Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: reubenray on November 27, 2022, 01:35:55 PM
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Without any input from myself it was decided that I would be smoking two small rib roasts for Christmas. This will be for eight adults and two children. I did one for Thanksgiving and it was very bland except for the other pieces. Even though it was too rare (to my wife) it was chewy also. I have done several in the past that tasted a lot better than this one.
What can I do to get more flavor in the roast itself?
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I am not trying to be flippant or funny, but buy a better grade of beef. To me, a rib roast will have good flavor with some salt n pepper sprinkled on the cut piece if it has the proper marbling. You could mitigate the toughness with sous vide. And if you are buying Choice or Prime now, probably nothing. You could make a strong, flavorful Au jus to add some flavor.
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The one I just smoked was Prime.
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Sounds like you got a badly graded piece of meat to me!
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I am sorry to hear it did not come out the way you expected it too especially at the cost of prime beef today. Could you tell us how you prepared it to include did you rub with salt and/or other spices over night? When you say prime did you buy from a butcher and also how big was it?
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I am not trying to doubt you on grade, but I just learned this distinction (I feel pretty ignorant!) --
"Warning: Do not confuse Prime beef with prime rib — the prime rib refers to the location from where the meat is cut, not the graded quality of the beef. The grades refer primarily to the amount of fat marbling in the muscle; Prime beef must contain no less than eight per cent intramuscular fat. And you wondered why it tastes so good!" From this article: https://www.foxnews.com/food-drink/is-prime-rib-made-from-prime-beef-beef-grades-explained
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I am sorry to hear it did not come out the way you expected it too especially at the cost of prime beef today. Could you tell us how you prepared it to include did you rub with salt and/or other spices over night? When you say prime did you buy from a butcher and also how big was it?
This came from a bigger piece that I got from a butcher. I split it last year and smoked the first piece last year and it was great. Maybe it was in the freezer for to long. I put the same rub I used last year on it the day before I smoked it. The two pieces were two bones each. I write everything down and I did it exactly the same as the piece I did last year. It may have been a tad overdone by temp, but it was still pink and bloody. My wife had to cook her piece a little more before eating it. One big thing that I did not do this time is I did not wrap it in foil after smoking it. I got distracted doing other things on the smoker.
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I am sorry to hear it did not come out the way you expected it too especially at the cost of prime beef today. Could you tell us how you prepared it to include did you rub with salt and/or other spices over night? When you say prime did you buy from a butcher and also how big was it?
This came from a bigger piece that I got from a butcher. I split it last year and smoked the first piece last year and it was great. Maybe it was in the freezer for to long. I put the same rub I used last year on it the day before I smoked it. The two pieces were two bones each. I write everything down and I did it exactly the same as the piece I did last year. It may have been a tad overdone by temp, but it was still pink and bloody. My wife had to cook her piece a little more before eating it. One big thing that I did not do this time is I did not wrap it in foil after smoking it. I got distracted doing other things on the smoker.
Reubenray, may I ask if this was from your trip to Kansas from my suggestion of butchers?
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Yes it was.
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Yes it was.
I am sorry to hear that. I never would have touted his praises if I didn’t firmly believe it.
I honestly have never been dissapointed, however I am certainly not diminishing your experience.
Bad deal on a Holiday and again very sorry.
I have not used frozen meat that is over 4-6 months, many do but we never have.
We also have never cooked a standing rib roast smaller than 6 bones and usually we smoke or cook a whole roast.
Dang.
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I don't think it was the meat, but something I did wrong. I am still eating leftovers and I am just adding more seasoning to it. Everything I got from Elm Creek were great with the exception of the dino ribs. They were cut weird with a huge fat line in the middle. The ribeye steaks are the best of the best and I still have a lot of them to eat.
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I don't think it was the meat, but something I did wrong. I am still eating leftovers and I am just adding more seasoning to it. Everything I got from Elm Creek were great with the exception of the dino ribs. They were cut weird with a huge fat line in the middle. The ribeye steaks are the best of the best and I still have a lot of them to eat.
