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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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12-09-2012, 10:59 AM
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#16 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Very nicely done sir!
 I have one in the fridge dry aging for Christmas dinner. 
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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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12-09-2012, 08:35 PM
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#18 |
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Is lookin for wood to cook with.
Join Date: 04-08-09
Location: west columbia, texas
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I put mine on indirect at 400. After 45 mins. I lower the temp to 325 and remove at 125 internal. Awesome crust. Takes 3.5 to 4 hrs.
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12-09-2012, 09:17 PM
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#19 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Hot Damn......That is gorgeous! You nailed that! What a beautiful cook, good work.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-09-2012, 11:07 PM
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#20 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Thanks for posting back, that roast looks great
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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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12-12-2012, 08:26 PM
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#22 |
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Full Fledged Farker
  Join Date: 01-08-12
Location: Osceola, indiana
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Thanks everybody for the kind words this meal really turned out great and it was actually a really fun cooking:)
Sent from my PC36100 using Tapatalk 2
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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12-12-2012, 08:37 PM
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#23 |
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Found some matches.
Join Date: 09-17-12
Location: Lake Oswego, oregon
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Beautiful looking Roast
Question. Since at high Temp there is little advantage in term of smoke production, could one have a conventional oven Pre-Heated to 450 to finish the reverse sear and establish a good outside crust. Would seem to be cost effective in terms of Pellet usage etc Thanks Michael |
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12-12-2012, 08:40 PM
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#24 |
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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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Beautiful!
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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 NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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12-12-2012, 11:23 PM
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#26 | |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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