The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-23-2013, 09:09 AM   #16
castlepines
is one Smokin' Farker
 
Join Date: 08-23-13
Location: PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by El Ropo View Post
If a more pronounced crust is desired, you can sear the outside at the end of the process.
Bingo. Exactly what I was thinking. Low and slow with a reverse sear gives him the best of both worlds and exactly what he wants.
castlepines is online now   Reply With Quote


Thanks from: --->
Unread 11-23-2013, 10:52 AM   #17
jasonjax
is one Smokin' Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Jax, Fl.
Downloads: 0
Uploads: 0
Default

Yeap. I'd definitely put a sear on it at the end to crust up the outside. That thing will be awesome!

Please post some pics of the final product!!
jasonjax is offline   Reply With Quote


Thanks from:--->
Unread 11-23-2013, 11:21 AM   #18
Ackman
Full Fledged Farker

 
Ackman's Avatar
 
Join Date: 04-26-10
Location: New Canaan, CT
Downloads: 0
Uploads: 0
Default

Will be firing up the WSM at about 1:30 - 2:00, figure to put it on at about 3:00 hoping to be finished around 7:00 to hit the dinner table at 8:00.

Pr0n to follow--thanks all
__________________
Steve
-----------------

WSM 18"
CookShack SM025
Lang 36
BWS Extended Party
Humphrey's Battle Box
Ackman is offline   Reply With Quote


Unread 11-23-2013, 11:47 AM   #19
57borntorun
Full Fledged Farker

 
57borntorun's Avatar
 
Join Date: 09-16-13
Location: Palm City, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ackman View Post
Will be firing up the WSM at about 1:30 - 2:00, figure to put it on at about 3:00 hoping to be finished around 7:00 to hit the dinner table at 8:00.

Pr0n to follow--thanks all
I will wait here even though I dont want to as I would want to be there even for the scraps.
__________________
A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!
57borntorun is offline   Reply With Quote


Thanks from:--->
Unread 11-23-2013, 12:08 PM   #20
Smoke Dawg
is one Smokin' Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

I woould be making deep cuts (stab) and pushing Garlic down inside!

Looks great
__________________
Awesome Old School Wood Smoke House #2 (#1 RIP)
ECB Vertical
GMG Daniel Boone
Stick burner #2 with difusser plate mod
Weber OTS
Weber Performer with CI Grate addition

Two time Zero Club Member AND a DOUBLE ZERO!
Certified Moink Baller
Stay thirsty my Friends!
Smoke Dawg is online now   Reply With Quote


Thanks from:--->
Unread 11-23-2013, 01:30 PM   #21
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ackman View Post
Will be firing up the WSM at about 1:30 - 2:00, figure to put it on at about 3:00 hoping to be finished around 7:00 to hit the dinner table at 8:00.

Pr0n to follow--thanks all
Personally, I would put this on an hour early just to have the cushion. It will hold in a low oven, if it gets done early.

Good luck!
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Unread 11-23-2013, 01:46 PM   #22
Juggy D Beerman
On the road to being a farker
 
Join Date: 09-18-06
Location: Warrensburg, MO
Downloads: 0
Uploads: 0
Default

The term, "prime rib" was coined years before the USDA grading system that uses the descriptive terms such as: prime, choice, select or cutter, was established. The term prime rib tells the buyer that the roast was cut between the 6th and 12th ribs inclusive. This means you can have a prime rib roast from any grade of beef. This also means that roasts cut from the carcass containing ribs other than the 6th through 12th should be referred to as standing rib roasts.

For more information, check out this URL:

http://old.cbbqa.org/articles/PrimeRib.html
Juggy D Beerman is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Unread 11-23-2013, 03:28 PM   #23
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Man that looks good I really need to try that
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 11-23-2013, 04:39 PM   #24
Ackman
Full Fledged Farker

 
Ackman's Avatar
 
Join Date: 04-26-10
Location: New Canaan, CT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoke Dawg View Post
I woould be making deep cuts (stab) and pushing Garlic down inside!

Looks great
Liked that idea and did it. Thanks
__________________
Steve
-----------------

WSM 18"
CookShack SM025
Lang 36
BWS Extended Party
Humphrey's Battle Box
Ackman is offline   Reply With Quote


Unread 11-23-2013, 04:40 PM   #25
Ackman
Full Fledged Farker

 
Ackman's Avatar
 
Join Date: 04-26-10
Location: New Canaan, CT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pyle's BBQ View Post
Personally, I would put this on an hour early just to have the cushion. It will hold in a low oven, if it gets done early.

Good luck!
Too late so fingers crossed
__________________
Steve
-----------------

WSM 18"
CookShack SM025
Lang 36
BWS Extended Party
Humphrey's Battle Box
Ackman is offline   Reply With Quote


Unread 11-23-2013, 04:48 PM   #26
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ackman View Post
Too late so fingers crossed
At least next time you will think about it.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


Unread 11-23-2013, 10:58 PM   #27
Ackman
Full Fledged Farker

 
Ackman's Avatar
 
Join Date: 04-26-10
Location: New Canaan, CT
Downloads: 0
Uploads: 0
Default

Ok--done and dusted--had a few issues but in the end all went well. Took almost two hours for the cooker to come to temp so was a bit behind schedule...but 3:15 meat in the cooker



After 3.5 hrs we hit 125 IT


Rested for about 45 min and then on to the gasser for a sear---now here there was a bit of an alcohol induced issue--put it on -- set the timer for 10 min, at 7 min went to have a look and the whole grill was in flames,,,,pulled it off figuring there was a real chance i ruined a nice piece of meat,,,,check the bones


Rested it a bit and sliced...not feeling really good about this one....but was pleasantly surprised



Well unfortunately I do not have Jeanies plating skills, but it at least tasted good




Well-- you have to have a nice wine to go with this --



thanks for looking and all the help I got in the process
__________________
Steve
-----------------

WSM 18"
CookShack SM025
Lang 36
BWS Extended Party
Humphrey's Battle Box
Ackman is offline   Reply With Quote


Unread 11-23-2013, 11:04 PM   #28
peeps
Babbling Farker

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default

Can I have a slice? That looks nicely done!
__________________
***** North Texas Spring Bash - April 12th, 2014 - Click for More Details!!! *****

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Unread 11-23-2013, 11:04 PM   #29
ssv3
is One Chatty Farker

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Thanks for posting the end result. Looks really good bro. Never leave your meat unattended though, especially on a gasser.
__________________
36" DCS NG Grill - Vision Kamado PRO - 36" Blackstone Griddle LP-'10 Weber Performer-PBC
ssv3 is online now   Reply With Quote


Thanks from:--->
Unread 11-23-2013, 11:08 PM   #30
Ackman
Full Fledged Farker

 
Ackman's Avatar
 
Join Date: 04-26-10
Location: New Canaan, CT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ssv3 View Post
Thanks for posting the end result. Looks really good bro. Never leave your meat unattended though, especially on a gasser.
yea lesson learned---as I said alcohol may have have something to do with it--entertaining 10 people --but in the end - not the disaster I thought I had
__________________
Steve
-----------------

WSM 18"
CookShack SM025
Lang 36
BWS Extended Party
Humphrey's Battle Box
Ackman is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:53 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts