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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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12-12-2013, 07:06 AM | #1 |
On the road to being a farker
Join Date: 08-13-06
Location: Oak Harbor, WA
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Cooking for the Company Holiday Lunch
I was proud to be asked again to cook "prime rib" for the annual company lunch. They wanted the roast again this year. 130 people. My co-worker is going turkeys and quite a few people are bringing in side dishes...so here we go:
122 lbs of Ranchers Reserve from Safeway ($7.99 lb) I took advice by other brethren and let them come up to room temp for about 3 hours. Here they are seasoned with Kosher Salt, fresh cracked black pepper, diced garlic, a pinch of onion powder and Treager beef rub all mixed with olive oil. In the FEC-100 at 0430 this a.m. 36 degrees out. Have the temp set at 250 degrees. We'll see how it goes, if I have the FEC overloaded, I can put two in the Treager. Will update when something worth posting happens.
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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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12-12-2013, 07:11 AM | #2 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Holy fark, that's a lot of meat there! Looks delicious!
Good luck with the cook and keep us updated!!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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12-12-2013, 07:23 AM | #3 |
Full Fledged Farker
Join Date: 01-11-11
Location: Leavenworth, KS
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Looks good, noticed you are from Oak Harbor. Spent some of my navy days there from 1980 - 1985 and 1988-1991. Loved it up there.
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Brinkman SNP, 40 yr old Kamado, Chilie Roaster, UDS, KCBS MCBJ, PBC |
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12-12-2013, 07:28 AM | #4 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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looks great!
I will be watching as this is on my "to do" list!!
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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12-12-2013, 07:32 AM | #5 |
On the road to being a farker
Join Date: 08-13-06
Location: Oak Harbor, WA
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Did 20 of my 26 years here. Been here since 1984. VAQ-133, AIMD, 132, 129. AIMD and SAR.
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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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12-12-2013, 07:35 AM | #6 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Damn! Can I get a job there for a day?
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12-12-2013, 07:39 AM | #7 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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Lookin good!
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If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
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12-12-2013, 07:43 AM | #8 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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OK, got my attention!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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12-12-2013, 07:54 AM | #9 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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A when Harry Met Sally moment
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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12-12-2013, 07:56 AM | #10 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Can't wait to see how these come along!
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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12-12-2013, 08:06 AM | #11 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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That's a lot of meat
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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12-12-2013, 08:24 AM | #12 |
Full Fledged Farker
Join Date: 09-06-08
Location: Manhattan, KS
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Looks great!
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12-12-2013, 08:45 AM | #13 |
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Yall hiring?
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12-12-2013, 09:50 AM | #14 |
Knows what a fatty is.
Join Date: 10-30-13
Location: The Woodlands TX
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anybody that eats turkey instead of the prime rib is an idiot! Yumm
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12-12-2013, 11:31 AM | #15 |
On the road to being a farker
Join Date: 08-13-06
Location: Oak Harbor, WA
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Got an hour or so of sleep..went to check temps
The two closest to the heat source were done...removed, wrapped in foil and put in the cooler for holding
__________________
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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Tags |
fec-100, prime rib, Roast |
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