Blue Ridge Smoke

Prime Rib is a personal favorite. Wait, all beef is a personal favorite. But Prime Rib is one of my favorite cuts. It isn’t as bold as a grilled rib-eye, and often served just a bit cooler than a traditional steak, the standing rib roast has a different flavor than a pure rib-eye.

Today my parent came to visit, and we decided to make this our big Christmas/New Year’s meal. And it was a hit. Of course, anything on the Egg works, but this was especially fine.

Picked up a nice prime rib roast from Sams. I’ve got enough beef to last a while now…

For a 6-7 lb standing Prime Rib (boneless). For a bone-in, compensate — I wish I had found a bone in one!!!!

Blue Ridge Prime Rib

Meat:

• 6-7 lb prime rib (with bones, better. prime quality, better) – I plan on 1 pound per person, but we are heavy eaters. This 6 pounder fed 4 adults and one child, with enough left over for another sensible meal. We were stuffed!
  

Rub:

• 1/2 c fresh cracked peppercorn
• 1 T fresh ground cardamom

Mix these two items together well; and rub it deeply into the meat on all sides.

Marinade:

• 1 c soy sauce
• 1 c red wine vinegar
• 2 T ketchup
• 1 t paprika
• 1 t garlic powder

Mix all ingredients. Place rubbed Prime Rib in a stock pot, pour marinade over meat. Turn every 2-3 hours so all sides are soaked well, allowing the most time to sit on a broad side of the meat. I let mine marinate for 15 hours or so.

Cooking:

1. Heat the Egg to 220, using indirect heat. Add several chunks of hickory wood for added flavor.
2. Place drip pan on foil balls under the wire rack (prevents the liquid from completely boiling off). Add about 1/2 cup of marinade to the foil pan.
3. Place beef in a roast rack (the bones would have been better!) and place on Egg until it reaches 115-120 (2.5 hours for me today).
4. Take off the Egg and wrap in foil for 30 minutes or so. (This is an excellent time to put your 2x Taters on the Egg to heat up at 300!)
5. Remove taters and platesetter. Raise temp to 350-400.
6. Grill the Prime Rib on all sides for a few minutes each time, mildly searing each side.
7. Wrap in foil again for 5-10 minutes
8. Slice and Enjoy!

Pat Big Green Egg, Equipment, Recipes, Smoking

It is important to make sure you don’t under cook your food for safety reasons. And just as important, you need to make sure you don’t overcook the food for taste reasons. Remember that you need to pull your food from your grill just as it hits these temperatures as it will continue to cook in a carry-over period even after you pull it off. You can extend this cooking time by wrapping the meat in foil while the juices redistribute themselves in the meat. This rest period is important. Read more…

Pat Other, Smoking chicken, grill, smoke, steaks, temps, thermapen, turkey

• 1 Turkey, 12-14 pounds
• Basic Brine, doubled
• 1 Onion, quartered
• 1 Stalk Celery, quartered
• Hickory or Apple Wood Chunks (2 loads)

Prepare turkey by submerging it in Basic Brine in a medium cooler. Brine the turkey 24 hours, rotating once at 12 hours. Remove turkey and drain completely, lightly patting bird dry. Insert onion and celery into cavity.

Place turkey on the smoker grill (loaded with hickory or apple wood chunks). Place thermometer probe in thigh. Assemble smoker top.

Smoke meat for 8-10 hours at 200°F, until thigh meat reaches 150°F. Remove turkey from the smoker, wrap in heavy duty aluminum foil for one hour — the carry over heat will continue to cook the meat to temp. Carve turkey as desired.

Pat Smoking smoke, smoker, turkey

• 1 Boston butt, 8-10 lb – with bone
• Basic Brine
• Montreal Steak Seasoning or other Favorite Rub
• Mesquite Wood Chunks (2 loads)

Brine butt for 12 hours in basic brine in large stock pot. Remove butt from brine and pat dry with paper towels. Liberally apply rub to meat.

Smoke meat on Mesquite wood chunks at 220 for 12-18 hours until internal temperature of butt reaches 190 degrees. Remove from heat and wrap in aluminum foil for one hour.

After the meat has rested, cut in half and begin pulling the meat with two forks. Each piece should resemble a group of strings after you have pulled it.

Reheat the meat by placing it in a 300 degree oven inside a foil packet for 20 minutes. Turn the packet every 10 minutes. Enjoy!

Pat Recipes, Smoking basic brine, butt

Your meat dishes need to be brined before smoking. This will inject water into the meat that will keep it moist while cooking. Remember, this is a very dry cooking method, so you need to make sure your meat is properly prepared. This will make all the difference in the taste of your meal! Read more…

Pat Smoking brine, recipe, smoker, Smoking