Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: scottv on April 19, 2017, 04:34:45 PM
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Not bad for my first one. Caught one on sale for $35 and decided to try it. Cooked it just a little bit more than i would have wanted, but still better than most restaurants I've gotten prime rib from. Definitely will do it again.(https://uploads.tapatalk-cdn.com/20170419/f1eec3c5da36e1cfdca8ea95ba67c2ac.jpg)(https://uploads.tapatalk-cdn.com/20170419/8caa5172d1a43479bd287d9a4fa831cb.jpg)
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I'll take a slice of the rear center please. Nicely done
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Looks great. How did you cook it/process?
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Slice a peice for me if you do not mind.
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I'll take two slices Please!
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Looks great. How did you cook it/process?
Seasoned and hung it. Took about 2-2 1/2 hours. Then let it rest for to long lol
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Looks delicious!
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YUMMY!!!!! :thumbup: :thumbup:
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...but still better than most restaurants I've gotten prime rib from. Definitely will do it again.
Yep, the only problem with making a rib roast at home is once you've done your first one, it's so good that you'll never want to spend money on Prime Rib in a restaurant again! 8)
If you get a chance to get a section of strip loin (what the N.Y. strip steak is cut from), try cooking it the same way. It's as good as prime rib!
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...but still better than most restaurants I've gotten prime rib from. Definitely will do it again.
Yep, the only problem with making a rib roast at home is once you've done your first one, it's so good that you'll never want to spend money on Prime Rib in a restaurant again! 8)
If you get a chance to get a section of strip loin (what the N.Y. strip steak is cut from), try cooking it the same way. It's as good as prime rib!
Only rhing i wish was a way to get drippings to dip the middle part into. The only strip ones i see are well over $100 and too big for just me and my wife
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...but still better than most restaurants I've gotten prime rib from. Definitely will do it again.
Yep, the only problem with making a rib roast at home is once you've done your first one, it's so good that you'll never want to spend money on Prime Rib in a restaurant again! 8)
If you get a chance to get a section of strip loin (what the N.Y. strip steak is cut from), try cooking it the same way. It's as good as prime rib!
Only rhing i wish was a way to get drippings to dip the middle part into. The only strip ones i see are well over $100 and too big for just me and my wife
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Beautiful piece of meat you did. :thumbup:
With the price of beef I am growing more fond of chicken every day. :D
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Looks good.
I don't let prime rib rest, really. Bring it up to 125* and pull it. It's sliced within ten minutes or so.
PBC makes it great.
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I have got to try this some time! COSTCO usually has them in various sizes(just the wife and I)
To those who have done it in the past, would you hang it to a certain IT or time frame, then grate it till a finish IT? Just thinking I dont want it to fall in.
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I have got to try this some time! COSTCO usually has them in various sizes(just the wife and I)
To those who have done it in the past, would you hang it to a certain IT or time frame, then grate it till a finish IT? Just thinking I dont want it to fall in.
I hung it the whole time. No issues
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I usually pull my rib roasts between 115-120. I do suggest to let it rest so the juices redistribute or they will all end up on your cutting board. I then keep boiling au jus rolling and give them a quick dip after slicing. For the unfortunate souls that prefer well-done, I just leave the slice in longer. Why ruin a entire roast for a unfortunate few ;)
Oh, I nice big thick slice of your beautiful offering please 8) 8)
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So the wife and I do prefer med rare-rare. Closer to the rarer side of things, should I shoot for 120ish, then pull and let it rest for 10 mins?
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I'll have a thin slice pelase..and grate some fresh horseradish root canning jar and put in a pinch of salt, then cover with white vinegar..that's the best you will ever have and it gets hotter when it's aged. just sayin. .☆´¯`•.¸¸. ི♥ྀ.
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So the wife and I do prefer med rare-rare. Closer to the rarer side of things, should I shoot for 120ish, then pull and let it rest for 10 mins?
I would pull at 115. It will cook a bit more and like we do at the Elks, we have some rolling au jus on the burner and dip until desired doneness. I figure a rare rib roast is much more versatile "dipping" to order :thumbup:
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Thanks Smoke...I appreciate the input. Having it on the rare side allows for any adjustments vs. it being overdone. Appreciate ya!
-Rob