Vince B
is one Smokin' Farker
- Joined
- Nov 15, 2009
- Location
- Bloomingdale Illinois
I would first off like to say thank you for the help from the members from this site. Yesterday was the first time I posted here and the response was awesome. You guys have a great forum and thank you for letting me be apart of it.
Yesterday I started a thread here with some questions on my Standing rib roast and Turkey cook for T-Day. Here is the link. http://www.bbq-brethren.com/forum/showthread.php?t=73275 Needless to say before I could even setup my user profile and Sig you guys were on it! Giving advise to the newb that just registered like a week ago! Thanks for all that posted and especially Ron who even offered to lend me an additional wsm cooker to make my families meal! I'm speechless!:biggrin:
Now time for the update. I basically followed the guidelines that I had posted in the other thread. It was a windy cold day here in the windy city and to say the least I started out fighting to get a full chimney of K started battling the wind. After about 30 minutes it was going pretty good. I had loaded my wsm with one layer of K followed by some lump mixed with some apple, cherry and Jack Daniels oak chips. Then the full chimney of lit K went on top. Assembled the cooker and let it come up to temp. It took about 30 minutes to get to 325* with the vents wide open.
I knew that I wanted my temps over 350* before putting the turkey and the rib roast on because the temps would drop with the two cuts on there. For the life of me 325* was all I could get. I opened the side door and got the fire roaring up to 375*. I knew I was good. I guess I probably should have not assembled the cooker as soon as I did. Oh well we just ate a bit later than I had planed.
The whole cook from the time I put the cuts on took less than three hours. I did pull the bird first for it's rest and then the rib roast about 15 minutes later. This actually worked well because I was able to carve the bird first while the roast was finishing cooling.
Here are some pic's from the cook. The first shot here is of the 7.25 rib roast on a two hour rest before going on the smoker. I did cut the bones away and retie them and then rubbed with the herb paste. This thing smelled amazing before even cooking it!
The bird was brined and then let to rest in the frig for 12 hours in hope to get a crispy skin. Then right before going on the wsm I brushed with some vegetable oil and lightly sprinkled with some pepper to add a bit of flavor to the skin.
In less than three hours I pulled the bird here is pick of it coming off the smoker.
Fifteen minutes later it was time to pull the roast. Here is quick shot before tenting it in foil for 30 minutes.
Here are a shot of the bird plated ready to be served.
Then a picture of the rib roast plated ready to be served.
A quick shot of the top of the stove with all sides warmed up.
As usual I made enough to feed more mouths than what I had at the house for the holiday. However everyone raved on how good the food was off the smoker and that the turkey was even better than last years deep fried bird! I honestly have never made a more juicy bird and with 8 of us here the left overs are at a minimum this year. Good or bad I don't know but I'm guessing I did a good job.
Thanks for sharing my experience and for the advise. I always get nervous when doing this stuff and some day I'll learn to just relax and go with the flow. Thanks again and I'll be around. Vince B
Yesterday I started a thread here with some questions on my Standing rib roast and Turkey cook for T-Day. Here is the link. http://www.bbq-brethren.com/forum/showthread.php?t=73275 Needless to say before I could even setup my user profile and Sig you guys were on it! Giving advise to the newb that just registered like a week ago! Thanks for all that posted and especially Ron who even offered to lend me an additional wsm cooker to make my families meal! I'm speechless!:biggrin:
Now time for the update. I basically followed the guidelines that I had posted in the other thread. It was a windy cold day here in the windy city and to say the least I started out fighting to get a full chimney of K started battling the wind. After about 30 minutes it was going pretty good. I had loaded my wsm with one layer of K followed by some lump mixed with some apple, cherry and Jack Daniels oak chips. Then the full chimney of lit K went on top. Assembled the cooker and let it come up to temp. It took about 30 minutes to get to 325* with the vents wide open.
I knew that I wanted my temps over 350* before putting the turkey and the rib roast on because the temps would drop with the two cuts on there. For the life of me 325* was all I could get. I opened the side door and got the fire roaring up to 375*. I knew I was good. I guess I probably should have not assembled the cooker as soon as I did. Oh well we just ate a bit later than I had planed.
The whole cook from the time I put the cuts on took less than three hours. I did pull the bird first for it's rest and then the rib roast about 15 minutes later. This actually worked well because I was able to carve the bird first while the roast was finishing cooling.
Here are some pic's from the cook. The first shot here is of the 7.25 rib roast on a two hour rest before going on the smoker. I did cut the bones away and retie them and then rubbed with the herb paste. This thing smelled amazing before even cooking it!
The bird was brined and then let to rest in the frig for 12 hours in hope to get a crispy skin. Then right before going on the wsm I brushed with some vegetable oil and lightly sprinkled with some pepper to add a bit of flavor to the skin.
In less than three hours I pulled the bird here is pick of it coming off the smoker.
Fifteen minutes later it was time to pull the roast. Here is quick shot before tenting it in foil for 30 minutes.
Here are a shot of the bird plated ready to be served.
Then a picture of the rib roast plated ready to be served.
A quick shot of the top of the stove with all sides warmed up.
As usual I made enough to feed more mouths than what I had at the house for the holiday. However everyone raved on how good the food was off the smoker and that the turkey was even better than last years deep fried bird! I honestly have never made a more juicy bird and with 8 of us here the left overs are at a minimum this year. Good or bad I don't know but I'm guessing I did a good job.
Thanks for sharing my experience and for the advise. I always get nervous when doing this stuff and some day I'll learn to just relax and go with the flow. Thanks again and I'll be around. Vince B
