Anyone have plans to use SmokeFire for Christmas meal?

[JpsBBQ]

What's your preferred method of cooking the rib roast on the SF?

I’ve done reverse searing. I’ve done sear and roast. My experience has led me to simple low and slow roast say 225-250 til the IT is as you desire. The carry over cooking will be far less at these lower cook temps. I like to put the roast in the fridge uncovered for a day or a few days. That dries out the surface and helps with the browning of the exterior. The real beauty of this method is 100% edge to edge perfect doneness. I also used to worry about banes on or cut them off and tie them on before cooking. I’ve found 8 prefer no bones at all for this method. They don’t offer anything special IMO. I will tie the roast for the purpose of keeping it as round and uniform as possible. A rib roast likes to flatten out due to its shape and the nature relaxing of the meat fibers during low temp cooking. I don’t like to dry brine or season way ahead, but others like that method. I do simple salt, pepper, and garlic type rub. The heavy sear on the exterior is highly overrated IMO. Just roast the thing to your temp. The ends might get a little more done due to increased surface area, but there are usually folks who like that I will do like 130 IT. Will raise a little with carry over but not a lot. I like it a bit more rare than that, but I am always feeding some that prefer medium or barely mid rare.

Winner,winner!

 

[bbqking]

Safeway has rib roast on sale, going this morning to get one for Christmas Eve. Can’t decide if I’m going to use charcoal or SmokeFire. Probably SmokeFire.

 

[richfleek]

Was trying to think of something to do for Christmas and wondering what others have planned? Might want to steal your ideas!

Kroger just had standing rib roasts on sale. Just bought an 8 pounder for 50 bucks. Might give that a whirl. Also recently had a hog sent to the butcher so I have a really nice ham to throw down

 

[topkatt4518]

I am thinking of doing a boneless rib roast. But the BOSS says she wants a tenderloin roast. Both are usually on sale this time of year. Maybe just buy 1 of each and have it in the freezer. Honestly it does not really matter, they both come out great on the SF.

 

[JpsBBQ]

I am thinking of doing a boneless rib roast. But the BOSS says she wants a tenderloin roast. Both are usually on sale this time of year. Maybe just buy 1 of each and have it in the freezer. Honestly it does not really matter, they both come out great on the SF.

I think I’m doing tenderloin too. It’s the same process for me. Just done quicker. SWMBO has spoken. I mentioned rib roast about five times. She said tenderloin once. That’s settled, tenderloin it is!

 

[topkatt4518]

That's Great Now I don't feel so bad.... Somehow she gets to pick it, I get to buy it and do the cooking this doesn't seem fair. Back when my mom and dad were alive, if she said tenderloin. My dad would buy a rib roast and everybody would enjoy it even my mom, what happened going forward 30 years???
Honestly I would rather do the cooking, I don't want BOSS lady playing with my toys. The less she cares, the more I can buy.

 

[bbqking]

Picked up a 19lbs rib roast for 75.00 probably going to cut it into 2 10lbs and 9 lbs steaks.

 

[Chris Z]

Picked up a 19lbs rib roast for 75.00 probably going to cut it into 2 10lbs and 9 lbs steaks.

Holy smokes! Four bucks a pound for choice bone in rib roast is a great price. We don't have Safeway up here in CNY. I'm seeing about $6 on sale at the big super markets and Costco is at $8 last I looked.

We're having filets on the grill... still waiting for my Smokefire. Shipper says tomorrow but lots of snow down south of me overnight. We'll see.

 

[bbqking]

Holy smokes! Four bucks a pound for choice bone in rib roast is a great price. We don't have Safeway up here in CNY. I'm seeing about $6 on sale at the big super markets and Costco is at $8 last I looked.

We're having filets on the grill... still waiting for my Smokefire. Shipper says tomorrow but lots of snow down south of me overnight. We'll see.

Got it cut up, and trimmed. Left the ribs on for the roast, the other took the ribs off and cut into some nice rib steaks.

 

[SillyRabbit]

I picked up a 5.2 lb bone in ribeye roast this morning. I haven't done one before. Any tips? Bone in or out? Trim off the fat? Was planning to serve for 4. Will this be big enough? I was planning to lightly trim the fat, then rub with Holy Cow or Holy Gospel and let it go at 250-275° until internal was ~135-140°.

 

[bbqking]

There are lots of ways, I plan on doing mine on the EX6, I already trimmed it. I’m going to leave the bone in for this one. Normally I cut it off. So I’m going to take mine too about 115, at 250-300....then take it off and crank up the heat for the searing, don’t want to go above 130-135. Some trimm a lot of the fat off to expose the meat. Others leave it on and just score the fat. Some just trim a little bit of the fat. I did quit a bit of trimming. Mine is trimmed and tied ready for seasoning.

 

[Old Man Grills]

Chicken supreme and salmon ready for Xmas Day evening

 

[rwhapham]

This was the pickup for the entire Christmas week. Drumsticks were Monday, port butt was yesterday, and ribs for Christmas day. Don't know what my wife's plans for the chicken thighs are yet, but I'm guessing smoking will be involved.

 

[SillyRabbit]

There are lots of ways, I plan on doing mine on the EX6, I already trimmed it. I’m going to leave the bone in for this one. Normally I cut it off. So I’m going to take mine too about 115, at 250-300....then take it off and crank up the heat for the searing, don’t want to go above 130-135. Some trimm a lot of the fat off to expose the meat. Others leave it on and just score the fat. Some just trim a little bit of the fat. I did quit a bit of trimming. Mine is trimmed and tied ready for seasoning.

I trimmed it up today. Since it's only 5lb, I am going to stay with a lower temp, probably 225 and pull off at 115 like you suggest. Then heat of the grill and take it up to 225, pull and rest in foil. Looking forward to this one. I am going to put a cookie sheet under it to collect the juice. Should I use a water pan during the smoke? Was thinking it wouldn't hurt.

 

[DutchieCooks]

Busy days ahead