December Special: *** "Rib Roasts and /or Holiday Feasts!" *** Throwdown - Lasts Through Jan 2!

Moose · 12-03-2017, 05:38 PM

Our December SPECIAL Throwdown Category is..."Rib Roasts and or Holiday Feasts"

CATEGORY DESCRIPTION - READ BEFORE ENTERING

1. Cook a rib roast of any kind, and or a holiday feast!

2. MULTIPLE ENTRIES ARE ALLOWED and encouraged for this TD only!

You may submit entries that are cooked from Friday 12/1 through Monday 1/2/18.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 1/2/18.

Click here to READ THE RULES for the BBQ Brethren Throwdowns...

Best of luck and even better eats to all!

MeatyOakerSmoker · 12-05-2017, 06:13 PM

Dang it. Orthodox Christmas isn’t until Jan 7th. I’m planning on doing a roast for then but seems I’m going to miss this one.

overeasy · 12-16-2017, 05:14 PM

maybe a practice run is in order?

MeatyOakerSmoker · 12-16-2017, 06:00 PM

Quote:

Originally Posted by overeasy

maybe a practice run is in order?

I wish but I give up meat for advent.

Smoking Piney · 12-26-2017, 09:22 AM

My Christmas Day feast and humble entry:

Grilled scallops dusted with DP Tsunami Spin, grilled asparagus, roasted new potatoes, grilled tenderloin end served with a home made chimmichurri, a steamed lobster tail with drawn butter, and a romaine salad tossed with EVOO, Parmesan cheese and micro-planed garlic. It was a great way to cap off Christmas.

Shagdog · 12-26-2017, 02:27 PM

This is my entry -

Choice Rib Roasts were $4.99/lb. I bought 3. Ok, I bought 4, but don't tell the wife.

Here is a 7lber. Dry brined with K Salt for 48 hrs. Cut the ribs off and then tied them back on the roast.. Then made a paste of rosemary, thyme, parsley, sage, tarragon, olive oil, and loads of garlic. Made it in the vitamix so it was very smooth. Coated the roast with paste, then in ground dry mushroom powder, pepper, cayenne, and a little more salt.

Slow smoked it in the shirley with Oak and Cherry till it hit 125. Kept shirley temps around 200, it took about 5 1/2 hours. The outside temp was about 15 degrees F. I did not need a sear, as the crust looked pretty good

And the cut!

Please use this picture for my entry

DerHusker · 12-26-2017, 05:50 PM

This is my entry into the “Rib Roasts and / or Holiday Feasts!” Throwdown.

Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year.

I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday.

Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry)
1/2 cup chopped fresh rosemary
3+ Tbsp crushed garlic
2 Tbsp salt
1 Tbsp black pepper
OO

I unwrapped the roast and trimmed off most of the hard fat.

I applied the rub (paste)

and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature.

Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast.

While it was cooking we set the table from our guests.

After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium)
Once the CI grate was nice and hot I put on the roast for 1 minute per side.

Here are some pics of me slicing it. (Please use the photo below as my polling picture)

On the table on the Christmas platter.

And here it is plated with a Stone Brewing “PataskalaRed X IPA” on the side. Both are waiting to be devoured.

Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious.

Thanks for looking.

The full cook thread can be seen here: https://www.bbq-brethren.com/forum/s...d.php?t=255387

Happy Hapgood · 12-26-2017, 06:37 PM

Official entry for the Rib Roast AND Holiday Feast.

First attempt ever to smoke rib roast but with the help of the Brethren it turned out above expectations.https://www.bbq-brethren.com/forum/s...d.php?t=254939 Amazing sides to go with it.

On the WSM and Done!

With carryover cooking

Please use this one as entry pic.

My plate.

Skinny Nephew ate the whole plate!

Thanks for lookin'!

TexArlina BBQ · 12-26-2017, 06:51 PM

My entry:

So we had prime rib Christmas Eve dinner and it was delicious. Had a good bit left and had it tonight with potato cakes and roasted asparagus. Delicious!

Smoking Piney · 12-26-2017, 07:15 PM

The competition is tough, but the food pRon is rocking!

