plain old steak.