Is anyone else cooking?

Ron_L · 01-22-2006, 02:23 PM

Is anyone else cooking?

I have a 6 1/2 lb rib roast in my Smokette right now. One of these days I am going to try Poopie's recipe, but it comes out sooo good in the Smokette that I hate to change anything. I season it with seasoning that we buy from a restaurant in SW Michigan that specializes in prime rib, and then cook it in the Smokette. I put a head of garlic and a bunch of rosemary twigs (leaves on) in the wood box and let it cook at 250 until it hits 130 internal, then I lower the Smokette temp to 150 and let it sit in there for about four hours. It comes out sooo juicy and tender!

I also put in a beef roast (top round, on sale) that I am going to slice up for Italian Beef sammies for tomorrow night. I made up an injection for the italain beef out of beef broth, garlic, fresh herbs (marjoram, basil, oregano and parsley), cayenne pepper and a dash of worcestershire sauce. I simmered that for about 10 minutes, strained it and let it cool, and then injected it into the roast. After that sat for a couple of hours I seasoned the outside with salt, pepper and some of brauma's home mdae garlic powder. I'm going to let it cook the same way as the rib roast and then wrap it and stick it in the refrigerator over night. Then I'll slice it real thin and make up some au jus with the same ingredients as the injection plus some sliced green pappers and make sammies!

Pictures to follow...

Note: The subject for this post was changed to make it easier to find in a search later -ron

willkat98 · 01-22-2006, 02:26 PM

4 pork chops thawing on the counter.

Probably dust with John Henry and Grill

MrSmoker · 01-22-2006, 02:30 PM

Two spatchcocked yardbirds,baked beans w/maple fatty.

The_Kapn · 01-22-2006, 02:31 PM

Coupla steaks on the grill later.

Can't wait to see pics of Ron's creations!

TIM

Kevin · 01-22-2006, 02:33 PM

Top sirloin about an inch thick, got 2 or 3 hours to marinate. Wonder what I should use?

brdbbq · 01-22-2006, 02:34 PM

Italian Salad Dressing or Dale's...........

Kevin · 01-22-2006, 02:45 PM

Found a bottle of Zesty Italian dressing in the pantry. Italian it is.

thillin · 01-22-2006, 03:16 PM

nothing here. Burn ban, work & rain.

willkat98 · 01-22-2006, 04:06 PM

Thillin,
I got the perfect thing for you to Q in a burn ban.

George Foreman Grill.

Send Addy and its yours

boatnut · 01-22-2006, 04:09 PM

Got a shoulder on now..last checked was 190. take off at 195 and let it sit in foil for awhile. I brined this one in applejuice solution...should be interesting and having that maple fatty on top might help too.

thillin · 01-22-2006, 04:31 PM

Quote:

Originally Posted by willkat98

Thillin,
I got the perfect thing for you to Q in a burn ban.

George Foreman Grill.

Send Addy and its yours

Have one...collecting dust. They do have a $10 coupon for the BBQ Crock in the paper today.

stan · 01-22-2006, 05:21 PM

We finally have rain. Has been raining off and on all day! I am happy to get the rain even if it means no Q! I do have a big crock pot of chili on though and made a crab dip for the game! (Steelers won if you did not hear!)

beerguy · 01-22-2006, 05:23 PM

Got a pork loin hiollowed out using Phils PVC trick. half stuffed with Italian sausage, other half stuffed with asparagras and feta cheese. should be showtime in about 30 mins.

ZILLA · 01-22-2006, 05:36 PM

cold, wet, rain, Pinto beans with some frozen leftover rib tips for flavor and a few frozen smoked chicken pcs.

BBQ_MAFIA · 01-22-2006, 06:26 PM

Quote:

Originally Posted by Ron_L

I also put in a beef roast (top round, on sale) that I am going to slice up for Italian Beef sammies for tomorrow night.
Pictures to follow...

What is Italian Beef and what makes it Italian?

I never saw it in Italy or anywhere in the NY/NJ area.

I read a few posts where it was mentioned in high regard so it must be good.

