December **SPECIAL** "Rib Roasts and/or Holiday Feasts"(Entry & Discussion Thread) LASTS Through Jan. 6th!
- Thread starter Moose
- Start date
This is an entry!
I’m not sure why, but I didn’t do a rib roast this year
but a local market had cold water lobster tails and filet mignon on sale, so that’s what we had for dinner last night .
I butterflied the lobster tails and cooked them on the grill, and put a Grill Grate panel on to cook the filets. I also made Cauliflower Rice ‘Risoto’
Please this picture!
I’m not sure why, but I didn’t do a rib roast this year
but a local market had cold water lobster tails and filet mignon on sale, so that’s what we had for dinner last night . I butterflied the lobster tails and cooked them on the grill, and put a Grill Grate panel on to cook the filets. I also made Cauliflower Rice ‘Risoto’
Please this picture!
New Year's Day Prime Rib
The cook thread is here -
https://bbq-brethren.com/forums/showthread.php?t=277979
And the throwdown entry pic -
Regards,
-lunchman
The cook thread is here -
https://bbq-brethren.com/forums/showthread.php?t=277979
And the throwdown entry pic -
Regards,
-lunchman
Elrik
Knows what a fatty is.
Please accept this as my second entry in the feasts throw down.
Cook thread here:https://www.bbq-brethren.com/forum/showthread.php?p=4258540#post4258540
Cook thread here:https://www.bbq-brethren.com/forum/showthread.php?p=4258540#post4258540
LloydQ
is One Chatty Farker
Please accept this picture as my Throwdown entry.
Last edited:
The cook thread is here -
https://bbq-brethren.com/forums/showthread.php?t=277979
And the throwdown entry pic -
Regards,
-lunchman
Looks great. My dad always demanded the end piece
Smokin D@wg@77
Full Fledged Farker
Christmas Prime rib / 2x Smoked spiral ham
Would like to enter this for the prime rib throw-down....Okay guys 1st prime rib EVER ! seasoned with code 3 grunt rub , lil rosemary. Spiral 2x smoked ham season with Heathriles honey choplite rub , glaze was raspberry jelly cooked down added Tillmans apple choplite BBQ sauce. Turned out AMAZING !
Would like to enter this for the prime rib throw-down....Okay guys 1st prime rib EVER ! seasoned with code 3 grunt rub , lil rosemary. Spiral 2x smoked ham season with Heathriles honey choplite rub , glaze was raspberry jelly cooked down added Tillmans apple choplite BBQ sauce. Turned out AMAZING !
Last edited:
Smokin D@wg@77
Full Fledged Farker
I would also like to submit this one for the prime rib throw down. Thank you
Last edited:
Mason Dixon Bowhunta
is one Smokin' Farker
Christmas Prime Rib
Just remembered that I did a prime rib on my UDS for Christmas. Please accept this photo as my entry:
Just remembered that I did a prime rib on my UDS for Christmas. Please accept this photo as my entry:
Shagdog
Quintessential Chatty Farker
This is an entry
Here's our Christmas day Roast
Choice roast, bones removed and then tied back on. Salted it the day before and left in the fridge to dry brine.
On the shirley at 200-225 for a few hours. Garlic, rosemary, thyme, salt pepper, cayenne
Done. Pulled at 125, Rested 1 hour, topped with compound butter (after this pic, you can see it in the sliced pic)
Please use this image for my entry.
Here's our Christmas day Roast
Choice roast, bones removed and then tied back on. Salted it the day before and left in the fridge to dry brine.
On the shirley at 200-225 for a few hours. Garlic, rosemary, thyme, salt pepper, cayenne
Done. Pulled at 125, Rested 1 hour, topped with compound butter (after this pic, you can see it in the sliced pic)
Please use this image for my entry.
Shagdog
Quintessential Chatty Farker
Hey Jason, Great entry. It looks like both photos are of the same cook, so please let me know which one you would like to use. If I do not hear from you I will use the second photo you submitted.
