palmcoastbob
Knows what a fatty is.
All of the family loves our beef medium rare-except the son-in-law. Its got to be well well done for him to eat it. Its Christmas right so instead of cooking one roast and putting his slices in the microwave I cooked 2 roasts. 
Started with 15# prime boneless ribeye from RD. Cut it into 9# & 3# roasts and the rest into steaks for another day. They were very cold when they went into the drum and it took 2 hours at 200-225 to get the big one to room temp and another 2 to reach 120. Took it out to rest, added taters and left the little guy on for another 30 minutes.[/ATTACH]
Took it off at about 155 and opened all 3 intakes for 30 minutes and got up over 350. Put them both on to crisp and after another half hour the big one was 140 and the little one was 180.
Should have pulled them off 5 degrees or so sooner as the intended medium rare ended up more as medium. Still unbelievably tender but thats the prime grade rather than anything I did. And son-in-law enjoyed his well done which was quite tender also and not dried out like it would have been with a high heat cook. I still have a lot to learn about cooking on my UDS but you folks have sure got me going in the right direction. Thanks for looking in.
Started with 15# prime boneless ribeye from RD. Cut it into 9# & 3# roasts and the rest into steaks for another day. They were very cold when they went into the drum and it took 2 hours at 200-225 to get the big one to room temp and another 2 to reach 120. Took it out to rest, added taters and left the little guy on for another 30 minutes.[/ATTACH]
Took it off at about 155 and opened all 3 intakes for 30 minutes and got up over 350. Put them both on to crisp and after another half hour the big one was 140 and the little one was 180.
Should have pulled them off 5 degrees or so sooner as the intended medium rare ended up more as medium. Still unbelievably tender but thats the prime grade rather than anything I did. And son-in-law enjoyed his well done which was quite tender also and not dried out like it would have been with a high heat cook. I still have a lot to learn about cooking on my UDS but you folks have sure got me going in the right direction. Thanks for looking in.
:-D
