Rotisserie Prime Rib
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- Опубліковано 10 чер 2021
- Rotisserie Prime Rib is one of my favorite things to cook because it is easy but on a Santa Maria there is a little more hands on during the cook. Redemption feels good and I am glad that the Meater worked this time! I can't really say if it was the way I placed the probe on the 1st cook or if it was just a fluke, only time will tell but there will always be a backup!! Just remember when you do a Prime it will have at least a 7-10 degree carry over so make sure you think about that ultimate done temp you want mean you got to pull it a little early. Thanks for watching!!
#redemption #primerib #bbq
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Weber 7429 Rapid Fire Chimney Starter: amzn.to/2O9fEtr
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I’m a butcher and idk I don’t like this but it is one way to do it. Not my fav but I’m sure it’s others fav. But there are other ways
I’ll show this person how to do a proper butcher tie tho🥰
This one was spot on Jeff! Loved the video, great production brother!
Heck ya Rus!! I was very please how good the LSG Santa Maria rotisserie preformed!! So much fun cooking on this pit!! Thanks for noticing that I stepped up my video game some!!! Makes editing more fun too!!
Found your channel this morning. You nailed this cook man. As a back yard hack im always looking for new methods. Thanks for the video!
Heck ya Casey! Doing something the same way all the time gets boring! Glad you enjoyed the video brother!!
Redemption indeed. Jeff that really looked great. I still don't trust the meater. And I was definitely happy to see you use the old analog thermometers. If you purchased a adjustable analog they were always very accurate. They just weren't instant. For rotisserie, baking, etc they perform perfectly and I recommend highly to folks who are first starting out on a culinary journey. They are relatively inexpensive and ALWAYS a great back up because they can be adjusted. Most digital thermometers are not. Anyway great video. Love seeing the boys getting in and getting some of that meat. Have a great day. 😁🌤🔥👍🍻
That looked awesome. My Meater had never once failed me, it's actually been more accurate than my analog probes.
I have had a few Meater probes now and I still am not a huge fan of them. I do like using them for certain things. Thanks for watching!
Nice job on that cook !! Looks amazing!!!
Thank you Mark!! I was not going to fail again!! I had to redeem myself or I was going to have to retire!! hahaha Thanks for watching brother!!
awesome man! great production quality as well!
Thank you Warwick!
Dead Broke BBQ you show us so much on how too. We like that. I know more now then before.
Awesome RJ!!! I am glad to hear I do a little teaching with my entertainment!! Thanks for watching brother!!
That looks stupid incredible . Great work
Thanks dude!! It sure was dang tasty bro!!
Hey Jeff ...salute to you brother... production was top notch and the prime rib ..well just amazing...
Thanks Omar! I had to bring my A game for this one!! Thanks for watching and have a great weekend bro!!
Your stuff is getting so good, man.
Thank you Justin!! I have learned from the best brother!!
Great job bro! Looks delicious
You know it was delicious!!!!! hahaha Glad you got to share this one with me!!
Great job Ricer. Great redemption cook. 👏
Thank you Joe!! I had to redeem myself and I feel a lot better now!!! hahaha Thanks for watching bro and have a great weekend!!
MAN that looks GREAT!!
Thank you!! I appreciate you watching Tom!!!
That was an amazing cook Bro. The lil Cook Crushing Dance says it all after that bite. Hahaha. Cheers mayne 🍻
Heck ya Mike!!! This one I crushed!!!!!!!!! Thank gawd I used the old style thermometers for the win!!!! hahaha
There ain't no feeling like it. Crushed!
Heck ya brother!!!! Especially when it was for a party and you want people to be as happy!!! Have a great weekend brother!!
Uh...DAMN! Great video from beginning to end. Looks fantastic and you weren't taking any chances on over cooking this time lol.
Hahahaha yes that prime looked like a porcupine but it worked!!! hahahaha Thanks for watching Dickie!!!!
What a perfect prime rib . Great job Ricer
Thanks Eric!! We are going to be at the Pine Tree tonight for fish!!! Just saying!! hahaha
Hmmmmm I do believe there’s a dbb binge in store for me happy fathers dad brother
Dang dude you really did do some binging!!! Thanks brother and I hope you had a great Father's Day as well!!! Thanks for hanging out with me!!! hahaha
Wow bud! Lots of great tips!
