Shirtless Crackhead Posted March 13, 2011 Report Share Posted March 13, 2011 Charlie Sheen's Winning Recipes Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 23, 2011 Report Share Posted March 23, 2011 This really isn't sandwich related, although I'm going to make sandwiches from the leftovers. I'm making some prime rib tonight, and I bought a 4.43lb 100% organic (hormone, antibiotic, steroid, etc.. free), 100% grass-fed, UDSA Prime Choice chuck of beef (Prime Rib Roast, obviously). So here's the raw meat. http://i.imgur.com/mer2b.jpg http://i.imgur.com/Icly8.jpg I plan to be following the foodwishes recipes from youtube. I'll post more pics as I go. UPDATE: I've just stuck it in the oven, here's what it looks like with the butter/salt goodness, sitting in my cast iron pan. http://i.imgur.com/4cy8R.jpg Quote Link to comment Share on other sites More sharing options...
Mom Posted March 23, 2011 Report Share Posted March 23, 2011 disgusting Quote Link to comment Share on other sites More sharing options...
YUNG MASTERLESS GLENCOUR Posted March 23, 2011 Report Share Posted March 23, 2011 UPDATE: I've just stuck it in the oven, here's what it looks like with the butter/salt goodness, sitting in my cast iron pan. http://i.imgur.com/4cy8R.jpg That's not all salt is it? I originally assumed it was ice coming off it but from what you wrote I wasn't so sure. Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 23, 2011 Report Share Posted March 23, 2011 It's seasoned butter (butter, black pepper, herd du provance), the rest is salt yes; this is a 4 and a half pound block of beef, it needs to be seasoned liberally. Btw, here's the rest of the pics. http://i.imgur.com/nmaQm.jpg http://i.imgur.com/DwRfy.jpg http://i.imgur.com/qph1Q.jpg http://i.imgur.com/kQENK.jpg The au jus turned out perfectly, I seriously drank the remaining au jus after I ate the prime rib and put a piece of focaccia bread through it. Quote Link to comment Share on other sites More sharing options...
YUNG MASTERLESS GLENCOUR Posted March 24, 2011 Report Share Posted March 24, 2011 Shit man, I'd never use that much salt, but that's just me. Quote Link to comment Share on other sites More sharing options...
Lenin Posted March 24, 2011 Report Share Posted March 24, 2011 (edited) I disagree with Raor's method of cooking prime rib, in that I season mine exactly none beyond the bare minimum needed to give it a nice, slightly charred outward appearance... and it's just slightly less than totally raw by the time it's finished cooking. Plus, I just dislike salt in general. I feel most of what I consume has enough natural sodium. But whatever. It's hard to fuck up red meat so long as it remains red and you don't put fucking ketchup or steak sauce on it. Regardless, prime rib remains my favorite food and as such, I agree whole heartedly with the spirit of eating the absolute shit out of what looks to be a beyond excellent cut and bitches be jealous. Fucking starving now. Post pictures of the sandwiches the leftovers birth into existence ASAP so I can live vicariously through your stomach. Edited March 24, 2011 by Lenin Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 24, 2011 Report Share Posted March 24, 2011 Actually, we ate it all, it was REALLY freaking good. Plus, watch the prime rib recipe vid, the guy says to use twice as much salt as you think you need, and that's about right; this is 4.43lbs of beef, it needs salt to be seasoned, and most of it ran off into the drippings anyhow, which is why the Au Jus was so fucking amazing, the flavor was overwhelming. Quote Link to comment Share on other sites More sharing options...
Lenin Posted March 24, 2011 Report Share Posted March 24, 2011 (edited) 4.43 pounds is a pretty beefy piece of beef make. On those special occasions when I find myself with prime rib that's usually about the size I have. I'm just saying I prefer to leave my red meat as unadulterated as possible. Any seasoning I do use is by and large aesthetic, pure presentation. I'm essentially at the point in my appreciation of beef where even cooking it is simply a formality, fuck my health. And I personally don't favor an au jus with it myself, but I don't doubt for a second what you created was a gasmictacular flavorbomb. The bottom line is that you ate prime rib and I didn't. Mad respect. And big ups for not pussing out on it and ending up with leftovers. You need to respect beef by finishing what you start, when you start it. Edited March 24, 2011 by Lenin Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 24, 2011 Report Share Posted March 24, 2011 (edited) It wasn't hard, except afterwards when the itus struck. The prime rib and au jus were both the best I've ever had, and I've had some pretty good prime rib. I also don't get why you disagree with the method, it's freaking perfect; the butter is there really just let the salt stick/flavor the drippings, and if you ever cook prime rib, you should use alot of salt; btw, it's Kosher salt so the crystals are much bigger then like regular table salt (which is honestly crappy salt). Most of the salt comes off anyhow during the cooking, and my buddy's GF doesn't like salty anything and she said both the prime rib and au jus were better than any she's ever had (same goes for my buddy). There's alot of mis-information about salt and how much you should use and when. Consider the surface area of the beef, realize I used about 3 tablespoons of kosher salt, then consider the overall beef mass; when you think about it, it's actually not that much salt at all, it just appears to be way too much, because you put it on thick on a big cut of meat like that, because it's not cut into steaks or smaller portions when you season/cook it, like most cuts of beef. Edited March 24, 2011 by DangerWorldWide Quote Link to comment Share on other sites More sharing options...
