The Grill and BBQ thread

[VolMax]

I've had it ground before -- dang good burger meat.

When I trim my own, I try to dissect away as much fat as possible (my surgery rotations pay off here), then we use the chain for stroganoff, stir fry, steak sandwiches, etc. When you cook it like that it takes care of any remaining klingon fat.

Gotta take care of that klingon fat...and the romulan.

KD nailed it with Stroganoff (my favorite chain use), stir fry, and steak sandwiches. I'll add fajitas and beef stew.

 

[VolMax]

Yep, Publix is as good of a meat counter as any, outside of a stand alone butcher shop, which are few are far between. And I've only even seen choice there, no prime.

I went with a 5 bone Greenwise rib roast, and I'd call their Greenwise product USDA Choice++ , if not prime - and yes, by definition, it is a Prime Rib Roast.

Now to research the 42 hour pre-prep methods...

 

[doozer]

There's no prep needed, unless you're trying to dry age a bit.

Otherwise, just make sure it's room temp before going in the oven. And brush it down with melted butter. The fat will do the rest.

 

[doozer]

I went with a 5 bone Greenwise rib roast, and I'd call their Greenwise product USDA Choice++ , if not prime - and yes, by definition, it is a Prime Rib Roast.

Now to research the 42 hour pre-prep methods...

Even if it's ++ they still can't slap a Prime sticker on it, nor can they call it Prime Rib.

 

[InVOLuntary]

Smoke time on two five pound turkey breast at 225?

 

[Boca Vol]

Smoke time on two five pound turkey breast at 225?

I don't know. Just plunk a thermometer in there and pull at 165 ish.

 

[Boca Vol]

I went with a 5 bone Greenwise rib roast, and I'd call their Greenwise product USDA Choice++ , if not prime - and yes, by definition, it is a Prime Rib Roast.

Now to research the 42 hour pre-prep methods...

That will be a damn fine roast. :good!:

 

[Boca Vol]

I've had it ground before -- dang good burger meat.

When I trim my own, I try to dissect away as much fat as possible (my surgery rotations pay off here), then we use the chain for stroganoff, stir fry, steak sandwiches, etc. When you cook it like that it takes care of any remaining klingon fat.

Gotta take care of that klingon fat...and the romulan.

KD nailed it with Stroganoff (my favorite chain use), stir fry, and steak sandwiches. I'll add fajitas and beef stew.

I've made these before and they were a good use of filet pieces.

Best Beef Wellington Bites Recipe-How To Make Beef Wellington Bites—Delish.com

 

[Boca Vol]

I've been super busy but I finally got a day to do some proper BBQ. Did 3 racks of baby backs, some pig shots and some country style ribs (smoke and braised). I didn't get a pic if the country style ribs as they ended up being snacks while everything finished. Hohoho

Oh man! It all looks good but those pigshots :rock:

 

[VolMax]

There's no prep needed, unless you're trying to dry age a bit.

Otherwise, just make sure it's room temp before going in the oven. And brush it down with melted butter. The fat will do the rest.

Oven?

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:

 

[Boca Vol]

Oven?

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:

If you're going for rare, medium-rare cook in the oven at low heat 225-250. You'll have more of your ideal temp in more of the roast. Think reverse sear.

Most of the recipes call for searing up front but it turns the best part of the roast, the ribeye cap, into a grey piece of mush.

 

[InVOLuntary]

Just put the two turkey breast on the masterbuilt smoker. Soaked all night in a salt/sugar brine. Coated with brown sugar under the skin and my rub on top. Usually use a apple juice in the pan but I forgot I was out so I went with a bottle of blue moon and some ginger ale. We'll see if that has any affect. Going to use apple for the smoke and probably will stop with the smoke about half way through.

 

[Boca Vol]

Just put the two turkey breast on the masterbuilt smoker. Soaked all night in a salt/sugar brine. Coated with brown sugar under the skin and my rub on top. Usually use a apple juice in the pan but I forgot I was out so I went with a bottle of blue moon and some ginger ale. We'll see if that has any affect. Going to use apple for the smoke and probably will stop with the smoke about half way through.

Hit us with some pics! :good!:

 

[cali_vol]

Oh man! It all looks good but those pigshots :rock:

These are so good...

 

[governmentmule]

the Christmas ham and a hunk of tenderloin are on the smoker today,naturally in a soaking rain :crazy:

as you can tell from the pics,I gotta reseal the lid,I'm losing to much smoke and heat the way it is,that is what the bricks are for

 

[Boca Vol]

Lookin' good on the cook! Don't worry about the bricks...a man's gotta do what a man's gotta do. And it's a simple and cheap fix.

 

[governmentmule]

oh did you notice the rain shed\butter bowl for the thermometer ? I broke the back on it changing batteries a year or so ago Boca and I'm hoping the mustard rub comes out good on the tenderloin. first try with that

 

[Boca Vol]

oh did you notice the rain shed\butter bowl for the thermometer ? I broke the back on it changing batteries a year or so ago Boca and I'm hoping the mustard rub comes out good on the tenderloin. first try with that

Gotta keep the gear safe. Always a fan of a mustard rub! Good luck.

 

[governmentmule]

I didn't have any honey to go with mustard lol

 

[doozer]

Oven?

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:

It's called a standing rib roast. Roasting by definition means it can be cooked by open flame, oven or any other heat source, or simply, however you want.

 

[kiddiedoc]

Oven?

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:

Haha, I was thinking the same.

 

[VolMax]

If you're going for rare, medium-rare cook in the oven at low heat 225-250. You'll have more of your ideal temp in more of the roast. Think reverse sear.

Most of the recipes call for searing up front but it turns the best part of the roast, the ribeye cap, into a grey piece of mush.

Oven, Boca? How about Traeger!

I picked up the reverse sear from the tenderloin you did the other day. Figured I'd go 60-90 mins on smoke (160º), then 250º until internal temp hits 118º. Then let it rest while the Traeger heats to 450º+ to finish the outside.

Be using my new Thermapen MK4 so I'm shooting for a rare+ center temp of 128º.

 

[VolMax]

Haha, I was thinking the same.

Can't believe Boca didn't get it... 🙃

 

[Boca Vol]

Oven, Boca? How about Traeger!

I picked up the reverse sear from the tenderloin you did the other day. Figured I'd go 60-90 mins on smoke (160º), then 250º until internal temp hits 118º. Then let it rest while the Traeger heats to 450º+ to finish the outside.

Be using my new Thermapen MK4 so I'm shooting for a rare+ center temp of 128º.

Can't believe Boca didn't get it... 🙃

What was I thinking?! :thud:

Regardless, I like to go low and slow on a rib roast as well. That way the rib cap is closer to the desired temp.

118 is a good temp to pull. Keep the thermometer in it while it rests. When it starts to fall you're safe to put it back on the Traeger for the sear. Then let it rest again. Your guests will be impressed.

 

[goldenvol]

the Christmas ham and a hunk of tenderloin are on the smoker today,naturally in a soaking rain :crazy:

as you can tell from the pics,I gotta reseal the lid,I'm losing to much smoke and heat the way it is,that is what the bricks are for

I'm gonna ask since I didn't see where someone else did.

What is with the stove in the weeds? You have an extension chord ran to it with the Mary Callender apple pie warming up ?