Comments on: Christmas Dinner: The Grill/Roast Technique

By: Jack

Jack — Thu, 19 Jan 2012 11:55:17 +0000

Missed out on my chance of making this for Christmas dinner but I made this over the New Year and I still have to improve the roast colour on all sides of my beef.

By: Gael N

Gael N — Fri, 06 Jan 2012 23:53:34 +0000

On seriouseats.com, J. Kenji Lopez-Alt has convinced me that roasting before searing is superior. The mallard reaction requires high temperatures. When the meat is already roasted, it is much higher in temperature which means searing is fast and doesn’t overcook the meat. Searing it first would require bringing the meat up from a lower temperature and would take longer. This results in the outer layers being more cooked then is desirable. Here is a link to his article.

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

By: New Year's Prime Rib - Midnight Meal - Food & FireFood & Fire

New Year's Prime Rib - Midnight Meal - Food & FireFood & Fire — Mon, 02 Jan 2012 08:15:31 +0000

[...] So much so that I started craving it a good two weeks ago. While researching recipes, I ran across Michael Ruhlman’s grill/roast method. It involves searing the roast on the grill, letting it rest, and then [...]

By: Looking Forward | | Food & FireFood & Fire

Looking Forward | | Food & FireFood & Fire — Sat, 31 Dec 2011 19:57:47 +0000

[...] prime rib – with a recipe inspired by Michael Ruhlman and AmazingRibs. I have big hopes for this meal, and it will be fun to share it with dear [...]

By: Frederick Corriher

Frederick Corriher — Fri, 30 Dec 2011 15:18:44 +0000

Out of curiosity, could this process be done in reverse…similar to the way you sear something that was good slowly via sous vide first? Give it the fire at about 115 F?

By: Michael Ruhlman

Michael Ruhlman — Wed, 28 Dec 2011 21:06:55 +0000

doesn’t really matter. mine happened to be 67 F. If it’s 110 F., it will cook fast though.

By: Dave

Dave — Wed, 28 Dec 2011 19:57:05 +0000

Excellent looking recipe – I’m going to give this a try for New Years. After searing and cooking for another 10 minutes what internal temp is the roast at when you move it to the oven?

By: Tim

Tim — Wed, 28 Dec 2011 00:15:19 +0000

My tenderloin came out amazing using this (and doing it on the Egg). I also made a beef stock with the overnight in the oven method. A very Ruhlman Christmas!

By: Aaron

Aaron — Tue, 27 Dec 2011 01:56:31 +0000

How did it turn out?! We always do ours on the egg and it turns out AMAZING. Had one for christmas eve in fact. an amazing crust, especially with the RIGHT amount of salt. You might consider getting a cast iron grate for the egg, I feel that it works much better than the standard one. Can’t wait to hear the tale. Glad that you are becoming a bge convert! One of us, one of us!

By: Michael Ruhlman

Michael Ruhlman — Fri, 23 Dec 2011 15:17:49 +0000

many thanks, Jim

By: J. Walt Layne

J. Walt Layne — Fri, 23 Dec 2011 11:56:35 +0000

Chef,
Now and always you elevate ingredients to new heights no matter how great or humble their origins. Thank you for your blog, the cookboks and some mighty good food for thought on technique.

This year’s chiristmas dinner in entirely made from scratch, right down to churning the butter and making the creme fraiche for the sinful bacon cheddar mashed potatoes.

I knew and my family has finally learned that you appreciate food more when you have made it yourself.
Best and Merry Christmas,
Jim

By: ylsf

ylsf — Fri, 23 Dec 2011 05:14:45 +0000

Thanks for this. I saw a link to it from another site. I am doing a roast for Christmas day on a ceramic bbq similar to a BGE. I am debating preparing it in advance and “warming it up” the say of but I want optimal quality so I am leaning towards waking up super early on christmas day to have things ready for 1pm ish…

By: Kim

Kim — Fri, 23 Dec 2011 00:06:11 +0000

That sounds really good Michael. Could you grill or sear using some other method (gas grill, fry pan etc.) and then finish roasting in a smoker? A lot of these control temperature in that range very nicely. The smoke might not penetrate as well through the sear but it seems like it might produce a similar result if a charcoal grill is unavailable.

By: Christmas Dinner: The Grill/Roast Technique | Shelterholic Now Food

Christmas Dinner: The Grill/Roast Technique | Shelterholic Now Food — Thu, 22 Dec 2011 23:33:04 +0000

[...] Christmas Dinner: The Grill/Roast Technique Michael Ruhlman Wed, December 21, 2011 6:38 PM UTC Michael Ruhlman Rate this story Loading … Share (function(){var [...]

By: Abra from French Letters

Abra from French Letters — Thu, 22 Dec 2011 20:36:29 +0000

Thanks! If you see any smoked foie, try it. It makes grown men swoon. Women too.

By: Carri

Carri — Thu, 22 Dec 2011 16:28:40 +0000

This method looks great…will have to try for sure. It’s important, I think, to point out that while you are pulling the meat from the oven at 125 degrees, during the resting period the internal temp will rise to 140 (which is where it should be for rare) If you skip the resting step and try to carve it too soon you will have a bloody mess on your hands! I like to leave the thermometer in it like you do, this way I can carve at just the right temp.

By: ruhlman

ruhlman — Thu, 22 Dec 2011 15:36:54 +0000

Probably wouldn’t over power but don’t know the product, the smoked foie. But you know what grilled beef tastes like, your choice. you could also sear, add butter thyme garlic to pan, and finish roasting as above. I’d pull tenderloin at 125 degrees. did a huge rib roast at friends last night and pulled it at 128 degrees and it was perfect.

By: ruhlman

ruhlman — Thu, 22 Dec 2011 15:33:40 +0000

cool, thanks!

By: Abra from French Letters

Abra from French Letters — Thu, 22 Dec 2011 15:28:33 +0000

Would you be so kind as to give more precision on using this method with a whole tenderloin? I’ve been planning a tenderloin with morels and smoked foie gras for a NYE party, and would love to try this method (if you think the grilled quality wouldn’t overwhelm the delicacy of the smoked foie gras).

By: Pat Smith

Pat Smith — Thu, 22 Dec 2011 00:06:20 +0000

On the egg, you can heat the egg up, do the searing, then cut the vents back to smoking level to lower the temperature. Once the temperature has dropped back into the 300 degree range, set the roasting pan/rack with the roast on the grill grate. Slightly different technique – same wonderful result!