Top 10 Steak Grilling Tips

[Lady4Fiddy]

Oh bacon! And cream cheese and jalapenos and shrimp! This thread is making me hungry.

[preddy08]

Roy, spices headed your way. Should be there by the weekend.

[preddy08]

Picking up a ~8lbs prime rib roast today. Starting a new adventure into dry aging beef. Hope I dont make everyone sick Seems pretty simple.

Gonna grill/smoke it for ~3 hours till a nice internal temp of 125ish. Hoping to out do my step fathers award winning smoked prime rib thats on his menu. He says he wants to help, but I kinda wanna do it my way. But I'll gladly take some pointers.

I finally convinced my mom to have Christmas at our house instead of everyone driving 1.5 hours to hers.

I can't wait!

[Lady4Fiddy]

I am doing a Prime Rib Roast this year as well. However I don't have a smoker so this recipe is what I use in the oven, it is tender and juicy. It's always a big hit too!

Wet Brine Recipe

In a large pot ( big enough for the roast) Pour 6-8 cups of water or beef stock.
Add 2/3 cup of Kosher or Sea salt,
3/4 a cup sugar,
6-8 cloves of garlic (just crushed open or split in half),
16 black, red and green peppercorns,
1 lemon cut in 1/2. Squeeze some juice into pot and then drop both halves in.
3 Bay leaves,
A few sprigs of thyme, parsley, or any herbs that you prefer!

After adding all the above ingredients to the pot, bring to a boil and then turn off the heat. Let cool10-15 minutes.
Place the Roast in the brine mixture and let sit for 24 hours in refrigerator. Or you can let it sit in the mixture for 48 hours for extra juicy, tender roast. It only requires 24 hours for great results.

When your ready to cook the roast, pull it out of the pot and rinse off. Pat the roast dry, and let it set out for 1/2 hour (minimum) to dry at room temperature. I leave it out for up to 2 hours.
Then place roast in roasting pan (DO NOT USE A BAG!).

Butter roast generously with softened butter, dip a cheese cloth in melted butter to wrap roast with. Cut slits in top of roast and stuff with garlic cloves, sprinkle salt and pepper generously, wrap with buttered cheese cloth and put in oven at 450 degrees for 15 minutes. Then turn down to 325 degrees for remainder of cooking time. Time will vary depending on size of roast, I do a 7-8lb roast and cook for 2 to 2 and 1/2 hours. Basting is not required unless the cheese cloth becomes dry, just baste with more melted butter. It should be gray the first inch in on the meat and from there turn pink, and then light red in the center. Let meat stand for 30 minutes to redistribute all the wonderful juices. Then cut and serve.

** Note, using the amount of salt in the above recipe seems like alot, but will not give the roast an over salted flavor. You do not have to use the pot to store the roast in the brine mixture, a large container will suffice. Add extra water to make sure the roast is covered.

Then you cannot forget the Horse Radish Sauce whether you buy it from the store or make your own.

Creamy Horse Radish Sauce

Use about 1/4 to 1/2 cup of prepared horseradish, mix with 2 cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired.

[preddy08]

Nikki, look up Alton Brown's way of doing Prime Rib. I've always wanted to try that!

[Lady4Fiddy]

Hmmm... that looks interesting (the dry aging). I wonder if I could do the brine for 24 hours and then do the dry aging in the fridge. I really love the flavor I get with the wet brine. I might just try that.

As long as your fridge stays at 40 degrees or below I wouldn't worry about getting people sick with the dry aging. Do a trial run, try dry aging the meat for a day or 2, then smoke/cook it and see how you like it. Then the next time go a little longer. If you wanna go the whole 7 days I would make sure the fridge is set to 35 degrees for extra caution since fridge temps can vary throughout the day.

[Peelz]

scored ten pounds of TriTip roast for xmas dinner.

[Krandall]

noice!

we get Potato Sausage for Christmas. 

[preddy08]

Hmmm... that looks interesting (the dry aging). I wonder if I could do the brine for 24 hours and then do the dry aging in the fridge. I really love the flavor I get with the wet brine. I might just try that.

As long as your fridge stays at 40 degrees or below I wouldn't worry about getting people sick with the dry aging. Do a trial run, try dry aging the meat for a day or 2, then smoke/cook it and see how you like it. Then the next time go a little longer. If you wanna go the whole 7 days I would make sure the fridge is set to 35 degrees for extra caution since fridge temps can vary throughout the day.

I dont know if I'd do a brine. I'd rather taste the meet than anything else. A little salt, a little pepper, a little sage and call it a day.

[Krandall]

Thyme... LOTS of it... one of my new favorite spices.

[Peelz]

homos. spices, seasonings...blah blah blah

cook the friggin steak and eat it already.


JK carry on.

[Krandall]

wife made spice jars a while back, had stuff in there that I've never tried before.


rosemary is another favorite of mine.
om nom nom

[Peelz]

garlic garlic and more garlic. 

we use famous dave's rib rub for alot of BBQ. good stuff.

[Hefe]

just fire....
thats all..
no goddamn spices or rubs... just fire!

[Peelz]

I agree simple can be good.