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After seeing this I need a bread pan
yoshmyster
Member Posts: 21,858 ✭✭✭✭
I saw this video on how they cook their prime rib and I want to try roasting it in rock salt. I do wonder how many times they re-use the rock salt? With what they charge per plate once? I do wonder about the temp and the duration? I wonder 500 degrees at 5 minuets a pound would work?
Comments
Looks good enough to eat !
My wife would have my hide tacked up on the barn door if I cut all the crust off like they're doing. I think that crisp salty layer is her favorite part!
I’ve used an oven and rotisserie in the past, both work well. I prefer to leave the fat on and use the drippings to make an Au Jus sauce. I’ve cooked at 500° in an oven for 5 minutes a pound before in order to sear the roast, but that was with out the chines.
Been awhile since I’ve cooked up a prime rib, got me to thinking now. Lol
I agree with Neoblackog, I’m leaving the crust on.
So Ken what was the way you cooked the roasts in the restaurants? The temp and time might help me figure out the video's "secret".
I know packed in rock salt the salt will retain the heat longer and closer so the 5 minuets per-pound in 500 oven would be a good starting point. I may do like 4 minuets a pound to off set the time. Better to under-cook than over cook such a pricey chunk o' meat.
Last couple of years I noticed the chain supermarkets sell the whole bagged strip for like $7.99 or $8.99 (a few bucks less for portioned for the holidays). I may have to buy a vacuum sealer so I can save the other half for later. I figure the cost of savings would pay for the sealer? I wonder if the supermarket has a sealer? If I bought the whole strip I could ask them to cut it in half and seal them? Then I don't have to buy a sealer. I'll have to see other wise I need to make a friend to go halfsies.
I don't have a sealer either Yosh. All of the beef I freeze gets put into a heavy duty freezer bag that I squeeze all the air out of when sealing. Then I wrap the bag in butcher paper. Never have any freezer burn problems.
sorry I could not eat that, needs a whole lot more cooking before it would go on my plate, I want my food done , not half raw
...years ago I did a roast encrusted with rock salt...as I packed the salt around the roast I misted it with water from a spray bottle...oven heat glued the salt together sealing the roast in...wow, what a big difference by encrusting it with salt then slow baked!...the ONLY big difference was that it took a lot longer to prep and it was a big PIA... all in all, no improvement in the flavor at all...never did it again...I like my beef rare, knock it in the head and wipe its butt, and its ready to eat...
I just did a prime rib on my Big Green Egg for my in-laws.
I cover mine in McCormick Steak seasoning & smoke it for a few hours at 225,
Then crank the egg up to 550 and sear the prime rib.
Turned out great!
Got to smoke baked Potatoes while you’re at it!
I thought you used a pot, to cook a frog??? Sorry Yosh, I couldn't resist. 😜
Don't quite remember what the recipe was, but I did Capt. Fun's once, and it turned out amazing.
Ooh look! Something gun related!
What were we remembering?
I saw the same video and thought the same thing. I’m gonna try that
Rock salt will draw a lot of fluids, not likely to be reused.
You poor feller. I reckon you got teeth and this looks like you can gum it.
Oh I like my steak cold and blue but dude look it. Anyways I think the rock salt won't dry out the meat and the salt will bake evenly.
diver-rig - It the 5 minuets a pound at 500 Degrees then turn off the oven and no peeking for like 2 hours? It's good but it doesn't come out like this video.
He Dog - If left in it but not baked in it. But I'll let you know.
All of my rock salt has small stones in it. The driveway doesn't seem to care but a 100 dollar plus roast would be INSALTED!! 😁
Oh yeah cutting off the outer layer should be a felony!
She can't be too smart. You should meet the doofus she married!