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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Did another prime rib yesterday

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  • AmosMoses01
    Club Member
    • Jun 2018
    • 187
    • Round Rock, TX
    • New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!

    Did another prime rib yesterday

    Our daughter and son-in-law are with us, so we decided to have another go with prime rib on the Grand Slam.

    This was 7.3lbs, much bigger than the one we had for just the two of us at Thanksgiving.

    Click image for larger version

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    All dressed up and ready for the smoker! Used Mrs. O'Leary's Cow Crust as the rub after dry brining overnight.


    After a little more than 3.5 hours, we were at 115 F. I pulled it from the Grand Slam and put it on the Lodge Griddle I placed on the Weber gasser, about 3 or 4 minutes per side. Final result below.

    Click image for larger version

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    Everyone enjoyed it, very happy with the results for an early New Year's celebration feast!
  • RonB
    Club Member
    • Apr 2016
    • 13547
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Top notch!

    Comment


    • AmosMoses01
      AmosMoses01 commented
      Editing a comment
      Thanks Ron!
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #3
    Very, very nice!

    Comment


    • AmosMoses01
      AmosMoses01 commented
      Editing a comment
      Thanks Ed!
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4973
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle.
      Slow 'N Sear Deluxe Kamado & Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0).
      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney Starters (regular and compact).
      Joule, Instant Accu Slim.
      GrillGrates.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    #4
    😮 Beautiful!

    Comment


    • AmosMoses01
      AmosMoses01 commented
      Editing a comment
      Thanks!
  • randy56
    Club Member
    • Aug 2017
    • 498
    • Newburgh In

    #5
    Da man, nice, cook.

    Comment


    • AmosMoses01
      AmosMoses01 commented
      Editing a comment
      Thanks!
  • SparkDog
    Club Member
    • Dec 2018
    • 71
    • Amarillo
    • Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
      When time permits, I will also brew some beer and ride bicycles

    #6
    What temperature did you finish out at? I'm curious because I followed the same recipe and only came up to 127 or so. i do like the idea of a griddle for the sear. i am thinking of the grillgrates for my gasser. i wonder if they would do as well as the Lodge

    Comment

    • AmosMoses01
      Club Member
      • Jun 2018
      • 187
      • Round Rock, TX
      • New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!

      #7
      Originally posted by SparkDog View Post
      What temperature did you finish out at? I'm curious because I followed the same recipe and only came up to 127 or so. i do like the idea of a griddle for the sear. i am thinking of the grillgrates for my gasser. i wonder if they would do as well as the Lodge
      I didn't measure the final temperature, but gauging with ye olde eye-thermometers, it was definitely above 130 throughout. My wife prefers hers closer to medium than medium rare, and so do my daughter and son-in-law. No one complained, and I found it to be satisfactorily towards the medium-rare side of the spectrum. (Or, maybe I've convinced them that medium-rare is better. )Next time I'll use the instant-probe to see where it finishes for sure, but I can only guess at this one.

      I initially was going to get grillgrates for my pellet smoker, but the kind folk here advised it wouldn't do wonders on a pellet smoker. I had the Lodge sitting doing nothing, and it was much cheaper than the grill grates would have cost me for the gasser.

      The only thing about the Lodge in my application is that it is about a quarter inch too long to rest perfectly on the Weber Genesis I have, so it is resting over the front lip of the grill, but I've found that if I don't have it sitting directly over the sear station, I can't get it over 400 F end to end. Even at the slight angle it is on resting on the lip, it gets over 550F front to rear, verified with an IR thermometer ... That may not be the best searing temperature, but that's the best I can do with what I've got right now, and I can't complain with how things have come out.

      Comment


      • SparkDog
        SparkDog commented
        Editing a comment
        Thanks AmosMoses01 for your reply. I have a lodge skillet in the house not doing anything so I may give it a try. It may be especially useful since I just purchased a Weber kettle and now am looking at the toys for that. Something that a week ago I didn't even know I needed.

    Announcement

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    2021 Meat-Up In Memphis Canceled

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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