The small winery is doing a 5 course valentines day dinner for 55.00 a person and I get to do the meat, now it is supposed to be prime rib and was told they had 5 couples sign up for it. I was asked how much I could cook and I figured with 5 couples it would be no biggie deal on the size of the roast. Well I received the meat last night so I could start Trimming and get it salted. What she brought me was two whole boneless ribeye roast each weighing 14 lb. Now it is not the meat or size that concerns me is the time on these, the dinner starts at 4:30 and that is when I need to have them done one with the other shortly after. I am not thrilled about a faux Camaro for two long due to I don't want them to carry over to much. I can put one on my extender rack above the other knowing one will cook faster due to temp. difference, I received my sns today so I could always do dueling grills with Alexa pouring out some Appalachian music while they cook (I am in the woods next to a lake) either way it is going to be a fun interesting day.
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So tomorrow I have my biggest and toughest cook
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So tomorrow I have my biggest and toughest cook
Last edited by customtrim; February 10, 2017, 01:37 PM.Tags: None
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Moderator
- Nov 2014
- 13625
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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DWCowles, Please add or detract from My Post below! I think I Stole Most of it From You! Thanks
From a Backyard Cremator in Fargo ND, Dan
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customtrim, Like Spin said it Sounds Like You have it under Control! For What it's Worth, I would Dry Brine for 24-36 Hrs W/Kosher Salt, Garlic Powder and then 6-8 Hrs I would add Tones Rest Grind Black Pepper! Note, I wouldn't Trim the Roasts to Close! I would try to have Grill or Smoke @ 325* F for 15-20 Mins/Lbs based on the Weight of the Smallest Roast if You are going to cook both at the Same Time on the Same Grill! This should get You Close! Your Instant Read Thermometer and Faux-Cambro should give You a Bullseye ! Happy V-Day and Good Smokein'!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Charter Member
- Dec 2014
- 297
- Marco Island, FL
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Cookers:
KBQ C-60C
Stump's Baby
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Gadgets:
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sawdust "maze" for cold smoking
Coffee stuff:
Gene Cafe CBR101 Coffee Roaster
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Cuisinart burr grinder
KitchenAid blade grinder (with spice grinder attachments)
Can't wait to see how it turns out. And I love how autocorrect seems to have turned a Cambro into a Camaro.
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Lol!!! That there is pretty funny, carolts customtrim !!!
If I wanted t' be 'Autocorrected, I'd get married again! ;-)
So, I always turn it to th' "OFF' position.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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It turned out good considering it got done 2.5 hours early. Stucck the meat in a faux cambro and it held the temp till the customers arrived to eat frijolefrito
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CONGRATS, customtrim !
I know better than to post before I've had my coffee! I DO know who started this thread!
DOH
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richinlbrg the customers were happy the winery owner was happy but i considered it a big failure in not having the meat done closer to the serving time. I did alot of reading and researching blogs and recipes and meatheads diagrams about meat size diameter is more important than length or weight. Instead of following what i was reading i went on my thought which was no where near the ballpark. I know better now but it is still hard to believe that 28 lbs of roast only takes a hour and a half longer than 4 lbs of roast
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