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#185382 - 01/15/20 07:33 PM Re: What's For Dinner? [Re: Windsor]
W Polidori Online
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Registered: 02/09/16
Posts: 5777
Loc: Central New York
Originally Posted By: Windsor
Originally Posted By: pappy19
Look forward to seeing those pictures.

Pap


Here's what we had for December 2018.





Some wanted theirs more than medium rare so I tossed them on the grill for a minute or so on each side.


Rob,

Dying to smoke a Prime Rib. Was thinking as hot as I can get the smoker about 350 just to start and sear, lots of smoke, then 225 rest of the way. What do you think?
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#185386 - 01/15/20 08:18 PM Re: What's For Dinner? [Re: W Polidori]
Windsor Offline
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Registered: 08/12/15
Posts: 1019
Loc: Texas!
Warren: What you see above was done at ~230F start to finish on my Weber Smokey Mountain. IMO if you want a sear, do it to individual steaks after you've smoked the roast to medium rare. This was done for a few of mine, as you can see in the last pic.

The WSM won't get above ~270F without taking out the water tray.

My kamado grill will easily get up into the 800s and with a little coaxing I can peg the gauge way beyond 900.



... oh and this gauge reads _low_. I ruined a few pizzas before I figured that out.

I tried a few "run it at higher temp and then cool it down" with the Kamado Joe, it takes several hours to come down from 600F to 300F. Not practical for cooking the same item at both temps.

Lori: These guys have it down to a science -- https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts
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#185387 - 01/15/20 08:26 PM Re: What's For Dinner? [Re: Windsor]
W Polidori Online
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Registered: 02/09/16
Posts: 5777
Loc: Central New York
Rob,

I usually start the smoker hot with pork shoulder and brisket to get the chips going but dial it down soon after to 225-250. I'm going to try it. I like to do bone in and thinking about 5 hours would be about right for 120 internal for a 6-7# roast.
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#185405 - 01/16/20 09:56 AM Re: What's For Dinner? [Re: Windsor]
thevalueman Offline
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Registered: 02/04/08
Posts: 1771
Loc: Georgia
I don't know about smoking a rib roast....I've not done that....while I'm sure it's nice, I think that it would impart a different flavor to the meat....like I say...I don't really know for sure...I cook my rib roasts in an oven, then finish/brown on a grill....interesting
:-)Rocky
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#185425 - Yesterday at 10:53 PM Re: What's For Dinner? [Re: Lori]
Sharpi Offline
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Registered: 12/01/15
Posts: 559
If ya got the Meats
Show the metal
Make it a Randall
Sharpi

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#185426 - Yesterday at 11:10 PM Re: What's For Dinner? [Re: Sharpi]
W Polidori Online
Knife Enthusiast

Registered: 02/09/16
Posts: 5777
Loc: Central New York
Not necessarily. Up till now only a few had a look. Last look you're going to get


Attachments
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#185428 - Yesterday at 11:41 PM Re: What's For Dinner? [Re: W Polidori]
pappy19 Offline
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Registered: 10/31/07
Posts: 5951
Loc: Garden Valley, Idaho
A 3 prong fork!!!! Tooth tips!!! You are a very bad influence Warren!!

Pap
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#185429 - Yesterday at 11:47 PM Re: What's For Dinner? [Re: pappy19]
W Polidori Online
Knife Enthusiast

Registered: 02/09/16
Posts: 5777
Loc: Central New York
Pap,

I wanted the 3 prong fork and James said yes after a little barking which he eventually agreed. Yup it's a forged 3 prong fork. Could be the only one?


Edited by W Polidori (Yesterday at 11:55 PM)
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Warren

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#185430 - Today at 12:12 AM Re: What's For Dinner? [Re: W Polidori]
W Polidori Online
Knife Enthusiast

Registered: 02/09/16
Posts: 5777
Loc: Central New York
In other fork news.


Attachments
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Edited by W Polidori (Today at 12:15 AM)
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