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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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12-27-2012, 10:56 AM | #16 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Wife picked up a 12.25 lb behemoth, invited everyone she knew then told me I was cooking Prime Rib and Crab Legs. Covered with EVOO, S&P and a dash of Montreal, cooked at 225-240* for 3.5 hrs with pecan, pulled at 120* IT, rested about 40 mins, came up to about 132* while I fiddled with ginormous crab legs. I had planned a reverse sear but temp was good and crust was good so I skipped it. Everyone said it was my best one yet. My camera crew was less than perfect but here is what I have for pr0n. I really have to explain to the wife the importance of good pics to document the cook.
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12-27-2012, 10:57 AM | #17 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Cooked at 200 degrees for 4.5 hours, until it hit 125 IT, then rested for 15 min.
Dusted with Oakridge Black Ops
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John |
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12-27-2012, 11:16 AM | #19 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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We shoulda had a throwdown...wow
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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12-27-2012, 11:17 AM | #20 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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15 lb'er:
...but NO sliced pics . The best I have is a pic of the aftermath:
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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12-27-2012, 11:26 AM | #21 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
Yes, it is the one I've been postiong the past couple weeks. As for taste, I haven't ever done a side by side compared to non aged, but I do think the beef flavor is more pronounced. I don't know if it affects tenderness at all, but the ones I've been doing have been really tender - but that could be because they're prime grade and cooked really slow (200). One thing I keep forgetting is there's no drippings with dry aged because the moisture is all gone - the roast is still as juicy as can be though. I keep forgetting to have some beef base handy for making the au jus, so next year, if I don't forget (fat chance) I need to make the au jus up ahead of time. Love the pics y'all - keep 'em coming! Hey Wamp - we're gonna see the ham you did at some point, yes?
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from: ---> |
12-27-2012, 02:28 PM | #22 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Mmmmmmm.... Look at that crusty bark...
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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12-27-2012, 02:36 PM | #23 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I was amazed with the bark that we got on our prime rib with your rub Mike. I have to admit, I stood there just peeling away little crunchy bits with fat while standing there carving. Luckily, I wasn't noticed doing this so it was MINE! ALL MINE!!!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-27-2012, 02:53 PM | #24 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Mike, it was off da hook! The wifey evens wants to know where she can buy more of that rub.
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John |
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12-27-2012, 03:04 PM | #25 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
I caught your first posts about aging and wondered if this was the same roast. Thanks for the info....hadn't thought about the lack of juice for au jus issue, good to know! Hope to copy your method in the future. Looks delicious!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-27-2012, 06:02 PM | #26 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I have not posted BBQ pron in some time!! What better time than now!!
Rubbed the 5lber with punch ya daddy rub and some extra black pepper... Reverse seared at 225-250 to 115, cranked up both charcoal baskets to nuclear, seared for maybe 10 minutes. Came out GREAT!! In hindsight I need waay more charcoal cause nuclear is not nuclear enough, and need more rub for better bark. Still tasty! Pomme lambic went great with the meal too... Done searing Plated |
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12-28-2012, 08:56 AM | #27 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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TIMMAY!! That's a purty plate, brother. Man... People behind me here at work are drooling on my shoulder. ;)
You know, I never would have thought about pairing an apple lambic beer with that, but the taste buds in my brain tell me it would work. Thanks!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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