Welcome from SW Ontario too. I live near Sarnia and I have learned a lot from this web site, good information and good people always willing to help.
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Welcome aboard!Comment
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Welcome from Nova Scotia!Comment
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Thanks for the suggestions...
The Prime Rib turned out very well. I wound up salt and peppering the beast 24 hrs ahead of time. Cooked it on the kamado with a mix of lump charcoal and briquets with a couple small chunks of apple wood and one hickory. I pulled it off with an internal temp of 120, double-wrapped it in foil to rest for 30 minutes or so, then did a very quick reverse sear on the weber at 550. It was very tasty an all and everyone loved it, but it turned out to be closer to medium rather than medium rare. I'm thinking that possibly I'd take it off at 110 maybe next time.
In the drip pan, I added about .5" of beef broth with cut up potatoes, carrots and vidalia onions which were delicious.
Thanks again for the tips!Last edited by Bilbo63; June 17, 2018, 07:11 PM. Reason: Mistakenly said mesquite when I meant hickory.Comment
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I have to admit I biased my temp for pulling it out on your being Canadian. I've heard others from your country say that despite their personal preferences, their "clientele" tend to like it a bit more "cooked". I was also assuming no rest, but right onto the sear. -
EdF, that’s funny. Your not entirely wrong. My folks prefer more medium, pink in the middle so the reality it was probably perfect for my dad and it was his day, so....
I used to prefer medium when I was a kid because that’s all I knew. Once I tried more to the rare side, everything tasted so much better.
Just ordered the Inkbird IBT 4XS temperature probes today.
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