Looks very good!

Looks Good!

Outstanding ... you nailed it !

I have made many and your's is the best I have seen.

Being a chef-at-heart I am interested in the part where you let the roast rest in the cooler for 1 1/2 hours ... I have never done that before and would like to learn more and try.

Again, outstanding !

Damn that looks good. I do have a question: why sear it at the end? Isn't most meat typically seared first to lock in the juices? FYI I don't know anything about smoking so please excuse my ignorance.

Ah, rather well I would say benny. you have another hobby that you are very good at I would say, yum, yum, yum.

That would make me sick.

An expected result of eating four pounds of meat in 30 minutes. Maybe if I slowed down a little ...

quote:

Originally posted by old dino:
Outstanding ... you nailed it !

I have made many and your's is the best I have seen.

Being a chef-at-heart I am interested in the part where you let the roast rest in the cooler for 1 1/2 hours ... I have never done that before and would like to learn more and try.

Again, outstanding !

I'm not the OP, but do use this time to time when the meat hits the desired temperature before it's meal time.

The fancy version is called a cambro, but the DIY version is using a cooler to hold a meat and some call it a faux cambro. When I realize the meat is going to be done early, I boil a stockpot of water, line the cooler with towels, preheat the cooler with the stockpot, and when the meat is done swap out the stockpot for the double wrapped meat.

The downside is the bark gets a little softer so the wise thing to do is to sear.

It’s a reverse sear- I have done with steaks particularly filet - in an over at 250 until steak is 130 the. Quick 500 dev sear for a minute a side

HA! Yes, ORC, I take three things in life seriously.
-Parenting
-Guns
-Cooking

As for the reverse sear, I followed some threads over on BBQ Brethren and read a few articles and watched a few vids on the subject.

Some of my references.

This guy didn't sear at all. I got the idea of brussel sprouts from him but riffed a little with the mushrooms.


Alton Brown uses a reverse sear like I did. He recommends seasoning and sitting in the fridge for 4 days, unwrapped.


A thorough discussion on a reverse sear.
https://www.seriouseats.com/pe...rime-rib-beef-recipe

Tony.

That looks splendid

Well, I'll be THAT GUY.
Meat isn't fully cooked to my liking, and why would you ruin perfectly good bacon with brussel sprouts???

But that is just me.

quote:

Originally posted by tatortodd:

quote:

Originally posted by old dino:
Outstanding ... you nailed it !

I have made many and your's is the best I have seen.

Being a chef-at-heart I am interested in the part where you let the roast rest in the cooler for 1 1/2 hours ... I have never done that before and would like to learn more and try.

Again, outstanding !

I'm not the OP, but do use this time to time when the meat hits the desired temperature before it's meal time.

The fancy version is called a cambro, but the DIY version is using a cooler to hold a meat and some call it a faux cambro. When I realize the meat is going to be done early, I boil a stockpot of water, line the cooler with towels, preheat the cooler with the stockpot, and when the meat is done swap out the stockpot for the double wrapped meat.

The downside is the bark gets a little softer so the wise thing to do is to sear.

Thank you sir for teaching me something new today ! Great idea, and think I have a cooler on hand that is just big enough for a roast to rest in.

I have done a bunch of different sous vide ... and want to do same with a rib roast sometime. Get it to a slight under temp then get it into a very hot over to crisp up the bark.

Medium rare family here.

For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo. I place the meat in there for an hour or an hour and a half. The heat retains well and the juices stay in the meat. Pulled pork, brisket and tri-tip are still steaming hot after an hour and sometimes up to 3 hours. Unwrap and slice/shred when you're ready to serve.

Tony.

I suspect that white stuff smeared on that great meat is some kind of horseradish stuff. Being allergic I like mine with just salt & pepper.

Good job benny6

quote:

Originally posted by benny6:
For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo. I place the meat in there for an hour or an hour and a half. The heat retains well and the juices stay in the meat. Pulled pork, brisket and tri-tip are still steaming hot after an hour and sometimes up to 3 hours. Unwrap and slice/shred when you're ready to serve.

Tony.

Thanks benny6 ... for the update. Am going to try this with my New Year Eves dinner.

bald1 ... bummer regarding the horseradish, I am allergic to cats so as long as nothing of white stuff from cats on my roast I should be good to go "sir".

Looks very good. Doing a NY strip loin tomorrow night and Saturday myself!

Killed the rest for lunch today. Put it in the toaster oven for a few minutes to bring it to temp and it was delish!



Tony.

Thread drifting here a bit but if you do enough BBQ and do it for even small groups keep your eyes out on Craigslist and FB marketplace. The real Cambro's show up around here on occasion. I bought this set for $150 off CL some years back it even came with the platform with wheels so you can roll it around. I picked up a single one for my son for $100 last summer and gave it to him because he was always borrowing mine. I have held pork butts in it for 14hrs and they were still about 140 degrees. Throw a bag of ice in the bottom and they will keep cold things cold for long periods. I can't count how many times I've used these.

That looks perfect. I did one a few weeks ago but in the oven. I like my beef medium rare.

Looks beautiful and perfect to me. you did well.]

Hard to beat a good prime rib with some au jus and horseradish.

I usually get a massive potato and bake it for a side. Butter and sour cream - salt and pepper.