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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
I have seen a few books that mention cooking a prime rib on the grill. With the holidays coming up, I'd like to try it for a family dinner. Given that it is usually a pretty large and expensive piece of meat, what is the best way to cook it on the grill (if at all) Any suggestions as to the best way to do this?
Thanks,
P.S. I printed out the information on the "Big Baby" and am going to
attempt to build one with a friend. The hard part it seems is trying to
find a place that sells new 55 gallon drums, followed by a place that will sell a grilling surface that will fit into the drum correctly. Any
thoughts?
Michael S. Hackett
Well, to be precise, as though you were editing an electrical engineering manuscript, the proper term is standing rib roast. Prime rib would have to consist of "prime" grade ribs and you are not likely to find them nor be willing to pay the price.
In the FAQs is the method for standing rib roast and it is simple and rather fool proof, if you don't over cook. Trim the rib section of excess fat. The chine bone should be removed by the butcher. Bring to room temperature and rub well with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground bay, ground thyme, fresh ground black pepper. Place on a rack over a shallow pan containing about 1/2" of water to keep the first juices from burning. Place in a preheated grill at 350° and plan on 12-15 minutes per lb. BUT check the internal temperature with an accurate thermometer at least 15 minutes early. Remove when the internal temp reaches about 130° and allow to sit for 12-15 minutes while you de glaze the pan and adjust the seasoning for Aw Juice (Southern Speak) gravy.
Slice and serve on warm plates with gravy on the side.
Try the yellow pages for "Cooperage" for new drums.
Michael
Publishing Editor, Electrical Engineering
Kluwer Academic Publishers
I would really recommend that you look at some more plans before deciding on the "Big Boy." "The Great American Barbecue & Grilling Manual" has chapters on design considerations, with plans and illustrations of several grills made of 55 gal. drums. Check it out in the Barbecue Store.
Luck,
Smoky
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