Boy howdy, glad to hear.
I love his dino ribs, maybe as you said a weird cut.
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Sous vide works great on these. We smoke for a hour, then bag and into the sous vide. Give it a try with a holiday special roast
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Sous vide works great on these. We smoke for an hour,
I intend to smoke and sous vide mine but I normally smoke to an IT of 120-125° with pit set to 160°, before sous vide. Is this a problem? Do you sear after sous vide, at what temp. do you sous vide and how long? Thanks for the help.
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Sous vide works great on these. We smoke for an hour,
I intend to smoke and sous vide mine but I normally smoke to an IT of 120-125° with pit set to 160°, before sous vide. Is this a problem? Do you sear after sous vide, at what temp. do you sous vide and how long? Thanks for the help.
I prefer to smoke or sear after I SV anything, many like to do it the other way around. I guess what every way you like better. Having not done a PR I may be inclined to SV then shock in ice water and maybe put in the fridge over night then smoke it back to maybe 110° and a final hit in the oven or some thing at 450 or so. You could smoke,SV, Ice, fridge then into the oven at 450 for a while and then lower temp to 350ish toget back to your target of 120-125.
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FWIW, I've read that some people claim that raw meat absorbs smoke better than cooked meat. I've done it both ways, both turned out very good.
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I have smoked, put in fridge, sealed, then SV for 6-8 hours at desired temp. I think I am a 135° range guy.
I think smoking first and then sealing allows some of that smoke to penetrate deeper into the meat. That's my story without any scientific evidence. If it works for marinading, I'm saying it works for smoke too.
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On Christmas day my temperatures will be in the upper single digits when I start. It may get into the upper 20's about noon. Should I allow extra time for smoking these? Also what can I do if they get done early?
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I would say just monitor your meat temp and even cooker temp if you feel it won't hold set temp well in those temps. You may end up having to set your temp 10 or 20 higher to get the temp you actually want. I confess I don't use the pellet cookers in the winter unless we get a really nice day and I can wheel it out of the garage.
If you see it is cooking to fast lower the temp. You don't say how you are going to finish it? If planning on putting in a 500° oven to brown or crust up or if you will slice and under a broiler or some other way to raise the temp of the meat for some, like for the folks that want medium or even well done. Then holding if it get done to early shouldn't be much of an issue.
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I would say just monitor your meat temp and even cooker temp if you feel it won't hold set temp well in those temps. You may end up having to set your temp 10 or 20 higher to get the temp you actually want. I confess I don't use the pellet cookers in the winter unless we get a really nice day and I can wheel it out of the garage.
If you see it is cooking to fast lower the temp. You don't say how you are going to finish it? If planning on putting in a 500° oven to brown or crust up or if you will slice and under a broiler or some other way to raise the temp of the meat for some, like for the folks that want medium or even well done. Then holding if it get done to early shouldn't be much of an issue.
I will be doing the oven route
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I have never done the oven route searing before. How long do it take? I am assuming I would have them on a cooking sheet to do this. All I know is that the oven needs to be turned up to 500.
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I am taking a shortcut. I bought one already cooked from Sam's and I just need to reheat it. My Dad loves prime rib and I don't have the time or patience to cook one when it is going to be very cold out for Christmas. I will reheat this one in the oven and cut it to his desired thickness and call it a day. Whatever is leftover, I will have him slice very thin so we both have some nice roast beef sandwiches in 2023.
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I have never done the oven route searing before. How long do it take? I am assuming I would have them on a cooking sheet to do this. All I know is that the oven needs to be turned up to 500.
I also am going the oven route for searing; I think that 15-25 minutes or go by looks. Beware, based on pre-pellet days experience, this step will really splatter grease all over the oven.
