My BEST ever Christmas prime rib was nearly a DISASTER! How I SAVED it
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- čas přidán 5. 09. 2024
- For this years Christmas prime rib I am pulling out all the stops as we are (1) injecting with garlic herb beef tallow (2) Herb & Horseradish Crème fraîche sauce (3) herb smoking (4) dry brining and (5) cooking our prime rib directly over the fire on the new Kamado Joe JoeTisserie basket... or so at least I thought.
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Approx sauce ratios
1 cup whole sour cream (50/50)
1 tbsp horseradish (hot)
1 tbsp garlic, minced
1 tbsp fresh sage, minced
1/2 tsp Smoked Flaked Finishing Salt
1/4 tsp fresh ground black pepper
#SMOKINGDADBBQ #kamadojoe #primerib
I love this. It is one thing to show when everything goes well but overcoming a problem and adapting is great and valuable info! Nice job. Darn basket....
First I want to say thanks so much for all your videos. I’ve done a few cooks now on my classic 2 and all have been amazing. Your videos are very articulate and you always take the time to show all the ingredients and prep. I love that you show videos that didn’t go perfect as life’s not perfect. Thanks for staying true to yourself and your viewers. Your videos are very much appreciated. Much thanks from Alberta.
Another great video James, and great recovery lol. I like it when mistakes and mishaps are left in and not edited out. Sometimes it gets tiring watching everything always turn out amazing and having the food be the greatest tasting thing ever lol. Sometimes you can learn a lot from watching how the experts cope with these unforeseen things happening during a cook. It's nice to know that it's not just me that these kinds of things happen to 😄
I’ve used your herb bundle smoke bomb and love the result. I found putting right on the coals they actually ignited. Since then I put them into the ash tray and they smoulder nice and clean. Basically used your adding smoke wood hack but with the herb bundle.
Doing this for Xmas dinner again this year and can’t wait.
Good call in the ash drawer
Nice recovery James! A cook that John Jacob Jingleheimer would be proud of!
haha cheers
Hi There - This recipe came out great, injected with butter instead of tallow. Cooked it on a Weber summit kamado ncharcoal grill with a rotisserie attachment. How do you control the flare ups from the fat/butter hitting the bottom of the grill and live coals. I had my vents nearly fully closed for most of the cook to try to stop the flames. Came out great regardless, just had to babysit it more.
Looks great! I love how you took the error and ran with it -- Got a similar plan (without error =) for Christmas and New Years dinner with a prime rib roast and a leg of lamb. I love this time of year!
Great cook! I find it interesting that the Keg changed their packaging to what most folks recognize as a horseradish jar....
What a treat for your familey, glad to see that you saved that wonderfull piece of meat
I was considering the basket but at that price point and with this 2x mishap I think i’ll stay with my Joetesserie and Napoleon basket
Ya it’s not a must switch. It’s got more options if you have nothing but if you have a basket I agree
Well James, great job holding your composure. Not sure I would have fared as well. Great cook, and plan B. Merry Christmas!
Right on time. I was gonna do this exact thing for Christmas.. Should I just do an open fire or maybe try to figure out a way to use heat deflectors.
Thank you for this! I was considering buying that basket but not now. I already have the Napoleon basket and that works great for wings. Thanks again!
it was a setback for sure... had i had more time before dinner i am sure i could have thought of a better plan b but i will stick to steaks (which work great in it) for the time being
Awesome job recovering 👏 👌. I thought stuff like that only happened to me. Good laugh 😆 🤣.
haha it gets all of us at some point
I would be interested to hear a KJ response to this. I still can’t decide whether to buy this or just stick with the Napoleon.
I think the weight all on one side is the issue. If i was ok letting it slide it is fine but when I need clamping force to hold it that’s where it became and issue. At least with all the weight on one side
James… Gr8 vid as usual. Tried this but with my JoeTisserie couldn’t keep temps below 340 or so even with both vents basically completely closed. Finally decided it had to be because of the air getting in around the spit rod so I slipped a dish towel under the rod and pushed it up against the Joe to close up the hole. Bingo!!! Temps dropped very quickly to 250-260 range and I had to open my vents slightly to get back to 270. I’m going to use little trick with my JoeTisserie from now on so I can use my “usual” vent settings and get my usual temps. Thought I’d share this little trick with you. Enjoy!!!😢
if you loosen the spring a little the dome will sit flush enough to hold temps without needing a counterweight
@@SmokingDadBBQ didn’t use a counterweight just covered the hole where the spit rod goes through with a dish towel. If I loosen my spring the lid will come down on its own. I already have it loose enough that it comes down on its own if it’s less than 1/2 way up.
Ah what a great video! Thanks for sharing the fail too!
Great video James, I wonder if it would be possible to lock the tabs in place on the Joe Tisserie Basket I think you are on to something. Great recovery your roast looked amazing Cheers
Tried this recipe/method for my first prime rib. OMG it was fantastic. Now I'll be selling my house to afford to pay for the cut of meat.