THoey1963 · 12-27-2017, 03:09 AM

Please accept the following as my entry into the Holiday TD. Full cook thread can be found HERE.

bproffer · 12-29-2017, 01:20 PM

We have an annual Christmas party for our extended family that we don’t see all the time. They asked me to cook prime rib since it was what my grandpa always insisted on having for Christmas. Anyways, it was a bit of a daunting task to cook prime rib for 50 people, not to mention expensive. I bought 3 boneless ribeye roasts at Sams Club and proceeded to prep and season them. I broke them down into 6 roasts and trimmed most of the fat (about 16lbs at 9.99/lb

). Seasoning was a rundown with Worcestershire sauce and Montreal steak seasoning with some extra dried rosemary. The roasts were wrapped and left in the fridge overnight. In the morning of the cook I rubbed them with a little prime rib seasoning by Traeger.

I smoked them on my Timberline @200° until they were between 125 and 130. Then let them rest a few minutes and loaded them in the Cambro for a couple hour rest until service. I seared them off in the oven for 5-6 min @ 550° just before slicing. All in all they turned out great with an awesome bark. Everyone was pleased and I ended up with a 1/2 roast for leftovers.

Please use the last picture as my entry.

PBrug · 01-02-2018, 08:03 AM

This is my entry for the Rib Roasts and / or Holiday Feasts Throwdown...

Choice cut 4.5 boneless Rib Roast from Costco. Hit it with Kosher salt the day before, then seasoned with granulated Garlic and Pepper. Smoked at 225 - 240, with as little mesquite, until an IT of 120, let it rest for 10 minutes, then seared on the Weber Performer.

Thanks for looking!!!

Seasoned and ready for the smoker...

Looks good, but still needs a quick sear...

Putting a little sear on...

Seared and waiting to be sliced...

PLEASE USE THE FOLLOWING PIC FOR MY ENTRY.

barrelguy · 01-02-2018, 03:06 PM

shucks! if only i'd joined the forum a week ago. had some great Christmas meats :D

fwdiii · 01-03-2018, 10:08 AM

Man oh man.....every entry looks AMAZING!!! Great job, tough decision.

12-03-2017, 05:38 PM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	December Special: * "Rib Roasts and /or Holiday Feasts!" * Throwdown - Lasts Through Jan 2! Our December SPECIAL Throwdown Category is..."Rib Roasts and or Holiday Feasts" CATEGORY DESCRIPTION - READ BEFORE ENTERING 1. Cook a rib roast of any kind, and or a holiday feast! 2. MULTIPLE ENTRIES ARE ALLOWED and encouraged for this TD only! You may submit entries that are cooked from Friday 12/1 through Monday 1/2/18. Entry pictures must be submitted by 12 p.m. Central US Time on Monday 1/2/18. Click here to READ THE RULES for the BBQ Brethren Throwdowns... Best of luck and even better eats to all! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 01-02-2018 at 12:58 PM..

12-05-2017, 06:13 PM	#2
MeatyOakerSmoker is One Chatty Farker Join Date: 11-15-10 Location: NJ	Dang it. Orthodox Christmas isn’t until Jan 7th. I’m planning on doing a roast for then but seems I’m going to miss this one. __________________ 18.5" WSM (Model #2820) UDS La Caja China COS - Oklahoma Joe Highlander Lang 48 Patio Grilla Silverbac Original Formerly known as IbrahimSS

12-16-2017, 05:14 PM	#3
overeasy Knows what a fatty is. Join Date: 08-12-17 Location: Sacramento, Ca.	maybe a practice run is in order? __________________ Ironside CDR Cabinet Karubecue C-60 Old Country Pecos Webber Kettle

12-26-2017, 09:22 AM	#5
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	My Christmas Day feast and humble entry: Grilled scallops dusted with DP Tsunami Spin, grilled asparagus, roasted new potatoes, grilled tenderloin end served with a home made chimmichurri, a steamed lobster tail with drawn butter, and a romaine salad tossed with EVOO, Parmesan cheese and micro-planed garlic. It was a great way to cap off Christmas. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

12-26-2017, 02:27 PM	#6
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	This is my entry - Choice Rib Roasts were $4.99/lb. I bought 3. Ok, I bought 4, but don't tell the wife. Here is a 7lber. Dry brined with K Salt for 48 hrs. Cut the ribs off and then tied them back on the roast.. Then made a paste of rosemary, thyme, parsley, sage, tarragon, olive oil, and loads of garlic. Made it in the vitamix so it was very smooth. Coated the roast with paste, then in ground dry mushroom powder, pepper, cayenne, and a little more salt. Slow smoked it in the shirley with Oak and Cherry till it hit 125. Kept shirley temps around 200, it took about 5 1/2 hours. The outside temp was about 15 degrees F. I did not need a sear, as the crust looked pretty good And the cut! Please use this picture for my entry __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

