I didn't want to intrude on the "What's for dinner" thread" since it is more about the finished product.
I can see this thread going sideways, (Ben), but in all seriousness, I feel that what you do with your meat before cooking dictates (lol) the final outcome.
What do you do? I typically dry brine most cuts with Kosher salt, sometimes for a couple days, depending on the thickness of the meat. For example, I salted a 2 3/4 pound Prime rib this morning that I won't cook until probably Friday night. I put it on a cookie sheet on top of a cooling rack uncovered in the refrigerator to allow air circulation. I will then season it, vacuum seal it and cook it with my Sous Vide and then sear it on a hot grill.
Tonight, we are having lamb chops from Costco. If you haven't tried them, and you have a Costco membership, you should. I lightly salted them this morning and will put my "I put this shit on almost everything seasoning", and do a reverse sear. Cook them in the oven for about 1/2 hour at 250 then finish on the grill.
Ribs get the skin removed and lightly salted for a couple hours before getting slathered with yellow mustard to hold the Memphis Dust rub (look it up) that I use before going into the smoker at 200 degrees for at least 3.5 hours. I can only do ribs on the weekends, due to the time involved, and I have 4 slabs of St. Louis style in the fridge that will be cooked up sometime this weekend.
Even steaks, go through the Kosher salt dry brining process here. I only put my rub or seasonings on the meat shortly before cooking, because rubs really don't penetrate the meat.
Let's hear what you do.
I can see this thread going sideways, (Ben), but in all seriousness, I feel that what you do with your meat before cooking dictates (lol) the final outcome.
What do you do? I typically dry brine most cuts with Kosher salt, sometimes for a couple days, depending on the thickness of the meat. For example, I salted a 2 3/4 pound Prime rib this morning that I won't cook until probably Friday night. I put it on a cookie sheet on top of a cooling rack uncovered in the refrigerator to allow air circulation. I will then season it, vacuum seal it and cook it with my Sous Vide and then sear it on a hot grill.
Tonight, we are having lamb chops from Costco. If you haven't tried them, and you have a Costco membership, you should. I lightly salted them this morning and will put my "I put this shit on almost everything seasoning", and do a reverse sear. Cook them in the oven for about 1/2 hour at 250 then finish on the grill.
Ribs get the skin removed and lightly salted for a couple hours before getting slathered with yellow mustard to hold the Memphis Dust rub (look it up) that I use before going into the smoker at 200 degrees for at least 3.5 hours. I can only do ribs on the weekends, due to the time involved, and I have 4 slabs of St. Louis style in the fridge that will be cooked up sometime this weekend.
Even steaks, go through the Kosher salt dry brining process here. I only put my rub or seasonings on the meat shortly before cooking, because rubs really don't penetrate the meat.
Let's hear what you do.
...if you wish to sample you better get to Camp.