Thanks
Texas Hogger
Full Fledged Farker
Here is My 1st entry into the "Rib Roasts and Holiday Feasts" throwdown.
For Christmas Dinner, I bought a whole rib roast. First I trimmed the cap off to use later. Then I cut it into two smaller roasts. I removed the bones before giving it a good sear on all sides. I Rubbed it well with salt and pepper and tied the bones back on then threw it on the smoker.
For Christmas Dinner, I bought a whole rib roast. First I trimmed the cap off to use later. Then I cut it into two smaller roasts. I removed the bones before giving it a good sear on all sides. I Rubbed it well with salt and pepper and tied the bones back on then threw it on the smoker.
Attachments
Texas Hogger
Full Fledged Farker
Here is my second entry in this throwdown. Please use the first pic as my entry photo.
I trimmed the cap off the Christmas prime rib roast and rolled and tied it.
For dinner on New Year's day I rubbed it with salt and pepper and smoked it in the stick burner at 250 till the internal temp hit 130.
I pulled it and let it rest. Then I sliced it into thick medallions and pan seared them.
I trimmed the cap off the Christmas prime rib roast and rolled and tied it.
For dinner on New Year's day I rubbed it with salt and pepper and smoked it in the stick burner at 250 till the internal temp hit 130.
I pulled it and let it rest. Then I sliced it into thick medallions and pan seared them.
Attachments
Smoke on Badger Mountain
Babbling Farker
It's no prime rib
Please accept this as my humble entry into this TD.
Well it's no prime rib but it sure was tasty!
Picked up a rack of pork (pork rib roast) from Costco. Trimmed it, coated with coarse kosher salt over night, rinsed, covered it all up with Oakridge Secret Weapon and smoked it in the kettle with mesquite lump and cherry wood for smoke. Then a quick reverse sear. It was smokey, juicy and the Secret Weapon was perfect for it.
The cook thread can be found here. https://www.bbq-brethren.com/forum/showthread.php?t=278035
Thanks.
Please accept this as my humble entry into this TD.
Well it's no prime rib but it sure was tasty!
Picked up a rack of pork (pork rib roast) from Costco. Trimmed it, coated with coarse kosher salt over night, rinsed, covered it all up with Oakridge Secret Weapon and smoked it in the kettle with mesquite lump and cherry wood for smoke. Then a quick reverse sear. It was smokey, juicy and the Secret Weapon was perfect for it.
The cook thread can be found here. https://www.bbq-brethren.com/forum/showthread.php?t=278035
Thanks.
Smokin D@wg@77
Full Fledged Farker
1st one submitted please , with the mop brush
jetman96
Wandering around with a bag of matchlight, looking for a match.
Rib Roast TD
[FONT="]Please accept this as my entry into this Throwdown.[/FONT]
[FONT="]Four bone rib roast, bones removed, reverse seared. The char turned out great, and I used the bones to make a gravy. [/FONT][FONT="]
[/FONT]
[FONT="]Please use the last picture for my entry.[/FONT]
[FONT="]Please accept this as my entry into this Throwdown.[/FONT]
[FONT="]Four bone rib roast, bones removed, reverse seared. The char turned out great, and I used the bones to make a gravy. [/FONT][FONT="]
[/FONT]
[FONT="]Please use the last picture for my entry.[/FONT]
Attachments
sudsandswine
Quintessential Chatty Farker
I intended to do this on New Year's day but had too many other holiday leftovers to burn through, but better late than never - my submission for this throwdown...MSU pork shank and taters. Thanks for checking it out :thumb:
Please use this pic for my submission:
The cook thread:
https://www.bbq-brethren.com/forum/showthread.php?t=278087
Please use this pic for my submission:
The cook thread:
https://www.bbq-brethren.com/forum/showthread.php?t=278087
OK folks, that's a wrap! Poll coming soon...
Similar threads
