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Grilling Recipes

The Best Prime Rib Ever

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From the questions weve been fielding, it appears many of you plan on serving prime rib (also known as standing rib roast) as your centerpiece meat this holiday season.

Lets be honest: prime rib is one of the most expensive meats youll buy. At a local market, it was selling for $11.99 a pound, meaning a whole 7-bone roast weighing from 14 to 20 pounds could lighten your wallet by $175 or more. No wonder you suffer a twinge of anxiety every time you open the refrigerator door.

Though intimidating when raw, the sight awes when properly cooked: smoke-bronzed bones rising from a pepper-flecked crust, with the meat sufficiently sanguine to thrill any carnivore.

Highfalutin enough to impress the Downton Abbey crowd (untold generations of Englishmen have called it roast beef), but primitive enough to give you a caveman rush from gnawing the meat off the delectable rib bones. Unfortunately, there wont be enough bones to go around as each bone represents two servings. One of lifes injustices.

You could, of course, purchase a boneless rib roast, but why leave those glorious bones behind? Take them off yourself, if you desire a boneless roast, leaving plenty of meat on the bones. Then smoke the ribs at a future grill session. (Theyll be the best beef bones of your life.)

There are many ways to cook prime rib. I know, as Ive tried them all: reverse-searing; smoking; indirect grilled in a salt crust; etc. (Do not let anyone, no matter how well-intentioned, talk you into cooking this beautiful hunk of meat in a slow cooker or InstaPotcringe-worthy methods making the rounds on internet pin-up boards.)

For my money, the best way to achieve a crusty, sizzling exterior and perfect medium-rare meat is to cook it on a rotisserie, aka, spit roasting. As a cooking method, its monastically simple. Rub the roast with olive oil. Make a series of slits in the meat with a paring knife, then slip small pieces of sliced garlic and rosemary sprigs in the holes. Season generously with coarse salt and freshly cracked black pepper. Using butchers string, tie the roast at intervals to keep the collar from separating.

Slide the first rotisserie fork down the spit, prongs facing inward. Run the spit through the center of the roast. Attach the second fork and center the roast on the spit. Tighten the screws on the spit using the tines of a table fork. Heat your grill to medium (about 400 degrees). Insert the end of the spit into the motor as per the manufacturers instructions and turn on the motor. Adjust the counterweights, if necessary, to ensure the prime rib doesnt wobble. Slip a disposable drip pan under the roast to capture the drippings.

Grill until the interior of the meat is done to your liking125 to 130 degrees is the sweet spot for most folks. Take temperature readings on an instant-read thermometer after the first hour. Do not overcook the roast. If anyone in your party likes their meat well-done, serve them an endpiece.

Stop the motor, and using heavy duty grill gloves, carefully transfer the roast on its spit to a large cutting board, preferably one with a deep well to collect the juices. Remove the spit (again, carefully, as it will be hot) and the butchers string. Carve. Serve, if desired, with Horseradish Cream. The recipe for the prime rib can be found here.

Rotisserie Prime Rib with Horseradish Cream

Rotisserie Prime Rib with Horseradish Cream

Get the Recipe

This is just one of the many recipes students will learn to prepare at Steven Raichlens Barbecue University this coming June at the Montage Palmetto Bluff resort in Bluffton, South Carolina. For details, click here.

Other Delicious Recipes for the Holidays

What are your plans for the holidays? Tell us about it in the comments or by sharing it with us on Facebook, Instagram, Twitter, or the Barbecue Board.

The post The Best Prime Rib Ever appeared first on Barbecuebible.com.

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Grilling Recipes

Hot Link Stuffed Tri-tip

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I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.

The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.

Insert about a teaspoon of butter in the entryway..

Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.

I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.

Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.

Please see my article on wet brining vs. dry brining for an in-depth look at this subject.

I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)

Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.

Here it is after 10 hours.. ready to go in the smoker.

Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.

Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.

I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.

Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.

If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.

On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.

Watch the meat carefully and turn as required to sear evenly.

Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.

Just beautiful!!

All sliced up!

Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!

Beef,Newsletter Archive,2021,Sausage,Tri-tip

By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21

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Grilling Recipes

Mad Scientist BBQ Spare Ribs v2.0

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Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.