Lenin Posted March 24, 2011 Report Share Posted March 24, 2011 (edited) Three tablespoons is a lot less than what it looks like from the pics. Hm. Next time I prepare a prime rib, I'll pay attention to what I'm doing and see how much salt I use. I've scienced it out to the point I could do it in my sleep, I honestly can't recall the actual measurements; I only eyeball it. Maybe when I'm not so tired I can think about it and it'll come to me. Fuck, maybe I'll just run through the recipe without the beef and just figure it out from there. If I get stoned and forget, I've been inspired to eat a fuckton of prime rib ASAP, so I'll know then for sure. EDIT: My mind was gone. Ran through my seasoning blend: I use essentially no salt at all. Pinches at most. Looking at this, I don't know why I even bother, really. It just seems like too much added work for presentation's sake. I could prepare it as I do, only unseasoned, at no detriment. If you have success with the salt-crust preparation, more power to you. But I have to say I favor my method, in which I basically do nothing more than allow a raw cut of prime rib to meet health safety codes. Edited March 24, 2011 by Lenin Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 24, 2011 Report Share Posted March 24, 2011 The same health safety codes that deny American's the ability to buy raw milk and enjoy it's deliciousness? Son, I am disappoint. Quote Link to comment Share on other sites More sharing options...
Lenin Posted March 24, 2011 Report Share Posted March 24, 2011 (edited) Which is to say "just hot enough you won't get sick." I eat raw (and/or mostly raw) beef on a semi-regular basis. I use a top-notch butcher and have a wall of steel for an immune system. When I get a good steak my preferred way to prepare it is by melting some butter in a pan and searing it for around seven seconds on each side, then eating it. I've never tried prime rib quite this rare since I buy it in such huge cuts... I'm not comfortable consuming that much "undercooked" beef in the period of time allotted before expiration. My unadulterated prime rib, much like my kung-fu, is best. Honestly, if you're a true red meat enthusiast and have a good butcher, you can basically always eat your beef raw and never get sick. Health risk is so remarkably low if it's fresh and basic fucking hygiene is observed from start to finish. Edited March 24, 2011 by Lenin Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 24, 2011 Report Share Posted March 24, 2011 It's not undercooked, it's supposed to be cooked through like that. I put it into a 500 degree oven for 24 minutes, then turn the heat off and let it cook with the residual heat for 2 hours (not opening the door at all during this time as well), and it comes out perfectly done. Quote Link to comment Share on other sites More sharing options...
SUMERIAN BLOOD GOD Posted March 24, 2011 Author Report Share Posted March 24, 2011 I'm not a fan of raw meat. I like 'em rare but the raw meat I've had before wasn't good enough for me to justify the risk. That looks like a mountain of salt. Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 24, 2011 Report Share Posted March 24, 2011 Quote Link to comment Share on other sites More sharing options...
SUMERIAN BLOOD GOD Posted March 24, 2011 Author Report Share Posted March 24, 2011 Oh I see what it is now. I was just looking at your thumbnail pic and assumed that everywhere that was white was plain salt. Now I can see that it's also butter. I thought you just mashed a shaker of salt into the meat. Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 24, 2011 Report Share Posted March 24, 2011 http://i.imgur.com/AqjB8.jpg Quote Link to comment Share on other sites More sharing options...
SUMERIAN BLOOD GOD Posted March 24, 2011 Author Report Share Posted March 24, 2011 Don't blame me for your shitty camera. Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted March 24, 2011 Report Share Posted March 24, 2011 Don't blame me you didn't pay attention to the recipe and just assumed based on the pics from my shitty camera. Quote Link to comment Share on other sites More sharing options...
SUMERIAN BLOOD GOD Posted April 14, 2011 Author Report Share Posted April 14, 2011 http://i56.tinypic.com/2i1o4li.jpg http://i56.tinypic.com/2zs775y.jpg http://i56.tinypic.com/il8snd.jpg http://i54.tinypic.com/2je1mc3.jpg http://i53.tinypic.com/jkd0lk.jpg Stupid hipstamatic made these photos look shitty. Should've just used normal camera. Top to bottom:-blackened chicken sandwich with purple onions, lettuce, tomato, and ranch dressing.-same sandwich-fried chicken sandwich-The Big Dirty: 1/3 lb burger with shredded cheddar cheese, sauteed mushrooms, pico de gallo, grilled onions, bacon, guacamole.-same sandwich Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted April 18, 2011 Report Share Posted April 18, 2011 So last night, I got one of these. We took some brats, boiled them in a combination of PRB (that's Pabst Blue Ribbon), garlic and onion powder, old bay, kosher salt, and alittle herb du provance. It was epic win and beer drinking goodness. I need to get a camera here soon so I can start taking decent pics and stuff, especially of all the madness I'm going to be grilling up this summer. I also need a charcoal chimney and some lump charcoal. Quote Link to comment Share on other sites More sharing options...
LlamaHumper Posted April 18, 2011 Report Share Posted April 18, 2011 Word, Pabst Ribbon Blue. Sounds good for real though Quote Link to comment Share on other sites More sharing options...
Shirtless Crackhead Posted April 18, 2011 Report Share Posted April 18, 2011 The brats where amazing, next time I'm making onions though, and getting some real mustard. Quote Link to comment Share on other sites More sharing options...
Bakuhatsu Pengin Posted April 18, 2011 Report Share Posted April 18, 2011 make beer onionswith beer Quote Link to comment Share on other sites More sharing options...
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