Author Topic: BBQ Style  (Read 205000 times)

Offline bo

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Re: BBQ Style
« Reply #1665 on: November 28, 2011, 05:45:54 AM »
I read the Cooks Illustrated version right after I went with the Alton Brown way. I'll stay with Alton on this one. IMO, the Cooks way will lead to more over cooking at the edges. Of course that's pure speculation on my part.

Offline bluesman

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Re: BBQ Style
« Reply #1666 on: November 28, 2011, 07:37:19 AM »
Used two grills for this. Kamado around 275 for a while - then a super hot kettle to crust it up a bit.



Looks delicious!

What internal temp did you achieve?
Ron Price

Offline bo

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Re: BBQ Style
« Reply #1667 on: November 28, 2011, 08:41:22 AM »
If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

Offline bluesman

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Re: BBQ Style
« Reply #1668 on: November 28, 2011, 09:45:20 AM »
If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

Thanks for the link.
Ron Price

Offline euge

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Re: BBQ Style
« Reply #1669 on: November 28, 2011, 10:08:08 AM »
If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

That's a very brief synopsis of the Kimball's PR method. IIRC my dear mother pops the roast into a searing hot oven and then turns the heat down to 200. Will have to ask some questions next time we're talking PR. ;D
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bo

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Re: BBQ Style
« Reply #1670 on: November 28, 2011, 11:11:06 AM »
If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

That's a very brief synopsis of the Kimball's PR method. IIRC my dear mother pops the roast into a searing hot oven and then turns the heat down to 200. Will have to ask some questions next time we're talking PR. ;D

It did seem somewhat brief, but it gets the point across. Please, do yourself a favor and review this one as well.

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.html
« Last Edit: November 28, 2011, 11:38:40 AM by bo »

Offline euge

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Re: BBQ Style
« Reply #1671 on: November 28, 2011, 11:36:45 AM »
Seen that episode several times. And the recipe/method inspires me to try PR in the BGE.

Anyone done a rib roast in the egg before?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: BBQ Style
« Reply #1672 on: November 28, 2011, 12:08:05 PM »
Seen that episode several times. And the recipe/method inspires me to try PR in the BGE.

Anyone done a rib roast in the egg before?

Not me...you know I'm in the WSM camp.  ;)

However...I don't see any reason why it can't be done with good results. Time and temp must be carefully adhered to as usual.
Ron Price

Offline corkybstewart

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Re: BBQ Style
« Reply #1673 on: November 28, 2011, 12:33:27 PM »
If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

That's a very brief synopsis of the Kimball's PR method. IIRC my dear mother pops the roast into a searing hot oven and then turns the heat down to 200. Will have to ask some questions next time we're talking PR. ;D
This would work great in my smoker, it's easy to keep stable at 200F,
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline beerocd

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Re: BBQ Style
« Reply #1674 on: November 28, 2011, 06:12:42 PM »

What internal temp did you achieve?

120 when I went for the char because I knew that would be nice and rare.
So probably 135-140 by the time I pulled it off the kettle.
I'm good with rare, but not the rest of the family.
The moral majority, is neither.

Offline beerocd

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Re: BBQ Style
« Reply #1675 on: November 28, 2011, 06:17:59 PM »
Anyone done a rib roast in the egg before?

I used my knockoff egg.  :-\
Thing is I wanted the char. I was using the plate/diffuser so I just lit up another grill for direct fire at the end.
How would you handle this with just an egg? Fireman's gloves, or just skip the char ?
The moral majority, is neither.

Offline euge

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Re: BBQ Style
« Reply #1676 on: November 28, 2011, 06:29:41 PM »
I think you would need to pull the roast out and then open the damper about 3/4 and let it hit temp. Then the roast goes back in. Don't worry about the plate-setter- just leave it in.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline beerocd

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Re: BBQ Style
« Reply #1677 on: November 28, 2011, 06:39:41 PM »
I look forward to your pics.  ;D
The moral majority, is neither.

Offline capozzoli

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Re: BBQ Style
« Reply #1678 on: November 28, 2011, 07:36:37 PM »
Hey guys, I started a cooking blog/journal if anyone is interested. Im gonna (over time) be divulging all of my tried and true recipes. A lot of it will be week long themes i.e. Indian, Italian, Vietnamese, BBQ ETC ETC. Hoping to talk Ron into an interview and photos for the homebrewing theme.  ;)

Not much there yet but it will grow. Some of you may have already seen some of the stuff but I am gonna post tutorials with step by step photos and even videos eventually. Ive been practicing in the mirror.  ;D

I would love to see some input from you guys. Great cooks here.

http://theholyravioli.blogspot.com/
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline euge

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Re: BBQ Style
« Reply #1679 on: November 28, 2011, 10:12:38 PM »
I've been looking at your blog cap. Good stuff there.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman