Nice 7 lb, 3 bone prime rib roast. Stuffed it with fennel, garlic, and rosemary.
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Smoked and Seared ribeyes on a Weber Kettle using the SNS Deluxe
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These tri tips came out great rubbed down with Meat Church Holy Cow. Served with coleslaw, pinquito beans and green chile cheese mashers. And got to use the elevated grate for this cook!
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Christmas boneless prime rib 9lbs., prime grade
Pit barrel
Average temp 250-290
Kingsford blue with pecan chunks
Cooked to 125 internal and wrapped in foil to keep warm for dinner at 5pm, shooting for 130-135 internal temp. It took about 3.5 hours to finish. Maybe a little less.
When I started this as a hobby I wanted to get good enough that my family would specifically ask me for certain things for gatherings. When I started I had a pit boss loredo, I still have it but ever since I got my pit barrel ove enjoyed it way more than using a pellet grill. Especially learning to use charcoal, having fun and trying to get as good as I can, and improve my skill level. Merry christmas, and thanks for all helpful tips and info everyone provides. I don't post much but I'm lurking on here every day.
Last edited by Paintedr3d; December 25, 2025, 05:36 PM.Comment
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Our Christmas dinner. No pics during the preparation, 3 cooks in the kitchen! Twice smoked honey and brown sugar glazed ham, apple pie baked beans, hash brown casserole, green bean casserole, fruit salad, cranberry orange sauce and rolls. Merry Christmas to all pitmasters and your families.
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Brunch…
Not pretty but it was tasty.
Spinach & Artichoke Quiche with a potato crust.
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Adding to the Prime Rib Parade... we cooked a 3-bone, 7.1lb/3.2kg roast that we got at our local Harris Teeter, which they brand as their "Rancher Verified" line. From what I've read, the grade is Choice at best, possibly even Select. But it was on sale for $8.99/lb, exactly 50% off, so the whole thing was only just under $65. How bad could it be?
Turns out, not bad at all. We put our heads together for the process but my lovely bride was at the wheel. Pretty standard reverse sear with the kitchen oven. Dry brined for 48 hrs, then doused with a 1:1 mixture of coarse pepper & garlic powder mixed into softened unsalted butter, which was then slathered on.
Oven ran about 250/120 and we pulled it when IT reached 115/46, and it carried over to a peak of 128/53. Then cranked the oven up to max (550/290) for ten minutes to get a crust on it. It got to temp quicker than we'd anticipated, so we had a bit of a scramble to pull together the sides of twice-baked tater (used the Pit Boss pellet smoker as a second oven, basically), yorkshire pudding muffins, and air-fried carrots. But it came together in the end, and the roast was outstanding, much better than my low expectations. Dig the size of the spinalis on this puppy.
Paired with a 2019 Hall Ranch zinfandel out of Paso Robles. Just the two of us, but my lovely bride had contact with her long-estranged son for the first time in a couple of years, so it's been a good day
Merry Christmas to those who celebrate, and to all, a Good Night.Comment
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Second Christmas Dinner …. Due to how things worked with kids work schedules, etc, we had a Christmas Dinner with Karyn and Andy (boyfriend about to transition to fiance) on Tuesday …. And then we had another one with Jordan and Albert (boyfriend still in the boyfriend zone, but I think it will work out) …. Tonight was Tri-Tip, double smoked ham, cheesy potato casserole, sautéed Brussels sprouts, and boozy cranberry sauce
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Christmas dinner! radiodome21 tri tip from Secret Santa with roast potatoes with homegrown garlic ( thanks ComfortablyNumb ) and rosemary. Beef ribs off the prime rib I did a while back. Smoked in Meathead ’s BGE. Tri tip was pretty simple S&P and I did one like a brisket (smoked to probe tender) and the other more traditional. Both excellent. Dessert was Amanda’s famous chocolate pie. Delicious meal. Thank you again Spinaker for your kindness this year. Oh…Dolly Parton napkins!!!!
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Not this year Jeremy. It is our son’s senior year at HS so we are waiting to hear from universities and we wanted to make his last year with us more special. As it stands, my mother-in-law just passed away Nov 19 and my father-in-law was diagnosed with Stage 3 cancer right afterwards. Our daughter has some mental health struggles and spent time in mental hospitals and we just replaced my son’s car after it was totaled in an accident (not his fault). -
So glad you liked the meat! I was very close to getting you something completely different and non edible.
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It was planned to be cheeseburgers since it was just us two, and I had done pork belly yesterday, but Kathy said we needed some nice leftovers in the fridge when family started moseying in this weekend. So my ‘Christmas’ cook was chicken stuffed with lemons, and root vegetables roasted French style in one big pot with Herbes de Provence and plenty of Duck Fat. Also some dressing and gravy.
Tomorrow on Boxing Day I will have my cheeseburger!
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Did the Chef Tim Love rub for pork recommended by fzxdoc.
I dry brined rather than wet brining an 8-bone (about 6lb) pork loin.
The pork loin was packaged with a 10% brine solution, but I kept my 24hr dry-brine the same.
I added 1 Teaspoon of Cayenne to the rub ingredients. It could take more, if you’re so inclined.
I set the oven to 450F for the 1st 10 minutes, then dropped to 300, looking for an internal temp of 140F.
We served with a cranberry sauce, pork stuffing, and mixed veggies.
The pork was succulent, and the rub was a companion, rather than lead.
The cranberry with the flavors of the rub was amazing. I will be doing a version of this for baby backs, with a cranberry glaze. OMG.
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ecowper - it is a surprising combination. It has already been designated a Christmas Tradition. 🥃
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Folks, you knocked it out of the park! The roasts, sides and I love those who shared family pictures. Our traditional Chinese takeout was just what we expected. We picked it up about 1230 P.M. I Pull up and Nancy goes in. A good thing as there wasn't a parking spot to be had. TheJewish population showed up. 🙂 No pictures as it's Chinese takeout.
I hope you all had a filling Christmas.
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