Have a prime boneless ribeye roast from Costco for Christmas dinner. Cooking at my parents' house. Cooker options are an older electric oven or a four burner CharBroil gasser on which I've never cooked. Weather forecast is rain with temps in the mid-30s. I'm leaning toward the gasser for more control, better, searing, and the leave the oven open for sides. The only thermometer I will have is a Thermopop so flying a bit blind on grill temps. Advice for the beef roast on a Char-Broil gasser? I've cooked several on a kettle.
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Prime Rib on Gasser
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Charter Member
- Sep 2014
- 493
- Western Springs, IL
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Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
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Founding Member
- Jul 2014
- 1717
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
Reverse sear for sure. I am doing a big one (18 lbs) and will trim the bones and most of the external fat and tie it to a manageable shape and sous vide then finish at full blast in the oven. AT nearly 200$ I cannot risk anything less than perfection.
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Charter Member
- Sep 2014
- 493
- Western Springs, IL
-
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Reverse sear is a given. We are renovating our kitchen and I think a sous vide is in our future. Good luck!
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