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Surf N Turf - Prime Rib Au Jus and Bacon Wrapped Jumbo Shrimp

post #1 of 17
Thread Starter 

Thought I'd give Prime Rib a try on my Lang for the first time.
Went for the hot and fast method.

I started out by liberally rubbing Kosher Salt all over a 4lb boneless roast.

 

I let it soak in for a couple hours than then used a wet rub of Cow Crust (see amazingribs.com for recipe which is saltless because of the salt added earlier)

I let it refrigerate for 24 hours uncovered. 

I took it out 2 hours before cooking and let it warm to room temperature.

 


I got the lang cranked up to about 450 degrees and set the roast on a grate over a roasting pan. 
I let the temperature start dropping on the lang slowly until it hit 350 for the last hour and a half or so.
(I got the smoker up to temp with Oak and switched to Cherry once the meat was on. 1st time with Cherry. Pleased with the mild flavor)

I pulled it off the cooker when interior temp hit 123. Covered with foil I let it rest for 25 minutes. 

 


After I pulled the prime rib off the cooker it was time to throw on the Bacon Wrapped Jumbo Shrimp.


Bacon
1 lb Jumbo Shrimp (15-20ct/lb)
5 Tbsp Olive Oil
1 Tbsp lemon juice
Sea Salt and Pepper (course ground)
Paprika for a little color.
garlic powder (rough ground) pinch

Peel and de-vein the shrimp (I always leave the tail segment on for looks) 
Place all ingredients in a sealed bowl and shake. 
Marinate in the refrigerator for 3 hours so prep this ahead of time. 


Cut bacon strips in half and microwave partially cook (3 minutes) (If you wrap the bacon raw, your shrimp will be rubber by the time the bacon is crisp)WW
I used skewers after I wrapped each shrimp to hold the bacon, but you can use individual toothpicks if you want.

 



I cooked at 325 for about 25 minutes or until  bacon was golden brown and crisp

 


After I pulled the shrimp off the Lang, it was time to slice the prime rib:
(picture didn't do it justice not sure if it was the flash or what....it was rare...very pink. It was perfect. )

 



I also made up some Au Jus and fried up some German style hashbrowns.

 

No Christmas Dinner is complete without homemade Glogg which I made up last week.
Merry Christmas!


Edited by KevinWI - 12/30/14 at 7:35pm
post #2 of 17
That's a nice & tasty lookin meal !

Nice job !

beercheer.gif
post #3 of 17
Great looking meal, nice smoke!
post #4 of 17
Looks very good. Making my mouth water from here.
post #5 of 17

What a feast! I bet it was wonderful! Cheers! - Leah

post #6 of 17

Looks great! But where's the pics of the Lang?:icon_mrgreen:

post #7 of 17
Wow, that's an impressive spread. The beef looks perfect. You're certainly getting the most out of that Lang! Im assuming Glogg is some sort of mulled wine, care to share the recipe?
post #8 of 17
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Wow, that's an impressive spread. The beef looks perfect. You're certainly getting the most out of that Lang! Im assuming Glogg is some sort of mulled wine, care to share the recipe?



2 liters of cheap fruity red wine
1 bottle of port wine

3 cinnamon sticks

14 whole cloves

1 orange peel  cut into strips

1 cup sugar

3/4 cup cheap rum

1/4 cup cheap brandy

1 cup raisins

1 cup almonds

Mix all ingredients on the stove and simmer for awhile. Add sugar at the end. 
Strain out the almonds and raisins and save. discard the cinnamon sticks, peels and cloves. 

Serve warm in coffee cups with raisins and almonds in bottom of mug. 

post #9 of 17
Thread Starter 
Quote:
Originally Posted by dirtworldmike View Post
 

Looks great! But where's the pics of the Lang?:icon_mrgreen:



Well, it was dark outside and I didn't open the Lang once during the cook. Once the Maverick read 120, I double checked with the thermapen and pulled it. :)

post #10 of 17

Looks great!  Only thing I disagree with is letting it spend 6 hours at room temp prior to roasting..  What is the reason for this?  

post #11 of 17

Looks unbelievable! Nice work buddy!

post #12 of 17

Looks delicious!

post #13 of 17

I,m with Pop's 6 hours seems like a long time to sit out ?

 

Gary

post #14 of 17
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post
 

Looks great!  Only thing I disagree with is letting it spend 6 hours at room temp prior to roasting..  What is the reason for this?  

 

 

was supposed to read 2 hours(good catch)...meat internal temp was 63°F and room temp was 70.   

Cold meat absorbs smoke more than room temperature and I didn't want to overpower such a good cut of meat with too much smoke. 

post #15 of 17

There is only one problem with this meal. I wasn't invited.

 

Great job, sir.

 

Disco

post #16 of 17

:drool:Love a good surf and turf and to me it looks like you nailed it. Great looking smoke, thanks for the drooler pics. - Ed

post #17 of 17

I'm with Disco,   great job

 

Gary

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