EggHead Forum

By: dstearn
Title: Mad Scientist BBQ Spare Ribs v2.0
Sourced From: eggheadforum.com/discussion/1227749/mad-scientist-bbq-spare-ribs-v2-0
Published Date: 04/26/21

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Grilling Recipes

Camping Make-Ahead Breakfast Burritos

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1 hr 20 mins | Yield 10 | September 5, 2020 | Updated: September 5, 2020 by Kita
Camping Make-Ahead Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy

Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!

This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.

I'm not sure if it's the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.

I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.

Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.

Tips for Making Burritos Ahead of Time

For quick success when making burritos it's important to cook and prep all of your fillings ahead of time. Once you start filling and rolling, you don't want to stop because you forgot an ingredient.

Have all the fillings prepped and a large clean work surface to lay out all of the burritos on and fill in one swoop, like an assembly line. Then you can wrap and store them, making quick work for this recipe and even easier reheating later.

How to keep them from getting soggy

When prepping the burritos for freezing there are a few handy tricks to avoiding anything from getting soft over time.

Cook and cool everything completely before filling. This prevents steam from the hot foods creating moisture that would otherwise get trapped in. Don't add salsas, or sauces, or pretty much anything that comes with a liquid or oil base. Because, over time, that will make things soggy. Don't use fruits or veggies that will soften and release liquid. Like avocados. They just get mushy. Or tomato slices…. you get where I am going with this. Wrap and store well. Any freezer burn, ice crystals, or thaw and freeze is never good when it comes to keeping a good texture in foods. Freezing homemade burritos

Once you have prepped these burritos, tightly wrap them in parchment paper and store them in a resealable bag, with as much air removed as possible.

You can freeze burritos for up to 3 months. But if I am going to keep them that long, I also wrap them in foil to prevent ice crystals forming on them (which is another tip to prevent soggy burritos).

How to cook burritos on the campfire

When you are ready to reheat the burritos at camp, make sure you have a low and even fire going. A blazing fire looks pretty but Smokey the bear doesn't think that's safe, and nor does it create an ideal cooking environment.

Remove them from the baggie and parchment paper. (If you are at home, reheating these in the microwave, parchment paper is no big thing, but at a campfire, it's not the best way to re-heat anything that you don't want to catch on fire).

Rewrap the burritos tightly in aluminum foil before tossing them over the coals. You can toss the burritos right onto the side of the embers, if you have built an offset fire, making sure to rotate them for even cooking. Or place them on a grilling grate above the fire.

Just have someone standing by to rotate them every so often so the heat is hitting all the spots evenly. No one likes that random cold bite of burrito. No one.

Pro tip: If you don't have frozen tots on hand, use up leftovers as the potato filling – like these cast iron fries that are amazing as burrito filling.

Make-Ahead Breakfast Burritos

This make-ahead recipe has everything set to cook over the campfire with hearty potato and egg filled burritos that are going to fuel you through any hike and all day long.

Course: Breakfast
Cuisine: American, Camping, Fusion

Prep Time45 mins
Cook Time30 mins
Resting Time5 mins
Total Time1 hr 20 mins

Servings: 10

InstructionsCook the Crispy Tots:Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
Arrange the potato tots on a baking sheet in a single layer.
Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:Whisk the eggs in a large bowl.
Preheat a large non-stick skillet over medium-high heat.
Pour the eggs in and allow curds to form.
Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
Place the peppers in foil and wrap.
Allow the peppers to sit for 5 minutes until cool.
By now, the skin will have softened and you can peel it off of the peppers, discarding it.
Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
Add the chopped poblano peppers.
Remove from heat and allow to cool completely.
Assemble the Burritos:On a large clean work surface, arrange all of the tortillas out.
Place 2 slices of cheese down the center of each.
Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:Tightly wrap each burrito in parchment paper.
Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
Date the bag with a permanent marker for later use.
Place in the freezer until ready to use.
Cook the Burritos:When ready to cook, preheat your grill or campfire for indirect heat. See note.
Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
Grill the burritos for about 30-35 minutes.
Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.

NotesThis recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.

Nutrition

Nutrition Facts

Make-Ahead Breakfast Burritos

Amount Per Serving (1 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

breakfast,Campfire Cooking,Camping Foil Recipes,GC Original,Grilling,Pork,SP

By: Kita
Title: Camping Make-Ahead Breakfast Burritos
Sourced From: girlcarnivore.com/camping-make-ahead-breakfast-burritos/
Published Date: 09/05/20

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