Teardrops n Tiny Travel Trailers

I tried my first prime rib in a dutch over the other day.



I also made Ira's blue cheese scalloped potatos.



The 14" deep I mentioned in another thread would have worked perfectly for a 10 pound prime rib. I used a 12" regular depth and as the meat and salt heated it started to lift the lid so I had to find something to keep it down.

Now, that looks delicious.

Dave

oh my goodness.......I am sooooooooooo hungry... I am slobbering all over myself now.

That looks very good. Too bad you could not go to Dean's and borrow one of his large pots. He seems to be camped out somewhere without a shower and would not have missed it.

Jim,

Great job on that prime rib! I think we need a prime rib cookoff at the IRG. I volunteer to be a judge!!

Joanne

Looks great Jim, I gotta try a Prime Rib! ...I handed out Ira's potato recipe to a lot of my customers, and got good reviews back from them all...It was a hit! Some did it with bacon for an extra ingredient...Thanks Ira...it's a hit at gatherings out West and with some of my customers!!! Doug

Joanne wrote:Jim,

Great job on that prime rib! I think we need a prime rib cookoff at the IRG. I volunteer to be a judge!!

Joanne

Judge buys the meat, Right???

Jim,
That looks awesome!!!!
So whadyur Dad think about it?
Hey... I did a 7 lbr. in a 14" deep at the public works deal...
Had to use a new type of dry rub on the meat.
My lid raised up too... Was wondering if the rub had anything to do with that???

Dean...if my meat gets rubbed, it'll raise the lid too...Sorry, it just had to be said, and don't anyone else out there say that it didn't cross their mind, and I don't care who ya are...it's a little funny!!! Doug

doug hodder wrote:Dean...if my meat gets rubbed, it'll raise the lid too...Sorry, it just had to be said, and don't anyone else out there say that it didn't cross their mind, and I don't care who ya are...it's a little funny!!! Doug

Yup!!!!!

Dean and Jim .You guys made me so hungry I had to stop by the local BBQ pit and order 1# of pit smoked brisket. I will have to try that in the dutch oven it looks soooo good.




Pat

Most of the 12" DO's don't come with a notch cut for the wire on the meat thermometer. I used a 4" angle grinder with a thin disc and ground a notch just big enough for the wire to fit through.



I removed the heat when the meat reached 135*. I would have liked it a little more rare. We did another prime rib at my brothers and took it out at 130*. There was a lot more pink meat, but not too rare.