In partnership with CBSSports.com
Online Now 501
Online now 1217 Record: 10351 (3/11/2012)
The largest and most active MSU Spartans board on the web
The place to ask questions to SpartanTailgate's recruiting experts
"The Duff" is dedicated to Michigan State football recruiting discussion
"The Bres" is dedicated to Michigan State basketball recruiting discussion
This is your pulpit to preach to the masses about everything from politics to religion
The place to buy, trade or sell Michigan State tickets
For fantasy football and other fantasy sports discussion
You have no favorite boards.
The most viewed topics.
The most replied to topics.
The most up-voted topics.
The most down-voted topics.
The most up-voted posters.
The most down-voted posters.
The most followed posters.
Picked up a 60-day aged 16lb monster yesterday to cook tonight. I've never done one, and cooking methods are all over the map. There seems to be two camps
1. Start it at 500 degrees and let taper to 300
2. Whole time at 325
I got a good meat thermometer, and will probably cook till 140 degrees internal.
Crock Pot on a rack and seasoned depending on my mood.
12177 Post before moving here. 10/29/11 will live forever in our hearts (plus 50 votes in the last 3 hours)
Remember to let it rest, take it out at 120- it will still cook and get warmer internally, the worst you can do is over cook it. Good luck
I cooked one for Christmas dinner. Cooked it at 500 for 30 minutes then the rest of the time on 300. Rubbed with coarse black pepper and minced garlic. Turned out fantastic!
i should hit you. why on earth would you waste a good piece of meat cooking it at that temperature?
1) Start it out at 175 and let it cook for 40 minutes/ lbs. when it reaches an internal temperature of 120, crank that baby up to 450 and let it crisp the outside.
2) another way would be to sear it first then slow roast it after. don't salt because that draws out moisture.
edit: ~110 = Rare; ~120 = Medium Rare; ~130 = Medium
This post was edited by tLonelyStoner 16 months ago
East Lansing- A Drinking Town with a Football Problem
Strap bacon on the outside to keep in moisture.
hoke- to alter or manipulate so as to give a deceptively or superficially improved quality or value.
I did this version at Christmas. It was very tasty.
The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic and herb butter, which bakes to form an irresistible crust.
Looks like I'm way high with my 140. Thinking 130 now......maybe 125. I was going a bit high because the wife is pregnant and don't want to have the thing too raw, but I agree that overcooking would be a damn shame.
Cook it medium rare, then make the wife microwave hers to her desire.
Deep fry it frozen
275 the whole time. at 120, take it out and tent (stuff a garlic clove into meat thermometer hole). turn oven to 500 degrees. at 500, place roast back in with thermometer. in about 10 minutes, you should reach 130. pull it out and tent again for 20 minutes. you should pick up another 5-10 degrees while tenting.
edit: previous advice was meant to hit your desired temp. I would take 10 degrees off of both measurements if doing this myself.
This post was edited by OneFifth Smith1 16 months ago
Think even 125 is high. That thing is going to add another 5 plus degrees once taken out. If you need to cook someones steak a little more cut one off after it has rested and throw back in the oven for a couple of minutes.
^^this. I'm no food scientist, but on a whole cut of meat like that I imagine all of the bacteria will be on the outside. Cooking that thing past 130 will be a waste of your money. Good luck, I done one the past two years for Christmas it is tricky but awesome if it comes out right.
alton brown method. End of story.
This post was edited by Pylon St8ofmind 16 months ago
Marriage is like flying with kids, if the flight had 500 connections, never ended, Ted Striker were your pilot and you ate the fish.
Preheat 375. 1 hour at 375, then turn off oven and leave in closed oven for 3 hours. Before you want to eat turn back to 375 for 30 mins. Whats important is to not open oven door the whole process... perfect medium rare.
Look up Paula Deane prime rib recipe.
This post was edited by TDot20273 16 months ago
this guy makes a good point. you may not need to let the roast rest for as long as I previously indicated
Best recipe for me: 1. Take shower 2. Wait for wife 3. get in car 4. Drive a couple miles to Luigies. 5. Order cocktail 6. Order Prime rib. 7. Wait 8. eat
Let sit out at room temp for about 3 hours (normally 2 hours, but that roast is a monster). Leave the bones on.
Salt heavily (it's BS that it draws out the moisture, and it creates a nice crust)
Finely mince Rosemary and Fresh Garlic (two packs of rosemary from store, and at least one whole head of garlic)
Mix with Olive oil to create a paste/rub. Make criss cross cuts through the fat on top to prevent from peeling back during cooking. Coat the roast on sides and top with the paste.
Put oven on at 500 on a rack, in a pan with two quartered onions and 1 cup of beef stock, cook for about 45 minutes at this weight. Reduce to 300. Probably will need about 4-5 hours at 300, but check at 3, 4 and 5 hours. Once it hits 110 (will have another 45+ minutes until it is ready, so start cooking sides) in the middle, keep checking every 15 minutes until it peaks just above 120. Take out and let sit for 20 - 30 minutes (tented or untented).
Carve the roast off the bones, carve into 3/4" thick steaks..... enjoy with creamy horseradish.
You can make an au jus with the stuff in the pan by adding 2 bups of beef stock and stirring all of the junk up from the bottom of the pan over heat. I like to whisk in a little flour to thicken the au jus so it is not so messy.
That's why I wash my meat first...
Yorkshire Pudding or GTFO.
Held it down for Monty
Held it down For Iz
Well, to add on to my Prime Rib, you can take just about any beef cut and make a good Italian beef.
In a pot, bring to a boilboil 3 cups of water and 3 TBSPs of McCormic Italian seasoning.
start beef in crock pot at the same time.
Once water comes to a boil, pour mixture over beef. Cook for up to 10 hours in low. Turn off, let set for 20 minutes before carving. Use Italian rolls and either sweet or hot peppers. I add a little horseradish sauce to it after making the sandwich wet.
I make the same recipe, but have some aromatics wrapped in the bottom of the crock. Pearl onions, whole stalk celery, and carrots. Adds a lot of flavor.
Since light travels faster than sound, people appear bright until you hear them speak.
Not a bad idea. I personally would chop those veggies up and add them to the Giardiniera once they get done cooking.
Just cooked one last week, 500 degrees for 6 minutes per pound (96 minutes for 16 pounds). Turn off oven, but don't open it. Over the next two hours, the temperature will continue to rise (mine rose from 61 to 140 over that time), If it doesn't get to 140 because it is such a large piece of meat, turn oven back on to 375 until it reaches 140. This will give you a medium/medium rare cook. 120 will be very rare, if that is what you like.
Be a man. Eat it raw.
Just brought it out to sit at room temp. Seasoned, and red wine ready for cooking.
247Sports In partnership with CBS Sports