Jump to content

Burgy12

Members
  • Content Count

    2
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Portland, OR
  • Interests
    Grilling, Basketball & the Great Outdoors
  • Grill
    Kamado Joe
  1. Thanks for the input everyone!! I had a successful cook and the family asked for a repeat next year - looking forward to it already.
  2. First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home. First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic. After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result. The cook will be tomorrow around noon which means it will sit about 36 hours seasoned. Any ideas to help this rookie save this cook is much appreciated! I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it.
×
×
  • Create New...