7.5 pound standing rib roast at HyVee for $6.99 per pound. The butcher cut and tied it for me. Come on New Years Day!!!!!

My entire kitchen smells of this marinade. lol
The cardomom was expensive but what an aroma it gives off. Im cooking a ham, and a 5 lb rib roast sometime today. i went with the smaller roast since my wife doesnt really like steak, or anything good for that matter, and my in laws eat like birds. I need to find uses for the cardomom. Waste not.

Quick story: I just knew we had soy sauce, we always do, but we are out and i learned this at 1 am last night. We keep a container full of odd condiments and FYI it takes many, many little packages of soy sauce to make 3/4 cup.

This message has been edited. Last edited by: Dale Perry,

quote:

Originally posted by Dale Perry:
i went with the smaller roast since my wife doesnt really like steak, or anything good for that matter, and my in laws eat like birds.

So where did I go wrong? My wife eats like a trucker, and my inlaws have to taste everything and anything they can get their hands on when they visit. What's the saying about bad luck is the only luck I have?
Just joking. My wife is wonderful to put up with me. My Inlaws? Eh!

I overcooked the roast. The probe thermometer said it was 127 and there is no way that it was right. It was more like 140-145. Tossed the thermo. Ate the so so roast. Im picky about what I serve and I burnt this one. The ham was better. Better luck next time.

quote:

Originally posted by Dale Perry:
I overcooked the roast. The probe thermometer said it was 127 and there is no way that it was right. It was more like 140-145. Tossed the thermo. Ate the so so roast. Im picky about what I serve and I burnt this one. The ham was better. Better luck next time.

Dale, Sorry to hear it didn't turn out well for you. 140-145 is in my range and I would have loved it (not a mooing fan). Besides it being overcooked for you, did you like the taste? I really like this recipe for rib roasts.

The taste was really good, but when I said 140-145, that was before resting and the internal temps rose a probable 10 degrees. Almost WELL done.
Kinda tough too. My wife tried it and said, "I think its good, I like mine burnt".
Oh the agony!

On edit: I will use this recipe again, but not until I get another thermo.

thanks Jim & Brian.

Only 5 more sleeps until I get to cook a prime rib on my WVB!!!! That is better than X-mas any day of the week!

Bryan, did you ever have the chance to try that dry age method mentioned by Alton Brown? What did you think of the results?

Erik

quote:

Originally posted by Erik G:
Bryan, did you ever have the chance to try that dry age method mentioned by Alton Brown? What did you think of the results?

Erik

No I didn't get to do it.

Dale, here's a recipe I invented that uses some cardomom; not a lot, mind you, but I make this often enough that I go through the jar in a reasonable amount of time (you add the cardomom to the rice as it's cooking; I find the flavored rice tastes excellent with the curried chicken dumped on top):

Ingredients:
1 lb chicken breasts (here after referred to as "Pamelas"*)
1 med-lrg onion
a couple cloves of garlic, crushed (one can never have enough garlic)
1 - 28oz can of crushed tomatos
1 lime
1+ Tbsp curry powder (more or less to taste; I don't measure, I just dump some in)
pepper
garlic salt
2 Tbsp olive oil

Take the lime and from one half slice off the Arctic Circle, the Tropic of Cancer, and the Equator. Put these on the side. Use the balance of the lime in gin and tonics for you and your bride. Warm the olive oil in a large sauté pan over medium heat. Cut the Pamelas into roughly 1-inch chunks, sprinkle with a little garlic salt and pepper, and start them cooking in the oil. Chop the onion and add it to the pan, stirring it and the Pamelas frequently to make sure they get cooked. Add the garlic. Add a little more. When the onions are clear and the Pamelas are no longer pink add the crushed tomatos and the curry powder and stir it in. Add the lime slices and gently stir them below the surface. Reduce heat and cook, covered, for 25 minutes. Remove lime slices before serving.

We always have this on top of rice, which is convenient because the rice takes 25 minutes as well, so you put the rice on when you add the crushed tomatos, etc. I add a little cardamom to the rice as it's cooking as the flavor goes very well with the curry.

I've also started using a 50/50 blend of curry with garam masala, which I find adds a nice flavor.

*You don't really need an explanation for this, do you?

Once again.... my hat is off to the fine people of this message board.

Due to some family health issues, my wife and I were having my parents and her mother for dinner last night. I thought it would be a nice night for a good roast. I picked up a 5lb prime rib at the butcher and followed Jim's initial recipe. While I didn't have overnight, I did get a good 10hrs of marinade time.

I knew I didn't have time for a true "low and slow", so I was planning on starting around 300 and aiming for 275-285 for the balance. Since I have had some issues with how hot my charcoal has been, I decided to start with a half chimney of briq and a half ring of unlit lump. BOY am I glad i didn't use a whole chimney. The temp quickly rose to 300 when i put the vent back to 50% it settled down fast around 325 (lid). For the rest of the cook it was easy to maintain the 275-285 grate temp i was wanting. I put the roast on the top rack to start and threw in one chunk of red oak and 2 pieces of apple limb wood (1" diameter, 3"long).

After about 1.5 hrs I moved the roast to the bottom rack and threw a couple dozen ABT's on the top. The roast hit 125 internal after a little over 2.5 hrs cooking time.... beautiful rare (but not very bloody).

The flavour was AMAZING. Everyone absolutely loved it. Even my wife who's getting tired of smoked pork was impressed. The smoke got right inside but wasn't overpowering and the marinade was really tasty too without overshadowing the meat.

Thanks again... I wish I took pic's... maybe I'll shoot the leftovers today!! haha

**on a side note... what a pain it is getting those Cardamom seed out of the green pods!!