I just tried another method for cooking prime rib.
crank the oven up to 500 degrees, add the roast for 5 minutes per pound for medium rare. Turn the oven off, DO NOT even think of opening the oven for 2 hours!!
Well I'm here to report that this method did not work as advertised. At the end of the 2 hours the meat thermometer was not indicating much, I had to finish it off at 375 for about another hour. It sure was tasty.
cooked up some mashed potatoes with sour cream and a few eggs, some cheese whipped in there. uumm good.
My father used to do this with good results. But he used the larger household electric oven. I think the larger size oven might have held the heat better.
Keep testing with the Magic Chef, I'll bet there is a way..................
If I was closer I would help you eat the "failures".
DG, ever do one on the grill? That's our traditional Christmas Eve dinner in our family. We put it on the grill just before heading out to church. When we get back, it's usually just about ready to eat. Love it.
I just purchased a small grill that can be used as a convection oven called "The City Grill". It resembles a Weber Smokey Joe so it wont blow out. It has invertible inner funnels that can be used for roasting.It is also gas.I had it up to 550 degrees. I have also used the Cobb grill that uses briquets, use about 10 will burn for 3-4 hours. Keeps the heat and mess out of the AS.
I'm partial to Traeger grills and I've been pondering how to store/mount one the front of the AS by the LPG tanks. They make a Traeger Junior that is close on size to fitting... but my history with the AS has consistantly demonstrated that nothing is simple.
I was just trying to reduce my carbon footprint by using less propane .
I've cooked prime rib just about any way you can.
Now I'm waiting for someone to cook it at the State Fair on a stick. The have it all on a stick there, or deep fried.I like the deep fried zucchini, served on a stick.
BTW--- chairmet where did you get that huge swiss army knife bbg set?? That thing rocks!!