The Grill and BBQ thread

[NWGVol]

Same here. Where'd you get your meat? I got mine at Publix on EB Rd.

I think my wife got it at Kroger in Dalton. I wish the Publix was a little more convenient to me.

We usually get our meats at Costco.

 

[vols72]

Forgot to post this last night after I pulled it

 

[Boca Vol]

I turned my wife into a prime rib lover last night...

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:rock::rock::rock::rock::rock::rock::rock:

 

[volinbham]

Did the tenderloin roast - mixed fresh rosemary and thyme with squeeze butter and slathered on as a rub binder - coated generously with salt, pepper, garlic and onion powder.

Reverse sear to 135ish - best stuff I've had. Used the Knorr Beranaise sauce mix (surprisingly good)

 

[Boca Vol]

Did the tenderloin roast - mixed fresh rosemary and thyme with squeeze butter and slathered on as a rub binder - coated generously with salt, pepper, garlic and onion powder.

Reverse sear to 135ish - best stuff I've had. Used the Knorr Beranaise sauce mix (surprisingly good)

Son! That looks outstanding.

 

[volinbham]

Son! That looks outstanding.

Thanks - it was. I was pretty amazed at how good it was.

 

[vols72]

Did the tenderloin roast - mixed fresh rosemary and thyme with squeeze butter and slathered on as a rub binder - coated generously with salt, pepper, garlic and onion powder.

Reverse sear to 135ish - best stuff I've had. Used the Knorr Beranaise sauce mix (surprisingly good)

Good gracious that looks amazing

 

[volwindy]

Did the tenderloin roast - mixed fresh rosemary and thyme with squeeze butter and slathered on as a rub binder - coated generously with salt, pepper, garlic and onion powder.

Reverse sear to 135ish - best stuff I've had. Used the Knorr Beranaise sauce mix (surprisingly good)

I'm sure it has been mentioned, but can you or someone explain the reverse sear?

 

[kiddiedoc]

I'm sure it has been mentioned, but can you or someone explain the reverse sear?

Slow roast with indirect heat at 250 or so until just below desired temp, crank up the heat and sear directly at the end. This is basically the opposite of the traditional "sear, then turn down the heat and finish" method. The reverse sear gives you a more uniform doneness throughout and avoids overcooking the periphery of the roast.

 

[VolMax]

I think my wife got it at Kroger in Dalton. I wish the Publix was a little more convenient to me.

We usually get our meats at Costco.

That's where I get my Traeger pellets and wine. Food City's meat department is miles ahead of Bi-Lo's, btw.

 

[VolMax]

Slow roast with indirect heat at 250 or so until just below desired temp, crank up the heat and sear directly at the end. This is basically the opposite of the traditional "sear, then turn down the heat and finish" method. The reverse sear gives you a more uniform doneness throughout and avoids overcooking the periphery of the roast.

And per Boca's excellent suggestion, take it off and let it rest while the temp cranks up...leave thermometer in it and when temp starts dropping, put it back on to sear and it shouldn't raise internal temp while searing.

 

[VolMax]

Santa brought me an electric pressure cooker.

Anybody got any suggestions beyond rapidly cooking rice, potatoes and dried beans?

 

[kiddiedoc]

Santa brought me an electric pressure cooker.

Anybody got any suggestions beyond rapidly cooking rice, potatoes and dried beans?

Take it back and exchange it for grill accessories?

 

[kiddiedoc]

And per Boca's excellent suggestion, take it off and let it rest while the temp cranks up...leave thermometer in it and when temp starts dropping, put it back on to sear and it shouldn't raise internal temp while searing.

The egg will get hot in 5 minutes and I don't like the idea of cooling then reheating. A roast like that will still be rising after 5-10 minutes off.

 

[volinbham]

The egg will get hot in 5 minutes and I don't like the idea of cooling then reheating. A roast like that will still be rising after 5-10 minutes off.

Same - I was off the grill for about 10 minutes or so.

I did mine on the Weber gas grill. Pulled at 118 - it went to 122 by the time it was ready for the sear and I probably went 8 or 9 minutes on the sear. Pulled from sear when Thermapen was between 126 in some areas but mid to upper 130s in others. I wouldn't have wanted it any rarer but it was pretty uniform throughout

 

[kiddiedoc]

Same - I was off the grill for about 10 minutes or so.

I did mine on the Weber gas grill. Pulled at 118 - it went to 122 by the time it was ready for the sear and I probably went 8 or 9 minutes on the sear. Pulled from sear when Thermapen was between 126 in some areas but mid to upper 130s in others. I wouldn't have wanted it any rarer but it was pretty uniform throughout

That's a good number. You don't want ribeye rarer than that or the fat won't meld. For filet, 118-120 is fine.

 

[cali_vol]

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

Things of beauty right there.

 

[cali_vol]

Oh that color

Very nice!

 

[cali_vol]

Bam.

Beautifully done

 

[volwindy]

Slow roast with indirect heat at 250 or so until just below desired temp, crank up the heat and sear directly at the end. This is basically the opposite of the traditional "sear, then turn down the heat and finish" method. The reverse sear gives you a more uniform doneness throughout and avoids overcooking the periphery of the roast.

Thank you! We will try this!

 

[Boca Vol]

That's where I get my Traeger pellets and wine. Food City's meat department is miles ahead of Bi-Lo's, btw.

This! Food City has Certified Angus Beef which is a different grading scale than USDA Choice, Prime, etc. C.A.B. is typically better than USDA Choice and very similar to Prime for certain cuts.

 

[Boca Vol]

The egg will get hot in 5 minutes and I don't like the idea of cooling then reheating. A roast like that will still be rising after 5-10 minutes off.

You're only giving the exterior a crust so only the exterior is cooling while the egg is heating up as you can tell from the internal temp rising.

 

[Boca Vol]

Santa brought me an electric pressure cooker.

Anybody got any suggestions beyond rapidly cooking rice, potatoes and dried beans?

Take it back and exchange it for grill accessories?

:lolabove::lolabove::lolabove::lolabove:

If you're really craving a Reuben you can take a store bought corned beef. Rinse and soak it for a couple of hours in water and pressure cook it. Same with a quick pot roast. Other than that, that's about it.

 

[VolMax]

Take it back and exchange it for grill accessories?

That's funny, KD!

I threw some navy beans and the ham bone/remnants in it last night and made some mighty tasty soup last night 9in about 30 minutes. Can't do that on the Traeger.

 

[TechnoVol]

New egg table built and operational! :rock: