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-   -   In advertising I guess this is called "setting the hook", pictorial included. (http://www.bbq-brethren.com/forum/showthread.php?t=168792)

code3rrt 08-17-2013 04:10 PM

In advertising I guess this is called "setting the hook", pictorial included.
 
I've had this in the freezer and figured it needed to be cooked. It is about a 6# boneless ribeye roast, certified Angus beef. I've already cooked one roast from the whole ribeye, and a few steaks as well. I'm playing around a bit with my seasonings and cooking technique, really just for fun, so we'll see how it goes.
Here's the players:
http://i1072.photobucket.com/albums/...ps9f8396d1.jpg
http://i1072.photobucket.com/albums/...psd3556380.jpg
http://i1072.photobucket.com/albums/...ps925204d5.jpg
Now for the prep:
I like to score the rib first, trying to get some of those flavors into the beef.
http://i1072.photobucket.com/albums/...psec98a4f6.jpg
http://i1072.photobucket.com/albums/...pseb66bb26.jpg
Then applied the seasonings, first the gr. garlic, then SM Season All, then Plowboy's Bovine Bold.
http://i1072.photobucket.com/albums/...psaa523600.jpg
http://i1072.photobucket.com/albums/...ps05ff74ad.jpg
Then all massaged in with some EVOO.
http://i1072.photobucket.com/albums/...psf6bcaaf9.jpg
http://i1072.photobucket.com/albums/...ps09822634.jpg
Then all wrapped and will sit over night for the cook tomorrow.
Are you hooked yet?:twisted:
http://i1072.photobucket.com/albums/...ps48cc5ce0.jpg
My plan is to cook "low and slow" in the 200-225 range to an IT of 125 using the ring of fire method with Kingsford Comp and some mesquite chunks for smoke. This will be on my Weber Kettle. I will then pull the roast to rest briefly while I fire up the Kettle for a good hot sear. I'm shooting for a final product in the rare-med rare range.

Sooooooooooo, hopefully the rest of the cook will show up either tomorrow night or Monday morning.

Hope you are enjoying it so far, and hope everyone is having a great weekend!

KC

LMAJ 08-17-2013 04:15 PM

Looks good, but why the EVOO?

nucornhusker 08-17-2013 04:17 PM

What time do you want me over? :hungry:

Smoke Dawg 08-17-2013 04:19 PM

Lookin Good!

code3rrt 08-17-2013 04:22 PM

Quote:

Originally Posted by LMAJ (Post 2591915)
Looks good, but why the EVOO?

Just part of the experiment really, and I had the thought that it "may" aid in getting some of the seasonings dissolved and into the meat, but that is pure speculation on my part, so we'll see how it goes.

KC

Al Czervik 08-17-2013 04:27 PM

Looks fantastic KC... Will be eagerly waiting for the final product! :mrgreen:

ssv3 08-17-2013 04:29 PM

Nice!!! Looking forward.

IamMadMan 08-18-2013 08:25 AM

Great start, looking forward to the new pictures..

LMAJ 08-18-2013 08:30 AM

Quote:

Originally Posted by code3rrt (Post 2591930)
Just part of the experiment really, and I had the thought that it "may" aid in getting some of the seasonings dissolved and into the meat, but that is pure speculation on my part, so we'll see how it goes.

KC

Will be interested in your results!

daninnewjersey 08-18-2013 08:35 AM

Beautiful looking roast....

Teamfour 08-18-2013 10:08 AM

What a tease! I want more PR0N.

Garrett 08-18-2013 10:18 AM

Looking forward to end product.

Kimosabe 08-18-2013 10:27 AM

Drooling all over my keyboard ...

MisterChrister 08-18-2013 10:30 AM

Is it dinner time yet?!?!?:-D

TBASS 08-18-2013 10:52 AM

Eagerly awaiting the final results. Everything looks great from here. Keep us posted.


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