prime rib

JJC · December 16, 2005, 05:02:02 AM

Welcome to the Forum, Meatman 787! You can tell this is a great place for advice and comraderie.

John
Newton MA

JJC · December 16, 2005, 05:12:53 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by manxman
 
I am also exceptionally lucky where I live, we really do have some of the best quality meat in the world and a couple of great butchers, I can catch fish, crabs and lobster in the summer, barter for a lamb or beef with the fish I catch and get a great deal of satisfaction giving friends and work colleagues offerings done in the BS to try. Not many people are fortunate enough to have the opportunity to do all this.
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You are indeed lucky, Paul! Except for the bartering for lamb part, I am a pretty lucky guy too--much to be thankful for!

<blockquote id="quote">quote:<hr height="1" noshade id="quote">
I think what Chez says was probably true 10 - 15 years ago and more but nowadays it has changed a lot. <hr height="1" noshade id="quote"></blockquote id="quote">
A Scottish friend of mine told me that he thought the influx of Indians and Pakistanis during the past 2 decades had a major impact on British taste buds, since they opened up lots of ethnic restaurants that offered spicy alternatives to the typically blander food the Brits were used to eating. Do you share that opinion?

<blockquote id="quote">quote:<hr height="1" noshade id="quote">
We have some great chef's at the moment such as Gordon Ramsey, Rick Stein and Hugh Fearnley Whittingstall . . . <hr height="1" noshade id="quote"></blockquote id="quote">
Speaking of Mr. Whittingstall, I really love his book. I've only had time to read the first few chapters, but his philosophy and approach to meat and the animals that provide it is inspirational in many ways. Thanks for recommending it!

John
Newton MA

manxman · December 16, 2005, 10:16:02 AM

Hi John,

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Do you share that opinion?<hr height="1" noshade id="quote"></blockquote id="quote">
Yes, you are right. Not only a big range of restaurants from Indian through Mexican to Thai and Vietnamese and beyond but also a range of shops that enable people to buy the spices, herbs and other items required to cook these dishes for themselves. This has had a knock on effect, for example bookshops now stock cookbooks from every part of the world.

The world is also a lot smaller place nowadays and people come back inspired from the countries they visit.

One of several important things I have learnt from this forum is the use of rubs, something not that big in the UK still. Having said that, in many instances it does enhance the taste of the meat,however in some I feel it detracts from it.
<blockquote id="quote">quote:<hr height="1" noshade id="quote">Speaking of Mr. Whittingstall, I really love his book. I've only had time to read the first few chapters, but his philosophy and approach to meat and the animals that provide it is inspirational in many ways. Thanks for recommending <hr height="1" noshade id="quote"></blockquote id="quote">
Glad you like it, his approach to meat and animals is what grabbed my attention in the first place in that it reflects my own thoughts.

Manxman.

Malia102 · December 16, 2005, 12:00:03 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Gordon
 my guess would be....tea?Gordo<hr height="1" noshade id="quote"></blockquote id="quote">

This is exactly what we discussed about in those last threads

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tsquared · December 17, 2005, 05:57:23 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">my guess would be....tea?

Gordo
<hr height="1" noshade id="quote"></blockquote id="quote">
He means supper Gordo. If anybody needs translations going either direction, us Canuckleheads are kind of in the middle and should be able to provide them. Of course, having seen MallardWhacker's picture of the latest in Perry County Arkansas's air conditioning, there may be a few sayings we might not know![:0]
T2

nodak · December 17, 2005, 08:50:17 PM

newbie here, but Can't believe your going to smoke a prime rib????[}:)] It's great meat on it's own, use something tough.

The best PRime rib I've had we rubbed it down and cooked I believe (have to check recipe)for about an hour at 500F than turned oven off (do not open door!!!) left it until internal temp got to how well we wanted it done. Melted in you mouth. But I am a cattleman so I frown on somebody trying to ruin a beef primerib or tenerloin[:(]

iceman · December 18, 2005, 07:07:28 PM

Well nodak here's some news for you. We took some prime ribs (small end) at the CISC test kitchen and did a little smoke test with them. I smoked them for about one hour at 225F. and then finished them off in the rotisserie grill at 250 until the internal temp hit 140F. You could cut the the meat with a fork and it was rare from end to end with a wonderful smokey skin that made you want to drop to your knees and pray for more. The high heat thing is great to create the carmelization that gives the crust its good taste but it messes up with the final cooking times. Smoking and grilling at low temps results in the same poduct in the end with a predictable outcome each time. The higher the heat meat is cooked at results in a longer cooking time the meat keeps cooking after it's pulled out of the oven or heat source. This can easily result in over cooked meat. A roast cooked at 500F then dropped back to 325F continued to cook to an extra 15F after it was pulled out of the oven. The same size roast done at 225F only insreased 5F when finihed. Basically the high heat you mentioned starting the roast off with is doing the same thing (smoking)the meat from burning the fat off. Don't get me wrong, everyone has a favorite way to cook things but don,t knock it until you try it. Being how your a cattleman I am desperate to find a recipe for beef ribs. Can you help me out? I've tried the stuff off food network and am not impressed one bit.

Big or small you can smoke'm all!!!

nodak · December 18, 2005, 11:57:48 PM

Iceman I just can't see taking one of the 2 most flavorful and expensive pieces of meat and applying smoke to add taste. To me just defeated the purpose of the purchase.

"you can respect someone's opinion and still not agree with them"

On the ribs it's hard to find good beef ribs, had them but hard to get a total recipe, but give me some time experimenting (one of the reasons for the smoker).

JJC · December 19, 2005, 12:44:10 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nodak
 Can't believe your going to smoke a prime rib????[}:)] It's great meat on it's own, use something tough.
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Nodak, I kinda think about smoking as doing either or both of 2 things: adding flavor, and tenderizing/moisturizing. Obviously with prime rib, you don't need to tenderize it, but if the added smoke flavor is complementary rather than dominating, the result is amazing. OTOH, I wouldn't smoke a T-bone before grilling it, so I'm not sure I'm philosophically consistent here--I just know what I like, just as you say.

John
Newton MA

manxman · December 19, 2005, 10:06:09 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">tsquared: He means supper Gordo. If anybody needs translations going either direction, us Canuckleheads are kind of in the middle and should be able to provide them.<hr height="1" noshade id="quote"></blockquote id="quote">

Haha! Yes, a translation is needed sometimes tsquared! I do try and take account of such differences but sometimes I don't realise there is a difference and sometimes I just plain forget![:)]

Manxman.