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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Tenderloins it is! Delicious. Had never grilled it before
In general wood smoke turns skin more leathery than just roasting. It's maybe avoidable if you are at 350-375, but low and slow that's the nature of the beast
Those look great but not making your post private and leaving it open to the freaks of imgur is a wild move
It’s fun to see the weird responses
One brisket and one point on now, putting 2 more briskets on at around 2am
Lunch party brisket moved to egg to finish, dinner party brisket in offset
So many parties
‘Tis the season for my schedule to be over full and for me to hate life
Yeah just be sure to set reminders during this busy time to check your shitter. Don't want to forget about that.
1 of 2 down
Rib roast, i feel like an amateur
Any good tips on prepping, it's still got the bones in it
Leave the bones on. You can tie with butcher string in the space between the bones if you want. Otherwise, this is what I do:
Rub with minced garlic (10 cloves for a 6lb roast). Sprinkle roast with rub of 1 part kosher salt, 1 part coarse black pepper and 1/8 part ground rosemary. (Based on atramp's)
Smoke at 200-250F until it hits 118F (3-4 hours), then remove and rest for 30+ minutes.
Then sear for 6 minutes at 500-550F in the oven.
I've seen references to cutting the bones off but tieing them back on
I've never done it, but have bought one what was precut and tied on. Didn't notice any difference. I leave them on and cut them off at the end because I'm lazy.
2nd batch looked identical and to first, right down to the sides. Carry on.
I just bought a standing rib roast 4 bones ( )
Tell me what to do brothers
Thank you brother.
I bought a 10lb roast.
I have no idea what I'm doing
Follow that and it'll turn out fine. Adjust your target temperature for how you prefer your prime rib. Mine is 125 for rare-medium rare.
I've never eaten prime rib, so IDK.
Usually eat steaks medium rare.
Should cook time be more for 10#??
Not really. It's mostly based on thickness of the roast not the number of ribs. I'd plan on 3-4 hours and then 30 minutes to rest. It can rest for 1.5-2 hours and be fine, so you can plan for more time. Just toss it in the oven at the end.
Save the sear right before serving ?
Yeah. You can carve as soon as you take it out of the oven.
I hope Santa treats you well
Sliced the bones about halfway off, no string
Went about equal pepper, salt and garlic, straight smoke till it hit 130 internal, tent and rest for ~ an hour
That may be my favorite thing I have cooked in a long damn time
Fantastic pics you gigantic failure.
Merry Christmas bbq bros
Not Q, but on my egg - French toast too.
Smoking a turkey tomorrow and a 12 lb rib roast Friday
I am declaring these the 2 best turkeys I have ever smoked.
I used 2 coats of Thompson bro. Thinking I need to switch to a different manufacturer.
First time with anything “cypress” in the back yard. Color me not impressed.
That is right BayouMafia wanna fite about it
Hallelujah. Holy shit. Where's the Tylenol?
thread ban this bitch
Merry Christmas everyone else
haha that poster was an immediate "ignore". any idea who he is?
Dad did the turkey, I double smoked a ham with a glaze.
This is the best tri tip in the world (not my cooking necessarily, it's just the best product to start with)