Let me know all you can so I can try it out.

01-22-2006, 02:23 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Ron's Prime Rib, Italian Beef and Chicago Chinese Food Is anyone else cooking? I have a 6 1/2 lb rib roast in my Smokette right now. One of these days I am going to try Poopie's recipe, but it comes out sooo good in the Smokette that I hate to change anything. I season it with seasoning that we buy from a restaurant in SW Michigan that specializes in prime rib, and then cook it in the Smokette. I put a head of garlic and a bunch of rosemary twigs (leaves on) in the wood box and let it cook at 250 until it hits 130 internal, then I lower the Smokette temp to 150 and let it sit in there for about four hours. It comes out sooo juicy and tender! I also put in a beef roast (top round, on sale) that I am going to slice up for Italian Beef sammies for tomorrow night. I made up an injection for the italain beef out of beef broth, garlic, fresh herbs (marjoram, basil, oregano and parsley), cayenne pepper and a dash of worcestershire sauce. I simmered that for about 10 minutes, strained it and let it cool, and then injected it into the roast. After that sat for a couple of hours I seasoned the outside with salt, pepper and some of brauma's home mdae garlic powder. I'm going to let it cook the same way as the rib roast and then wrap it and stick it in the refrigerator over night. Then I'll slice it real thin and make up some au jus with the same ingredients as the injection plus some sliced green pappers and make sammies! Pictures to follow... Note: The subject for this post was changed to make it easier to find in a search later -ron __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend Last edited by Ron_L; 01-23-2006 at 09:28 PM.. Reason: Changed subject to make to easier to find later

01-22-2006, 02:26 PM	#2
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	4 pork chops thawing on the counter. Probably dust with John Henry and Grill __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

01-22-2006, 02:30 PM	#3
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Two spatchcocked yardbirds,baked beans w/maple fatty. __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

01-22-2006, 02:31 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Coupla steaks on the grill later. Can't wait to see pics of Ron's creations! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-22-2006, 02:33 PM	#5
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Top sirloin about an inch thick, got 2 or 3 hours to marinate. Wonder what I should use? __________________ Kevin

01-22-2006, 02:34 PM	#6
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Derry NH Downloads: 0 Uploads: 0	Italian Salad Dressing or Dale's...........

01-22-2006, 02:45 PM	#7
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Found a bottle of Zesty Italian dressing in the pantry. Italian it is. __________________ Kevin

01-22-2006, 03:16 PM	#8
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	nothing here. Burn ban, work & rain. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-22-2006, 04:06 PM	#9
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Thillin, I got the perfect thing for you to Q in a burn ban. George Foreman Grill. Send Addy and its yours __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

01-22-2006, 04:09 PM	#10
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	Got a shoulder on now..last checked was 190. take off at 195 and let it sit in foil for awhile. I brined this one in applejuice solution...should be interesting and having that maple fatty on top might help too.

01-22-2006, 05:21 PM	#12
stan is one Smokin' Farker Join Date: 08-26-04 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	We finally have rain. Has been raining off and on all day! I am happy to get the rain even if it means no Q! I do have a big crock pot of chili on though and made a crab dip for the game! (Steelers won if you did not hear!) __________________ Stan Co-Founder and Executive Director of Operation BBQ Relief - www.operationbbqrelief.org Partner in CompBBQ - A Competition Management System www.CompBBQ.com County Line Smokers Competition BBQ Team KCBS Member - CBJ #20654 Pitmaker BBQ Vault mounted in a 12 Foot Competition Trailer 22 1/2 Weber Kettle, Stainless Steel gaser chunks of hickory, pecan, oak

01-22-2006, 05:23 PM	#13
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	Got a pork loin hiollowed out using Phils PVC trick. half stuffed with Italian sausage, other half stuffed with asparagras and feta cheese. should be showtime in about 30 mins. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

01-22-2006, 05:36 PM	#14
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	cold, wet, rain, Pinto beans with some frozen leftover rib tips for flavor and a few frozen smoked chicken pcs.

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