Greetings Grillers! Bill here from Ontario Canada. I'm looking to raise my game on the grill and this seemed like the logical place to start. New Weber Grill and VisonGrills kamado this season so I'm ready to have some fun! (and maybe put on a few pounds)
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Welcome from Indiana -
Howdy from Kansas Territory, Welcome to Th Pit!
Always glad to have ya here!
Ask away, I already done asked up alla th "Stupid Questions" fer ya, mostly!
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Welcome from Colorado ...Comment
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Welcome to The Pit Bill.Comment
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Ontario is a pretty big province, whereabouts? Welcome, eat good & have fun!Comment
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Welcome to fun in the Pit!Comment
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Welcome!Comment
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Huntington Beach welcomes you and that great new gear.Comment
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Welcome from the Lowcountry of South Carolina !Comment
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Thanks, everyone! There's tons of info here and I do have an immediate need. I'm not sure if someone can point me in the right direction. I have a 6 lb Prime Rib roast (no bone) that I plan to cook tomorrow for Father's Day. My folks are coming over and my grown son and daughter are coming home. Is there a specific thread here or suggestions that could help me out? I've done lots of back ribs on my kamado, but never a roast. This roast cost me $92 so I don't want to screw it up!Comment
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I generally just salt and pepper. Then, get the kamado around 225-250, toss in a couple of wood chunks and cook around 3 hours to internal temp of 125 (assuming you'll want medium rare). Identify your searing instrument. At worst you can fire up your kitchen oven to 500-550. Put the roast in for about 10-15 minutes (more likely the latter) until nicely browned. Serve and enjoy.
A drip pan under the roast with the roast on your rack will catch some nice au jus for you to finish while searing.
I'm sure other methods will be on offer.Comment
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Welcome to the Pit! Thanks for joining up! Best of luck with the Rib Roast! Cook that baby jsut like you would a brisket. Check out this article.
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-Spinaker
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Here, this is a great reference recipe - use their timings rather than mine. Substitute kamado wherever oven appears. Presumably you have something like the BGE plate setter so you can go indirect. Enjoy https://www.seriouseats.com/recipes/...us-recipe.htmlComment
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Welcome from Winnipeg. Enjoy the Q.Comment
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