Prime Rib, Field Blend #2 and Pie


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Had a dinner last night to celebrate a family birthday. Grilled a 9# Prime Rib, Baked Field Loaf #2 and did another berry pie on the WSM for dessert. Some Pic's.

Safeway has been running their Standing Rib Roasts for $6.99/lb, USDA Choice. It's been a while since I've done a Prime Rib so picked one up. The sticker sale price and advertised price has been $7.99/lb, but when it rang up using Fast Forward card, it dropped it to $6.99/lb. Quite a good deal.



This guy was a 4 bone. Sliced back the ribs to apply seasoning. I mixed up a Weber Kansas City Rub.



Retied roast and completed the seasoning. Covered with plastic wrap and let it sit in fridge for 8 hours.



For the Field Blend #2, I decided to use Pumperknickel Rye to go in the blend along with the white flour and the whole wheat.



My final dough in the 12 qt. Cambro rose to within about 1 1/2 inches from the top lip.



12 hour proof.



30 minute shot.



Came out pretty darned good.



Grilled the roast on my 26er.



The 1 hour mark.



Continued...
 
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2 hour Mark



Carrots and Bakers on grill. I have to confess, we got involved in birthday, Valentine's Day stuff and I was late getting the veggies on so I cheated and parboiled the carrots and nuked the spuds for about 15 minutes, then finished up on the performer so they'd be ready at the same time as the meat.



OK, before the finale, a few pie shots.

Berry blend. Had wanted Rhubarb but it was out of season, couldn't even find frozen, so I settled for this.





On the 14 WSM.



After an hour.



OK, back to the roast. Cooked to 120 IT. Took 2:40.



Crummy plate shot, but I was running about an hour late and everyone was starving. Was happy with the cook. The roast was delicious and the bread was fantastic.



Thanks for looking everyone. Have a great holiday tomorrow.
 
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Looks good. I've never cooked a prime rib before but it's one of my favorite meats. I'll have to look for one and give it a try.
 
That's a most impressive cook Cliff. Although I didn't see a sliced pie picture pal....Very good move cutting the bones back to apply the rub. BTW, who got the bones?
 
Cliff that is a superb meal right there. Nice variation on the Field Blend 2. Some day my friend we need to share a plate.
 
That PR looks great and I like the variation on the Field Blend 2 those loafs look outstanding. Barb and I are looking forward to our first Field Blend 1 shortly.
 
Cliff, all I can say is WOW!!!! That is one fantastic dinner everything is just perfect. PR is to die for and sides spot on , then the bread and pie you knot that one out of the park for sure. Awesome and you enjoy the holiday also.
 
What's a Fast Forward card?
It's nice you have a local flour mill.
I'm w/ Chuck: next time, please a slice of bread and pie!
Beautiful meal Cliff.
 
Cliff,
First that roast looks delicious from here with nice smoke ring and great bark.
Second, about bark, at what temp did you grill it? If grilling I suppose over 300F. Im right?
 
Thank you everyone. Much appreciated.

Bill Schultz said:
Cliff that is a superb meal right there. Nice variation on the Field Blend 2 Some day my friend we need to share a plate.
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Thanks Bill. That would indeed be nice.

Brian Dahl said:
What's a Fast Forward card?
It's nice you have a local flour mill.
I'm w/ Chuck: next time, please a slice of bread and pie!
Beautiful meal Cliff.
Click to expand...

Thanks Brian... Fast Forward took the place of their Club Card. Enables you to receive sales and gas points. I like it because it is linked to your Debit Card and you can use a passcode at check out and don't have to dig out your card every time you pay. Sorry about the slice shots on the bread and pie. Usually do that but this cook was unbelievably hectic and pressed for time. We ate the one loaf and we gave the other to our guests. The pie was devoured in about five minutes. Next time for sure!
 
Enrico Brandizzi said:
Cliff,
First that roast looks delicious from here with nice smoke ring and great bark.
Second, about bark, at what temp did you grill it? If grilling I suppose over 300F. Im right?
Click to expand...

Thanks Enrico. Really didn't get too fancy with this cook. Just let the 26er go wide open the entire cook. Probably maintained 325-350 the entire cook. Restocked charcoal twice.
 
Wow Cliff! That's a great looking meal! You guys all having time to make bread has me jealous! I need a few days off!
 
ChuckO said:
That's a most impressive cook Cliff. Although I didn't see a sliced pie picture pal....Very good move cutting the bones back to apply the rub. BTW, who got the bones?
Click to expand...

x2




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