Josh Dekubber
TVWBB Hall of Fame
Thank you for sharing your culinary expertise! Looks Epic just as I would expect from you.
40 hour dry brine bone out prime rib
- Thread starter Brett-EDH
- Start date
Wilmer Cogburn
TVWBB Super Fan
WOW what a fantastic cook and meal!
I'm curious on the fire management.
I see the charcoal baskets "upside down" with the coals pushed to the center. Then it looks like there is foil above the coals during the smoke/cook phase, and the foil later gone for the sear phase. Enlighten me/us please!
I'm curious on the fire management.
I see the charcoal baskets "upside down" with the coals pushed to the center. Then it looks like there is foil above the coals during the smoke/cook phase, and the foil later gone for the sear phase. Enlighten me/us please!
Chris in Louisiana
TVWBB All-Star
Very nice! I'd want some horseradish sauce to go with mine.
Brett-EDH
TVWBB Olympian
The WSK is used in two modes for this cook. First is the LAS smoke session and then it’s reconfigured for the sear session, all without ever moving the coals.
The coals are on the lower coals grate position.
I invert the CBs so that I can keep the fuel tightly together the ensure an even fire transfer from the lit to unlit coals.
This fire was spot-started using three oiled paper towels all near each other and a chunk of oak so I can get the coals lit and smoke going early as a prime rib has a short cook cycle, to 115° vs a brisket, to 171° before the stall.
The smoke session max target temp was 250°. I slightly overran that as I dialed down my top vent later than I usually do. Top vent, at 225° cook temp should have been 2/3 closed. I was 100% open. Easily fixed which is shown in the temp graph.
In LAS smoke mode, I have the deflector plate, wrapped in foil for easy cleanups, and I made a foil boat to sit atop the deflector plate to catch any drippings as I was unsure how much fat would drip off the roast. The fat catch boat is to stop grease from hitting the deflector plate and then the plate burning off acrid smoke. Fat smells bad when it “smokes” a roast and it imparts a bad flavor. So this boat is added protection against bad events.
Once the roast hits target IT, 115°, the roast is pulled and rested into a wire rack set on a baking tray and left uncovered to continue its temp rise. 115 to 127 on this cook.
I then slid my cooking grate off, and removed the deflector plate and discarded the grease boat.
I then gently raked the coals to create an even layer and opened the bottom vent to more than half to increase airflow and raise the coal temps. Just like grilling burgers.
After a 45 minute roast rest, I then cut my twine off the roast and seared the fat cap, lid open. Alll the searing is pretty much lid open so I can keep a visual on the roast so as to not burn the seasoning and its garlic and other herbs.
Roast was flipped multiple times to all sides to build crust. Be careful not to manhandle the roast as you’ll chip off the bark.
This stage is really about developing that final bbq crust and searing some of the fat to make the roast more flavorful (crisped fat) and adding that last bit of crunchy bits and flavor.
Searing session lasted around 15 minutes. Then the roast was put back on that rack/tray for a final rest before carving. Rest time was around 15 minutes. We enjoyed some salad as the roast did its final rest. Then we plated all sides. And then I cut the roast into human sized slices.
I think I yielded 7 slices. So 5 inside slices and two ends.
Color of the roast was dead even across the inside. Roast was super juicy. The seasoning penetrated well. Very little of its juices came out when slicing.
Lmk if I missed anything and I’ll expand further.
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Darryl - swazies
TVWBB Platinum Member
Looks really tasty!....I spent yesterday cooking all day as well.......Sunday is a great day for a top shelf meal.
That cake also looks very interesting.....looks good to the eye.
That cake also looks very interesting.....looks good to the eye.
Brett-EDH
TVWBB Olympian
no one wanted wine with dinner. so i wasn't going to open one up just for me.
the meal really stood out on its own though. i cheated on the gravy and instead of doing a wine reduction, i had read about adding a few squirts of balsamic glaze. you'd never know the difference. it was an expert level cheat code.
the gravy was 2 tbs unsalted butter to flour for a blonde roux. then i added two cups of warmed beef better than bouillon which is a flavor bomb unto itself.
so without doing the wine reduction, my needs for table wine with dinner were lowered. i'm hopeful on the chateaubriand i'll pop open a nice napa cab sauv.
i was budgeting 10 degrees carryover. so only slightly above target. the meat curve (blue in the graph) was very consistent. i think lower temps would have only meant more time cooking with no net benefit. maybe on a larger prime rib, the lower temps over time are needed to ensure the full log climbs together and you avoid the overdone end pieces.
i've really come to love the signals. it's true set it and forget it charcoal cooking.
DanHoo
TVWBB 1-Star Olympian
I think I'd have opened one anyway, and then gassed the bottle to enjoy with leftovers. I presume you have used this but posting it here anyway. I find a nice aged wine will last a day or two if gassed within a couple of hours of opening. A young wine will last a week.
edit: locally I've found this for less than azn
Amazon.com: Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar: Nitrogen Wine Preservation: Home & Kitchen
Shop Wine Enthusiast at the Amazon Wine Accessories store. Free Shipping on eligible items. Everyday low prices, save up to 50%.
www.amazon.com
Brett-EDH
TVWBB Olympian
i've been waiting for my lovely family to buy me one of these for a few years now:
Coravin Wine Preservation Systems | US
Enjoy wine by-the-glass with Coravin Preservation Systems. Pour without removing the cork, leaving the rest tasting perfect, even years later!
www.coravin.com
Darryl - swazies
TVWBB Platinum Member
Those are pretty fancy.....seems like a fairly reasonable method......in CAD it seems pretty spendy.i've been waiting for my lovely family to buy me one of these for a few years now:
Coravin Wine Preservation Systems | US
Enjoy wine by-the-glass with Coravin Preservation Systems. Pour without removing the cork, leaving the rest tasting perfect, even years later!
I don't love wine as much as you do apparently.
Brett-EDH
TVWBB Olympian
on a nice bottle, these are worth it. for less than $100 a bottle, i'd just drink that over two dinners. that's probably why i haven't bought it yet. cost vs use.
