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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2006, 02:23 PM   #1
Ron_L
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Default 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
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Last edited by Ron_L; 01-23-2006 at 09:28 PM.. Reason: Changed subject to make to easier to find later
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Unread 01-22-2006, 02:26 PM   #2
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4 pork chops thawing on the counter.

Probably dust with John Henry and Grill
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Unread 01-22-2006, 02:30 PM   #3
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Two spatchcocked yardbirds,baked beans w/maple fatty.
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Unread 01-22-2006, 02:31 PM   #4
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Coupla steaks on the grill later.

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

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Unread 01-22-2006, 02:33 PM   #5
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Top sirloin about an inch thick, got 2 or 3 hours to marinate. Wonder what I should use?
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Unread 01-22-2006, 02:34 PM   #6
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Italian Salad Dressing or Dale's...........
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Unread 01-22-2006, 02:45 PM   #7
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Found a bottle of Zesty Italian dressing in the pantry. Italian it is.
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Unread 01-22-2006, 03:16 PM   #8
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nothing here. Burn ban, work & rain.
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Unread 01-22-2006, 04:06 PM   #9
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Thillin,
I got the perfect thing for you to Q in a burn ban.

George Foreman Grill.

Send Addy and its yours
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Unread 01-22-2006, 04:09 PM   #10
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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.
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Unread 01-22-2006, 04:31 PM   #11
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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.
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Unread 01-22-2006, 05:21 PM   #12
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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!)
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Unread 01-22-2006, 05:23 PM   #13
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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.
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Unread 01-22-2006, 05:36 PM   #14
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cold, wet, rain, Pinto beans with some frozen leftover rib tips for flavor and a few frozen smoked chicken pcs.
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Unread 01-22-2006, 06:26 PM   #15
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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.
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