Re:New guy just loving it and hooked already

[Scott Mark]

BrianB wrote:

quote :

I took my prime rib loin out last Saturday at 43 days. cut a 16 ouncer and grilled it on the BGE. It was great. Very tender. I’m going to do another choice rib loin for 42 days and see how it compares. The prime cut was pricey even at my Costco. I’m going to have to keep grilling because hot tubbing is something i cant’ do right now.

“Hot tubbing” _IS_ something you can do right now. There are many guides on the web that describe how you can do a very acceptable job with a zip-seal bag, a large pot of water, or an insulated picnic carrier, and almost any thermometer.

For steak, you aren’t worrying about food safety (as long as you finish the exterior of the beef on your BGE at a reasonably high temp). You are just trying to get the meat to the desired doneness. If you’ve aged it 43 days, you’ve got the tenderness you want without having to hot-tub it for an extended period of time.

I encourage you to give it a go, even if you don’t have fancy equipment.