BBQ/Grill/Smoker/etc. Cooks

[JWS VII]

I’ve been thinking of starting this thread for a while... Post your BBQ/grill/smoker or any other cooks here! Also a good place to discuss the grills, gadgets and gizmos that help us practice our craft.

I‘ll start us off. For Christmas dinner I’ll be preparing a standing prime rib roast (approx. 8 lbs)! This morning I trimmed the meat and frenched the bones—quite pleased with the results for a first try.

I’ll be reverse searing the prime rib on my BGE. Might add a little pecan wood for some smoke, but overall a more roasting (as opposed to smoking) application. Wish me luck!

 

[dangerousdon]

Might add a little pecan wood for some smoke,

Pecan is my favorite wood to smoke with. Gives it a nice tang!

 

[JWS VII]

Following up on the Christmas Day cook—overall, it was a success! There were a couple of perfect med-rare slices from the center of the roast. However, it was overall more medium than I would have liked. Next time I will do my initial pull a few degrees earlier and aim for rare in the middle. I think that will result in more med-rare throughout. I also forgot to tie up the roast with butchers twine, so it didn’t stay as round as I would have liked...

Really no harm, no foul in the end, as I was cooking for a more “well done” crowd anyway As I said, overall a success: fun cook, good learning experience, and great eating!

Thanks for reading!

 

[Spider]

Looking good John. We had prime rib for Christmas as well. Cooked ours in the oven though. Posted in the What Ya Eatin thread.

 

[JWS VII]

Looking good John. We had prime rib for Christmas as well. Cooked ours in the oven though. Posted in the What Ya Eatin thread.

I saw that—it looked awesome! Nice work. Hard to top the prime rib for holiday wow factor

 

[uacowboy]

First go with the sous vide thing last night. 3 12 oz. Sirloins at 132 for 2 hours.

After their bath and a pat dry

After some cast iron love

And the Money shot


Servered up with a pile of carrots and a couple dinner rolls.

 

[JWS VII]

Nicely done Kyle @uacowboy !

 

[NurseDave]

First go with the sous vide thing last night. 3 12 oz. Sirloins at 132 for 2 hours.

After their bath and a pat dry
View attachment 14087
After some cast iron love
View attachment 14086
And the Money shot
View attachment 14085

Servered up with a pile of carrots and a couple dinner rolls.

Did you like it better than if you had just cooked it only in the skillet?

 

[JWS VII]

A little snow can’t stop me (mind you, this was after I shoveled the deck)!



Just a pork butt for some sliders tonight. Using a chunk of hickory and cherry.

 

[uacowboy]

Nicely done Kyle @uacowboy !

Thanks!

Did you like it better than if you had just cooked it only in the skillet?

For sure! this was probably the most tender sirloin i have ever had that hadn't been dramatically altered before cooking. the entire steak was consistently done and VERY juicy.

 

[NurseDave]

I've been thinking of getting a Traeger and learning to slow cook on that. But now you guys have me thinking of this. But I guess the Traeger won't take up space in the kitchen.

 

[Dave in KY]

You guys are killing me.............walking away...........for now

 

[JWS VII]

 

[uacowboy]

Teriyaki salmon via Sous Vide and vegetable fried rice from the carbon steel wok.

 

[NurseDave]

Did steaks in the sous vide tonight. I’ll rate this attempt a B. I used the settings on the app which cooked it at 133 degrees for medium for an hour. Took them out and they were RAW. Googled cooking temp charts and found they said 140 for medium. So put them back in at 140 for 50min. I’d say they ended up med-well but were nice and tasty. Guess the lesson was don’t use the temps on the app.

 

[uacowboy]

I did mine at 133 for a couple hours and they were great. Did you sear them after their bath?

 

[NurseDave]

I did mine at 133 for a couple hours and they were great. Did you sear them after their bath?

Yep, after the 2nd one. I was surprised at the 1 hour time as most videos I saw were 2-3.

 

[JWS VII]

Yes, my guess is just not long enough in the tub. You’ll nail it next time.

 

[JWS VII]

Smoked some loin back ribs for dinner. Hickory smoke, then glazed with some homemade apple jalapeño bbq sauce. Definitely my most successful ribs to date. Tender, but not completely falling apart. Still had a nice bite, which I prefer.

 

[JWS VII]

I also did some salmon sous vide last night for the wife and some friends. Too much scrambling around to take an after shot, but I did get one prior to the bath. Just some olive oil, salt, pepper, and lemon (zested and slices). Forty minutes at 123* followed by a quick sear in cast iron—it’s come out perfect four times in a row. Foolproof as far as I’m concerned. Highly recommend it.