I have a question; Since my Traeger max temperature is below 400°, I'm going to sear in the oven prior to smoke, approximately how long after sear will it take my 12lb. roast IT to reach 133° assuming pit set to 200° and outside temp. ~60°. A guess would help.
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I have never done the oven route searing before. How long do it take? I am assuming I would have them on a cooking sheet to do this. All I know is that the oven needs to be turned up to 500.
I also am going the oven route for searing; I think that 15-25 minutes or go by looks. Beware, based on pre-pellet days experience, this step will really splatter grease all over the oven.
I have a question; Since my Traeger max temperature is below 400°, I'm going to sear in the oven prior to smoke, approximately how long after sear will it take IT to reach 133° assuming pit set to 200° and outside temp. ~60°. A guess would help.
The chance of messing up my wife's oven is on my mind. My SmokinBrothers smoker will get up to 450 normally, but will it with temperature being below freezing. I will try it first and if it does now I will use the oven.
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one or two self-clean cycles should solve the problem.
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I would say just monitor your meat temp and even cooker temp if you feel it won't hold set temp well in those temps. You may end up having to set your temp 10 or 20 higher to get the temp you actually want. I confess I don't use the pellet cookers in the winter unless we get a really nice day and I can wheel it out of the garage.
If you see it is cooking to fast lower the temp. You don't say how you are going to finish it? If planning on putting in a 500° oven to brown or crust up or if you will slice and under a broiler or some other way to raise the temp of the meat for some, like for the folks that want medium or even well done. Then holding if it get done to early shouldn't be much of an issue.
I will be doing the oven route
Fwiw, salt crusted rib roast is outstanding, you probably know that but if we do them in the oven, that is by far our favorite. Lots of recipes if you want to consider that option. Merry Christmas.
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Due to the extreme cold weather it took longer to do these. I took off the first one when it got to 135. Apparently this is to raw for my bunch. I sliced it and my wife put these in a cast iron skillet for a few seconds and they were ready to eat. I kept the other one on until 138. This one was leftovers for three families.
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You can always fix undercooked, can't fix the other!
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At pit Temp. of 225 it took 35 minutes/lb. to cook my 9lb. frenched 5 bone roast. After searing in the 500° oven, I smoked it at 225° to an IT of 129°, FTC'ed for over an hour, it was still at 128° when served.
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I was planning on reverse searing mine, but it took to long to smoke. I had six adults with two cranky kids wanting something to eat. They ended up being tender and everyone said it tasted great with a good smoky taste. It tasted flat to me. I am wondering if after smoking for 10 years my taste buds are off. I never taste the smoky taste in what I smoke.
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I was planning on reverse searing mine, but it took to long to smoke. I had six adults with two cranky kids wanting something to eat. They ended up being tender and everyone said it tasted great with a good smoky taste. It tasted flat to me. I am wondering if after smoking for 10 years my taste buds are off. I never taste the smoky taste in what I smoke.
I think being around the smoke so much, our taste buds become numb to it.
Rarely, can I taste the smoke.
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One reason that I pre-seared mine is that I was not as confident about when to remove from smoker in order to obtain good sear while maintaining desired IT. In any case it turned out great, both sear and IT were perfect. After meat was sliced it was somewhat floppy, so picture does not do it justice. The slices were cut to 3/4-1"
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Now we're talking! That looks awesome!!!
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I have the same issue every year with my wife. I like rare side of medium rare and she likes well done. So I cook to my liking and for her piece, I put it in a pie tin with warm au jus and stick it back in the oven or smoker, flipping once. It does not take long! Won't have the sear of a cast iron, but comes out just like a medium or well done prime rib, depending on how long you leave it in. Worked in a prime rib and seafood restaurant in college and this is how they did it. Just another option.
Due to the extreme cold weather it took longer to do these. I took off the first one when it got to 135. Apparently this is to raw for my bunch. I sliced it and my wife put these in a cast iron skillet for a few seconds and they were ready to eat. I kept the other one on until 138. This one was leftovers for three families.