Outdoor Cooking Equipment > Electric Grills

Friday night supper heston blumenthal style prime ribs/the final

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africanmeat:
So my wife saw a program of heston on tv .
you know the guy that makes crazy things with food .he is a magician .
so i will try and copy some of his idea .
he put a piece of prim rib in the oven at 160f for 8 hours no spices .
after that he took it out an seared with a blow torch . spiced it with salt and pepper.
i will do it this way.
first cover it with spices over night.
than in the morning to the oven 160f  8 hours  in a pan with onions and cover with a foil   .
after that remove the foil a pump the heat to 550 for 45 minutes .
will see what will happened . i hope we will have a Friday night supper.







see you in 2 days .




So after i got some guidance from you guys .
I dropped the temperature to 165f .
pulled it out at IT 145 to rest .( mistake ) .
I cut it to size . ( it is pink inside) .
now here is the dilemma , my older daughter and my nephew love their steak  rare ,
i love it medium , my young daughter well done and my wife  loves it cremated .
seared it on the grill . i made gravy from the Au Jus .
 It was  soft and juicy . (even  my carnivorous  daughter enjoyed it )
next time i will do it the same way just pull it out  at IT 135f and i will sear it on a very hot pan .











Thanks for your patience and for your help .

fishingbouchman:
This is going to be good

Las Vegan Cajun:
Looking good already, can't wait to see it finished.

sliding_billy:
Very nice looking rack!

Ka Honu:
Just a suggestion or two but I'd not worry about following the times you have listed too closely. Depending on the weight of your roast and the foil cover, 8 hours at 160oF may be too much (or not enough) and following that by 45 minutes at 550oF seems like it would overcook pretty near anything.

I'd recommend going to about 5oF below the IT you want to finish at with the lower temp, then covering in foil and let it rest (up to 90 minutes) while you raise the oven temp to 500o or so. Then 6-8 minutes should do the trick and allow you to carve and serve immediately.

Good luck and keep us posted.

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