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So, I just ordered a five-rib prime roast for my 50th birthday party next weekend. Picking it up next Saturday. My wife will largely be in charge of the preparation, but I've been looking at various recipes on my own.
Any tips from the culinary experts out there? Thanks!
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You want to cook with the thermometer, not the clock. The new method I tried really came out nice. It called for cooking low and slow (200F) till the internal temp reaches 115F. Then you rest it 20 min covered with foil, out of the oven. Finally, back in the HOT oven to sear the outside at 500F for a few minutes. This gives you perfect medium rare from about 1/4" inside the great crust, all the way through evenly. I know some people like it more cooked than med rare, but what happens is that around 125F, the cellular structure of the meat starts to rupture, is what I think I've read, and the juice stops being held inside.
MR = 120-130F in a professional kitchen, although USDA recommends 145.
I'll bring my foolproof, super-simple, one-of-a-kind recipe and show you. What time do you want me there?
rlindsa
I do a lot of grilling, but I've never done a chunk of meat that big, other than a 12 pound turkey, which is a somewhat different deal.My largest roast has been a 3-rib ribeye a few times. Here's what I've learned from that:
Put the meat on a rack in a disposable pan. This is to both retain the juice drippings and to keep the roast out of them. "Tent" the meat loosely with foil so it doesn't become prematurely "burned" and to retain moisture so it doesn't dry out.
Use indirect grilling (not directly over the charcoal) to provide the heat but not burn the meat. This is typically done by putting the meat in the center of the grill, with the charcoal placed to the sides.
Use medium heat (275-300). This means you'll have to use relatively less charcoal at one time, and feed more to the grill every 30-45 minutes or so to maintain the temperature. Your roast will probably take about 1.5 to 2.5 hours to get to medium. Refer to page 138 of Steven Raichlen's "Barbecue Bible" for general grilling guidelines.
If you want to add some wood smoke flavor, soak some of your favorite wood (oak, hickory, apple, etc.) chips for at least an hour (so they'll smoke, rather than burn) and add them judiciously during the first 45-60 minutes of grilling.
Remember, your roast will continue to cook and rise in temperature by 5-10 degrees AFTER you take it off the grill, so don't over-cook it on the grill! Over-cooking is a common downfall of many well-meaning grillers (including me). It's better to take the meat off BEFORE you think it's done, rather than WHEN you think it's done!
Lastly, popular wisdom says to sear the meat and then go to indirect grilling for the remainder of the time. This is what I've done for years. But, I've also tried the opposite, and it works very well: Start with indirect grilling at medium heat (275-300 degrees). AFTER the meat has cooked through to ALMOST the desired temp (maybe 15-20 degrees lower), THEN sear the outside if desired to get a caramelized exterior.
There is also disagreement among grillers as to whether or not to bring the meat up to room temperature before grilling. In my experience, it isn't necessary. Your mileage may vary.
Hope this helps, and...
Happy Birthday!
:)
Edits: 03/05/17
Or pull up to the speaker and annunciate slowly and clearly, "2 Grand Macs, Large Fries, Large Diet Coke."
I'd like to ADD a few things to #51's advice.
I use a plate setter between charcoal and the meat. This is a heat deflector upon which I place the drip pan (originally filled with water to provide additional moisture for the first part of cooking) and the meat goes on the regular grate.
USE A MEAT THERMOMETER. These are anywhere from Dirt Cheap (like maybe 25$) all the way to ridiculous. Toss in Wireless to the phone or confuser as well as FAN CONTROL to the firebox to maintain a given Temp SetPoint.
I put meat on LATE, like maybe 2200 or 2300 and take off early, like 0800 or so and put in a hot box to finish self-cooking. I control the temp to about 250f
My first experiments were with a pork roast of about 7lb per. 20lb turkey? Piece of cake.
Pic of a pork roast. I think it was a 'Pork Shoulder' cut. It was tasty, tender and juicy.
Too much is never enough
Thanks for the detailed advice, Inmate. VERY helpful!
Just to clarify, we'll likely be cooking in a conventional oven, not grilling. We have a decent grill (an older Weber Silver Summit), but my wife wants to do the oven. And I'm not nearly a big enough authority to question her on that front. :)
Thanks a lot for the birthday wishes, BTW!
This is a public service announcement . . . WITH GUITARS!!!
"we'll likely be cooking in a conventional oven, not grilling."
Well, then, you're on your own, buddy bear. ;)
Actually, most of the same rules apply. But don't put wood chips in your oven. Your wife might not approve.
:)
I use a Big Green Egg. This is a 220lb Ceramic Egg which can be throttled down to 200 or so and run for 12 hours plus on a single charge of charcoal. I would cook INDIRECT with no flames or charcoal directly under the meat. I use a Plate Setter which is a large ceramic plate between fire and meat in this style of cooking.
When I do Pizza, I'll do the same setup, but crank it up to 600f and cook the pizza on ANOTHER ceramic stone, this time with some corn meal as a 'lube'.
Pic is of a Spatchcock Chicken which is a whole bird opened up 'flat' and cooked that way.
Too much is never enough
I still own and use a large Weber kettle charcoal BBQ.
Starts out real hot if you use enough beads, and slowly drops in temperature.
If there's enough fat left all you need is salt and pepper - or any other dry ingredients, and a meat thermometer.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
Trickle some melted butter on it, if you get unsalted butter make sure you sprinkle salt a little bit on it as well.
I read about that online. We'll go with salted butter. Thanks.
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Two major tips are 1) The roast should be room temperature when you start, not right out of the fridge and 2) Start it at 500 degrees for 20 minutes, then reduce temp to 350.
Make sure you have a good meat thermometer.
-Rod
----------------------
"E Burres Stigano?"
Thanks for the reminder about the meat thermometer. Looking for it now!
This is a public service announcement . . . WITH GUITARS!!!
If in a oven, slow roast, fat side up, generous application of Kosher salt & course ground pepper, cook to rare-medium rare. On a grill, indirect heating, put in center of the grill with a drip pan under the grate.
Forgot to add, in the oven, put the roast on a rack then inside an uncovered roasting pan. The roast should not touch the pan.
It's gonna be in an oven. The first roast we're gonna attempt in this house, and we've been here almost 14 years!
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