Hi guys,

Been hanging out at a BBQ forum lately and they like to see the final results. I thought I'd share (tease) you guys with my rib roast from this weekend.

After a day of dry aging in the fridge:
http://img235.imageshack.us/img235/5001/picture001uu0.jpg

A dry brine for 2 hours:
http://img235.imageshack.us/img235/8503/picture003gs1.jpg

Basic seasonings - course salt and fresh cracked pepper:
http://img466.imageshack.us/img466/2402/picture007um3.jpg

Sear, move over to other side of grill and cook until 135F (grill was hot enough to forge on:eek: )
http://img466.imageshack.us/img466/9059/picture009jx1.jpg

After 10 min rest:
http://img466.imageshack.us/img466/5608/picture011ne3.jpg

Ready!!!
http://img464.imageshack.us/img464/1461/picture012bq7.jpg

I will be right over! What brand of beer do you like!:bow

Watch out at the green lights , Finny , I might be comin from the other way. That looks wonderfull.

####, now I'm hungry!

Got a forum link? ;)

G.

http://www.barbecuebible.com/board/

Watch out at the green lights , Finny , I might be comin from the other way. That looks wonderfull.

Dwane's blowing the reds and will get there before me but I got:rockon: the beer!

Thanks guys,

I'm not sure you guys would enjoy where I live. Right in the middle of suburbia America with an HOA and everything:eek: :o :eek:

Grilling is one of my cooking passions, that and pastry/confections. It's how I won my wife, she hates to cook. With just the two of us grilling is a great way to throw a quick meal together.

I have been majorly tied up with my Christmas candies starting this past weekend. Already got two cream centers, caramel and toffee done and am getting ready to start the truffles and divinity Thursday. If I don't get them done my family will disown me:eek:

Jim

P.S. - I'm more or a rum or scotch man, Glenmoran(sp?) rules:101

That first searing at forge temp works wonders, I do the same thing myself(a forge blower should come standard on all BBQs). My fav is a top round roast cooked on a spit with a rub of salt, pepper, rosemary, and thyme. If you slice off pieces as it's cooking and reapply more rub to the cut off area, something about the freshly sliced off piece is amazingly good, it loses a little something after it's sat on a plate for a minute.

Slow barbequing is my favorite cooking style over any other. At least twice a year I get a 12 Lbs prime rib from our local old fashioned butcher and dry cure it for three days. Then the garlic slices get poked in it and a dry rub put on the night before. I grow my own horseradish and this is time of year to dig it up and start grinding.

I give the prime rib at least 6-7 hrs on the BBQ keeping th basting pan full and smoker chip pan piled up. When the internal temp gets to 143-45 it time to gorge out. I get at least a 1/2" smoke ring visible when I slice it.

Great post Jim! Most people don't take the time to learn the best way to slow cook on the barby.

Andrew, that's true on the slicing. I never cut into it until I'm ready to eat. The resting is done as a whole. Once you cut it starts to dry out.

Do you apply the herbs before or after the initial sear? I normally stick with salt and pepper, which like high heat but occasionally I like to add powered garlic, which tastes nasty after high heat. Do you have a problem with the herbs burning?

B, I haven't done a large rib roast since I worked in a restaurant about a decade ago. With just me and my wife a single bone one works best, but I do miss the flavor of the large ones. I have never smoked one before; you said the smoke ring goes a 1/2" deep? That is some major flavor there:101 :101 . Does it go more toward the brisket in flavor or does it keep the rib flavor? How tender is it? I keep mine fairly rare, so it stays very tender but my wife prefers her's more done so smoking might give the best of both worlds if I can smoke a small roast.

Thanks for the suggestions guys,
Jim

Do you apply the herbs before or after the initial sear? I normally stick with salt and pepper, which like high heat but occasionally I like to add powered garlic, which tastes nasty after high heat. Do you have a problem with the herbs burning?

