A BBQ thread

[ogre1911]

Leftover rib roast strips, lil queso blanco in a sausage roll.

 

[ogre1911]

Presentation could be better but I got hungry

 

[quest450]

Hey....what's cookin' fellas

this bad boy is going on Weber Kettle rotisserie in few hours, dry brined overnight, coming up to room temp for better crust
Btw this is choice cut $9.99lb at Publix, had to go through bunch to find this little gem

 

[DaveTooley]

Our traditional Christmas eve dinner.
Standing rib roast ready to make Yorkshire pudding
Christmas day breakfast
Seafood Newburg, cheese grits and croissants.
The rest of the weekend
leftovers.

 

[ogre1911]

Couple of good lookin roasts!

 

[quest450]

My first rotisserie standing rib roast turned out okay, the spinalis was bit too well done for my liking but happy wife happy life and our company enjoyed it too
Cooked at 325 - 350 till 120 internal and rested for over an hour, I might try lower cooking temp next time 275 - 300

 

[Tesoro]

My first rotisserie standing rib roast turned out okay, the spinalis was bit too well done for my liking but happy wife happy life and our company enjoyed it too
Cooked at 325 - 350 till 120 internal and rested for over an hour, I might try lower cooking temp next time 275 - 300


View attachment 1724922View attachment 1724923

yeah i would say lower the temp and cook longer for sure. Still good tho!

 

[Tesoro]

Found some nice side bacon with hide on at a carneceria in Havasu. What they use to make their chicharron. ( too good!). I tried bacon in a weber q today, dry brined and then cold smoked. It worked! Tomorrow gonna buy a pound of beans!

 

[Fast14riot]

My first rotisserie standing rib roast turned out okay, the spinalis was bit too well done for my liking but happy wife happy life and our company enjoyed it too
Cooked at 325 - 350 till 120 internal and rested for over an hour, I might try lower cooking temp next time 275 - 300


View attachment 1724922View attachment 1724923

yeah i would say lower the temp and cook longer for sure. Still good tho!

I agree. I typically do them at 250°F for roughly 20+ minutes per pound, pull at 115°-120° and rest covered in foil for 30 minutes for a perfect medium rare.

 

[muleystalker]

My first rotisserie standing rib roast turned out okay, the spinalis was bit too well done for my liking but happy wife happy life and our company enjoyed it too
Cooked at 325 - 350 till 120 internal and rested for over an hour, I might try lower cooking temp next time 275 - 300


View attachment 1724922View attachment 1724923

Spinalis overcooked because you set it out to come up to room temp before putting it on. Next time don't let it set out as long to come to room temp, then then it will get a better Bark without over cooking the spinalis. It still looks like it was tasty!

 

[quest450]

thank you that totally makes sense too, I'll try that next time....lower temp and straight outta the fridge

 

[Tesoro]

I agree. I typically do them at 250°F for roughly 20+ minutes per pound, pull at 115°-120° and rest covered in foil for 30 minutes for a perfect medium rare.

I got turned on to sous vide by a friend who was rv'ing next to a retired chef. The chef cooked up a prime rib for a 'neighbor' party and my friend said it was the most perfect one he had eaten. Secret was it was sous vided and then finished off on a grill to make some bark. Might not be as much fun but sure lowers the odds drastically of over or under cooking a choice piece of beef, be it a roast or thick steak. Plus it tenderizes as a bonus.

 

[Tesoro]

Here is a stock pic of a prime rib cut that was sous vided and then seared for the crust. The good part, the spiralis, is not cooked 'english style'.

 

[quest450]

that looks perfect

 

[ogre1911]

Elk chili in the works. Right side pile for dogs, left side for the Mrs and meself

 

[ogre1911]

Everybody in the (Paula Deen) pool!

Test and see about tweaking salt/heat levels in 1 hr.

 

[WSnyder]

Okay Chili discussion, or debate if you will

Are you chili with beans or chili with no beans???

Since I'm from the southwest and fairly heavily influenced by New Mexico and a bit of Texas I'm in the no beans camp but if with beans is what is offered I'll eat it with beans. Beans (pinto's) in our house has always been a separate dish.

What say you???

 

[Tesoro]

Okay Chili discussion, or debate if you will

Are you chili with beans or chili with no beans???

Since I'm from the southwest and fairly heavily influenced by New Mexico and a bit of Texas I'm in the no beans camp but if with beans is what is offered I'll eat it with beans. Beans (pinto's) in our house has always been a separate dish.

What say you???

both!

 

[ogre1911]

Both. I've had and made good Texas style chili.

I live in sw AZ.........we do beans. Black & kidney in here and they're just getting to know the elk, beef and peppers in there. To me the peppers and seasoning are more important than the meat

 

[Kracken McGraw]

Beans and a sleeve of crackers are good ways to stretch a pot of chili.