-3 degree chuck roast wish me luck

[ptehan]

I don't know if I'll ever have colder day to cook. My eyeballs hurt from going out there

[Jon Solberg]

You got this pte!

[Jerod Broussard]

It was 40 something when I started cooking last night. I forged ahead, you can too.

[Breadhead]

There are advantages to living in Southern California... 😉

[richinlbrg]

If you wear glasses, removing them before going out will help.

Or use ski goggles.

It'll be fun; something to tell your grandchildren about - back in my day.......

[JeffJ]

It's single digits here in Michigan right now and I will be smoking 2 slabs of back ribs tomorrow - I'll be sharing your pain.

[Danjohnston949]

richinlbrg, The Grand Kids will never believe You! The only positive I can see is that it's doubtful you neighbors will be standing arround hoping For an Invite!
Eat Well and Prosper! From Fargo ND, Dan

[richinlbrg]

My neighbors don't come over.

I'd go for it!

In fact, I did go for it!

[fracmeister]

Yes, but it's a dry kind of cold....

[FireMan]

Right, as "they" always say, ya but it's the humidity.

[richinlbrg]

OK, I know you're thankful it is not the documentation I provided for the blizzard, but...... A windy 13*F and dropping. Quick grilling of 2 great looking ribeyes. Out V-Day dinner a day early. #1 got me some shrimp for a shrimp cocktail (and she is allergic to shellfish)!! 2 ribeyes (with my onion sauce (posted in the recipe section)), sweet potato, salad with homemade Gorgonzola, asparagus and chocolate covered strawbs and raspberries for desert. About 1", so I cooked all direct. Used Stubbs for higher heat, Montreal seasoned in advance. I am truly lucky! Oh, and a bottle of Belle Glos" Pinot.

[carolts]

I hate to say it, but I wimped out. Bought a nice 5 pound grass fed ribeye roast I was going to do out on one of the grills, but now it's nestled in the indoor gas convection oven. It's my Valentine's Day present to myself -- not going outside in single digits. I'm following Meathead's indoor variation so at least I'm not totally off the reservation. First time trying the cow crust and it smelled great. Mashed butternut squash with vanilla creme fresche and roasted asparagus with olive oil, kosher sea salt, and cracked pepper. Oh, and Perrier Jouet Grand Brut.

[Jon Solberg]

carolts ROCKS! We miss you around here. Dont be a stranger.

carolts ,

[fzxdoc]

What Jon Solberg said.

and let us know how that cow crust roast turned out...

Kathryn

[ptehan]

This piece of meat just wouldn't get through the stall. Even after giving up and wrapping it and putting it in the oven, it just wouldn't get up to 200. I think it was just a coincidence because the PBC, while cooler than normal, was still hot enough. I don't have a good thermometer yet to leave in the barrel but a little cheap probe through the rebar hole was around 240-250 which isn't bad considering that it was roughly 240 below zero a foot away. Next time it's that cold I'll light more than 40