I don't know if it's because we're nearing the holidays.... but my ability to stay away from Reese cups and bacon is at an all time low.
I used the reverse sear method to make prime rib this year. Slow cook the beef in a 250F oven to 125F (go by temp, not time). Then when ready to serve, blast it with 500F heat for about 6-10 minutes to get a crispy crust on the outside. The beef was perfectly medium rare, including the edges. I really thought this was a far better method for prime rib than the traditional 350F oven for X amount of time per lb. There's less carryover cooking when removed from the oven. You have far more control over the temperature of the meat. Prime rib is a super expensive cut of meat, and really easy to destroy with overcooking.
Was it one of those alarmed thermostats that you can keep inside the whole time? I've been meaning to get one of those for my grill. The problem I have with cooking large pieces of meat is the first cuts are perfect. But the rest continue to cook from it's own heat and end up towards medium. I've always felt a flash cooling method was necessary.
No, I was just periodically checking it with a normal meat thermometer. A leave-in thermometer with an alarm like you mentioned would be the ideal way to do it. Reverse sear mostly eliminates the carryover cooking that results in overcooked meat. I always find it tough to compensate for carryover cooking because I'm not sure how much it's going to continue to cook. The meat also comes out very tender, as reverse sear slow cooks the meat. I've had lots of dry, tough, overcooked prime rib at Christmas parties in the past, and this was a great way not to end up with meat like that.
I started at 450 then went to 350. The ends were medium well but that actually worked out as some people don't like pink meat.
Got a pressure cooker for Christmas. I know almost nothing about them but I'm learning. So far I made a pretty good stew and stroganoff. Next up will be baby back ribs and soft boiled eggs.
Is it a bonafide pressure cooker or the crockpot style one? Apparently the Insta-Pot was one of the hottest gifts this Christmas. It's been all over my FB as "life changing"... LOL
Take some pics of the ribs. Curious to know how that turns out. I can grill amazing ribs but it's an extensive 6 hour process.
Well the eggs are awesome. It seems like a weird thing to put in a pressure cooker but 5 minutes made the perfect soft boiled egg.
I've been making baked potatoes in a crockpot. They turn out amazing but have a 10 hour cook time. Saw that a backed potato only takes 10 minutes in a instapot? Might have jump on the bandwagon to kick off 2017.
The ribs were okay but not perfect. I cut the rack up, added some dry rub, and pressure cooked them for 35 minutes. Then I added sauce and baked them in the oven for 10 minutes to get the sauce sticky. 10 minutes wasn't enough. The meat was tender, juicy, and flavorful, but it didn't have that been on the grill all day texture. Next time I'm going finish by grilling them for them for 30 minutes on high heat while constantly basting them with sauce. That should give them the dry, crispy, almost burnt exterior I like.
My erratic mess of a life is still oddly consistent... Took a field assignment on Thursday, first time since 2015. First destination in, got hit with a snowstorm and stuck in a hotel. With 2 cheesesteaks.... I've eaten half of one with a basket of fries. Insulin crash incoming. Forced powenap unavoidable.
Did you get them with cheese wiz or real cheese? I miss cheesesteaks. Very hard to find decent cheesesteaks in Florida. When made with thin sliced ribeye and provolone they are amazing. The "authentic" ones use fake cheese though.