Teardrops n Tiny Travel Trailers

So here is the ultimate pressure situation / disaster in the making!

I do all the cooking in my family, and I have always done about 90% of it in the BBQ or flat iron grill that I have outside. I think I am a good BBQ chef, but I got into DO cooking about 2 months ago. I have had great success and fun cooking in them for my family. Well everything except the cast iron skillet seasoning, but that is another thread...

So for tomorrow, we invited 6 friends over for dinner and I am cooking in the Dutch ovens for friends the first time AND I am cooking something I have never done before!

Cooking rice stuffed bell peppers. That's a snap, did it great just last weekend.
Cooking chilli beans. Another slam dunk, it's already made and they turned out awesome, if I do say so myself. I just need to heat it up in the DO.
Of course we will have a green salad.

And... I am cooking a prime rib. I have done those great in the oven, but never in a DO. I am thinking just a simple salt and pepper rub, preheated deep 12-inch DO blazing hot to start, toss the prime rib in, then reduce coals to get about 325 at 15 min per pound. 6 pounds, that's 90 minutes, I realize I am going to have to refresh the coals at about 45 minutes. When done, remove meat and prepare AuJu with the drippings in the DO.

Will that work?

Any hints, secrets, or prime rib recipes you can share with me?

we invited 6 friends over for dinner and I am cooking in the Dutch ovens for friends the first time AND I am cooking something I have never done before!

Brave man... I experiment on the immediate family and only serve company what's been tried and true. Sorry, no suggestions though as I've neber done one of those. Best o' luck.

This is the way I do Prime Rib... http://chefbolek.blogspot.com/2010/12/b ... roast.html

I would experiment with the DO's to get the temps right... Too bad you don't have time to practice.

Mike...

MtnDon wrote:

we invited 6 friends over for dinner and I am cooking in the Dutch ovens for friends the first time AND I am cooking something I have never done before!

Brave man... I experiment on the immediate family and only serve company what's been tried and true. Sorry, no suggestions though as I've neber done one of those. Best o' luck.

Oh, come on where is your sense of adventure? I have never met a prime rib that wasn't delicious!

The only thing I am worried about is it not being done at the right time because of bad temperature control. I have a solution for that too.... Slice and sear on the flat iron grill!

I just want to know what time do I need to be there,
I make a goooodd guinea pig when it comes to prime rib

You might consider using a meat thermometer.

Hope this helps.

Cheers,

Gus

eamarquardt wrote:You might consider using a meat thermometer. Gus

Yes! I wouldn't consider cooking a prime rib without one.

Tonights, mission impossible!



It actually fits, the picture is deceiving...

John, We need a side view of those ribs...

Mike...

The prime rib turned out good, but I blew it. We got talking and it cooked 20 minutes too long. That turned the prime rib into a really nice roast beef.

Next time, set the timer!

Also, I used a small meat rack / trivet, but it is really to shallow. Next time I need to drain off some of the juice half way through.

Cloud Maker Ranch Prime Rib: http://youtu.be/DmW0CAsnXaoh

From Dean and Joanie

Bruce

bdosborn wrote:Cloud Maker Ranch Prime Rib: http://youtu.be/DmW0CAsnXaoh

From Dean and Joanie

Bruce

An old family favorite around here.

I have found several sizes of these little collanders at Goodwill for a buck or two.

Some have feet, some just have dimples, and some are flat on the bottom. If I want my meat to drain well I simply chuck 3 balls of aluminum foil under this make shift trivet and it drains away with no possibility of burning on the bottom.