I put them on before, I usually use a little bit of olive oil to help it stick. The herbs do burn, but it's not a problem, it enhances the flavor. I've never done it with garlic, that might not be so good burnt.

that second photo looks like something in my fridge and I dont think it's season! :)

Ed

Jim, I think the deep smoke ring is because I keep a large cake pan under it full of a wine/vinegar and water mix. The high humidity allows the surface to stay moist and suck the smoke residue in deaper via osmosis. I also skewer it on the rotisserie to keep it turning. It comes out very tender but only if I pull it right when it hits 145 (ish).

I also like to make the Merlot aus jus by reducing down 4x of Merlot and then simmering fresh sage in it. I strain the au jus through a fine strainer and it's ready to go.

We are lucky to have Stewarts Meats only five miles away. They can get some big prime ribs with only a few days notice. I used to make my own bacon and got my side pork from them also.

I don't pre-sear anymore, I have seen too many programs on The Food Network saying it does not keep the meat any more moist. It may actually cause it to dry faster since the seared fibers will crack faster when the cooking starts.

B, I freely admit to being a Food Network junkie!!

I remember a Good Eats show that actually tested it and, as you said, found out you will loose more juices searing. I sear for flavor, that's what got me hooked on grilling:yield:

Jim

Jim.....I don't know what could be better on a Sunday early morning than reading and looking at knives and FOOD....!!! Two questions for you...what is "dry aging and how does it affect the meat?
Bernie

Dry aging pulls the water out of the meat which enhances the flavors. It also allows the enzymes in the meat to further break it down which makes it more tender. I dry age by wrapping the meat in a towell and then place it in the fridge in a large plastic container with the lid left on it but not sealed.

Three days is a good average time to dry age. Almost all good resturants either buy thier meat dry aged or do it themselves. Most beef steers are injected with estrogen just before slaughter. This causes the muscle to retain water and thus adds to the hanging weight($$$$$). That's great for the rancher but not very good for us. That is why I only buy natural grown or organic beef.

If you BBQ over charcoal you really must have a basting pan since it pulls moisture. Propane contributes moisture.

B hit it right on the head. I'll say this about dry aging though; I don't like the results after a roast has been froze. Most meat, unless you get it from a butcher, is frozen once already and the second freeze most people do when they get it home doesn't seem to work well for dry aging. At least for me.

If you can do it try getting meat that's never been frozen before, you'll be amazed at the flavor and texture:101 :rockon: :101 I was exposed to this when I worked in a steak house in KCMO. It's one of the reasons steaks at restaurants taste so much different than at home. The other is ether the wet or dry aging.

Jim

Man that makes me hingry. I too am a food network junkie. Alton Brown is to cooking as Loveless is to knife making.

Cooking makes more sense when it is presented as chemistry. I to like Alton's approach, it is a guys guide to the kitchen.

You want chemistry try pastries or candy making. They don't even have recipes just formulas.

What I like most about Alton is that he teaches basic skills that were lost during the 40-50's. Basically the baby boomers grew up without a lot of these basic skills. Not that people haven't relearned them but it's like a self taught knife maker verses going and spending a couple months with Ed Caffery.

Jim

.......The other is ether the wet or dry aging.Jim

Tell us about wet aging, I have not heard of that before. Inquiring minds want to cook.:flame:

Wet ageing is where they vacuum seal the meat and than age it. It allows the reactions to happen but no lose of fluids. It is done with steaks in restaurants as it helps them keep longer (wet aging can last a lot longer than dry), to allow transport without spoilage or freezing and to prevent the steak from drying out to much. A large roast can handle 2-15 days of dry aging if properly done (I've even heard of 30+ days) but a 1-2" steak can handle more than a day and you won't get the enzymatic reaction for the more tender steak. At the steak house I worked at the steaks came from a dry aged roast and than were wet aged and sent to us.

I will say that part of me still believes (the cynic) that the dry aging of the roast did the work and the wet aging was just a way to charge more for the same packaging that they would use anyway. Price is market driven which is name driven. It is like the newest trend in chocolate of single source bean chocolate. It costs the companies less to do but because it is single source and the latest rage they can charge more. On top of that it is an inferior product as no one bean can give the range of qualities necessary to make truly good chocolate!!!

:focus: Wet aging can be done at home for steaks though I'm not sure how good the vacuum sealer that most people have will protect the meat. The idea though is to use meat that has not been frozen.

Jim