Prime Rib Roast

[Mauve]

CC, thank you for the welcome.
Looking forward to everyones great ideas
and cooking suggestions.

[The Ironic Chef]

Mauve, I have really enjoyed the SP. There are some great people here. It's nice to have a place to come and hang out and enjoy good company. It's really nice to meet you.

Cathy, your very welcome.Just remember to soak your wood chips. fruit type woods are really nice for pork. Like apple, lol.

[Mauve]

Mauve, I have really enjoyed the SP. There are some great people here. It's nice to have a place to come and hang out and enjoy good company. It's really nice to meet you.

Cathy, your very welcome.Just remember to soak your wood chips. fruit type woods are really nice for pork. Like apple, lol.

Thank you Ironic Chef. This seems like a great place
to get some good ideas. Would you believe I just discovered
pickling spices this week. All this time, and I knew nothing about McCormick (of course) pickling spices. Finally, my pickled eggs taste like I like them, tangy & Sweet. Does this
sound like one of those Duh moments. : ) You guys/gals have
been great. Thanks again.

[Cook Chatty Cathy]

Mauve I just discovered a few new things myself and I have been cooking FOREVER it seems! I am 52, Mother of 3, Granmother of 5, and I have been cooking steadily since I was 18 yrs old, and still I discover and learn new things in the world of food each passing year. Just about 6-7 yrs ago I discovered Middle Eastern cusine and then only a year or so ago discovered Moroccan cusine, each have their own unique spices they employ with new tastes and textures and it's so exciting to discover new foods and I enjoy it. As I read your post I was thinking about all the joy of discovery in the world of FOOD!!!! And just so you will know we never think DUH, because we all learned just as you have in steps [one at a time!}

[Mauve]

Cook Cathy, Great post. While watching a cooking show, I noticed
they were talking about a BRINE. Another discovery for me. Pork chops
in a brine left in the refrig for two days then grilled. Have you ever tried this? How do you think this would work for a pork roast?

[The Ironic Chef]

Mauve, I made a whole turkey breast over the weekend. I let it soak in the brine over night. It's like night and day the difference of brining or not. The meat is so much moister. It practically melts in your mouth.
I have watched a Chef on PBS, Simply Ming. He uses a brine that he calls sweet salt water.
He adds sugar to the brine too. I am wondering, taken that idea s step farther. Why not use a juice for the liquid in a brine, Like apple juice or cider? I would think that very good for pork. And when your done brining, pour the brine into a freezer container and use it again in the future.

[Mauve]

Ironic Chef. Sounds like a good idea. Makes sense
that the meat would be more moist. I ran across an
apple brine recipe. I usually put a peach glaze on my pork
roast. The brining and the peach glaze should make for an
exceptional roast. I must try it. Thanks for all
your helpful hints.

[Cook Chatty Cathy]

Hi Mauve,

I always "Brine" our chops but we use Lemon juice and water. Never left it 2 days though, I will have to give it a go and see what happens. And we always "Brines" our meats in a mixture of lemon juice and water, makes for some outstanding tasting chicken! Our "brining" is usually for a period of 8 hrs. tops, I will try a longer time and see if there is any difference!

Thanks, Cathy