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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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03-31-2013, 08:54 PM | #18 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Posting because I appreciate the help I'm getting here.
This was about 4 hours at around 240°F (18.5 WSM with foiled water pan) which got me an IT of 117°. After resting for a bit I tried to sear on a screaming hot kettle but had almost instant grease fueled flair ups so that didn't last long. My rub of salt, black pepper and coriander did not disappoint. No plated pix. We were ready to eat and the grilled asparagus was getting cold.
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03-31-2013, 08:59 PM | #19 |
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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That's beautiful! Thanks! Also, if you can post some details of the cooks (temps, times, etc.), this might be a useful reference.
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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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03-31-2013, 09:38 PM | #21 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Humboldt Grass-fed Beef, mostly at 225F, with an herb, garlic n olive oil paste slather similar to above. 250F. Simply Marvelous sweet & spicy and slather as above
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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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03-31-2013, 09:59 PM | #22 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Stunning!!!!!
Landarc -You had me at Humbolt, grass, herb. Seriously though, great thread folks. Gore - I saved your pic from the OP as my desktop. Dave
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Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
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03-31-2013, 10:13 PM | #23 | |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
Perfect example of properly cooked med rare Standing Rib Roast. |
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03-31-2013, 10:22 PM | #24 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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I agree Hoss.
Notice that there is no internal browning, and yet the red is consistent from the outside to the inside. Stellar. Dave
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Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
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03-31-2013, 10:27 PM | #25 |
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 think this thread is going to keep me awake at night. Bob, that Humbolt beef looks absolutely amazing. You know exactly the bite I want to put in my mouth.
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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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04-02-2013, 07:58 AM | #26 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Well... Its been too long so I can't edit my post...
I cooked mine reverse sear style for a medium rare finish. That roast was small, only 3lb. Fired the kettle up to 225 with one chunk of hickory. Rubbed the roast with only S&P. Cooked to an IT of 115 (EXACTLY 115, knowing your meat temp is important...), removed, foiled temporarily while I filled both baskets with blue, and get the kettle as hot as it will go, took maybe 20 min. Roast back on kettle for maybe 10 minutes for a nice sear. Remove, foil and rest in preheated cooler for 30 min. Slice. If you thought that the meat in my pic was too rare, it was closer to medium. My phone really amplifies red colors in pics. |
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04-02-2013, 08:32 AM | #27 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Super thread, I'll be saving this one! I have learned a bunch - actually thought I new how to cook one of these things but wonders never cease.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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04-02-2013, 10:59 AM | #28 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Awesome cook and thread!
I'd love to do this this weekend. Which way should the roast sit on the grate? Rib side down?
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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12-07-2013, 09:30 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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High Q is hardly around anymore, but I was drooling at this just now and wanted to add it. It also is the right season. It's the winner of the Happy Holidays 2012 Throwdown and some nice details are given:
Quote:
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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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Tags |
prime rib, Rib Roast, standing rib roast |
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