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Surf and Turf: Prime Rib Au Jus and Bacon Wrapped Shrimp

 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

Post Post subject: Surf and Turf: Prime Rib Au Jus and Bacon Wrapped Shrimp  Reply with quote

Thought I'd give Prime Rib a try on my Lang for the first time.
Went for the hot and fast method.

I started out by liberally rubbing Kosher Salt all over a 4lb boneless roast.


I let it soak in for a couple hours than then used a wet rub of Cow Crust (see amazingribs.com for recipe which is saltless because of the salt added earlier)
I let it refrigerate for 24 hours uncovered.

I took it out 2 hours before cooking and let it warm to room temperature.



I got the lang cranked up to about 450 degrees and set the roast on a grate over a roasting pan.
I let the temperature start dropping on the lang slowly until it hit 350 for the last hour and a half or so.
(I got the smoker up to temp with Oak and switched to Cherry once the meat was on. 1st time with Cherry. Pleased with the mild flavor)

I pulled it off the cooker when interior temp hit 123. Covered with foil I let it rest for 25 minutes.



After I pulled the prime rib off the cooker it was time to throw on the Bacon Wrapped Jumbo Shrimp.
Bacon - 1bl
1 lb Jumbo Shrimp (15-20ct/lb)
5 Tbsp Olive Oil
1 Tbsp lemon juice
Sea Salt and Pepper (course ground)
Paprika for a little color.
garlic powder (rough ground) pinch

Peel and de-vein the shrimp (I always leave the tail segment on for looks)
Place all ingredients in a sealed bowl and shake.
Marinate in the refrigerator for 3 hours so prep this ahead of time.


Cut bacon strips in half and microwave partially cook (3 minutes) (If you wrap the bacon raw, your shrimp will be rubber by the time the bacon is crisp)WW
I used skewers after I wrapped each shrimp to hold the bacon, but you can use individual toothpicks if you want.




I cooked at 325 for about 25 minutes or until  bacon was golden brown and crisp



After I pulled the shrimp off the Lang, it was time to slice the prime rib:
(picture didn't do it justice not sure if it was the flash or what....it was rare...very pink. It was perfect. )



I also made up some Au Jus and fried up some German style hashbrowns.


No Christmas Dinner is complete without homemade Glogg which I made up last week.
Merry Christmas!

_________________
Starting the Journey on my 36 Stretch
Post Posted: Thu Jan 01, 2015 7:05 pm 
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wyliepirate





Joined: 07 Jan 2014
Posts: 15


Location: wylie,tx.

Post Post subject: Re: Surf and Turf: Prime Rib Au Jus and Bacon Wrapped Shrimp Reply with quote

KevinWI wrote:
Thought I'd give Prime Rib a try on my Lang for the first time.
Went for the hot and fast method.

I started out by liberally rubbing Kosher Salt all over a 4lb boneless roast.


I let it soak in for a couple hours than then used a wet rub of Cow Crust (see amazingribs.com for recipe which is saltless because of the salt added earlier)
I let it refrigerate for 24 hours uncovered.

I took it out 2 hours before cooking and let it warm to room temperature.



I got the lang cranked up to about 450 degrees and set the roast on a grate over a roasting pan.
I let the temperature start dropping on the lang slowly until it hit 350 for the last hour and a half or so.
(I got the smoker up to temp with Oak and switched to Cherry once the meat was on. 1st time with Cherry. Pleased with the mild flavor)

I pulled it off the cooker when interior temp hit 123. Covered with foil I let it rest for 25 minutes.



After I pulled the prime rib off the cooker it was time to throw on the Bacon Wrapped Jumbo Shrimp.
Bacon - 1bl
1 lb Jumbo Shrimp (15-20ct/lb)
5 Tbsp Olive Oil
1 Tbsp lemon juice
Sea Salt and Pepper (course ground)
Paprika for a little color.
garlic powder (rough ground) pinch

Peel and de-vein the shrimp (I always leave the tail segment on for looks)
Place all ingredients in a sealed bowl and shake.
Marinate in the refrigerator for 3 hours so prep this ahead of time.


Cut bacon strips in half and microwave partially cook (3 minutes) (If you wrap the bacon raw, your shrimp will be rubber by the time the bacon is crisp)WW
I used skewers after I wrapped each shrimp to hold the bacon, but you can use individual toothpicks if you want.




I cooked at 325 for about 25 minutes or until  bacon was golden brown and crisp



After I pulled the shrimp off the Lang, it was time to slice the prime rib:
(picture didn't do it justice not sure if it was the flash or what....it was rare...very pink. It was perfect. )



I also made up some Au Jus and fried up some German style hashbrowns.


No Christmas Dinner is complete without homemade Glogg which I made up last week.
Merry Christmas!


BEAUTIFUL looking meal, thanks for posting.
Post Posted: Thu Jan 01, 2015 8:26 pm 
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wyliepirate





Joined: 07 Jan 2014
Posts: 15


Location: wylie,tx.

Post Post subject: Reply with quote

BEAUTIFUL looking meal, Thanks for posting.
Post Posted: Thu Jan 01, 2015 8:28 pm 
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wyliepirate





Joined: 07 Jan 2014
Posts: 15


Location: wylie,tx.

Post Post subject: Reply with quote

BEAUTIFUL looking meal, Thanks for posting.
Post Posted: Thu Jan 01, 2015 8:31 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

Post Post subject: Reply with quote

I wish I had some pics on the Lang, but it was dark outside and I didn't open up the smoker 1 time during the cook until it was over.

Really liked that I was able to hit 450°F and maintain 350°F easily in 20°F weather

_________________
Starting the Journey on my 36 Stretch
Post Posted: Thu Jan 01, 2015 9:06 pm 
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Ohiophil





Joined: 12 Dec 2014
Posts: 19



Post Post subject: Reply with quote

Good looking prime rib Kevin !!
Post Posted: Fri Jan 02, 2015 3:05 am 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

Good Job
Post Posted: Fri Jan 02, 2015 4:56 am 
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NoCo smoke





Joined: 30 Oct 2014
Posts: 22



Post Post subject: Re: Surf and Turf: Prime Rib Au Jus and Bacon Wrapped Shrimp Reply with quote

wow looks awesome kevin cranked the lang that high sweet nice job now send me some Laughing

Post Posted: Thu Jan 08, 2015 3:56 am 
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