Question re: Well Done

[neilnoff]

I'm planning on smoking a rib roast for New Year's Eve. The issue is that 3 of the 4 people are good with medium-rare to medium, BUT one of the ladies likes her meat well, well, well done (i.e. shoe leather). My question is what is the best way to take care of her? Do I cook her an entirely separate piece and put it on a few hours before ours? Should I slice off a chunk from the main roast and then get it started early? Don't want to screw up everyone else's but trying to be a good host for Mrs. Well Done also. Any advice or suggestions would be appreciated. Thanks!!

 

[traeger860]

Do you have another grill that you can finish hers off on when you’re done? That way you could cook everything together until the end. While the main portion is resting, just move hers to the other grill at a higher temp.

 

[CMTiger]

This has kept me trying a rib roast. Not sure the best solution either

 

[neilnoff]

Do you have another grill that you can finish hers off on when you’re done? That way you could cook everything together until the end. While the main portion is resting, just move hers to the other grill at a higher temp.

That's a good idea. I will be in my motorhome so have some space limitations, but when the main piece is done, I can cut her off a chunk and then either crank the heat to max on the smoker while the regular roast is resting, or I could even finish hers off on the tabletop Blackstone flat top that I bring with me. May not be ideal for hers, but if she likes shoe leather anyway she may not even notice! Thanks for the input--

 

[CMTiger]

Do you have another grill that you can finish hers off on when you’re done? That way you could cook everything together until the end. While the main portion is resting, just move hers to the other grill at a higher temp.

I’ve just never wanted to cut into the main portion to do that…..but that’s likely the best option I guess. Wouldn’t take too long to char it for the well doners

 

[traeger860]

I’ve just never wanted to cut into the main portion to do that…..but that’s likely the best option I guess. Wouldn’t take too long to char it for the well doners

Another option would be to buy something like a ribeye steak for that person and just cook it separately. Ribeyes are fattier and would hold up better to a well-done temp. But not sure that would really be like shoe leather unless you really burnt it. For that, you might even be OK with a cheap sirloin. Save the good stuff for those who enjoy it.

 

[RayClem]

My wife is one who has always like well done beef. However, I have now gotten her to accept slightly pink meat by using Sous Vide. If you cook the meat for several hours, at 135F, it will still be pink, but it is not like the pink of a steak cooked to that same temperature on the grill.

Since this is a guest, the Sous Vide method is not a good option. One thing you might do is cut off a piece of the roast ahead of time and then wrap it in foil along with some liquid such as beef broth. Then cook it in your oven until it reaches 155F. The allow it to rest in the foil before unwrapping. Unless it is cooked in liquid, it will be tough.

 

[Torstenlaw]

Do you have to invite her?

 

[Shedd]

My wife is one who has always like well done beef. However, I have now gotten her to accept slightly pink meat by using Sous Vide. If you cook the meat for several hours, at 135F, it will still be pink, but it is not like the pink of a steak cooked to that same temperature on the grill.

Since this is a guest, the Sous Vide method is not a good option. One thing you might do is cut off a piece of the roast ahead of time and then wrap it in foil along with some liquid such as beef broth. Then cook it in your oven until it reaches 155F. The allow it to rest in the foil before unwrapping. Unless it is cooked in liquid, it will be tough.

This method works. Keeping it moist while heating/cooking more is the ticket.

 

[Slimpicker]

ANY RED MEAT will very soon finish cooking fast in the micro.

I do this all the time with my wife, I've actually taken a slice of rib roast and micro it... doesn't take long at all for the pink to turn brown at all. In the micro, you can keep an eye on it and remove by vision.
BUT, RAY has a good method too.

 

[Shedd]

ANY RED MEAT will very soon finish cooking fast in the micro.

I do this all the time with my wife, I've actually taken a slice of rib roast and micro it... doesn't take long at all for the pink to turn brown at all. In the micro, you can keep an eye on it and remove by vision.
BUT, RAY has a good method too.

So true, I guess I’m getting old and forgetful, lol. I like some good deli roast beef but rare. I like to warm it in the microwave but I have to be very careful, it’ll for from red to brown quick.

 

[Slimpicker]

So true, I guess I’m getting old and forgetful, lol. I like some good deli roast beef but rare. I like to warm it in the microwave but I have to be very careful, it’ll for from red to brown quick.

exactly!!!

 

[YYCRed]

Simple solution, really. haha

 

[neilnoff]

Thanks guys -- Think I'll use a combination of (some) of your ideas. Will torch her piece at high temp while the good part is resting, then hold the microwave option in reserve "just in case." Happy holidays & happy smoking to all--

 

[midwest]

We always boil a small pan of au jus for the few women that don't like their rare. Slice a piece and drop it in the sauce and it will brown up very quickly. Partly because it cooks more and partly from the color of the au jus. Either way as long as it is not pink they will eat it.