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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 10-29-2018, 09:44 AM   #16
aviator
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Here is how I do it, sprinkle plenty of London Broil mix, rub in some olive oil, put it in the grill high flame for a couple minutes on one side, then the other to sear it, then drop the heat and give it about 7 minutes per side, I do the finger test to check for medium cooked and adjust my time.

wife bought some T-Bone the other day, they were good.
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Old 10-29-2018, 10:17 AM   #17
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I rub them and then smoke on low heat for 3 hours, then rub with olive oil and sear on a super hot grill for about 10 min.
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Old 10-29-2018, 12:57 PM   #18
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Quote:
Originally Posted by Konstantin View Post
I rub them and then smoke on low heat for 3 hours, then rub with olive oil and sear on a super hot grill for about 10 min.
According to people who know about cooking it should be the other way around so the juices get sealed in...but then smoke doesn't get in.
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Old 10-29-2018, 04:18 PM   #19
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Quote:
Originally Posted by aviator View Post
According to people who know about cooking it should be the other way around so the juices get sealed in...but then smoke doesn't get in.
Yeah, that's what I thought before I tried it, but it works well. You never really get it hot enough to release the juice when you smoke it. They call it a reverse sear, works great on steak too.
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Old 10-30-2018, 08:31 PM   #20
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Try Cavenders which is a Greek seasoning or ole school Montreal season.
A quality beer soaking helps a lot.And fried in beer till it's cooked off.
I still use a small piece of garlic at times.
Cover the pan with aluminum foil and before you know it.
Bam! Had a Jenn Air in the city with exhaust.
The neighborhood dogs surrounded the house.
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Old 10-30-2018, 09:14 PM   #21
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Fly into Houston I'll give you a Sunday Kings Feast ticket @ the renfest. All you can eat for 2 hours. If you like it I introduce you to the guy who cooks them.
https://www.kingsfeast.com/menu.html
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Old 11-06-2018, 07:42 PM   #22
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My mom's friend from Cuba ran a catering business and her prime rib was always perfect. She cooked it for 2 hrs at 350F and then simply turned the oven off. The residual heat did the rest.
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Old 11-13-2018, 09:50 PM   #23
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Just sear it on both sides, and tear into it with your hands and teeth. Oh, salt & peppa.
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Old 12-11-2018, 04:42 PM   #24
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Did you make your prime rib, yet?

This guy's recipes and techniques have never steered me wrong. He just came out with a prime rib video:

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Old 12-11-2018, 07:02 PM   #25
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Old 12-12-2018, 10:35 AM   #26
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I cook those big ones in a roaster oven with some water, grated onion, coarse pepper, and crushed garlic. Whole garlic cloves are inserted into the meat. Slow cook until you get it as done or undone as you like.
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Old 12-12-2018, 10:57 AM   #27
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Season with salt, pepper, garlic powder & onion powder. Cook 18 minutes a pound in George Forman electric rotisserie or Ronco showtime rotisserie. Comes out perfect everytime.
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Old 12-12-2018, 03:13 PM   #28
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We have a black guy that sets up his big Bar B Q machine at a car wash.
Dang, just driving by, in the summer, and your mouth waters.
He serves prime ribs all day long.
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Old 12-20-2018, 09:46 AM   #29
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Bone in ribeyes on sale for $4.99 lb. I spent $250 on meat. Will have one for Christmas roast and the other will be cut into steaks. Not prime but still a great price on choice.
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