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Deep fried prime rib .

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145 grill

  • Karma: 3
I found a recipe on how to deep fry a prime rib roast, I was wanting to know if anyone has ever done this and if you have how did it taste.  I am going to deep fry one for Thanksgiving.  The recipe says to rub the prime rib with rosemary and garlic overnight and then fry for 3-4 minutes a pound in turkey fryer. I will post pics when done.
#1 - November 22, 2011, 05:46:52 am
1-offset stick burner trailer
4-UDS
1-home offset
The hardest thing about smoking meat is keeping it lit.

AZWildcat

  • Karma: 22
Never heard of it, but can't see why not. Make sure you post the update with pics!
#2 - November 22, 2011, 07:05:14 am
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

Thom Emery

  • Karma: 2
I am told it is fantastic
#3 - November 22, 2011, 12:16:45 pm
Catering, Competition Cooking and Community Service

www.bbqthom.com

What Wood Jesus Q

IRONHORSE BBQ

  • Karma: 0
Sounds fantastic to me.
#4 - November 22, 2011, 05:14:00 pm

azkitch

  • Karma: 9
For my money, smoked is the way to go...I feel the same way about turkey, too.
#5 - November 22, 2011, 09:16:00 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Mark

  • Karma: 23
That prime rib recipe does indeed sound primo. :P

I traditionally cook prime rib and turkey on my big Kamado. But I usually use Kingsford with no smoke added to achieve a "brick oven" roasted effect. I like smoked turkey, but I can't stand smoky gravy; it tastes scorched to me. :-X
#6 - November 22, 2011, 09:46:37 pm
Mark Motta
Meatier Creator

azkitch

  • Karma: 9
That's why I haven't yet saved the liquids from my smoked meats. Just doesn't sound like good eats...
#7 - November 22, 2011, 10:27:03 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Mike (AZBarbeque)

  • Karma: 84
That does sound amazing Mike, please make sure to post up pictures for us to enjoy...

I am going to have to try that for sure..
#8 - November 22, 2011, 10:41:12 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

route66

  • Karma: 8
I have heard it is great but I don't have the huevos to try. I always like it flash roasted to rare with a crust of herbs and frying seems so wrong but I look forward to your experience and might have to give it a try. Let us know how it turns out.
#9 - November 23, 2011, 01:21:41 am

Gizzy's Smokin Crew

  • Karma: 1
Sounds very interesting....Can't wait
#10 - November 23, 2011, 12:06:57 pm
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

145 grill

  • Karma: 3
Here are the photos of the finished prime rib, It turned out awesome. It was very tasty, I really liked the rub it made a nice crust.




I would do this again and would recommend for anyone to try.
#11 - November 24, 2011, 03:59:52 pm
1-offset stick burner trailer
4-UDS
1-home offset
The hardest thing about smoking meat is keeping it lit.

route66

  • Karma: 8
Looks fantastic. Did you use 3 or 4 minutes a pound and how big was the roast?
#12 - November 24, 2011, 05:56:03 pm

145 grill

  • Karma: 3
The roast was 10 lbs.  I cooked 5 minutes a pound, the wind was blowing and I was having problems keeping the temp up. I'm at 7000 ft. and it could have probably used one more minute per pound.  It was really good.
#13 - November 24, 2011, 06:04:28 pm
1-offset stick burner trailer
4-UDS
1-home offset
The hardest thing about smoking meat is keeping it lit.

azkitch

  • Karma: 9
Hmmm. Just looking at it, I'd say it might change my mind! Looks awesome!
#14 - November 24, 2011, 07:46:00 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

CLMCHENRY

  • Karma: 0
Wow! Looks amazing.  I now know what I am doing this Sunday with the leftover oil from the turkey.  What kind of rub did you use?  Did you inject it? The one I have is 12 lbs bone in. I was going to roast it, but the pictures convinced the wife that a deep fry would be ok. She was afraid of me killing a $60 piece of meat.
#15 - November 24, 2011, 07:58:03 pm

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