12-30-2012, 03:28 PM
somebody shut me the fark up.
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Originally Posted by Ron_L
Great job, Gore!
As noted, I don't sear any more, and I've switched to cooking at lower temps. I've tried just about every method possible and have gotten good results from all of them, but I like the even temperature across the roast that the lower temp cook gives and I get enough color/crust on the outside without the work of the reverse sear.
One thing that hasn't been discussed yet is the prime rib method developed by Stuart, the president of Cookshack.
He originally developed it using the Cookshack electric smokers but it works even better in an FEC-100. Basically he cooks the rib roast at 250 for 12 minutes per pound and then drops the pit temp to 140 and hold the roast at 140 pit temp for at least 4 hours, preferably longer. The real key to this method is the extended hold time. I've found that it gives the juices time to distribute flavor throughout the roast and gives a great result. I've modified this to cook at 225 instead of 250 and go longer per pound, but still use the extended hold.
Thanks Ron, this is similar to what many restaurants do to hold prime rib at a given temperature to prevent it from cooking longer. It certainly gives the cooks a lot more freedom. I have not tried it myself, but I know I have eaten prime rib from restaurants that have been cooked this way (I've asked). Maybe I'll give this a try next.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1"