Originally posted by Pit Boss
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Standing Rib Roast
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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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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 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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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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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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Originally posted by Pit Boss View PostOh btw Barry I bought the DW a 10 piece set of All clad d5 cookware for Xmas. How are you liking your so far?
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Oh btw Barry I bought the DW a 10 piece set of All clad d5 cookware for Xmas. How are you liking your so far?
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Originally posted by The Burn View PostBarry, that's a good lookin' roast. I cooked my like I wanted it and let the step-daughter throw her slices under the broiler. Though to her credit, her taste range is starting to lean pinker
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Barry, that's a good lookin' roast. I cooked my like I wanted it and let the step-daughter throw her slices under the broiler. Though to her credit, her taste range is starting to lean pinker
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Thanks everyone for the kind words. AR and you guys are why this was a good success.
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Beautiful! I'm getting enthused. Our family dinner is Sunday! Dry brining tomorrow.
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Well executed project my friend! I'm not sure if I should move to GA to live next door to you, or NC to live next to Pit Boss. Maybe you all should just hike it on up to MI.
Tell the women to eat with their mouths not their eyes. I said that to my mom last week when I had my folks over for steaks. She gave me that mom look, lol. She likes "a little pink, not too much" (medium to med well). She got medium rare. She did say she loved it though. Thankfully my wife is on board with medium rare.Last edited by Huskee; December 25, 2014, 09:22 PM.
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