- Jun 28, 2015
- 483
- 296
First chance to cook for the new daughter-in-law, so I decided to do it right and do prime rib.
Menu was:
Prime Rib (with smoke au jus or Chimi Churi as choices)
Roasted Corn
Roasted Brushel Sprouts
Smoked new Potatoes
And sweet corn muffins, which is why I am mad at bear, but more on that later ;-)
Prime rib was 7.25 pounds, my only option was choice they didn't have any prime, but it was still good, just not as much of a fat cap and marbling as I like for a prime rib.
I did olive oil and fresh garlic rub, followed by my SLPOG (SPOG with 1/2 the pepper from lemon pepper), then I made a butter paste of Rosemary, SLPOG, and fresh garlic, for the top and put in the fridge yesterday.
Today it went in the smoker at 225 until it hit 125. I had estimated 4 1/4 hours (35 min per pound), but it finished in just over 3. I had a pan of veggies on the rack below it, and at the 1 hour mark I added broth for au jus.
Pre-Sear
After resting for 10 minutes I seared it. Although I love how I can sear and smoke at the same time with my All-Star, one complaint is the "grill" isn't quite deep enough to sear a hunk this big. In the process of fitting it in, and moving it, I lost some crust. I have thought about buying a searzall, but after having some steaks seared with it, I am not so sure nice sear, but just not the right flavor.
Anyway, here ya go post sear.
And I am even going to give you a money shot mid-post!
And the Au Jus, I will vacuum seal and freeze little flavor packets for future use.
I will be kind and not show you what I had to do to those 3 steaks to make the family happy, all I can say in parts of the world a feller could get shot for less!
I, of course, seared the bones, which was "daddy's" treat.
The corn and brushel sprouts I cheated and did in the air fryer. I finally broke done and got one a few weeks ago after my buddy convinced me how good it is for wings. But we are loving it for corn on the cob, and have had good luck with squash and zucchini. Brushel sprouts, although pretty were not quite right, I will have to experiment a bit more.
I tried smoking some "rainbow" new potatoes, but they needed another 30-45 minutes, they were a bit tough, but they are going to be good for breakfast with some primerib!
Anyhow, on to why I am made at Bear. He has a sweet cornbread recipe that if you haven't tried yet, do yourself a favor and give them a go. I decided to experiment a bit and did it in muffin pans, in the smoker. I could have let them go another 10-15 minutes to firm them up a bit more, and I forgot to account for them rising so I made a mess of the smoker and the pans. But let me tell you THOSE DAMN THINGS STOLE THE SHOW, EVEN FROM MY PRIME RIB! As my Mother-in-law ate her third one, she asked for the 5th time, "what do you call these things?". My prime rib was good, not spectacular, but those damn muffins everybody just wouldn't shut up about them :-)
And finally "daddy's plate" complete with Rib bone, some chimichurri. Note: you can see those "damn corn muffins" in the background :-)
I did a couple of boneless turkey breast to turn into lunch meat as part of this smoke, I will share pics and details tomorrow when I slice them.
Menu was:
Prime Rib (with smoke au jus or Chimi Churi as choices)
Roasted Corn
Roasted Brushel Sprouts
Smoked new Potatoes
And sweet corn muffins, which is why I am mad at bear, but more on that later ;-)
Prime rib was 7.25 pounds, my only option was choice they didn't have any prime, but it was still good, just not as much of a fat cap and marbling as I like for a prime rib.
I did olive oil and fresh garlic rub, followed by my SLPOG (SPOG with 1/2 the pepper from lemon pepper), then I made a butter paste of Rosemary, SLPOG, and fresh garlic, for the top and put in the fridge yesterday.
Today it went in the smoker at 225 until it hit 125. I had estimated 4 1/4 hours (35 min per pound), but it finished in just over 3. I had a pan of veggies on the rack below it, and at the 1 hour mark I added broth for au jus.
Pre-Sear
After resting for 10 minutes I seared it. Although I love how I can sear and smoke at the same time with my All-Star, one complaint is the "grill" isn't quite deep enough to sear a hunk this big. In the process of fitting it in, and moving it, I lost some crust. I have thought about buying a searzall, but after having some steaks seared with it, I am not so sure nice sear, but just not the right flavor.
Anyway, here ya go post sear.
And I am even going to give you a money shot mid-post!
And the Au Jus, I will vacuum seal and freeze little flavor packets for future use.
I will be kind and not show you what I had to do to those 3 steaks to make the family happy, all I can say in parts of the world a feller could get shot for less!
I, of course, seared the bones, which was "daddy's" treat.
The corn and brushel sprouts I cheated and did in the air fryer. I finally broke done and got one a few weeks ago after my buddy convinced me how good it is for wings. But we are loving it for corn on the cob, and have had good luck with squash and zucchini. Brushel sprouts, although pretty were not quite right, I will have to experiment a bit more.
I tried smoking some "rainbow" new potatoes, but they needed another 30-45 minutes, they were a bit tough, but they are going to be good for breakfast with some primerib!
Anyhow, on to why I am made at Bear. He has a sweet cornbread recipe that if you haven't tried yet, do yourself a favor and give them a go. I decided to experiment a bit and did it in muffin pans, in the smoker. I could have let them go another 10-15 minutes to firm them up a bit more, and I forgot to account for them rising so I made a mess of the smoker and the pans. But let me tell you THOSE DAMN THINGS STOLE THE SHOW, EVEN FROM MY PRIME RIB! As my Mother-in-law ate her third one, she asked for the 5th time, "what do you call these things?". My prime rib was good, not spectacular, but those damn muffins everybody just wouldn't shut up about them :-)
And finally "daddy's plate" complete with Rib bone, some chimichurri. Note: you can see those "damn corn muffins" in the background :-)
I did a couple of boneless turkey breast to turn into lunch meat as part of this smoke, I will share pics and details tomorrow when I slice them.
