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Author Topic: Roti Prime Rib  (Read 2031 times)

Lilyankee

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  • Posts: 114
Roti Prime Rib
« on: November 27, 2020, 11:41:21 AM »
Second week of deer camp is always tasty....


JEBIV

  • WKC Ambassador
  • Posts: 7882
Re: Roti Prime Rib
« Reply #1 on: November 27, 2020, 11:59:47 AM »
Man that looks good !!
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AZ2FL

  • WKC Ranger
  • Posts: 752
Re: Roti Prime Rib
« Reply #2 on: November 27, 2020, 03:21:09 PM »
Prime rib looks tasty!
Cheers

Lilyankee

  • WKC Brave
  • Posts: 114
Re: Roti Prime Rib
« Reply #3 on: November 27, 2020, 06:15:29 PM »
The finished product was good. 30 day wet aged. Iíd definitely do it again.


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WNC

  • WKC Performer
  • Posts: 4031
Re: Roti Prime Rib
« Reply #4 on: November 28, 2020, 03:00:57 AM »
So awesome, looks amazing!


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HoosierKettle

  • WKC Ambassador
  • Posts: 6965
Roti Prime Rib
« Reply #5 on: November 28, 2020, 03:31:52 PM »
Wow!  Looks great. Did you age it?  I havenít looked into that yet


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« Last Edit: November 28, 2020, 03:33:58 PM by HoosierKettle »

bladz

  • WKC Ranger
  • Posts: 864
Re: Roti Prime Rib
« Reply #6 on: November 28, 2020, 07:56:45 PM »
That looks fantastic!  Nice deer camp cook!


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Lilyankee

  • WKC Brave
  • Posts: 114
Roti Prime Rib
« Reply #7 on: November 29, 2020, 03:53:23 PM »
[mention]HoosierKettle [/mention]
Wow!  Looks great. Did you age it?  I havenít looked into that yet


Yes I did wet age it for a month. Bought the whole primal rib cut, cutoff steaks and had the butcher shop vacuum pack the remaining 12.5lbs. Flip in the fridge each day, push the blood around that drains out so it doesnít sour,  and smell for any wierd funk when opening up the vacuum packing. No bad smells, and definitely made the cut more tender than the steaks that were cut off prior to aging. Pretty simple, and Iíd say worth the effort. The cook was around 300degrees F for 3.25hrs and pulled at internal temp of 128. Temp climbed while resting to 135 in about 1/2 hour. Sliced and enjoy!

Mr.CPHo

  • WKC Mod
  • Posts: 3372
Re: Roti Prime Rib
« Reply #8 on: November 30, 2020, 04:06:50 AM »

[mention]HoosierKettle [/mention]
Wow!  Looks great. Did you age it?  I havenít looked into that yet


Yes I did wet age it for a month. Bought the whole primal rib cut, cutoff steaks and had the butcher shop vacuum pack the remaining 12.5lbs. Flip in the fridge each day, push the blood around that drains out so it doesnít sour,  and smell for any wierd funk when opening up the vacuum packing. No bad smells, and definitely made the cut more tender than the steaks that were cut off prior to aging. Pretty simple, and Iíd say worth the effort. The cook was around 300degrees F for 3.25hrs and pulled at internal temp of 128. Temp climbed while resting to 135 in about 1/2 hour. Sliced and enjoy!
I like your dedication!  Looks awesome

Darko

  • WKC Performer
  • Posts: 4671
Re: Roti Prime Rib
« Reply #9 on: November 30, 2020, 11:03:57 AM »
Wow! Nice job! I would eat that!

KettleMaster

  • WKC Brave
  • Posts: 159
Re: Roti Prime Rib
« Reply #10 on: December 19, 2020, 12:34:55 PM »
Pro Cook!

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michaelmilitello

  • WKC Performer
  • Posts: 2302
Re: Roti Prime Rib
« Reply #11 on: December 19, 2020, 05:59:33 PM »
Awesome!  [emoji1303]


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javahog2002

  • WKC Ranger
  • Posts: 831
Re: Roti Prime Rib
« Reply #12 on: December 20, 2020, 06:46:10 PM »
Nice. I just cooked an 8lb prime rib roast today on my ROT.
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