Cleaning out the Freezer

Discussion in 'Dutch Oven Recipes' started by dirtsailor2003, Dec 14, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Needed space in the freezer for more meat. Had a 3 bone prime rib in thethe jogging up valuable real estate so let's have prime rib!

    Usually I'd smoke or cold smoke the roast but my wife requested no smoke. We invited the in laws over and my mother in law is doing chemo right now so milder seasonings are better.

    Pulled out one of enameled Dutch ovens and put the roast in a salt pack .

    Marinated in Worchestshire for a night. Cut the bones off and roasted those earlier in the day to get some
    Drippings for Au Jus. Seasoned with pepper, fresh rosemary, minced garlic. Packed in Rick salt. Top cap slurry consisted of salt, egg white and Worchestshire. Put in the oven at 325. Also roasted some veggies to go along. Made a faux Chef JJ smokey Au Jus with the bone drippings. Dogs got the bones.

    Went to a higher IT than I normally do. Once again because the in-laws were coming over. Came out medium. Was still extremely tender though. Salt pack is a wonder for that.

    Enough talk here's the photos:




    2" of salt in the bottom. Used a total of 4 boxes.



    Garlic pepper rosemary stuffed inside the flap. Trussed back together all tied up. Pepper garlic rosemary on the outside. Into the DO cover in salt.




    Au jus simmering down. Drippings from bones, beef broth, onion, garlic, pepper tomato paste. Once again simpiler than normal.


    Done!!!






    ENJOY!!!!
     
  2. joe black

    joe black Master of the Pit OTBS Member

    Looks really good, Case. Always remember, when you need room in your freezer, if you pack meat in dry ice, it will hold all the way from Oregon to SC. I hope you have a great PNW Christmas and a Happy New Year.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks JB! I know a great spot north of ya in NC that has a wicked mean cut of prime rib. If you ever find yourself in Coinjock, check it out!
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Case. What we will do for family.



    Not sure bout the salt pack.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Good be it a try sometime Adam. It doesn't add anymore salt to the meat than if you were to use salt in your rub. I have cooked chickens, and pork loins this way too. They come out great too.

    Even though this was taken to medium, the meat was fork tender. Tasty stuff!
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Salt pack? I'm loving this idea!

    Great job sir!

    Points for the inspiration!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you! Give it a try sometime. It works great!
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I just made a note of this. I want to try it soon since I've heard about it, and now see yours.

    Be ready for a PM or 2 in the next week or so! I'll be doing this!
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Case that looks great, I have heard of doing fish like that. Thanks for sharing

    Richie

    [​IMG]
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Neat process.

    Good job.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Richie. Give it a try. Everyone thinks it will turn out too salty but it doesn't. Seals in all the flavor a and juices of whatever you are cooking.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you!
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Atomic! It makes a great steak!
     
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Tom! It sure makes a tasty meal!
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Tell me it ain't so, no smoke! The meal looks great but no smoke? I have to sit down. The world isn't as it should be.

    Disco
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great job Case. Always good to stay in the "in-Laws" good graces, and its the best season. perfect timing for an excellent meal. Holiday bride points, thats better than double coupon day at the butcher!

    I gotta dig into the salt crust. For some reason I am remembering it done with egg whites to bind it all together. I like the way yours works.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Disco. Yep sometimes it's best (especially close to Christmas) to impress those supplying the gifts!
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Kevin!

    You should give it a try. I do make a slurry for the top cap. For this I used the Worchestshire marinade, one egg white and the salt. The only reason I did the slurry is it makes removing the top layer a bit easier. If you weren't cooking this in a DO you'd cover the entire roast in a slurry.
     
  20. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    T
     

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