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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 10-16-2010, 03:07 PM   #1
AUradar
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Default The start of something beautiful???

or another failed experiment?

Ribeye roast, seasoned with kosher salt, pepper, garlic/onion power, and papirka. Wrapped in a bacon weave. onions, mushrooms, and bit of brown sugar in the pan. Put in UDS at about 275. See what happens

sorry, didn't get a pre-weave pic. the rib-eye looked delicious though
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Unread 10-16-2010, 03:24 PM   #2
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I think the mushrooms may get a little overcooked.
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Unread 10-16-2010, 03:26 PM   #3
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Sounds a little over dressed. But I never had a bad ribeye....
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Unread 10-16-2010, 03:29 PM   #4
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I agree about the mushrooms, too long for them. The onions should do very nicely though. sounds good to me! Maybe next time just make up some onions towards the end and add them then?
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Unread 10-16-2010, 03:53 PM   #5
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You'd better show some post cooked pics!!
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Unread 10-16-2010, 04:09 PM   #6
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Yeah - I am thinking something beautiful
I agree that the mushrooms won't survive, but I bet they will add to the flavor.
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Unread 10-16-2010, 04:11 PM   #7
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The bacon will block much smoke getting to the roast and the crust will be nill, but hey, its still a ribeye!
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Unread 10-16-2010, 04:14 PM   #8
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I would not worry about the mushrooms, if they are over cooked, as long as they do not burn, you can blend them up into a nice puree with the onions, make a roux and you will have a killer gravy.
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Unread 10-16-2010, 04:32 PM   #9
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okay, been on for over an hour and interal temp is barely 90??? I took it out of the pan, maybe blocking the heat

I orginally was going to do a prime rib, but the meat man was out. So thats why I'm trying the rib eye roast.

we'll see. Probably should have just done steaks.
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Unread 10-16-2010, 06:04 PM   #10
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Patience is a virtue, especially in BBQ. You had a good start, you should have left well enough alone. 90 internal after an hour or so sounds about right..."should have just done steaks"? Yikes!!!
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Unread 10-16-2010, 07:04 PM   #11
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Well, I've never thought of ribeye (rib roast, actually) as a meat that needs more fat. So, that roast may be mighty tasty, but could possibly put you in the hospital.

And, those shrooms are going to soak up fat like a sponge -- and overcook.

If it were me, I'd do the rib roast by itself, and towards the end of the smoke, render the bacon and onions down in a pan and then saute the shrooms in the bacon fat. Sprinkle some bacon bits and onions in with the sauteed shrooms.

Or, be adventurous and do it as planned. Let us know how it turns out!

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Unread 10-17-2010, 04:45 PM   #12
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okay, sorry no post pics. we had company and didn't get a chance. Bacon didn't do much I don't think. I (or actually the wife) pulled the roast at 135 expecting a 10 degree rise. I told her to pull at 140, but oh well. After slicing the meat was very rare. So I put back on the grill as steaks and cooked somemore.

the steaks ended up being very good, even after going back on the grill. I might try the rib roast again and cook longer. Don't really know how to decide on this experiment.

I do want to do this with the prime rib though.

the pan ended up being a problem. It was a large pan and I think it was blocking alot of heat. when I pulled it off my UDS temp spiked and the cooking really started.
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Unread 10-17-2010, 05:12 PM   #13
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Hey BBQ is always a fun experiment. You ate, so no problem! Sounded interesting, but I'm with most of the rest, I would have done the bacon and veges separate.
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Unread 10-17-2010, 05:54 PM   #14
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Quote:
Originally Posted by AUradar View Post
Bacon didn't do much I don't think. I (or actually the wife) pulled the roast at 135 expecting a 10 degree rise. I told her to pull at 140, but oh well. After slicing the meat was very rare. So I put back on the grill as steaks and cooked somemore.
I think you need a better thermometer, check temp at the thickest point of the roast.

Beef, lamb, and veal* steaks, chops, roasts and duck breasts (USDA recommended minimum: 145F or 63C)
Raw
Less than 120F (49C)
Bright purple-red center, cool, stringy, slightly juicy
Rare
120-130F (49-54C)
Red center, warm, tender, juicy
Medium rare
130-135F (54-57C)
Pink center, warm, firm, can be juicy
Medium
135-145F (57-63C)
Tan center with some hints of pink, firm, not very juicy
Medium well
145-155F (63-68C)
Tan center, firm to tough, little juice
Well done
more than 155F (68C)
Tan to brown center, tough, little juice

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Unread 10-17-2010, 05:59 PM   #15
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Hey thanks for the post-script. Always good to know how new "experiments" come out. Glad you were able to finish it off on the grill. Try again. Looks good.
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