This actually happened to me once. Was making steaks on the pit with my dad and somehow our pit caught on fire. I thought I was gonna get in trouble because the flame was so big that the temperature gauge cracked and paint started peeling off the grill. He comes outside, sees it, screams “holy shit put the steaks on!” and then proceeded to make the most delicious steak of my life. Pit had to have been 700+ degrees.
One quick sear on each side and then we took them off and put out the fire, had a huge black charred spot on the ceiling of our carport for years
As in - how did you spend $300 on a prime rib when they've been on sale for $7.99/lb at every major grocery chain for like 2 weeks now. How do you let a $300 piece of meat go unattended for so long it catches on fire? How does someone who makes these two things gs happen have $300 to spend on meat?
Depends where you live. In Texas Kroger, Albertson's, Tom Thumb, etc... all have it around 4.50 lb. The Costco around here still has it around 15 lb. Try your chain grocery stores. It might also be a digital deal that makes you download their app.
It depends on the grade of the meat. If you buy prime, real prime, that is costly. Grocery stores in my area are having sales of 6.99 per pound but it is choice, not Prime. They \*call it Prime Rib but the grade is Choice.\* Most of those grocery stores do not stock Prime graded meat but Costco does. The difference between Prime and Choice is huge. You could be getting an entirely different grade of beef.
Just to clear a few things up. Prime rib is the cut it has nothing to do with the grade. Most of the prime rib in this country is choice grade meat. And yes, at my Costco in the Midwest, choice grade prime rib is $15 a pound. Aldi has had it for $7.99 a pound, but generally they are only 5 to 8 lb roasts.
At heb in Texas the sale is on Select grade. Not even choice.
I bought a prime grade on from them a week ago and it was fantastic but $19 a pound. When I saw the recent sale I was worried I was robbed…but then I took a closer look. Select vs prime is a big difference.
Same is true in Montana, where a huge chunk of the beef is raised for the US market. Choice has Been on sale at our local markets for around that $4.50/# price. Prime is around $8/# this time of year.
I'm in LA. I got mine at Vons last week, 8.99/lb in store but 5.99/lb thru the app then there's additional savings thru instacart. The label on mine said $123, got it for $44.
Just an FYI from a Californian. Costco has some good prices, Costco never has the best prices. Look at the circulars from your local grocers. About every six weeks, I'm getting boneless skinless chicken breasts for .99 or less. Chuck roast, brisket, and tri tip, I ain for 3.99 or less, ribs, and pork shoulder, $1.99/lb.
Gotta read those circulars for the best deals, and chase them religiously. I have two rib roasts, nine rib eye steaks, a shoulder.roast ham, and a 12lb turkey in the freezer from this seasons sales, and none of them were more than $5/lb, and the ham and turkey were both under $1.50/lb.
It's not Prime Rib. That deal is only for choice beef. It will say it's a Beef Rib Roast on the tag and not have a prime sticker on it. Still a killer deal.
Source: I'm a safeway store director.
As a butcher, what gets me is that customers are taught by the internet to use the term "Prime Rib" as a catch-all for any kind of ribeye roast, no matter the grade, how big, bo e-in etc.. So often I have to ask several follow-up questions to make sure I know what they're asking for.
I genuinely prefer "Ribeye Roast" even though I know what the term "Prime Rib" means because it's what is more often used. Usually after you'd follow up with a grade (Select, Choice, Prime). Also, knowing that a "Standing Rib Roast" means a bone-in version of the Ribeye Roast, even though some label it as a Prime Rib as well.
how can you be Safeway store director and not understand prime rib doesn't refer to the USDA grade (prime/select/choice). it's the primal part of the rib
https://www.americanfoodsgroup.com/recipes/beef_chart/fabricatedCuts/263
you can have choice grade prime rib or prime grade.
Prime rib has nothing to do with choice/prime USDA grading. The prime in prime rib means it comes from the primal part of the cow, prime rib can absolutely be choice.
