Well I did it....

Oldman · December 17, 2006, 11:29:38 AM

Just order a 14 pound "Natural" bone on Prime Rib. It has been dry aged. For what it cost it ought to cook itself. ;D I will let you all know after Christmas dinner if it was worth the monies.... Order it from Lobel's of New York.

Chez Bubba · December 17, 2006, 05:50:32 PM

OH GOD NO, NOT LOBEL'S!!!!!!!!! :o

That's where Agent Provocateur got his 4th of July roast from & look at what he's been posting since!!!! :o :o :'(

;D Kirk

coyote · December 17, 2006, 06:21:19 PM

Please , please Old's , Tell me you're NOT gonna make jerky out of it ! ;D
Looking foward to hearing the results
Coyote

Wildcat · December 18, 2006, 04:46:55 AM

Hey Olds, I hope the nice winter breezes go from north to south during my stay just north of you. I am afraid the smell will make me too anxious to get home as the family I will be with does not have a BS.

Rick

Oldman · December 18, 2006, 11:38:57 AM

Well this is what I'm going to do. I will smoke it for one hour only---I will have to stand it up vertical. Next I will then sear it on my radiant grill--I will have to rotate it to get those nice grill lines on it. Then I will slow roast it to 125 F. Next I will place it in a ice chest and cover it with boiling Au Jus. Four hours later it will be around 140 - 145 F and time to eat.

This worked out well last year (no grill lines then) so I'm of high hopes it will again this year. The only difference is the quality of the meat. Last year $5.98 per pound. This year $34.29 per pound. It will be interesting to see if the eating is worth the price difference.

West Coast Kansan · December 18, 2006, 12:29:22 PM

Holly Smokers! 34.00 a pound. That's high pressure if you ask me.

Smudge · December 18, 2006, 01:10:58 PM

Quote from: Oldman on December 18, 2006, 11:38:57 AM
Well this is what I'm going to do. I will smoke it for one hour only---I will have to stand it up vertical. Next I will then sear it on my radiant grill--I will have to rotate it to get those nice grill lines on it. Then I will slow roast it to 125 F. Next I will place it in a ice chest and cover it with boiling Au Jus. Four hours later it will be around 140 - 145 F and time to eat.

Cover it with boiling au jus?

Wow much fluid are we talking here?

Quote from: Oldman on December 18, 2006, 11:38:57 AM

This worked out well last year (no grill lines then) so I'm of high hopes it will again this year. The only difference is the quality of the meat. Last year $5.98 per pound. This year $34.29 per pound. It will be interesting to see if the eating is worth the price difference.

What a difference! What is your criteria going to be? I want to follow this one.

Wildcat · December 18, 2006, 02:14:31 PM

I sure wish I had room in the RV this trip to take the BS, but with all the gifts and 3 other passengers it will be impossible. I miss it already and have not even left yet. That sure is a high price - bet it will be good!

ceeuawlsune · December 18, 2006, 03:42:11 PM

Olds - I'm wondering if marking the prime rib before smoking would make any difference? Also, I'm interested what temp you mean to roast at when you say "slow roast" - 300 in oven until done?

I'm curious about that boiling au jus technique, too...it won't over-cook? In my opinion, spending somewhere in the league of $425.00 on a standing rib roast, then cooking it to 145, would be a horrible mistake. I'd personally be happy with final IT of 125, certainly no higher than 135...

Perhaps you have a friend that's in the restaurant business that can find a better deal than $35.00/#? Usually a bottle of booze will be all you need in terms of a service charge...

SmokyJones · December 18, 2006, 06:53:29 PM

I sure wish I had room in the RV this trip to take the BS, but with all the gifts and 3 other passengers it will be impossible. I miss it already and have not even left yet. That sure is a high price - bet it will be good!

Wildcat,

Is there anyway you could strap it on top of the RV? It's going to be hard going through the holiday without it...... :'(

MallardWacker · December 19, 2006, 11:44:54 AM

Must say Olds...you have ALWAYS put on a great Holiday meal and made us all envious...make sure have some pics to post.

One last thing, I need the GPS coordinates of said meal.

A C note hear and a C note there...no big deal.

Wildcat · December 19, 2006, 03:32:35 PM

Wildcat,

Is there anyway you could strap it on top of the RV? It's going to be hard going through the holiday without it......

SmokeyJones,

Not a bit of space. Probably will not be in one place long enough to actually smoke anyway. I usually make it alright for a week or two if we go out to really nice joints, but I'm afraid if I get the scent of Olds feast that he is talking about, it may be impossible. This was mainly my vain attempt of complimenting Olds.

Olds, seriously, I hope it turns out perfect. Please post some pictures.

ceeuawlsune · December 19, 2006, 04:28:59 PM

A-men...

"Olds, seriously, I hope it turns out perfect. Please post some pictures."

Consiglieri · December 19, 2006, 06:06:06 PM

Quote from: ceeuawlsune on December 18, 2006, 03:42:11 PM

I'm curious about that boiling au jus technique, too...it won't over-cook?

C: Check out this thread about "Wet FTC'ing" a prime rib:

http://forum.bradleysmoker.com/index.php?topic=3400.0

Oldman · December 19, 2006, 06:53:53 PM

Ok as I do this, I will photo every step. Other than last year I would only wet FTC for an hour. This was only to increase the quality of the Au Jus flavoring.

Last year I did one for Christmas at my cuz's house, but cooked it here. So I pulled it at 120 -125 F and then added my Au Jus. From that point it was 4 hours before we ate. The meat was somewhere between 140 145 F. A little more by temp then I would like--I'm more into 135F. However, I got to say that even through the temp was than I would have liked the meat was great, very moist and everyone pigged out on it.

The remain Au Jus made the best Beef Vegtable soup I have made in years.

The reason I purchase this second from the best P-rib is I'm having a hard time with beef. Doctors tell me my well is full and the crap that is injected into beef (growth hormones etc.) is what is making me throw up at the table. When it happens there is no warning and I cannot stop it. This beef is naturally raised no crap injected in it while alive. Hopefully this will fix my problem.
Olds