It's great to see, hear and learn techniques from a guy that clearly knows exactly what he's doing.
Nice looking cooker/rotisserie set up too.
What brand is that?
Thank you for a great presentation and please keep up the great work!
😎👍
Thanks Bill and glad you enjoyed the video! This is a Lone Star Grillz Santa Maria. They sell a lot of great pit and I love every model I have!!! I appreciate the great comment!!!
Wall to wall perfection! When in doubt double or triple up on thermometers hah. Awesome video brother!
I said I was not going to screw this one up!!! hahaha Thanks for watching Charley!! Have a great weekend!!
Looks awesome. You trimmed it just right. When I see people cook bone in and untrimmed I wander if they realize how much flavor they are missing out on!
Agree Rusty!!! I think when people don't trim they really feel like they are wasting their money but if they weren't so cheap they would realize that the fat can be used for so many better options instead of people cutting it off and ultimately tossing it in the garbage after it is cooked!!! Yield is good but yield is for a restaurant not for at "home"!! At home it needs to be perfect!! Thanks for watching brother!!
That's where I think most people are just ignorant (lacking the knowledge). The only cure for ignorance is education.
I never knew to trim the roast before someone told me 🤷♂️
Nice job Ricer!! Redemption is yours!
Thanks Scott!! Fun to feel redeemed!! hahaha
Whole lot o' Philly Cheesesteaks, French Dips, Beefeater sandwiches on the menu after that cookout.
You definitely nailed this one! Can't wait for sausage too :)
Oh ya I was very happy how this one turned out!! Hahahaha yes and you heard me promise!!! hahaha Thanks for watching!!
Ricer, you totally redeemed yourself. Great job!
Thanks Claude!! I had enough probes in this chuck that there was almost zero possibilities I was going to fail again!!! hahaha Thanks for watching brother!!
Thanks, looks delicious. End to end pink! Why in the oven do the edged grey out?
Thanks for watching! Cooking at higher temps will grey out the edges. Prime Rib needs to cook slow. Those magic oven recipe videos all depends if you got the same exact oven. Because they all run different and have different temp swings. Here is a video that I just did on a prime and probably is the only completely cooked roast to medium rare shared on the internet. Seriously is was that good and I am just happy I decided to film it. ua-cam.com/video/qK2n71eTbcM/v-deo.html
Well you're off the hook Ricer! That came out absolutely perfect! But, I still would have enjoyed the last one too 🙂 Cheers 🍻
Thanks Kevin!! I agree both are edible but this one is just the way I want it!! Thanks for watching brother!! Have a great weekend!!
Great Cook Brother
Thank you!! I had to get it right this time!!!
How long did you grill it for and how many pounds was it? Looks delicious
Damn fancy brother. The cook, camera work, edit it'll flat out rocked brother. I saw that camera thingy., Nice man. Your gonna fly brother. It's only a matter of when! Cheers!
Thanks Tommy!!! I am just trying to step up my game!!! Have a great weekend brother!!
That looked amazing
Thank you!!
@@DeadBrokeBBQ yw
Definitely a beautiful hunk of Bovine Ricer ! Isn't outdoor cooking the best ? Absolutely no outside noises !
Thanks Kent!! Ya with the Santa Maria I need that garage door wide open and man I forgot how loud everyone is!!! hahaha Thanks for watching brother and have a great weekend!!
I'm going to follow this almost exactly for Christmas. About how long was your overall cook not including the 30 minute resting? This was awesome video!
Honestly if I didn't say it in the video, I do not remember but I always plan for about 30 minutes per pound. Just hard when your heat fluctuates use wood on a Santa Maria. Just watch those temp and you will nail it!! Thanks for watching!!!
Sensational my man. I imagine you got a lot of party invites!
Hahaha thank you!!! YA I tend to be a pretty popular guy when it comes to cooking the meat!!! ha ha Thanks for watching!!
Very well done I like this way better than baking the pr. Now all that needs is a loaded baked potato with the prime rib
Heck ya!!! 100%! Thanks for watching!!
Ricer, you do good work. Pretty cool!
Thank you brother!!
