So, I fired up the new PartyQ, the newish Slow 'N Sear and Drip N' Griddle, and the Weber kettle for Christmas dinner. Ambient temperature was in the mid 40s, so I had to leave the bottom damper cracked and the upper at about 1/3 open to keep the PartyQ happy.
The main dish was a 4.5 lb or so choice ribeye roast after removing the bones. I saved the ribs for chef's treat during the next rib cook. Dry brined overnight, cow crust paste for the rub.
Here's the PartyQ in action. It helped a lot to have something else holding temps steady while I did the side dishes. It was one less thing to worry about.

I flipped the meat relative to the fire at about 80* IT.

Here it is after the sear. I pulled it at about 125* IT, and it rose to 133-135* IT after carryover heating. I had Yorkshire pudding in the gasser since the oven was tied up at a lower temperature.

Here it is after slicing, but before the myoglobin had a chance to oxidize. Bumper to bumper medium rare!
Finally, here it is plated with the Yorkshire pudding, my grandmother's sweet potato pudding recipe, and spinach Madeline. You can see that the meat has oxidized enough for the pink to return. It's not the fanciest plating, but it ate well! Oh, and there's some Secretariat horseradish cream on the side.

Overall, it went extremely well! Meathead 's recipes helped make it a big success.
The main dish was a 4.5 lb or so choice ribeye roast after removing the bones. I saved the ribs for chef's treat during the next rib cook. Dry brined overnight, cow crust paste for the rub.
Here's the PartyQ in action. It helped a lot to have something else holding temps steady while I did the side dishes. It was one less thing to worry about.
I flipped the meat relative to the fire at about 80* IT.
Here it is after the sear. I pulled it at about 125* IT, and it rose to 133-135* IT after carryover heating. I had Yorkshire pudding in the gasser since the oven was tied up at a lower temperature.
Here it is after slicing, but before the myoglobin had a chance to oxidize. Bumper to bumper medium rare!
Overall, it went extremely well! Meathead 's recipes helped make it a big success.








Comment