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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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12-01-2012, 09:33 AM | #16 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I just wanted to post a few pics to clarify the difference in cooking temperatures. The roast I cooked and reverse-seared below was cooked initially at 225*:
You can clearly see that the pinkness extends all the way to the edge of the roast. The one below was cooked by Ron_l at 275*: You can see that the outer edges are cooked a bit more than the center. Note also that he does not perform a reverse sear, but just does a slow roast the entire time. Here is one cooked by Boshizzle at 325*; The outer cap is well done now and the inner portion is medium rare. Note also that every roast shown is absolutely delicious! There are three points to this: 1. Different cooking temperatures will give you a different product. The higher the temperature, the greater the doneness gradient in the meat. This is true for everything you cook. It is why we cook smaller pieces of meat at higher temperatures than large pieces. 2. There is no "right way" as all of them taste absolutely delicious! 3. Rib roast is easy. How many things can you vary the cooking temperature by 100* (or more) and still have a great product?
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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" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2012, 09:46 AM | #17 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Excellent post Gore!
Do you typically pull your roast when it gets to 125 like Ronelle?
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-01-2012, 09:57 AM | #18 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I believe I pulled that one a tad lower, ~122*, but Ron didn't do a sear. I pull it, then let it rest about 20 minutes, loosely foiled. During this time the IT rises about 10*. During the rest, I open all the vents on the Oval, remove the heat diffusion plates, and bring the temp up as fast as I can ~600* (this varies). I then do a quick sear on the top edge, rotating around the curve of the meat, ~1 minute per spot. This just sears the outer part and makes a crust. The meat already has rested 20 minutes before this sear, so it's pretty much ready to slice after the sear. If you have an extra pit, you could bring that up to high temp and do the sear right after the low-and-slow, and then rest, but that's not worth the trouble. I've already got one pit hot and I've got to rest anyway. Again, unless you get drunk and fall asleep on the couch and don't remove the roast until IT >180*, you're gonna have a great product. Rib roast is about the hardest thing to fark up.
__________________
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" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2012, 10:02 AM | #19 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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I thought that was going to remain between just you and me...
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-01-2012, 10:03 AM | #20 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Fark, sorry about that. Mods, can you please remove that last line in my earlier post?
__________________
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" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2012, 11:04 AM | #21 |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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For my Xmas PR I use;
Kosher Salt Black Pepper Granulated Garlic Granulated Onion & Coffee The coffee adds an extra layer of flavor that I really like on my PR's.
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S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen |
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12-01-2012, 11:21 AM | #22 |
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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fo sho the temp to pull from da initial low heat roast 200-250 depd on the size of the rib roast and how high the temp is. closer to 200 with a small roast you can pull at an internal of 129-130 since there wont be as much rise. closer to 250 and or a large roast there is more rise so you gotta pull at 122-125. if you dont want to worry bout it do 125.
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12-01-2012, 11:27 AM | #23 |
Got rid of the matchlight.
Join Date: 11-29-12
Location: Kilgore, Texas
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I'm hungry after reading this.
Blake Simmons |
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12-01-2012, 01:43 PM | #24 |
Full Fledged Farker
Join Date: 02-13-12
Location: Fort Worth, TX
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I just cooked a strip loin roast that I pounded into the shape and thickness of a prime rib a couple of nights ago. Cooked it at 275 indirect on the BGE, until it was about 100. Took it off, and tented in butcher paper for intermediate rest for about 30 minutes. Meanwhile ran temp up on BGE to about 550, and put it back on for a good sear, got it pulled at about 130, and let rest again.
The ends got a little closer to medium, which was fine for some of the guests, but the middle pieces were money, perfect pink all they way through, very little to no gray band around edges. Good stuff! Made killer philly cheese steak sandwiches with left overs last night for dinner, highly recommend that. |
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12-01-2012, 02:41 PM | #25 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I tend to pull at 125F internal as well, except when BIL is eating, then I go to 130F internal. I always try to buy bone-on. I feel it cooks better, I like the bones part and I just do not understand why it is so hard for folks to carve a roast off the bone. I had to watch yet another roast totally butchered this past Thanksgiving.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-01-2012, 04:12 PM | #26 |
Is lookin for wood to cook with.
Join Date: 08-05-12
Location: Cypress, CA
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Thank you all for replies. I feel much better now about doing this on my smoker. I promise to post results after cooked!
One last thing, what kind of cook time can i expect for a 10 to 12 pound roast? Thanks again!! |
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12-01-2012, 04:17 PM | #27 | |
Is lookin for wood to cook with.
Join Date: 08-05-12
Location: Cypress, CA
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Quote:
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12-01-2012, 04:25 PM | #28 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
I believe that was the very first thing I cooked on our new Oval and even it turned out ok.
__________________
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" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2012, 04:49 PM | #29 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have had a ruined Prime Rib, but, you really have to start off with a bad piece of meat, and then really screw it all up, and even then, it is pretty hard to get completely wrong.
Here is one done my way... I use an olive oil paste, basically a mixture of parsley (I prefer flat leaf), thyme, basil and oregano in equal parts (1T each), then kosher salt and fresh ground medium grain black pepper (4T each), mix into about 1/2 cup of good olive oil, then slather onto the roast. From there, 225F to 250F, cook until internal is 125F to 135F, pull, tent and rest for 30 minutes or so.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-01-2012, 05:25 PM | #30 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Wow, you took a pretty big chef's snack off the top of that thing.
__________________
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" , and dubbed "Phizzy" by Sir Ron. |
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