Gear & Apparel
Holiday Tailgating Recipes – Prime Rib On Your Grill
As we enter the Holiday Week and College Football Bowl Season, I thought why not visit the art of grilling Prime Rib as a “high end” tailgating recipe? I mean, it really is not that hard to do and you certainly would be a hit with your friends and probably the other tailgaters within sniffing distance.
Prime rib has always been one of the most sought after items on the grill. This is because aside from its being quite large enough to fill up anyone, it is more moist, tender and juicy than most other cuts. This cut has been so popular that most restaurants would have it as a specialty, most of the time making a nice steak out of it. More than that, it is also great for an outdoor grill. Outdoor grilling sessions with your family are sure to be much better with some good slices of prime rib.
The common misconception people would have with prime rib is that it is quite difficult to cook and to handle. This however is false; grilling prime rib is just like grilling any other cuts of meat and would just require similar procedures or methods of grilling. Anyone who has grilled other cuts of meat before would be able to make a great prime rib the first time trying it.
Choose The Cut
One of the most common problems for prime rib is that after grilling, a lot of them would get too tough, dry and chewy. This is because the tenderness of a cut would also depend on the meat itself that is why it is important for you to know how to choose the perfect cut. In choosing, pick a cut that has a good marble of fat, not too much but just right. This is because the fat would add tenderness to the meat and would also add a good taste; too much of it however will not make it taste good.
If you could not find this at your favorite shop, then do not hesitate to ask anyone standing by. Prime rib is too basic for a good food store to miss and the people who are standing by are there to help you so never hesitate to ask them. Sometimes, they can even help you choose from a lot of different meats and could offer a lot of different helpful advices that you can really use.
Storing It
Once your cut of prime rib makes its way home, you can store it at room temperature as long as you will grill it that very same day. The most common mistake people make here is that they would immediately toss it in the refrigerator, thinking that it would spoil immediately. This however is not true. You can put it in the refrigerator however if you plan on using it some other day rather than the day you got the prime rib in.
Make sure that you do not keep the meat in your refrigerator for too long. It would be best if you would consume it within 3 days of having it in the refrigerator. Items stored in the refrigerator would tend to lose flavor and tenderness if kept for too long. You do not want this to happen to your prime rib so don’t keep it in the refrigerator for too long.
Marinating Prime Rib
To give your prime rib the best flavor possible, you have to marinate it for at least 30 minutes. A good example of a marinade would include tomato soup, water, lemon juice and Worcestershire sauce. To marinate it, put the mixture along with the beef in a container and put it in the fridge for at least 30 minutes, only bring it out when everything is ready for grilling prime rib.
If you should use the marinade later for a sauce or if you should reapply it to the prime rib, have it boiled for at least 5 minutes by itself. Since the meat was still raw when it was soaked in the mixture, it could carry some amounts of bacteria. Boiling it for at least 5 minutes would eliminate the bacteria in it thus making it safe to use again.
Preparation
Prepare your grill for an indirect grilling method and place a dripping pan under where the roast will be. I like to start by pre-heating the grill to 450 degrees and then reducing the temperature to about 325 degrees. Water can be added to the drip pan if you want to save the drippings for later in a gravy or sauce.
When planning your cooking time, the measurement of 12-15 minutes per pound is a good guide. When the meat reaches an internal temperature of 115 to 125 degrees, you can remove it from the grill. Remembers, the meat will continue cooking and the internal temperature will continue to rise. If a more rare cooking is desired, remove from the grill at 115 degrees, but for a more medium to well, wait until the internal temps reach 125 degrees or slightly above.
Good Grilling and Happy Holidays From the Tailgating Recipes Team.
Free Tailgating Recipe – Dessert
Having something sweet to eat can go along way towards rallying your tailgating friends. A quick burst of energy right before game time helps make sure you are loud and proud in support of your team. The following recipe is a fan favorite out of our tailgating kitchen. Easy to make and packed full of yummy goodness that will certainly please fans of all ages.
This recipe can be found along with over 225 other great tailgating and party recipes in our easy to download Tailgating Recipes E-Book!
Click Here to learn more about how
you can get these recipes for a very low price!
Quarterback Blitz Bars
Ingredients:
Preparation: Heat oven to 350°F. Place butter in 13 x 9 x 2-inch baking pan; heat in oven until melted. Remove from oven. Stir together graham cracker crumbs, cocoa and sugar; sprinkle over melted butter. Stir mixture until evenly coated; press evenly with spatula onto bottom of pan. Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolates and toffee bits. Sprinkle nuts and coconut on top; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack.
Cover with foil; let stand at room temperature several hours.
Cut into bars.
Yield:
About 36 Bars
Tailgating Recipe Book is available now!
Today is a very exciting day for us. We are proud to be able to release to the public our very own Tailgating Recipes Book, “Great Food From Our Playbook”. This new book is packed full of great recipes that can easily be prepared while tailgating or quickly prepared and brought along with you to the game.
Read Below For The Special Pricing and Free Bonus!
I think what makes our book a bit more unique than other books is that you don’t need alot of culinary skill or extra tools to provide a variety of great tasting foods when tailgating. Other recipe books require alot of extra “prep work” and just seem to be too burdensome. Don’t get me wrong, the recipes are great, but are more suited for your backyard instead of from the parking lot.
With all activities in life, there were a few things I learned in the process. Even the best laid plans don’t always work out as one would hope and when you present a little bit of yourself in your work, it never will be to your own standards. In all honesty, I had hoped that this Tailgating Recipes Book would have been available for purchase back in early September. Looking back, I am glad we did not rush this edition.
One thing I did want to do with the release is reward the folks who followed us in the process and progress of our efforts with a super special price and “something extra”.
CLICK HERE TO SEE THE SPECIAL DEAL I MADE FOR YOU!
Please make sure you sign up for the Newsletter. It is published once a month and includes 1 Free Tailgating Recipe from me and 1 reader submitted recipe. Also included are a great tips section and usually a special pricing offer or coupon code for tailgating equipment or fan gear.
Kick-Off Dip (Warm)
Kick-Off Dip (Warm)
Ingredients:
1 cup thick and chunky salsa
1/2 pound (2 cups) deli American Cheese, cubed 1/2-inch
1/2 pint (1 cup) deli chili
Tortilla chips
Assorted fresh vegetables
Prep Before You Go:
This is a simple recipe, but to save time, prepare the cheese cubes and vegetables and store them in separate zip lock bags or containers.
At The Game:
Combine all ingredients except chips and vegetables in 2-quart saucepan. Cook over medium heat, stirring constantly, until cheese is melted and mixture is heated through (8 to 10 minutes).
Serving Suggestion:
Serve warm with tortilla chips or vegetables.
Don’t Forget The Equipment:
2-quart saucepan, wooden or silicone spoon for stirring.
Hot/cold serving container for dip.
Yield:
Makes 2 1/2 cups.
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