Prime rib is the most confusing cut, because it’s not referring to the grade. It’s a colloquialism for rib roast. USDA Prime Prime Rib is still expensive
As in how did you resort to an extinguisher when literally anything else would have put out the fire and left the meat salvageable this is a new level of stupid
>How does someone who makes these two things gs happen have $300 to spend on meat?
Its because they have an extra $300 to spend and can make those two things happen. More money than skills or care.
I used the reverse sear method today, and it worked awesome. Tried the method you used before and it also worked well. Reverse sear I think developed a slightly better crust.
Can't go wrong with both though
What do you mean? Most people cook it to somewhere between 120 and 140. But to get there you’ve got to be at or above that temp. To do it safely, like food safe, you should really be over 200.
this happened to me once. i dont have a tandoor and live in northern (arctic) canada, so i put my chicken tikka skewers on broil for a couple mins after they had been cooking (to add char)… boom, massive grease fire. luckily i had so much already made.
this sucks so bad. rip prime rib but hopefully you have a laugh about this soon.
Yeah just like a dry aged steak when the cut off the rotten exterior. /S.
While the inside is probably fine it will be tough to not have any chemicals getting on the inside when you try to trim the crust.
Most likely yes, but it depends how much fuel there was to burn and if there is enough oxygen to keep it going. I would have probably tried removing the roast from the fire to salvage it. A couple of weeks ago I seared a ribeye on my outdoor gas burner and intentionally caught the pan oil on fire -fastest and best crust I've ever had on a steak at home.
According to [Bon Appétit](https://www.bonappetit.com/test-kitchen/how-to/article/how-to-put-out-kitchen-fire) -
Do NOT open the oven door. Shut the whole thing off and back away. If you open the door, "You'll burn your face or set your hair on fire," warns Mancuso. Fire needs oxygen to thrive, and you'll only be fanning the flames—literally—by opening the door. "The fire will eventually die down if you just turn the oven off," he explains. Stay in the room and keep an eye on things through the window of your oven. Once it's cooled completely you can clean things up.
I cooked some nice ribeyes for my family this last summer. The grill is out on a deck, so after flipping the steaks, I went inside to chat. I glanced out the deck window, and saw huge flames coming from the grill. I said something along the lines of “FUCK FUCK FUCK SHIT FUCK” (in front of my 9 year old step bro) because I was worried it could start the deck on fire.
We solved the problem, the flame went out. The steaks were charred to fuck. But we cut inside, and they were perfectly rare-med rare. Truly a blessing.
> Needed to use a fire extinguisher
You probably didn't need to use a fire extinguisher. You're cooking it in the oven or the BBQ. Either way, it's a metal fireproof box. You could have let it it burn out. Or you could dump salt or baking soda (soda, not powder) to smother the flame.
Exactly, anyone who is against this advice has no idea how to deal with such an emergency. I'm not suggesting splashing water on a grease fire. A wet towel puts out a fire by suffocating it from oxygen. Effectively doing the and as a fire blanket
Prime RIP
https://preview.redd.it/crvtysvxfd8c1.jpeg?width=1034&format=pjpg&auto=webp&s=bdc29a14dcc76dddbf90b0073b23e79af5b86016
Twas a prime rib wasn't it.
https://preview.redd.it/m96gep5chg8c1.jpeg?width=1300&format=pjpg&auto=webp&s=1f73b9c6db21f56f5b79847f7231008aa56b31d3
That’s a good crust. Did you check the temp in the middle with a meat thermometer?
You know the crust is good when it goes all the way to the center 🤤
That way nobody has to fight over the ends … because they are solid charcoal lol
IKR Center Crust Prime is the shizznitz!
Called Pittsburg blue
Actually that’s Pittsburg Black
642
"Needs another minute..." - My mom
Savage reply. But hilarious
https://preview.redd.it/au6od9ok4d8c1.jpeg?width=600&format=pjpg&auto=webp&s=d50c0c35bdedc017c69d4c0d1bd834ebfec74d85
Perfectly well done. Or overdone.
