New Years meal

[Bigdog]

My wife has a tradition of cooking a standing rib roast in the oven for New Years Day. She comes from a family that has always over cooked their meat, so she follows that tradition and cooks it using a cheap dial thermo. to 160. It always tastes good, but is well done. I like med. rare to med. So this year I insisted that she use one of my digital thermos and only cook it to 140. I told her that that is the way our PooBah does it and it tastes great (less filling). She agreed and it came out the best ever. Now I am going to smoke one (Phil style) and see if she likes it even better. She would not let me do that this time. She said that she was not sure that she would like the smokey flavor. You got to take things one step at a time. 8)

 

[spicewine]

Congrats on that . I too made a Rib Roast on New Years Day. The best part is thin sliced Rib Samiches the next day!!

 

[kcquer]

Good work Dog! Next Jan 1 you'll be having that rib roast with a fatty appetizer
Mines in the freezer, too much Q in the fridge and not enough time to have another event before school and work resumed. The Mrs does have a birthday shortly though!!

 

[cayenne]

I'm close...

Congrats on that . I too made a Rib Roast on New Years Day. The best part is thin sliced Rib Samiches the next day!!

Well, I generally tend to do my Standing Rib Roasts for Thanksgiving.....lasagna on Xmas...

And Turkey 101 for New Years...

Hehehe..actually, this year, I waited till Sun after NY's to fire up the smoker. I did a whole beef tenderloin to about 130..gonna cut steaks off that to eat on tonight...quick flash grill them.

I did two small pork loins...I'd brined and cured them like a ham for a couple days....smoked to 165....foiled with apple juice to 200...put in the cooler till morning. Man..those came out GREAT!!

I'm still not having any luck with the fatties...this was better than first time...but, just seems too dried out....

cayenne

 

[kcquer]

I'm still not having any luck with the fatties...this was better than first time...but, just seems too dried out....

C, try pulling at high 150's. 160 is safe for ground pork, past that you're just drying them out.

 

[cayenne]

Ok...

I'm still not having any luck with the fatties...this was better than first time...but, just seems too dried out....

C, try pulling at high 150's. 160 is safe for ground pork, past that you're just drying them out.

Hmm..ok, I'll try that.....the posts I'd seen here said like 170F to pull them....

I'll shoot for lower, 'cause these things I've been doing are like almost rocks with a crumbly center....