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03-16-2012, 10:03 AM
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#1
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Phat Phrog Stunt Team
Join Date: Aug 2011
Location: Iowa
Posts: 34,507
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ok who's the prime rib guru
Well since were breakin out the 5er this weekend
I thought I'd do it in style!
I've already rubbed my prime rib and it's been marinating
Since last night.
I've never cooked a prime on an open fire.
So far I've been told 6 layers of aluminium foil.
Turn every half hour.
We like ours med rare so about 135f
Any other grilling techniques?
On a tri pod?
In the warm coals?
In a pan on coals?
In a pan on tri pod?
Thanks in advance for comments and suggestions.
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03-16-2012, 10:12 AM
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#2
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Senior Member
Join Date: Jan 2011
Posts: 2,106
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I know it's a personal thing, but I kinda prefer the taste of meat rather than too much marinating and seasoning. I usually just use a fair amount of salt and a sprinkling of pepper to taste and roast in the oven covered for a couple of hours and then remove cover for the last 1/2 hour. All subject to size of roast.
__________________
Terry/Bernadette Lily the Yorkie 2019 Dodge Ram Sport 1500 2019 FR Vibe 28RL
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03-16-2012, 10:41 AM
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#3
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Moderator Emeritus
Join Date: Aug 2010
Location: Southeast Wisconsin
Posts: 6,949
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Do you have a Dutch Oven? I've seen people who do prime rib in a 12" or 14" deep dish DO.
Here's a recipe that might help.
__________________
Scott
DW, 3 Kids and our Goldens
2012 Shamrock 233S
2008 Toyota Sequoia 5.7L 4WD
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03-16-2012, 11:14 AM
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#4
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Phat Phrog Stunt Team
Join Date: Aug 2011
Location: Iowa
Posts: 34,507
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Quote:
Originally Posted by Triguy
Do you have a Dutch Oven? I've seen people who do prime rib in a 12" or 14" deep dish DO.
Here's a recipe that might help.
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No I don't have a do.
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03-16-2012, 11:17 AM
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#5
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Phat Phrog Stunt Team
Join Date: Aug 2011
Location: Iowa
Posts: 34,507
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Quote:
Originally Posted by Rugged Brown
I know it's a personal thing, but I kinda prefer the taste of meat rather than too much marinating and seasoning. I usually just use a fair amount of salt and a sprinkling of pepper to taste and roast in the oven covered for a couple of hours and then remove cover for the last 1/2 hour. All subject to size of roast.
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I use a prime rib rub from fareway.
its a powder you mix with water to make a paste
The rub and let sit in fridge for a few days.
I like a lot of flavour some don't.
Thank u
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03-16-2012, 11:42 AM
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#6
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Moderator Emeritus
Join Date: Sep 2007
Location: Ontario, Canada
Posts: 4,327
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Prime Rib! That'll kill ya!
What you should have is a big, juicy veggie burger. My mouth's just watering thinking about!
Dave
__________________
Nights camped in 2013 - 55, 2014 - 105, 2015 - 63
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03-16-2012, 12:10 PM
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#7
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Senior Member
Join Date: Mar 2011
Location: Wisconsin
Posts: 1,337
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I prefer the dutch oven. We simply hang it over the fire on our tripod. We make them almost every camping trip. If you don't have a dutch oven, try an aluminum pan, covered in foil. But watch it carefully, because you don't want the bottom to burn. Only takes about and hour and a half, depending on the size of your roast. Make sure you take it off before it reaches final temp, because you'll want to let it rest and it will come to final temp while resting. You could also do it on the rotisserie if you want; we've also gone that route over an open fire. We have a portable rotisserie that we can use over a camp fire. Best of luck!!
__________________
2012 Rockwood 8293RKSS
2006 Dodge Ram 2500 5.9L Cummins Turbodiesel 4x4; 2012 Ford Escape 4x4. 3 very pampered cats.
Days camped: 2011: 61; 2012: 66 Days; 2013: 69;2014: 68 2015: 90 Days camped 2016: 34
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03-16-2012, 12:20 PM
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#8
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Phat Phrog Stunt Team
Join Date: Aug 2011
Location: Iowa
Posts: 34,507
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Quote:
Originally Posted by trudinator
I prefer the dutch oven. We simply hang it over the fire on our tripod. We make them almost every camping trip. If you don't have a dutch oven, try an aluminum pan, covered in foil. But watch it carefully, because you don't want the bottom to burn. Only takes about and hour and a half, depending on the size of your roast. Make sure you take it off before it reaches final temp, because you'll want to let it rest and it will come to final temp while resting. You could also do it on the rotisserie if you want; we've also gone that route over an open fire. We have a portable rotisserie that we can use over a camp fire. Best of luck!!
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Can I borrow your rotisserie?
Lol ty.
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03-16-2012, 02:08 PM
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#9
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Director, FROG
Join Date: Sep 2011
Location: Middlebury, IN
Posts: 3,512
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Quote:
Originally Posted by Dave_Monica
Prime Rib! That'll kill ya!
What you should have is a big, juicy veggie burger. My mouth's just watering thinking about!
Dave
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Dave, those veggies are what will kill you! I knew a guy who used to eat a single stalk of celery every day. You wouldn't think that would be enough to hurt you, but the man is dead! Struck down in the prime of life. He was only ninety-seven when he got hit by the bread truck -- on his way into the grocery store to buy celery. I tell ya, that stuff will kill you!
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03-21-2012, 06:19 PM
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#10
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Senior Member
Join Date: Jan 2011
Posts: 125
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Quote:
Originally Posted by f1100turbo
Can I borrow your rotisserie?