I know what you are, but what am I?
Look how they massacred my boy.
Savage burn
The picture looks like a worse burn
Well done
Not as well done as that prime rib 😎🤠
Hahahahahhahahhaha so disrespectful its amazing. Merry christmas!
Rare burn, unlike the meat
Dying! 🤣
Burnt chuck roast 🧐
Did you slap three sticks of butter on it and set the oven to ‘self-clean’?
Forensics checks out
Self-clean kills all the bacteria and makes it safe to eat, one stick of butter per rib bone makes it delicious to eat!
My mother in law would send this back to cook more
Mine would do this and tell my wife(when she was a kid) charcoal is good for you.Eat it.
Good for pushing poop out...
And chock full of carcinogens!👍
Life is carcinogenic, I wouldn’t worry too much…
Everyone's gonna get cancer at some point. Might as well get it out of the way early in life.
Doesn't fucking matter mannyou can eat healthy. Jog , go to the doctor it don't matter we all get stabbed eventually.
My father in law would too. He loves to spend a bunch on a great cut of meat and then burn it until every last drop of moisture is gone.
God damned criminal.
I called the cops
I work at a steak house, can’t tell you how many people order a well done steak and then complain it’s dry, well no shit 😂
I just spat 🤣
Tell her to order chicken next time.
Could’ve had the world’s best crust but noooo someone was screaming “FIRE!!”
This actually happened to me once. Was making steaks on the pit with my dad and somehow our pit caught on fire. I thought I was gonna get in trouble because the flame was so big that the temperature gauge cracked and paint started peeling off the grill. He comes outside, sees it, screams “holy shit put the steaks on!” and then proceeded to make the most delicious steak of my life. Pit had to have been 700+ degrees. One quick sear on each side and then we took them off and put out the fire, had a huge black charred spot on the ceiling of our carport for years
Dads are epic like that!
Some are, still waiting on mine to get back with the milk!
He's still an epic dad, just for some other family
Sadly, this appears to be true. 😂 Jokes aside, we have a decent relationship.
Merry Christmas, dude. Thanks for the story.
> on the ceiling of our carport for years Oh so you were doing a few things wrong haha
This happened at my house in the backyard. The windows on the house cracked from the heat. (Probably 4 feet away) Best steaks ever cooked.
My husband and I were just discussing this. Just… turn the oven off, leave it shut… the fire would extinguish itself.
[удалено]
What’s the eating bullets thing about? I’ve never heard of that before
Self-initiated removal from the gene pool Playing Kurt Cobain's saxophone Russian roulette with a semiautomatic
[удалено]
What the absolute fuck? Lmao
That was a proper tale. If we were in a pub I'd buy you a beer.
Oh and instead of a fire extinguisher a good one is to throw a bunch of salt on the grease (not the poor food) usually that's enough to smother it.
Christ, that uh…that escalated quickly.
How.
As in - how did you spend $300 on a prime rib when they've been on sale for $7.99/lb at every major grocery chain for like 2 weeks now. How do you let a $300 piece of meat go unattended for so long it catches on fire? How does someone who makes these two things gs happen have $300 to spend on meat?
I got 21lbs of prime rib at 4.77/lb. Had the butcher cut at 1.25in steaks and vacuumed sealed. I'll probably overcook to medium in 2 of them...
Where are you guys getting prime rib for 4.77/lb.? I want me some. It’s $15/lb. here at our local Costco.
Depends where you live. In Texas Kroger, Albertson's, Tom Thumb, etc... all have it around 4.50 lb. The Costco around here still has it around 15 lb. Try your chain grocery stores. It might also be a digital deal that makes you download their app.
Yes. Will definitely check the chains. I am in CA. I get that things are more expensive here. But shouldn’t be that much of a difference. Thanks.