Please check with KJ to see if the basket can be made to work with heavier proteins.
I wonder if one could hack together a metal bar out of a bit of steel to keep the pressure tabs closed and circumvent the weight problem. Will have to try if I ever get this.
Too bad the springs aren’t robust enough to handle the weight of the rib roast. Please update if there is a way to secure it as I too would prefer not to make a hole through the roast. Thank you for taking us on your bbq journey.
Hello James, the dry brining you so prefer, can you do that to a stew meat recipe like boeuf Bourguignon thanks and ATB
Nice recovery
Hi James, another great video, I we've back on it as I'm doing one today for Easter.
I did my last one in the basket with no issues. I wonder is your basket faulty? No issues with mine holding and I'm spinning it in the basket again today.
Anyway keep up the great work.
Happy Easter from Ireland.
I had no problem doing a 6lb rib roast using the KJ basket. One flat side one curved side.
i should have weighed this but it was my guess 8-11lbs by feel and very lopsided weight distribution
I have made my best prime rib in the offset. Keep the meat just outside the hot spot by the firebox and run a hot fire (oak or even birch). The flames can come in the cook chamber on the offset. Stack wide open the searing heat travels sideways so keep the bone side towards the box and cook away. Then rotate it so the fat side is facing the fire and get that fat all sizzled and tasty. The meat in the middle won't be cooked yet and the outside is 70 percent done. Flip the prime rib onto the hotspot and get the outside perfect by constantly flipping, remove and rest. The wood flavour from the high temp burn drives right into the meat and the outside is like the most delicious seared over wood flavour and caramelized beef fat . You can't have flare ups because the fire is in the firebox. No little burnt pieces either. This is the way everybody requests it. You can cut it, it's rare in the middle and if you sniff it right in the middle, you can smell the sweet scent of the wood you were burning.
Works as well with pork roasts obviously. So easy to do.
This sounds so good I might go buy a rib today lol. Assume you’re moving to the middle and settling things down after the bark is set
@@SmokingDadBBQ @Smoking Dad BBQ So the whole process is a hot cook. I don't have bark like in smoking meats, but I have a crust like on a seared steak. The neat thing is you control how much what you want by how far the meat is from the fire box. On the far side by the stack it will be like a smoked prime rib and near the fire box it will be closer to a steak. When I had beef grilled over mesquite wood, that was a game changer and the offset can do it without being directly over the flames giving longer cook times to let the flavour penetrate. The idea is to have that sweet October evening fireplace scent that we all love, in the meat, which is what an offset excels at. Also you can really cook the meat near the bones, caramelize the fat cap, get a good maillard sear, while leaving the roast medium rare.
I actually cut the roast from top to bottom to give people a 360 degree crust. I asked "steak or prime rib on the offset" everybody is choosing the prime rib. It actually works out cheaper than individual steaks (this week anyway).
@@Todd.T I might go buy a roast today lol … sounds amazing
Ok you inspired a new video. Comes out tomorrow
SAW THE BASKET FAILURE, AND WAS WONDERING ,IF YOU HAD USED CLEAN COPPER WIRE ON BOTH ENDS
IT SHOULD HAVE HELD IT IN THE BASKET.
I’m gonna cook my first prime rib for Christmas dinner. I’m gonna follow your instructions. I’m stuck between this method or your previous years method. Which wine did you like better. Which do you suggest? Do you remember total cook time?
depending on the size of your roast the time varies, a larger prime rib i just did (off camera) and it was 2.5hrs
Thank you for your great video
Thank you
Looks great, will have to try it for sure! So no wood chunks?
Nice save
Looks like Murphy is your best friend today! I like hearing about how long it did take you to cook so I know about how long I will need to plan doing this cook. The only way I been able to do smellavision is to DIY cook! Works every time.
Great channel. Could always just wrap the outside of the basket with some rigging wire.Harbor Freight sells S.S.spools for cheap. Sub'ed
That looks amazing, great video. If you ever get a chance, I would like to see how many pork but’s you can fit on the Big Joe series 3 . I still have my three big green eggs but I do some catering jobs 3 or four times a year and I have a big benefit fundraiser job this year. Have been thinking of switching to Red . I have learned a lot from your channel and appreciate it . The dry brine is really a game changer.
Think Pitmaster X did a video on that earlier this year
I really enjoy your channel, I've owned my Big Joe II for almost 2yrs now and your videos are extremely beneficial to my cooks. I've been paying attention to the Slo roller that you use, would that be a good addition to my Big Joe II I've noticed that the Joe III is taller in dome area, how would it fit ? Thank you in advance for your response, that Slo roller might be a great Xmas present from me to me !
Fantastic!
James, awesome cook. When you pulled it off the grill after sear, did you happen to check the meater reading? Was it 125 or 130? And how much did it rise during rest?
everytime I hear "second verse, same as the first" i always have to sing out loud " 'enry the 8th I am!"