Amazing video, man. Dash from SDS BBQ told me to check you out. He said your production value was as good as mine. He was wrong - you are way better. I'm humbled. Looking forward to seeing more from you!
Hey thank you but I am just an average creator but I do appreciate the compliment!!! Dash is a good bbq friend of mine and the guy that finally pushed me off the edge to start pressing record again! I will come on over and check out your channel soon! Little tied up with the 4th right now but I will get over!! I appreciate you leaving the nice comment and have a wonderful 4th!!!!
@@DeadBrokeBBQ I guess we both are Dash Krew lol. BTW I'm going to be up in the Dells next week. If you're anywhere near there or between there and Rockford, IL LMK. Have a great 4th!
That Wisconsin accent fur sure sounds a lot like my Canadian one. Great video there!
Thank you and I am glad you enjoyed the show! Tonights has a great tips and trick video in it!!! hahaha
I gave up on my meater gauge a long time ago. That is a great looking piece of meat.
Ya Gary I am not sure it is worth the stress worrying that it is accurate or not!! But I will say using it again kept me in my game to make sure it was correct!! hahaha Thanks for watching!!
Hot Daym that looked EPIC!
Thanks Dash!! I was very happy how this turned out!! Thanks for watching brother!!
What is the purpose of tying the string again?
Well done man, 100%
Thanks Mayhem!!!
good job man
Thanks Troy!!! Felt good to see those results!!! Have a great weekend brother!!
"For shoe leather run it up to 135°."
135 has always been the standard and I've never had PRIME cuts come out leathery at 135
If your internal temp on the pit is 135° that will easily carryover to a medium well and that is shoe leather to me. If I ran one up that high it would be cubed up for a pot of beef noodle soup. Thanks for watching.
@@DeadBrokeBBQ I get your point. You're speaking hyperbolly. But "shor leather?" 😂😂😂
I can cut a 135° (medium rare) prime rib roast, with a fork. Can't do that to leather unless it's been soaking in lye for a few weeks. 😂
When sarcasm meets semantics.. lol
My whole channel is filled with sarcasm! hahaha The perfect internal for me is 132°. I have done it so many times I typically never have any issues unless I have a BAD PROBE!!! ha ha Thanks for watching!
@@DeadBrokeBBQ thanks for uploading! I learned a couple things
I THINK THE PRIME RIB LOOKED GREAT AND THE PIT DONE ITS JOB ALONG WITH THE CHEF WAY TO GO
Thanks brother!!! I nailed this one to my liking for sure!!! Like always, thanks for watching and all your support!!
Redemption is correct! Great job bruh🤙
Heck ya Dan!!! Almost perfect, I am never satisfied!!!!! hahaha Thanks for watching!!
Jeff, where did you get that hunk of beef? My mouth is watering even without cooking it. I truly love my meat bleu.
Nice Paul, glad that the visual made ya hungry!! I actually got that prime at Costco. They typically got some good meat there. I like my ribeye rarer but prime I want it medium rare. Gets a little chewy for me so medium rare is my preferred temp. But a crazy seared ribeye I like it hugging that fine line! Thanks for watching and have a great weekend!!
Do you wait any amount of time to put the meat on the grill after seasoning?
On the Santa Maria I wait as long as it takes to get a good coal base. On a pellet grill I wait until it is starting to sweat up some. When I salt brine it I always want that to sit in the fridge for at least 12 hours! Hope this helps!!!! Thanks for watching!
Great job buddy!
Thanks Mike!!! You know I had to get it right this time!!! hahaha Thanks for watching and have a great weekend bro!!
Ah heck bro I've been smokin since about 1992 and I still screw up a simple rack of ribs or a brisket sometimes lol ...such is life! Good job on both! All depends on the customer eating! Unless it's cold or flat out burned your gonna make somebody happy! It's still better than hardees! Lmao! Have a good week buddy! Keep on smiling!
Awesome job came out great nice updated ending but need to compliment the camera guys and quite a rig setup
Heck ya they are getting better at filming and that rig has some serious weight to it so I give them a break when the footage gets a little shaky!! But I got a new gimbal stick for them so that should certainly help out on the shakes!! Thanks for watching and I am glad you like the ending!!