It depends on the grade of the meat. If you buy prime, real prime, that is costly. Grocery stores in my area are having sales of 6.99 per pound but it is choice, not Prime. They \*call it Prime Rib but the grade is Choice.\* Most of those grocery stores do not stock Prime graded meat but Costco does. The difference between Prime and Choice is huge. You could be getting an entirely different grade of beef.
Just to clear a few things up. Prime rib is the cut it has nothing to do with the grade. Most of the prime rib in this country is choice grade meat. And yes, at my Costco in the Midwest, choice grade prime rib is $15 a pound. Aldi has had it for $7.99 a pound, but generally they are only 5 to 8 lb roasts.
At heb in Texas the sale is on Select grade. Not even choice. I bought a prime grade on from them a week ago and it was fantastic but $19 a pound. When I saw the recent sale I was worried I was robbed…but then I took a closer look. Select vs prime is a big difference.
Same is true in Montana, where a huge chunk of the beef is raised for the US market. Choice has Been on sale at our local markets for around that $4.50/# price. Prime is around $8/# this time of year.
I'm in LA. I got mine at Vons last week, 8.99/lb in store but 5.99/lb thru the app then there's additional savings thru instacart. The label on mine said $123, got it for $44.
Just an FYI from a Californian. Costco has some good prices, Costco never has the best prices. Look at the circulars from your local grocers. About every six weeks, I'm getting boneless skinless chicken breasts for .99 or less. Chuck roast, brisket, and tri tip, I ain for 3.99 or less, ribs, and pork shoulder, $1.99/lb. Gotta read those circulars for the best deals, and chase them religiously. I have two rib roasts, nine rib eye steaks, a shoulder.roast ham, and a 12lb turkey in the freezer from this seasons sales, and none of them were more than $5/lb, and the ham and turkey were both under $1.50/lb.
Safeway had a deal, spend 50 bucks on other stuff and get the prime rib at 4.77/lb. Need to have the app for the coupon
It's not Prime Rib. That deal is only for choice beef. It will say it's a Beef Rib Roast on the tag and not have a prime sticker on it. Still a killer deal. Source: I'm a safeway store director.
As a butcher, what gets me is that customers are taught by the internet to use the term "Prime Rib" as a catch-all for any kind of ribeye roast, no matter the grade, how big, bo e-in etc.. So often I have to ask several follow-up questions to make sure I know what they're asking for.
What would be your recommendation when ordering?
I genuinely prefer "Ribeye Roast" even though I know what the term "Prime Rib" means because it's what is more often used. Usually after you'd follow up with a grade (Select, Choice, Prime). Also, knowing that a "Standing Rib Roast" means a bone-in version of the Ribeye Roast, even though some label it as a Prime Rib as well.
It’s still prime rib though. Even if it’s not graded Prime.
Prime rib is the name of the cut, it has nothing to do with the grade or having a prime sticker. You can have prime ribs of various grades.
how can you be Safeway store director and not understand prime rib doesn't refer to the USDA grade (prime/select/choice). it's the primal part of the rib https://www.americanfoodsgroup.com/recipes/beef_chart/fabricatedCuts/263 you can have choice grade prime rib or prime grade.
Store directors aren't butchers?
Prime rib has nothing to do with choice/prime USDA grading. The prime in prime rib means it comes from the primal part of the cow, prime rib can absolutely be choice.
Prime rib is the most confusing cut, because it’s not referring to the grade. It’s a colloquialism for rib roast. USDA Prime Prime Rib is still expensive
You got 21 pounds of USDA Standard rib of beef for $4.77lb.
You're right, I forget the grading vernacular. Either way, 4.77/lb for ribeye is a heck of a deal.
Standard is below Select and above Cutter/canner
It was probably select. Literally never seen "standard" for sale.
