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Deep fried prime rib .

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145 grill

  • Karma: 3
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.
I used a rosemary garlic blend with kosher salt and black pepper, I put all in spice grinder and rubbed.  I left rub on overnight and it is a great flavor. Let me know how it goes.
#16 - November 24, 2011, 08:24:08 pm
1-offset stick burner trailer
4-UDS
1-home offset
The hardest thing about smoking meat is keeping it lit.

Bob Smith

  • Karma: 4
That looks fantastic, where do I get a plate?  ;D
#17 - November 24, 2011, 08:34:20 pm
1 small BGE
FEC 100
BCS CBJ
KCBS CBJ

bobsmith@azbarbeque.com

145 grill

  • Karma: 3
That looks fantastic, where do I get a plate?  ;D
Come up to Springerville, I have left overs.
#18 - November 24, 2011, 08:40:49 pm
1-offset stick burner trailer
4-UDS
1-home offset
The hardest thing about smoking meat is keeping it lit.

145 grill

  • Karma: 3
#19 - November 24, 2011, 08:41:35 pm
1-offset stick burner trailer
4-UDS
1-home offset
The hardest thing about smoking meat is keeping it lit.

route66

  • Karma: 8
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.
Wow, looks awesome the way it is. Just looking at the picture I think 1 more minute would make the outer edges more overcooked and would bring the center to Med Rare to Medium. You might try bringing the roast to more of room temperature before frying and shoot for the 4-5 minute which will give a more even cook. Just a thought. I would have never tried this till seeing your results which again look wonderful. I will be trying it soon, thank you.
#20 - November 24, 2011, 11:14:54 pm

Mike (AZBarbeque)

  • Karma: 95
WOW, it looks amazing.  After all the food I had today, I'm now drooling & hungry again.

I will certainly have to try that.  Thanks for sharing & posting pictures..  ;)
#21 - November 24, 2011, 11:55:49 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??

PAT YOUNG

  • Karma: 0
Were did you get a 12 bone for only $60?
#22 - November 25, 2011, 02:18:30 am

azkitch

  • Karma: 9
Pat--remedial proof reading for you! 12 pound, bone in....haha! I hurried up and looked!
#23 - November 25, 2011, 07:43:48 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

CLMCHENRY

  • Karma: 0
Safeway has full roasts over 10 lbs on sale for 4.99 lb
#24 - November 25, 2011, 08:30:25 pm

ShermanBBQ

  • Karma: 0
We've been deep frying turkeys for years.  I think we have a new recipe to try.  Looks and sounds awesome!  Thanks for the pics!
#25 - November 25, 2011, 10:51:14 pm

Gizzy's Smokin Crew

  • Karma: 1
Looks Awesome...Gotta try it
#26 - November 26, 2011, 11:27:30 am
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

AZWildcat

  • Karma: 22
Looks great Mike, nice job!
#27 - November 26, 2011, 01:25:05 pm
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.

Smoker Man

  • Karma: 0
I've never heard of deep fried prime rib.  The crusty bark looks wonderful.  I like the middle pink but that looks bloody.  Urk.  I'd need it cooked a bit more inside.  I wonder about roasting it to 135 degrees then deep frying it?
#28 - November 26, 2011, 11:22:32 pm

Quiggs

  • Karma: 3
Wow, I agree...nice looking "PR"...as we have oil from turkey leftover and going to clean with the potato trick.. I think this weekend I will give it a go...thx for pic's!
#29 - November 27, 2011, 05:41:38 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

rvriggs

  • Karma: 0
Hey Quiggs, did you try it??
#30 - December 18, 2011, 06:07:12 am

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