😮😮😮
I want a slice
Hey James, going to try my first overnight brisket on the Kettle Joe for Christmas and this homemade talo thing has my curiosity, as I have saved the trimmings from my last two pellet-grill briskets and now have something I can do with it. Given the overnight cook; seems a talo injection is a smart move...thoughts?
James, do you ever put the bones back on and low and slow them until fall apart?
Looks delicious. I thought, though, that we wanted to avoid thick white smoke? Looked like a lot when you opened the dome. Just thought I'd ask as I'm a rookie so just looking for clarification. Thanks!!
white smoke from wood not burning = bad.... white smoke from fat dripping = ok
@@SmokingDadBBQ Thanks!
That Sucks James, but fortunately you were right there to save a very expensive roast.
I bought that basket to do roasts not chicken wings, as I'm sure it was rated for a reasonable weight capacity.
It looked like the round part of the basket was attached on an angle and I wonder if that caused the problem.
Anyway I was planning on doing some German style pork hawks today using the basket, I will secure the latches with some thin stainless wire I have in my tool chest.
Maybe you should contact KJ and see if this is an issue or a one off.
I had it off centred to try and have pressure to stop it sliding but the second time I went the same and it still fell. I assume the weight
James you saved me some heartache as I was considering this purchase, thank you. This is something KJ should address, and I wouldn't buy this until they do. Can't be too difficult to make the thing lock, no? Then the options will truly run wild!
@@SmokingDadBBQ cooked the pork hocks but tied off the cages.
Question - would the flames from the fire not damage the probe?
Hot take - smoking such a delicate piece of meat such as rib roast is overkill IMO but i was wondering (and I’ve never done it) but could you rotisserie the meat with the lid open? I’m yet to try something like that but might do for my next one.
Would the compound butter you use on turkey work on the prime rib? Or is there a reason tallow is better with beef?
I know you can’t do a prime on the Napoleon basket, but I really like it. Prime ribs from J & G?
This was part of a larger roast from Costco that I broke down for different cooks
Love Costco’s meat! Also Marilou’s and J & G. Any others around that are worth a try?
This is a great prome rib recipe.
I have been considering buying the basket but after your experience today I am seriously doubting the wisdom of this purchase. Do you consider that the basket/tumbler is incapable of handling a rib of beef due to its weight? Would it handle a spatchcock chicken or a lamb shoulder? If it can’t do that then it is not worth my while buying it as that is what I would mainly use it for. I really enjoy your videos, by the way.
Could it have had something to do with the cage being clipped in uneven? It appears as though one side was clipped at depth 3, and the other side depth 1.
The second time I tried equal vs trying to add more pressure and same thing
What do you think about doing sous vide to the prime rib with herbs, then cool in the fridge, then KJ rotisserie for the crust/bark? I'm planning to do an expensive experiment this Christmas.
i don't find i ever get the same flavour with SV as i do reverse sear. i would vote reverse sear
@@SmokingDadBBQ if you and Guga could ever do a collaboration you might just break CZcams.
Well, now we're going to fire this up next week for Christmas evening. No fear.
Whilst watching your video I noticed the left hand side of the basket wasn't inserted properly, it appears to be on an angle. Maybe worth trying again???
I had it on an angle the first time to try and stop the roast from sliding around which it did without it. The first time it fell I put it normally and it happened again as the weight was all on one side
You didn’t show how you set your pit up for this cook.
Looks delicious! Too bad the basket didn't work out. Just added a little caveman flavor early on hah 🍻
Hahaha exactly
Could you use zip ties to keep it shut or something equivalent that’s heat proof
That’s a good idea
Hi James, how much did the roast weigh? I wonder what the max weight is for the KJ basket
I didn’t weigh it as I cut it out of a larger roast but my guess is 8lbs
How do you use a drip pan when doing the double heat deflection on a classic 3? I don’t seem to have much room.
i learned the classic 3 it hits the grids.. i sent them photos and they are going to make a low profile pan that should fix the issue for the classic and series 1/2 models
But.... if you setup like how I show on Sunday's video where you reverse the double indirect it will work. Plates on the basket, sloroller above and then the pan can go on the rack
Injecting an already fatty roast with tallow... Don't understand the need.
I also have never seen another rotisserie/rib roast demo that runs the rotisserie spit with the bone, always the opposite direction. Is there a advantage to this? Maybe a more even cook?
Thick collagens can take the entire cook to render. There are not pools of tallow pockets when we slice into it, as the tallow melts it runs through the fibres and eventually out but it leaves (1) some improved moisture and (2) the reason we do this as it imparts a gentle seasoning of the compound injection throughout so you get a hint of garlic or rosemary throughout.
The spit direction is more even and allows me to run the spit along the bone minimizing the hole through the middle of the roast
@@SmokingDadBBQ thanks!
whats the maximum weight the Joe basket can take?
i think i saw 20lbs on the box. i believe the weight on one side and maybe clamping too tight is my issue. i clamped tight so that it wouldn't slide side to side but need to revisit this without the time pressure of dinner at a set time when i needed plan b
I don't see the recipe