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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-19-2014, 08:34 PM | #1 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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Check out what my mom just dropped off.
My mom asked me to cook something for Easter and dropped this off this afternoon. Gonna toss it on the uds early tomorrow morning, off at 11 am, rest an hour and eat at noon. I've read the rib appreciation thread to try any get some time estimates, but I've never cooked one this big. My guess is 4.5 hours at 250-275. What are your thoughts? Pron to follow tomorrow.
Attachment 94560 Last edited by ShencoSmoke; 02-04-2015 at 04:55 PM.. |
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04-19-2014, 08:39 PM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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WOW, I've never cooked one so I dunno.........
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04-19-2014, 08:41 PM | #3 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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Farking thing is 13.73 pounds!
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04-19-2014, 08:41 PM | #4 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^This quality post got my competitiveness bridled so I matched with this post!!
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Hold my dang beer... |
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04-19-2014, 08:45 PM | #5 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Calculate about 25-30 mins per pound before checking.
Left you hanging, didn't I?
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Hold my dang beer... |
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04-19-2014, 08:49 PM | #6 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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04-19-2014, 08:55 PM | #7 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Not to start a rock throwing contest but the PBC could have that puppy cooked to perfection in guessing probably 4 hours-at most.
Ahhhh WTF, chunk rocks PSS- hug your Mother for me. She is an angel.
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04-19-2014, 09:07 PM | #8 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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I've never tasted food off of a PBC, so no rocks can be thrown from my camp. I usually like to cook mine at 225 on my Jambo, problem is that the quenivor HATES to roll at 225. I do t want to spend Easter morning keeping a tiny little fire burning for 5 hours, so the UDS it is
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04-19-2014, 09:37 PM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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You can cut it in half. You'll have more end cuts for folks that like them and as long as you give each piece some room the total cook time will be cut in half.
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04-19-2014, 09:37 PM | #10 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Cook it and start testing at 3 hours. When you hit doneness you targeted, wrap it and drop it into ice slurry and cool it. Check IT after a long while be ensure middle is chilled down, and put it in the fridge. When you want to have your meal, put it into a hot oven to heat up.
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Hold my dang beer... |
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04-19-2014, 09:45 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have cooked a few this size, and they can be terrific. They take time. I prefer to cook these at 225°F, but, I have done a few at temps up to 400°F with no issues. In truth, the larger roast gives you a better end product.
The issue ends up being getting air to flow around the roast, that is that large. A PBC would actually be a great choice, as will be the UDS. What I have found, is that a large roast like this will take longer, err on the side of 30-35 minutes per pound, rotate (end for end, not rolling) about 3/4 of the way through. If the bone was on, this thing at 225°F would be closer to 45 minute per pound. Obviously, monitor the temps, these can make the best roasts you will ever have.
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04-19-2014, 09:50 PM | #12 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Brazilian Steakhouse, Tandoori, rigged to hang UDS. Landarc nailed it. Lots of heated air.
To my taste a rib eye has enough fat content you aren't going to have to play a whole lot with seasonings. Dusting of SPOG heat and serve.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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04-19-2014, 09:58 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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For seasoning, I go pretty simple for me usually. Rub with olive oil, coat with a mixture of medium grind black pepper and kosher salt, I coat with as much as the oil will hold on. Then cook.
You can, and I do, get fancy from time to time, but, that above works best
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04-19-2014, 10:04 PM | #14 |
Take a breath!
Join Date: 07-12-12
Location: TX
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[QUOTE=16Adams;2890127]Guessing probably 4 hours-at most.
^^^^ I agree we cook one every Christmas!
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04-19-2014, 10:05 PM | #15 |
Take a breath!
Join Date: 07-12-12
Location: TX
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I would not rest any longer that 30 minutes.
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