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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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Sunday Roast

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  • ecowper
    Founding Member
    • Jul 2014
    • 3849
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Sunday Roast

    Remembered i have a 4.5 lb rib roast in the freezer .... score! Pulled it out to defrost today, then get some salt on it. Gonna cook it tomorrow ..... I’ll keep a running cook log here like always :-)

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  • Troutman
    Club Member
    • Aug 2017
    • 8123
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    Prime rib is always a winning score. Show us the results !!!

    Comment

    • Ahumadora
      Club Member
      • Oct 2015
      • 2193
      • Warkworth, New Zealand

      #3
      4.5lb equals dinner and lunch the next day... @ecopower returns with avengance !!!
      Last edited by Ahumadora; April 4, 2020, 11:53 AM.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        There’s just the wife and I since we are all quarantined .... dinner, lunch, beef hash and bones!

      • texastweeter
        texastweeter commented
        Editing a comment
        Snack.
    • RonB
      Club Member
      • Apr 2016
      • 14070
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Waitin' for the pics.

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3849
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #5
        RonB getting it prepped in the fridge

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        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          That makes it an even-more-lucky-find. I wish I had one of those buried in my freezer.

          K.

        • ecowper
          ecowper commented
          Editing a comment
          fzxdoc I was pretty darn excited :-)

        • Sweaty Paul
          Sweaty Paul commented
          Editing a comment
          Mmmmm....beef
      • fzxdoc
        Founding Member
        • Jul 2014
        • 5510
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks), named Pretty Baby
          Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
          Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
          Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


          Adrenaline BBQ Company Gear:
          SnS, DnG, andLarge Charcoal Basket, for WSCGC
          SnS for 22" Kettle
          Elevated SS Rack for WSCGC
          SS Rack for DnG
          Cast Iron Griddle
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Gear:
          Extreme BBQ Thermometer Package
          Additional control unit
          Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Gear:
          Thermapen MK4 (pink)
          Thermapen Classic (pink too)
          Thermoworks MK4 orange
          Temp Test 2 Smart Thermometer
          Extra Big and Loud Timer
          Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer

          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker

          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic Series:
          8" Chef Knife
          6" Chef's Knife
          Gokujo Boning and Fillet Knife
          3 1/2 inch Paring Knife

        #6
        Oh goody. I always enjoy following along with your cooking logs.

        That's quite a find, BTW.

        Kathryn

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          I had sort of forgot .... we bought an 8 bone rib roast for Christmas and I decided to cut two bones off. Wrapped it and froze it .... was looking through the freezer and found it .... Sunday Roast!
      • ecowper
        Founding Member
        • Jul 2014
        • 3849
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #7
        Got all the final prep work done this morning. Will start cooking about 4:00 PM
        • Cut bones off the roast
        • Trimmed, tied, salted roast and into the fridge
        • Cooked bones in oven at 375F for 20 minutes
        • Cut up veggies for the gravy: mushrooms, carrots, celery, onion (leave outer layer on), garlic
        • Built gravy base: beef stock, 1/4 bottle of wine (Rioja), soy sauce, fresh rosemary, plus veggies .... simmer for an hour’ish
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        Comment


        • CaptainMike
          CaptainMike commented
          Editing a comment
          Oh man, I can smell that!!

        • ecowper
          ecowper commented
          Editing a comment
          CaptainMike the dogs have been circling the kitchen drooling for the past 2 hours
      • Blues1
        Club Member
        • Mar 2020
        • 410
        • SC
        • Steve

          RecTec RT700, Weber Genesis 2

        #8
        Lookin' good!

        Comment

        • bardsleyque
          Club Member
          • Oct 2015
          • 711
          • Snoqualmie Wa.

          #9
          Nice looking roast! waiting for the end results!!!

          Comment

          • Sweaty Paul
            Founding Member
            • Aug 2014
            • 1656
            • Hays, KS
            • Green Mountain Grill - Jim Bowie
              (I've never regretted having too much grate space).

              Weber Genesis Gas grill
              Weber Kettle grills x 2

            #10
            Very hungry now!

            Comment

            • ecowper
              Founding Member
              • Jul 2014
              • 3849
              • Maple Valley, WA
              • Grill = Hasty-Bake Gourmet Dual Finish
                Smoke = Weber Smokey Mountain 22.5"

                Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                Thermometer = Maverick ET732
                Thermometer = ThermoWorks Chef Alarm
                Thermapen Mk IV = Light blue
                Thermapen Classic = Grey
                PID Controller = Fireboard Drive + Auber 20 CFM Fan

                Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                Favorite beer = Sam Adams Boston Lager or Shiner Bock
                Favorite whisky = Lagavulin 16 year old single malt

                Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                Eric Cowperthwaite aka ecowper

              #11
              Almost forgot the horseradish sauce!!!! I make a double batch of Meathead’s Secretariat sauce and use the leftovers on my baked potatoes.

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              Comment

              • klflowers
                Club Member
                • Sep 2015
                • 3870
                • Tennessee

                #12
                Man, that looks a lot better than the turkey we are having today.

                Comment


                • ecowper
                  ecowper commented
                  Editing a comment
                  I love smoked turkey .... hmmmmmmm
              • ecowper
                Founding Member
                • Jul 2014
                • 3849
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #13
                Okay, got the gravy prepped, fired up the Hasty-Bake, and got a rub on the roast. Cheated with the rub .... Montreal Steak Seasoning :-D

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                Comment


                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  Not a dang thing wrong with MS seasoning! My nephew called me yesterday asking advice on marinating a tri tip and I told him to skip the marinade and go with S & P & GP, or MSS. Let the meat do the talking!

                • ecowper
                  ecowper commented
                  Editing a comment
                  I actually love MSS, but it does feel like cheating when I usually make all my rubs from scratch

                • bardsleyque
                  bardsleyque commented
                  Editing a comment
                  I'm a scratch guy myself but...a guy I used to work with would say "it ain't cheatin if it's the only way you know". Just edit a bit "it ain't cheatin if it's the way you know"!

              Announcement

              Collapse

              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
              See more
              See less
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