The Grill and BBQ thread

#2,431
#2,431
Got the turkey on. Lifted the skin and packed herb butter between meat and skin. Put the rest on top.

Herb Butter (I made a double batch)

 1 stick of butter, softened at room temperature

 1/4 cup parsley, chopped

 1/4 cup thyme, chopped

 1/4 cup chives, chopped

 1/4 cup sage, chopped

 1/4 cup onion, chopped

 5 garlic cloves

 2 TBS Cajun rub
 

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#2,432
#2,432
Boca Vol said:
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.
Click to expand...

Ever smoked prime rib on a kamado grill? If so, grill setup? Water pan? I don't have a smoking stone, but I will use a clay pizza pan to keep it indirect.

What temp and approx time for sear? Lid up or down during sear? I can easily get the temp up 600+

Lastly, recipe for au jus?

TIA and Merry Christmas!
 
#2,433
#2,433
Pork butt went on at 9 this morning (for feeding the fam over the next couple days)

Trimmed my first whole tenderloin last night - carved out some filets for dinner tonight, a roast for tomorrow (when everyone is here) and making carne asada with the chain.

Looks like everyone here is eating good.

Merry Christmas
 
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#2,435
#2,435
NWGVol said:
Ever smoked prime rib on a kamado grill? If so, grill setup? Water pan? I don't have a smoking stone, but I will use a clay pizza pan to keep it indirect.

What temp and approx time for sear? Lid up or down during sear? I can easily get the temp up 600+

Lastly, recipe for au jus?

TIA and Merry Christmas!
Click to expand...

Waiting for mine to warm up a bit more before I put it on to smoke.

I'm going to put a roasting pan under it with beef stock, red wine and a chopped onion for au jus. After it's done, I'll simmer it down.

Gonna take Boca's tip and reverse sear it...letting it rest while grill gets up to high temp. Boca said internal temp shouldn't rise much when put back in to char.

Good luck and let us know how it turns out.

Merry Christmas!
 
#2,438
#2,438
Tenderloin will go on about 4:30- 4:45

Been marinating in Honey, Bourbon and Soy

Adding Baked Potatoes, and a sweet potato (for my daughter), Green Beans (with Garlic), Caramelized Carrots, dinner rolls and a pecan pie for dessert
 
#2,446
#2,446
VolMax said:
Waiting for mine to warm up a bit more before I put it on to smoke.

I'm going to put a roasting pan under it with beef stock, red wine and a chopped onion for au jus. After it's done, I'll simmer it down.

Gonna take Boca's tip and reverse sear it...letting it rest while grill gets up to high temp. Boca said internal temp shouldn't rise much when put back in to char.

Good luck and let us know how it turns out.

Merry Christmas!
Click to expand...


I didn't take pics, but the reverse sear was a huge success!
 
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#2,447
#2,447
All wrapped up and snuggled in to rest for the dinner later
 

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#2,449
#2,449
nice work, everyone


those pic look great.....

the tenderloin I did last night, turned out great....will have the second half of it tonight
 
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#2,450
#2,450
I reverse seared a beef tenderloin Christmas Eve. Before the sear, browned some butter with Rosemary and sage, and poured it over the tenderloin. Made a cream sauce with the drippings/butter that was in the pan. So delicious. Wish I had taken pictures.
 
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