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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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12-25-2009, 03:49 PM | #1 |
On the road to being a farker
Join Date: 08-13-06
Location: Oak Harbor, WA
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Christmas Eve Standing Rib Roast (Pron)
Picked up this Rib Roast at Safeway...
Made a paste in the Magic Bullet with garlic and a little EVOO Here it is all spiced up..the paste, fresh cracked black pepper, kosher salt and some dried Rosemary (the store was out of fresh) Here it is in the FEC And here it is after 4 hours at 250 I should have kept a closer eye on it at this point...next time I looked at the 5.5 hour mark, internal temp was at 135 I wanted to get a crisper outer surface, so I cranked up the FEC to 424..I only let it stay in for about half an hour...was afraid I was going to ruin it. And here is a couple of sliced shots...I know, its a little over done for my liking too Lessons learned: 1. Keep an eye on internal temps 2. I had the hopper in the FEC filled with hickory, didn't have any mesquite. I had lots of cherry and apple pellets. Should have use them due to hickory really put alot of smoke flavor in the roast. Next time I'll ensure I have some mesquite available. 3. Would have liked to have fresh Rosemary, will hit the store up sooner next time. Merry Christmas Brethren!
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FEC-100 Treager 075 Weber Performer w/Slow and Sear and Rotisserie Jenn-Air Gasser Blackstone 36 Combo (w/air fryers) Char-Griller 980 Gravity Feed "Certified Baller of the MOINK" |
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12-25-2009, 03:58 PM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That is a heck of a roast right there. Mrs ~t~ would appreciate the fact that you saved more than it cost.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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12-25-2009, 03:58 PM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Hey teamwhidbey, do you compete? Are you familiar with the PNWBA?
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12-25-2009, 04:02 PM | #4 |
On the road to being a farker
Join Date: 08-13-06
Location: Oak Harbor, WA
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Haven't competed (yet) I am familiar with the PNWBA, I have thier webpage saved in my "favorites" folder, I check it out time to time to see if there are any updates (PRON).
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FEC-100 Treager 075 Weber Performer w/Slow and Sear and Rotisserie Jenn-Air Gasser Blackstone 36 Combo (w/air fryers) Char-Griller 980 Gravity Feed "Certified Baller of the MOINK" |
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12-25-2009, 04:08 PM | #5 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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This is the place for PRON. The PNWBA is hibernating until our first contest in April next year at the Pike Place Market in Seattle. I would love to see you there and show you what competition BBQ is like.
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12-25-2009, 04:11 PM | #6 |
On the road to being a farker
Join Date: 08-13-06
Location: Oak Harbor, WA
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Hey, I'll remind you of that in April...would really like to get my feet wet.
__________________
FEC-100 Treager 075 Weber Performer w/Slow and Sear and Rotisserie Jenn-Air Gasser Blackstone 36 Combo (w/air fryers) Char-Griller 980 Gravity Feed "Certified Baller of the MOINK" |
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12-25-2009, 04:12 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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