@@DeadBrokeBBQ need to film them boys doing there work
Ya I can get a few clips of them in action!! For Father's Day they typically have done a video on film with me so I can incorporate something fun together!! Thanks for the good idea!!
Nice Ricer!
Thanks Burke!!!!
Practice make perfect.
Fresh ground sausage patties on that Pit Boss Griddle!!!!!!
Heck ya Casey!! Great idea!!! Thanks for watching!!
Ok, I admit this one does look a lot better👍
Thanks Bobbi!! Ya I was really happy how this one turned out! I will say that the first one barely got a passing grade but this one is a straight A student!!! ha ha Thanks for watching and I hope you have a great weekend!!!
How do you keep it warm when transporting it?
Well I carry it to the kitchen table which is 60 feet away from my studio if I get there in under 5 minutes I am good. Hahaha jk Brian!!
Ok so I typically let it rest and then I wrap it tight with aluminum foil. Then wrap an old towel around it too. Then pit it in my cambro or a cooler. That is typically good for around 45 minutes.
@@DeadBrokeBBQ thanks I'm cooking one for Thanksgiving tomorrow. Just want to make sure it's still warm for when we eat.
This video makes me want to redeem myself on another prime rib. 1st one came out good according to the family, I was just not as happy with it as I was hoping to be.
YOU CAN DO IT Dean!!!!! Here is a trick that I sharing with you early (video coming soon) place the meat probe in the center and back it off 1/4 - 3/8" then you certainly won't over cook it. I am cooking prime on Thanksgiving day!!! I have had my fill of turkey!!! ha ha Happy Thanksgiving brother!
@@DeadBrokeBBQ thanks, ill try that!
Wish I could send you some pics of my Rib Roast done with the Meater.
Oh you can Mike!! Email them to my deadbrokebbq@gmail.com and I can put them in the show Sunday also!!?? This cook it ran spot on so my guess it was user error the first time how I put it in the middle and not the end!?!?! Thanks for watching Mike!!
@@DeadBrokeBBQ just sent you some pics
Bro you know and I know you can never trust that meater. once it fails it will always be in your head
Ya Dan it will always be stuck in my brain but I wonder if it was because the way I stuck the probe in on the 1st video?!??!
My rule of thumb is if you don't know the knot just tie a lot😁
Hahahahaha exactly!!!
How big was that prime rib?
I don't remember. I paid over $300 for it. I won't forget that!!! ha ha
How expensive was that cut???
$275 bucks. Ugh hahaha Thanks for watching!!
I would hang out with you all of the time. You remind me of my best friend of the world...but you can cook. I can too...he can't
Hahahah I slept at a Holiday Inn and woke up the next day a BBQer!!!! hahahahha Thanks for watching!!!
mine and wife fav meat
Same at this house Jeff!!! I typically cook about 5 to 6 of these a year, pricey but man it is so good!!
Idk if anyone will see this but I'm desperate. I have tried 4 thermometers and ended up with overcooked food all 4 times. Crazy thing is they all stall out at 140 on chicken breast, when it reality the chicken is done. Idk what I could be doing wrong. If someone could help me I'd appreciate it.
What brand of probe are you using Adam? I use my thermoworks singles and yes that is an expensive probe but it works and always has. If you check out the link in the description they have other probes also that are not as much but still work really good! Thanks for watching!!
@@DeadBrokeBBQ It's a maverick now. I started out with a thermapro. I want a thermapen (sp?) But pricey lol.
I like the mavericks, had one prior to me getting my thremapen. There is a good discount going on the MK4's right now!! My guess there might be a new 1 announced soon seeing the MK4 is all the way down to $69. Good luck but I can't say it enough that my MK4 is never wrong!!
@@DeadBrokeBBQ Thx! I'll look it up
Yep check out that link, it will send you to the site. Good luck!!
Good Lord bro....... Who needs to jicard when you got all them probes in that beauty
Hahahaha no way I was I missing my target on this one!!! hahaha
MY MOUTH IS WATERING 💦
Thanks for watching!!! She was a beaut for sure!! ha ha
Where can I get a prime, prime rib? Please text me
I always get mine from Costco. Decent price and good quality meat! Thanks for watching!