Broil King Keg Forum
April 22, 2018, 10:50:18 AM *
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 on: April 20, 2018, 01:59:36 PM 
Started by bamabob - Last post by billsfan
Looks great bob

 on: April 20, 2018, 01:42:22 PM 
Started by bamabob - Last post by bamabob
Great deal!
Looks good but honestly... I'm not a big prime rib fan. I'd just as soon have a good steak.

I hear ya' Nate.  since a prime rib is actually more or less the eye of a ribeye you've given me an idea for the roast I have in the freezer.  I'll fix it like a prime rib, but after a rest I'll slice a piece about an inch and a half thick out of the center and sear it in a cast iron skillet.
I had put BamaPat's slice back on the keg for a sear since she likes here beef medium well and it reminded me of a great steak.

 on: April 20, 2018, 08:28:12 AM 
Started by bamabob - Last post by Cajunate

Great deal!
Looks good but honestly... I'm not a big prime rib fan. I'd just as soon have a good steak.

 on: April 20, 2018, 08:26:32 AM 
Started by uncle - Last post by Cajunate

Nicely done! Two meals....... Lol.......

 on: April 20, 2018, 08:25:49 AM 
Started by Shawn W - Last post by Cajunate

Looks pretty darn tasty!!!!!

 on: April 20, 2018, 08:24:56 AM 
Started by Cajunate - Last post by Cajunate

Getting ready to go by the PP plant to pick up some seasonings/chilis I need for a recipe.

 on: April 19, 2018, 04:16:10 PM 
Started by bamabob - Last post by bamabob
Around here Prime ribs are really hard to come across, only time I've seen them are Christmas and Easter.  Was at wallyworld Saturday and they had two left, I was hoping they were marked down, but thought well at $8.97/lb I better get one, still a good price for Prime rib so in the cart it went.
So today, I had to make an unplanned visit back to wallyworld and just "happened" to pass by the meat section and low & behold, the other prime rib was still there with the yellow sticker on it.  $4.25/lb.  How could anyone pass that up??? 

So one went in the freezer and the other will be fixed this weekend.  Just salt, pepper and granulated garlic on the one I fixed last year, I think I'll try a rub on one of these, maybe rotisserie, and later on the one in the freezer will do something different.  Tasty fun!!

Trimmed up the smaller of the two prime ribs this morning, kosher salt and in the fridge until time to cook later today.  Put the other in the freezer.  How does everyone do their prime ribs or roasts?

wrapped in plastic and in the fridge for about 8 hours.  I fixed it on the keg using B&B Hickory lump with a small piece of hickory for smoke.  (so I thought).  I coated with a little olive oil and rubbed with Spiceologist Cowyboy Crust.  Threw some fresh cut rosemary on top for good measure.

Just on, that small piece in the front is the tail I trimmed off, some of that will make the Aussie in my avatar a happy dog.

Here it is finished.  That piece wrapped around the outside that is a little more done and has the grain running a different direction reminded me of the point of a brisket?  Is that what's called the deckle?  I had read where a certain cut around the rib area is the deckle and is considered the best of the beef.  It sure was good, different from the rest of the cut, more tender and even more moist.

I think next time I'll not use any wood chunks for smoke, the smoke was a little overpowering and hid the fantastic flavor of a prime rib.  Later double checked and found the chunk wasn't hickory but pecan.  The rub was good and developed a nice crust, but for prime rib just SP&G from now on to let the flavor of the meat stand on its own.

Had a prime rib sandwich for lunch today.  Made some horsie sauce: prepared horseradish, Duke's mayo and a dash of Worcestershire.

Oh, and while the roast was cooking rubbed some shrimp with some Chili Margarita rub and fixed on the sideburner of the Weber for a snack.

The luckiest dog in the world, prime rib crumbs two nights in a row!!  LOL

 on: April 19, 2018, 01:41:12 PM 
Started by uncle - Last post by uncle
Cooked some Cornish hens that I spatchcocked  turned out great.

upload image

 on: April 19, 2018, 09:25:20 AM 
Started by Shawn W - Last post by Shawn W
I did some chicken enchiladas with a tinned chipotles in adobo sauce enchilada sauce I created. Covered for the first20 minutes and uncovered for the last 20 minutes. Lots of jalapeno jack cheese inside.

 on: April 19, 2018, 05:01:48 AM 
Started by Cajunate - Last post by Dataspaz
Thanks! I will have to give it a try. Wink

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