Merry Christmas Everyone,
I am trying to make a last minute cooking decision for our 6.5 Lbs Bone in Prime Rib. I can’t remember if I did last years on the 26†Kettle over KBB or on the GMG Pellet Oven. I really think it was the Kettle because The GMG was brand new to me Last Christmas. So here is what I am thinking. Cook as per Meatheads Recipe on the Pellet Oven, And Sear it over the Vortex. I would give the Vortex time to settle in a bit so it was not too hot.
Thanks in Advance
Did the same size on the pellet pooper yesterday. Ran it at 250 and decided to take it all the way to 130 IT because it barked up so nicely with the cow crust paste. Took about 3 hours and turned out pretty good.
Worse comes to worst you could always firm it up on the charcoal grill or broiler. Make that decision when you think you have about 30 minutes left so you can get something fired up. be sure to make up the CC paste in advance and with water, I think that was the key.
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
Pirate Scott Also doing a prime rib. Using my dad's Charbroil 4-burner gasser. Never used it before and don't have a grill temp thermometer here. Relying on experience and instinct on this one. I do have a leave in thermometer for the meat so will have some telemetry. Good luck!
So my confidence was not well-placed. Thought I had a perfect cook. Temp was at 115 after 2hrs 40 mins. Started the sear and started getting ITs from the Thermopop all over the map. ITs leveled out and I thought I was done. Slice it and see that it is medium other than a round spot about 2/3 way down running the length of the roast. It was almost raw.
When I sliced it the roast started to split. It was a prime grade roast from Costco and had two strands of gristle running along the bottom. I had to saw through it to get clean slices. Ended up basically slicing out the raw spot in each piece. Gray meat with a pink spot in the center. Guests were kind (flavor from bark was good). Personally considering it a massive fail.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I wouldn’t use the Vortex. The bare coals should be plenty hot without being concentrated. You can always leave it on a bit longer, but once it’s scorched it’s over.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Thanks for the advice, I ended up cooking on the Pellet Oven @225 till 120 internal. I Seared it on the Kettle till 135-140 internal. My guests weren’t liking the color of the meat so I touched their slices up on the Weber for a minute. I may just do Steaks next year, less stress and I can dial in the temperature better.
Nobody here likes it unless it’s Med Well to Well Done.
I feel your Pain EdF My father in law told me not to worry about it, just put it in the Microwave for a minute.🤔 It only takes a minute on the Kettle to get them to Wel Done.
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