12-26-2017, 05:50 PM	#7
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Christmas Eve Ribeye Roast Take 2 This is my entry into the “Rib Roasts and / or Holiday Feasts!” Throwdown. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. (Please use the photo below as my polling picture) On the table on the Christmas platter. And here it is plated with a Stone Brewing “PataskalaRed X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking. The full cook thread can be seen here: https://www.bbq-brethren.com/forum/s...d.php?t=255387 __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

12-26-2017, 06:37 PM	#8
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Official entry for the Rib Roast AND Holiday Feast. First attempt ever to smoke rib roast but with the help of the Brethren it turned out above expectations.https://www.bbq-brethren.com/forum/s...d.php?t=254939 Amazing sides to go with it. On the WSM and Done! With carryover cooking Please use this one as entry pic. My plate. Skinny Nephew ate the whole plate! Thanks for lookin'! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

12-26-2017, 06:51 PM	#9
TexArlina BBQ Full Fledged Farker Join Date: 10-05-14 Location: Cabot, AR	Day after prime rib My entry: So we had prime rib Christmas Eve dinner and it was delicious. Had a good bit left and had it tonight with potato cakes and roasted asparagus. Delicious!

12-26-2017, 07:15 PM	#10
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	The competition is tough, but the food pRon is rocking! __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

12-27-2017, 03:09 AM	#11
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Please accept the following as my entry into the Holiday TD. Full cook thread can be found HERE. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

12-29-2017, 01:20 PM	#12
bproffer Take a breath! Join Date: 09-12-07 Location: Bakersfield, CA	We have an annual Christmas party for our extended family that we don’t see all the time. They asked me to cook prime rib since it was what my grandpa always insisted on having for Christmas. Anyways, it was a bit of a daunting task to cook prime rib for 50 people, not to mention expensive. I bought 3 boneless ribeye roasts at Sams Club and proceeded to prep and season them. I broke them down into 6 roasts and trimmed most of the fat (about 16lbs at 9.99/lb ). Seasoning was a rundown with Worcestershire sauce and Montreal steak seasoning with some extra dried rosemary. The roasts were wrapped and left in the fridge overnight. In the morning of the cook I rubbed them with a little prime rib seasoning by Traeger. I smoked them on my Timberline @200° until they were between 125 and 130. Then let them rest a few minutes and loaded them in the Cambro for a couple hour rest until service. I seared them off in the oven for 5-6 min @ 550° just before slicing. All in all they turned out great with an awesome bark. Everyone was pleased and I ended up with a 1/2 roast for leftovers. Please use the last picture as my entry. __________________ Kamado Joe Big Joe, Yoder YS1500, Cookshack FEC-100, Weber Genesis. Last edited by bproffer; 03-31-2021 at 12:31 PM..

01-02-2018, 08:03 AM	#13
PBrug Full Fledged Farker Join Date: 03-09-17 Location: Western PA	This is my entry for the Rib Roasts and / or Holiday Feasts Throwdown... Choice cut 4.5 boneless Rib Roast from Costco. Hit it with Kosher salt the day before, then seasoned with granulated Garlic and Pepper. Smoked at 225 - 240, with as little mesquite, until an IT of 120, let it rest for 10 minutes, then seared on the Weber Performer. Thanks for looking!!! Seasoned and ready for the smoker... Looks good, but still needs a quick sear... Putting a little sear on... Seared and waiting to be sliced... PLEASE USE THE FOLLOWING PIC FOR MY ENTRY. __________________ Assassin 24 - Weber Performer - Weber 26 - Weber Kettle - (2) Cabela's Electric

01-02-2018, 03:06 PM	#14
barrelguy Got rid of the matchlight. Join Date: 01-01-18 Location: san carlos Name/Nickname : BG	shucks! if only i'd joined the forum a week ago. had some great Christmas meats :D

01-03-2018, 10:08 AM	#15
fwdiii is One Chatty Farker Join Date: 09-07-15 Location: NJ, exit 9 Name/Nickname : Fred	Man oh man.....every entry looks AMAZING!!! Great job, tough decision.