Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: GusRobin on December 23, 2019, 02:29:25 AM
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Making a rib roast for Christmas. I usually follow the serious eats recipe and it always comes out great. This year I was thinking of injecting first. Has anyone injected a rib roast? What did you use and how did it come out??
thanks
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I have not but I don't see why not.
Only question is what time we eating?? :D :D :D
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about 2:00
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I never evernever evernever evernever evernever evernever evernever evernever ever would even consider it.
It has all the flavor inside you need. Just work your magic on the outside
That is my 2 cents
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If it ain't broke, don't fix it.
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IF you feel you must do something, sous vide the rib roast before getting that great crust on the outside./
Art
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I thought it would be interesting, but based upon the responses and other things I read, I think I'll throw idea that on the scrap pile.
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I agree with what Smoke and The Turtle said!
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Investing a pretty penny in good beef ... let the meat do the work. I typically dry brine for 36 hours, stud with garlic clove slivers, and then slather in a compound herb and garlic butter. The flavors stand out, and the meat remains the star of the show rather than a marinade or injection.