Around Christmas I got a choice rib roast on sale and put it in the freezer. I took it out this week and decided to try out Meathead's technique for roasts. Cooked it on my 22" kettle with SnS. This is the first winter where I have been regularly cooking outside and I can really tell the difference in how much fuel a cook uses in the cold. It was around 28°F and with a steady breeze and the cook easily took double the fuel that I am used to.
This was the first time that I cut off the ribs and tied up the roast. The cylinder shape made for a nice, even cook.
I think it turned out great.
Did similar in December but I mis-timed the start. So it wasn’t going to finish in time. Luckily I was deep frying Brussels sprouts outside.
I cut the roast into thick steaks, then dropped them in the fry oil until they were up to temp, then slapped them on direct heat over charcoal still dripping with oil. I kept them moving despite the flare ups and they came out juicy with an amazing crust.
Just shows you can never go wrong with a rib roast.
Good save Polarbear777 -- One thing I've found out over the years is an expert is an expert as much because he knows good ways to fix or compensate for mistakes and miscalculations!
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Thanks for the kudos! Next time I try this I will have to take it out of the freezer sooner. I wanted to cook it Sunday night but ended up cooking it after work on Monday. Didn't finish until after 11pm!
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