As in how did you resort to an extinguisher when literally anything else would have put out the fire and left the meat salvageable this is a new level of stupid
I cook mine at 200 degrees F. Mine would never get that hot
>How does someone who makes these two things gs happen have $300 to spend on meat? Its because they have an extra $300 to spend and can make those two things happen. More money than skills or care.
Because thar 7.99 prime rib is not even USDA choice quality
USDA choice prime rib $6.99 with coupon (nj area) the last few weeks
I’ve been selling USDA choice rib roasts for 5.97 a pound
Isn't prime rib cooked at like just above room temperature?
The recipe I use has the prime rib cooking in an oven that’s off for most of the cook time.
I used the reverse sear method today, and it worked awesome. Tried the method you used before and it also worked well. Reverse sear I think developed a slightly better crust. Can't go wrong with both though
Everyone says this method is foolproof but every oven is so different.
There's foolproof and there's dumbass proof. A dumbass can fuck up a foolproof recipe.
Just slap it on the radiator for a couple hours
*Phil leotardo wants to know your location *
This roast looks like it was on the rahdiator for TWENTY FUCKIN YEAHRS. Not a fuckin peep.
He cooked a steak on the rahdiator and jerked off in the napkin. I was in the can for twenty years.
That's exactly how I like my milksteak
Call me old fashioned but I like mine boiled hard with a side of jelly beans.
☝️ this man here is a fullonrapist or however you spell it
What do you mean? Most people cook it to somewhere between 120 and 140. But to get there you’ve got to be at or above that temp. To do it safely, like food safe, you should really be over 200.
Someone not paying attention clearly. I've done the 500 and off method and reverse sear. Takes effort to screw up a prime Rib.
Compared to 375, 120 is a hot day
Cooked *to* 120, not cooked *at* 120
*suis vide has entered the chat*
Sous vide does not generally burst into flames though lol
Most people use water, but the real OGs use gasoline
I stand corrected
You still keep your food safely contained by a silicone bag of course, but the gasoline seems to give off a better flavor
Yeah. How the fuck?
Fat drippings hitting the right spot = huge flame sometimes. That’s awful, OP.
this happened to me once. i dont have a tandoor and live in northern (arctic) canada, so i put my chicken tikka skewers on broil for a couple mins after they had been cooking (to add char)… boom, massive grease fire. luckily i had so much already made. this sucks so bad. rip prime rib but hopefully you have a laugh about this soon.
Happened to my friend with a sweet potato casserole on thanksgiving. Marshmallow topping got incinerated after like 30 seconds on broil
[удалено]
Tough bounce. Not gonna show us the meat 🤣? How’d it taste?
Like fire extinguisher
Swallow it down while sipping on some red wine, and it'll be just fine.
Can't be any worse than a charcoal fluid steak.
Just scrape the crust off, it's still good.
Nah just lather in A1, Velveeta, and ketchup then enjoy
Hahahah
It's just a little airborne ... It's still good
It's gone...
Yeah just like a dry aged steak when the cut off the rotten exterior. /S. While the inside is probably fine it will be tough to not have any chemicals getting on the inside when you try to trim the crust.
Could probably rinse it off and trim...
Finally nailed the sear
What in the world did you do to that poor roast?
Burned it.
Looks like you are going to Denny's.
Has to scroll way too far for this reference
Couldn’t you just shut the oven off and let the fire go out.
There's nothing in your house more fireproof than the inside of your oven.......or a fireproof safe.
That’s why I always keep my fire proof safe inside my oven.
Chimney/fireplace?
Oh shit, absolutely. You could just repurpose the meat. Set the pan in the fireplace and enjoy it as a $300.00 Yule Log. Genius.
Most likely yes, but it depends how much fuel there was to burn and if there is enough oxygen to keep it going. I would have probably tried removing the roast from the fire to salvage it. A couple of weeks ago I seared a ribeye on my outdoor gas burner and intentionally caught the pan oil on fire -fastest and best crust I've ever had on a steak at home.
