Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Mon Mar 18, 2024 10:11 pm

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 8 posts ] 
Author Message
 Post subject: Smoke and fire alarms - my prime rib saga and call for help!
PostPosted: Mon Oct 16, 2017 4:17 pm 
Offline
User avatar

Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
Discussion is probably off limits for The Fuzzy :lol:

I tried Kenji’s reverse sear prime rib recipe yesterday (slow cook in a 200F oven for 4 hours and finish for 15 minutes at 525F) but at the 12 minute mark CHAOS reigned supreme.

The roast was on a rack over a baking sheet and the rendering fat was smoldering thick smoke. I removed the roast, put the rack and pan near good ventilation and carried on.

The roast was spectacular and delicious.

So, is there a way to avoid this problem??? The high heat is essential for the final sear and I felt that at 10 minutes, it needed a little more. Oops!

I thought a pad of paper towels under the rack might work but paper ignites at 451F.

HELP! :o :shock: :roll: :lol:


Top
 Profile  
Reply with quote  
 Post subject: Re: Smoke and fire alarms - my prime rib saga and call for h
PostPosted: Mon Oct 16, 2017 5:36 pm 
Offline

Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
Perhaps a blowtorch?


Top
 Profile  
Reply with quote  
 Post subject: Re: Smoke and fire alarms - my prime rib saga and call for h
PostPosted: Mon Oct 16, 2017 7:58 pm 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Wino,

My first suggestion would be to move the roast & rack to a new pan with no fat in it before cranking the heat.

Oh, sorry, off limits. I'll be quiet now.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Smoke and fire alarms - my prime rib saga and call for h
PostPosted: Wed Oct 18, 2017 8:17 am 
Offline
User avatar

Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
I'm with Fuzzy on the new pan. The other option is to get a cast iron pan screaming hot on a burner and roll the prime rib in that, but you need a super duper strong hood and open windows.
We have an infrared burner on our new grill, but we've only used it once and I found it left an odd taste when grilled right on it. Although that might have been something hubby did. I need to do more research on that as I'm sure there's a way to use that to save me smoking out my kitchen.


Top
 Profile  
Reply with quote  
 Post subject: Re: Smoke and fire alarms - my prime rib saga and call for h
PostPosted: Thu Oct 19, 2017 4:25 am 
Offline
User avatar

Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
All - Thanks for the inputs. I’ll start with the new pan idea, although the blowtorch has more pizzazz... :lol: :o


Top
 Profile  
Reply with quote  
 Post subject: Re: Smoke and fire alarms - my prime rib saga and call for h
PostPosted: Fri Oct 20, 2017 8:59 pm 
Offline

Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
You can also put down a good layer of salt in the pan to catch the grease so long as you’re not using the drippings.

_________________
Carey


Top
 Profile  
Reply with quote  
 Post subject: Re: Smoke and fire alarms - my prime rib saga and call for h
PostPosted: Sat Oct 21, 2017 5:28 am 
Offline
User avatar

Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
Thanks, Carey - I do have a large quantity of rock salt from ‘back in the day’ when we served small dishes embedded on it! ;) :shock:


Top
 Profile  
Reply with quote  
 Post subject: Re: Smoke and fire alarms - my prime rib saga and call for h
PostPosted: Sat Oct 21, 2017 6:03 am 
Offline

Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
It works best for small amounts of dripping though. So you might be best with a fresh pan or a blowtorch (or even use the bbq for the final sear). Or some water in the pan but with a sheet pan that makes transfers in and out of the oven dangerous. I do mine with the less extreme CI reverse sear version. You pull a bit earlier, rest for an hour, finish at 450 (or it might be under the broiler....it’s been a while). No smoke though.

_________________
Carey


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 8 posts ] 

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 9 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum