Prime Rib and Yorkshire Pudding
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Prime Rib and Yorkshire Pudding
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Thread: Prime Rib and Yorkshire Pudding

  1. #1
    Senior Member NorCal Smoker's Avatar
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    Prime Rib and Yorkshire Pudding

    Smoked a Prime Rib for Easter and it came out great!

    Seasoned with Little Louis w/P, BPS Double Secret, and a touch of Montreal Steak seasoning. Wrapped and put in the fridge for about 4 hours. Brought up to room temp and put it on the MAK 2 Star at 250°F with a pan of water below (saw BP do this, so it must be good):



    Cut up some Brussel sprouts, red onion, and small gold potatoes and mixed with some EVOO, balsamic vinegar, Little Louis w/P, and Desert Gold:



    Put it on the grill covered with the Prime Rib about 1/2 hour before Prime Rib was done:



    Pulled Prime Rib at 130°F, covered with foil and let it rest. Stuck Thermapen in it to see when the push ended. Went higher than I thought it would:



    While the Prime Rib was resting, I raised the MAK to 425° to finish the vegetables and to get ready for the Yorkshire Pudding. Poured the pudding mix into a muffing pan with heated fat in it and put it on the MAK. Ready to pull after about 20 minutes:



    Everything plated up:



    Thanks for looking!
    MAK 2 Star #500
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  2. #2
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    Stellar work on every part of that meal.

    I used to tolerate brussels sprouts, but now I am addicted -- yours look yummmmy!

    Thanks for sharing.
    MAK 2 Star General #3001 w/Super Smoker Box
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  3. #3
    Administrator Big Poppa's Avatar
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    you are really cooking well! good? great! awesome

  4. #4
    Beautifully done!! Everything looks delicious!
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  5. #5
    It all looks good to me! Love the Popovers and those Brussels sprouts would disappear very quickly around our house!


    P.S. For future reference: For roasts I always count on somewhere around a 10° push from the carry-over heat.
    <><
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  6. #6
    Senior Member NorCal Smoker's Avatar
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    Thanks Tent. I expect for 5-10 degree push, and this was in the middle, but my last couple were only 5. Not sure why, but the end result is always good. 5 degrees is not a huge difference in the whole scheme of things, at least for me.
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  7. #7
    Moderator scooter's Avatar
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    That is FANTASTIC!!

    Tip: If you push the temp probe in the side of the roast instead of in the end then you wont have any slices with a hole in the middle if that kind of thing is important to you.
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  8. #8
    Senior Member NorCal Smoker's Avatar
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    Thanks for the advice scooter. The hole does bug me so I will give it a try.
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