Lol ty.
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how about borrowing our DO. we bought a extra large one just for making the PR.
Assuming you have a grill or tripod you could also lay it on there tent it with foil and turn it frequently.
safest bet withut the DO would be a tented aluminum pan. A second pan upside down over the first is an easy ay to tent/ cover your roast.
don't forget to cook up some mushrooms and onions in Aujuis to smother that big ole slab of beef you'll be gnawing on.
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Rockwood 8293RKSS
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03-21-2012, 06:21 PM
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#11
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Phat Phrog Stunt Team
Join Date: Aug 2011
Location: Iowa
Posts: 34,507
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we actually had GREAT success i wrapped it 6 times with foil and grilled it right over the fire via a tri pod turning EVERY half hour.
after four hours it was medium rare ! PERFECT !
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03-21-2012, 07:23 PM
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#12
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Senior Member
Join Date: Nov 2011
Location: Missouri
Posts: 338
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We cook prime rib each Christmas for around 15 people. We cook it outside on our BBQ using indirect heat. We cook it at around 325-350 degrees. We use a meat therometer till it reads 125 degrees; then take it off the heat for around 20-30 minutes. It is medium-rare when served. We love it!
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Ralph & Adrienne
2016 Flagstaff 8528CKWSA
2012 GMC Sierra 2500HD 6.0L
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03-21-2012, 07:31 PM
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#13
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Phat Phrog Stunt Team
Join Date: Aug 2011
Location: Iowa
Posts: 34,507
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Quote:
Originally Posted by ralphieadie
We cook prime rib each Christmas for around 15 people. We cook it outside on our BBQ using indirect heat. We cook it at around 325-350 degrees. We use a meat therometer till it reads 125 degrees; then take it off the heat for around 20-30 minutes. It is medium-rare when served. We love it!
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According to your places traveled map you guys get around!
Wow! Jealous !
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03-22-2012, 02:31 PM
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#14
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Senior Member
Join Date: Sep 2009
Location: Maple Ridge, BC, Canada
Posts: 640
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Quote:
Originally Posted by f1100turbo
According to your places traveled map you guys get around!
Wow! Jealous !
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But...... how did they get their trailer to Alaska without going through the Yukon ??? (Hyder AK ??)
...VTX-Al
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03-22-2012, 04:53 PM
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#15
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Senior Member
Join Date: Nov 2011
Location: Missouri
Posts: 338
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Quote:
Originally Posted by f1100turbo
According to your places traveled map you guys get around!
Wow! Jealous !
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We were able to travel one month each summer throughout NA.
__________________
Ralph & Adrienne
2016 Flagstaff 8528CKWSA
2012 GMC Sierra 2500HD 6.0L
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03-22-2012, 04:54 PM
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#16
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Senior Member
Join Date: Nov 2011
Location: Missouri
Posts: 338
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Quote:
Originally Posted by VTX Al
But...... how did they get their trailer to Alaska without going through the Yukon ??? (Hyder AK ??)
...VTX-Al
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Made a mistake. I've made the correction. Thanks.
__________________
Ralph & Adrienne
2016 Flagstaff 8528CKWSA
2012 GMC Sierra 2500HD 6.0L
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03-22-2012, 05:59 PM
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#17
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Member
Join Date: Feb 2012
Posts: 50
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Here is prime rib from Webbers app that I own for your next prime rib meal.
I just got the app so I haven't had a chance to try it yet. Looks great.
Serves: 12 to 15
Prep Time: 15 minutes
Marinating time: 3 to 12 hours
Grilling time: about 2-1/2 hours
Special equipment: spice mill or mortar and pestle, instant-read thermometer
Rub
30 g/1 oz cumin seed
30 g/1 oz pure chile powder
30 g/1 oz paprika
1 tablespoon mustard seed
1 tablespoon coriander seed
30 g/1 oz kosher salt
21 g/¾ oz packed brown sugar
1 tablespoon garlic salt
2 teaspoons ground cayenne pepper
1 boneless prime rib beef roast, 4.5 to 5.4 kg/10 to 12 pounds
1 In a large sauté pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt, and cayenne. Grind the mixture coarsely.
2. Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours.
3 Grill the prime rib, fat side up, over indirect medium heat (350°F/177°C to 450°F/232°C), with the lid closed, for about 2-½ hours. Remove the prime rib when it reaches your desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into slices 13 to 25 mm/½- to 1-inch-thick. Serve warm.
From Richard hope ya like it
From Weber's Art of the Grill™ by Jamie Purviance
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08-20-2012, 03:18 PM
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#18
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Senior Member
Join Date: Aug 2012
Location: Carrollton
Posts: 184
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I have also buried it in a hole with coals and let it cook until done.
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08-20-2012, 03:29 PM
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#19
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Mod free 5er
Join Date: Mar 2008
Location: Concord, NC
Posts: 24,702
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Quote:
Originally Posted by f1100turbo
On a tri pod?
In the warm coals?
In a pan on coals?
In a pan on tri pod?
Thanks in advance for comments and suggestions.
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Being the lazy type, we just find a restaurant that specializes in PR and chow down. Just like it rare tho'. DW doesn't like red meat and goes for shrimp or chicken.
__________________
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08-20-2012, 03:38 PM
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#20
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Phat Phrog Stunt Team
Join Date: Aug 2011
Location: Iowa
Posts: 34,507
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Quote:
Originally Posted by dunnnc
Being the lazy type, we just find a restaurant that specializes in PR and chow down. Just like it rare tho'. DW doesn't like red meat and goes for shrimp or chicken.
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Rare for me too.
Cooking another one labor day weekend.
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