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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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Old 08-17-2013, 03:10 PM   #1
code3rrt
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Default In advertising I guess this is called "setting the hook", pictorial included.

I've had this in the freezer and figured it needed to be cooked. It is about a 6# boneless ribeye roast, certified Angus beef. I've already cooked one roast from the whole ribeye, and a few steaks as well. I'm playing around a bit with my seasonings and cooking technique, really just for fun, so we'll see how it goes.
Here's the players:



Now for the prep:
I like to score the rib first, trying to get some of those flavors into the beef.


Then applied the seasonings, first the gr. garlic, then SM Season All, then Plowboy's Bovine Bold.


Then all massaged in with some EVOO.


Then all wrapped and will sit over night for the cook tomorrow.
Are you hooked yet?

My plan is to cook "low and slow" in the 200-225 range to an IT of 125 using the ring of fire method with Kingsford Comp and some mesquite chunks for smoke. This will be on my Weber Kettle. I will then pull the roast to rest briefly while I fire up the Kettle for a good hot sear. I'm shooting for a final product in the rare-med rare range.

Sooooooooooo, hopefully the rest of the cook will show up either tomorrow night or Monday morning.

Hope you are enjoying it so far, and hope everyone is having a great weekend!

KC
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Old 08-17-2013, 03:15 PM   #2
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Looks good, but why the EVOO?
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Old 08-17-2013, 03:17 PM   #3
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What time do you want me over?
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Old 08-17-2013, 03:19 PM   #4
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Lookin Good!
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Old 08-17-2013, 03:22 PM   #5
code3rrt
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Quote:
Originally Posted by LMAJ View Post
Looks good, but why the EVOO?
Just part of the experiment really, and I had the thought that it "may" aid in getting some of the seasonings dissolved and into the meat, but that is pure speculation on my part, so we'll see how it goes.

KC
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Old 08-17-2013, 03:27 PM   #6
Al Czervik
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Looks fantastic KC... Will be eagerly waiting for the final product!
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Old 08-17-2013, 03:29 PM   #7
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Nice!!! Looking forward.
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Old 08-18-2013, 07:25 AM   #8
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Great start, looking forward to the new pictures..
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Old 08-18-2013, 07:30 AM   #9
LMAJ
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Quote:
Originally Posted by code3rrt View Post
Just part of the experiment really, and I had the thought that it "may" aid in getting some of the seasonings dissolved and into the meat, but that is pure speculation on my part, so we'll see how it goes.

KC
Will be interested in your results!
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Old 08-18-2013, 07:35 AM   #10
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Beautiful looking roast....
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Old 08-18-2013, 09:08 AM   #11
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What a tease! I want more PR0N.
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Old 08-18-2013, 09:18 AM   #12
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Looking forward to end product.
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Old 08-18-2013, 09:27 AM   #13
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Drooling all over my keyboard ...
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Old 08-18-2013, 09:30 AM   #14
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Is it dinner time yet?!?!?
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Old 08-18-2013, 09:52 AM   #15
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Eagerly awaiting the final results. Everything looks great from here. Keep us posted.
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