Barry, that looks fantastic! So 127 to 130 is the call on finish temp prior to pulling from the Rec Tec? I think I'll follow that guidance to get those results. Many thanks for capturing the cook.
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Standing Rib Roast
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Charter Member
- Sep 2014
- 222
- Central IN
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​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Marauderer View PostInitial impression, They are great. The D5 is much more sensitive to heat meaning a lower heat provides the same results on the D5 that a higher heat did on the old 3 ply. I am liking the curves on the sides and edges also. Overall I think I made the correct decision. I hope you'll enjoy your and get as much enjoyment out of them that I am.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Ray View PostBarry, that looks fantastic! So 127 to 130 is the call on finish temp prior to pulling from the Rec Tec? I think I'll follow that guidance to get those results. Many thanks for capturing the cook.
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Charter Member
- Oct 2014
- 7420
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
All you need to do for the ladies is run their slices under the broiler for about 45 seconds a side. I've been doing that for years. I tell them that I can get it more done for them, but not less done for everyone else.
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Originally posted by Pit Boss View PostRay that's the final temp you want after the sear, not the final temp after the low and slow phase of the cook. I usually take it off the low and slow heat around 115 to 120. Then sear it till I hit 127F. Then I take it off the grill. By the time I serve the roast it will rest up to 130F.
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Originally posted by Pit Boss View PostExcellent! She's been readin up on how to cook with them and is reading much the same thing. Cooking at lower than usual temps, being careful when you apply salt, and not using the SS for high heat searing are the most important rules.
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