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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I cannot wait until…
Your goose is cooked
Annoying when that happens but I usually wrap it with foil then a moving blanket in a cooler and it stays for hours.
how did it turn out ?
Reading around online I'm seeing that with prime rib the recommendation is 120 for medium rare. Also when you are 10 degrees from desired temp and you're doing reverse sear then start your sear 10 degrees away from desired temp. So smoke it until 110 then sear until 120 for medium rare. Does that sound about right?
As someone that’s sitting in the hospital working i am living vicariously through these photos and torturing myself simultaneously
It’s not cold at all, but by god I’m going to have a Christmas fire while I hang out down here.
Actually turned out excellent. I was worried it would be tough but it was perfect and super moist. Color wasn’t what I hoped because cooking that quick didn’t allow a smoke ring to develop but all were happy nonetheless
Sexy as the chef
Smoked prime rib w/ demi-glaze, garlic mashed potatoes, Brussels Sprouts w/ cranberries & balsamic reduction, salad w/goat cheese & cranberries. Fat af now.
Cooked to medium, weber kettle indirect with hickory. Quick sear on the gasser.
Looks great, but I need a final review on this like a fish needs water
My submission on rib roast. Not my best, but good enough
You’re a regular Bob Cratchit. Looks great man.
Uncle smoked some prime rib then seared on weber kettle
seemed to be too hot in the bottom, but was still delicious
Beef short ribs about to go on the barbie. devine grill at 600 for maximum flavour?
Yep but hopefully they’ve been marinating in ketchup for at least 24 hours
Dangit! They’ve been in molassas/soy sauce mixture. Trying for that asian flair!
First time doing a beef tenderloin. I will be foregoing the prime rib next year and doing one of these instead.
LMBO, only the finest of meat church holy cow for these babies!
What better way to spend a 70 degree day than smoking some meats the day after Christmas.
I like beef tender a lot more than prime rib. But also like a ribeye more than a filet. Know that makes total sense
I am the same.
I'm the same.
Mac & cheese wasn’t as good as the thanksgiving batch but the prime rib was excellent.
Lots of beautiful meat this holiday, boys. Excellent work.
Should have put some meat church in the mac & cheese
Made sandwiches with leftover prime rib and smoked gouda for lunch today
Not BBQ but had leftover beef tenderloin chunks, they are currently in with re-hydrated chilis made into paste and some other stuff getting ready to be street tacos.
i legit used my own spices and sprinkled some of it at the end. Legit no joke.
so that means you can suck me dick :)
I know this is a joke but made me laugh because I sprinkled it in with the cheese mix when I was mixing the shells with the cheese sauce.
Did OZ2 just have a stroke?
Forgot to switch accounts, bro.
Hate to see the rookie mistake on a burner account
No, just dumb.
Joke landed like a Chicago Bears qb throwing a pass.
225 on recteq then sear on Weber kettle
Crust sucked but internal was legit. Was drunk and cooking in an oven instead of a smoker back at my folks’s house.
I have done pizzas in the oven or even on my gas grill a couple times but this was the first time on the akorn after getting a stone for Christmas. Too much flour on the bottom but damn it was fun and good. BBQ Chicken and then hot Italian sausage, mushroom and onion. Something to work on for next time
I tend to like both a lot.
Unnecessary use of "So" to start your sentence. If I can change one person's habit of doing that, I'll consider it a success. Good looking pies.
Do yall use grill gloves? I never have but they could be handy for getting butts and other meats off the smoker without it being super cumbersome. Just ordered these:
I have an old pair of rubber gloves that are very lightly insulated that I use. So much better than trying to use tongs or something.
12 Pack String Knit Gloves 9.5”....
I just use these under a pair of nitrile gloves for handling meats but I do need a pair of grill gloves for moving my grill grates, taking the cast iron off etc because every pair I buy off Amazon start falling apart after a handful of cooks
Sound similar to these:
They are heat resistant up to 220. The ones I got are twice the cost but say they are resistant up to 700. We shall see if it is worth it.
The only drawback to the rubber gloves is that if you like to feel your meat to help determine doneness it’s hard to do it with them.