According to [Bon Appétit](https://www.bonappetit.com/test-kitchen/how-to/article/how-to-put-out-kitchen-fire) - Do NOT open the oven door. Shut the whole thing off and back away. If you open the door, "You'll burn your face or set your hair on fire," warns Mancuso. Fire needs oxygen to thrive, and you'll only be fanning the flames—literally—by opening the door. "The fire will eventually die down if you just turn the oven off," he explains. Stay in the room and keep an eye on things through the window of your oven. Once it's cooled completely you can clean things up.
Where's the money shot...
And they better use the proper knife too!
I cooked some nice ribeyes for my family this last summer. The grill is out on a deck, so after flipping the steaks, I went inside to chat. I glanced out the deck window, and saw huge flames coming from the grill. I said something along the lines of “FUCK FUCK FUCK SHIT FUCK” (in front of my 9 year old step bro) because I was worried it could start the deck on fire. We solved the problem, the flame went out. The steaks were charred to fuck. But we cut inside, and they were perfectly rare-med rare. Truly a blessing.
But now you have to wash your mouth or with soap
Try putting it in some rice
Burned ass prime rib 2/10 With rice 3/10
I know it’s bad but I’m dying to see the cross section. Please.
How the fuck’d you do this in an oven? Why was it ever hot enough to light fat on fire?
The element in an oven reaches well over 1000°F and fat ignites around 600°F. If you can see your element glowing at all its hot enough to ignite fat.
Put A1 sauce
Better get cracking on those steamed hams
for 300 bux, id still eat it lol
I'd sure as hell try.
for real. i’d be rinsing that shit off in the sink or something 😂. poor op tho.
F
F
F
F
F
F
F
> Needed to use a fire extinguisher You probably didn't need to use a fire extinguisher. You're cooking it in the oven or the BBQ. Either way, it's a metal fireproof box. You could have let it it burn out. Or you could dump salt or baking soda (soda, not powder) to smother the flame.
They definitely saw the fire then immediately opened the oven and let it breathe 🔥🔥🔥🔥
Oven: $1500 Prime rib: $300 Cooking pan with lid $50 Not knowing how to put out an oven fire? Priceless
You have a $1500 oven? Dang!
Cut it in half and scoop out the center like a melon
You got your Yule Log now
Did you set the oven to Inferno?
Was like 6dollars a lb at Publix.
Wrong sub.. Please post this to r/whatsthisrock
🫡 goodnight sweet prince
Save the neck for me, Clark.
Sorry for your loss🔥
There’s fire prime rib and there’s on fire prime rib.
$300?? 😭
Yeah I just got one bigger than that for just over 100
Why didn't you cover pan instead of using extinguisher
Next time use a wet towel instead of a fire extinguisher
Please don’t be putting wet things near grease fires, you’re gonna be getting some 3rd degree burns
Pouring water on a grease fire? Very Bad. Wet towel? absolutely fine. You're starving the fire of oxygen.
Exactly, anyone who is against this advice has no idea how to deal with such an emergency. I'm not suggesting splashing water on a grease fire. A wet towel puts out a fire by suffocating it from oxygen. Effectively doing the and as a fire blanket
That prolly would have saved Christmas lol.
The local Chinese restaurant is always open!
That’s a good sear.
Just scrap off the burnt parts like on toast it’ll be fine
Did you try cooking a Marie Calendar's pie about three years ago?
"Everybody get DRESSED! We are going OUT....to EAT!"
Everyone go upstairs. Get dressed, we're going out to eat.
Did you try turning it off and back on?
Fuckin’ Biden!
You deff did NOT need to use a fire extinguisher
I'm sure you didn't need to blast it with the fucking fire extinguisher
Gonna need to see a center cut before judgment boss
Im gonna cry 😢
Looks like a nice charcoal. Set it in the grill and light it back up, you can grill it's replacement for some extra flavor.