Buy a big-ass beef filet or rib roast because you know you truly want one of those way more.
A rib roast would smoke well, but I don’t know if a chateaubriand would. An untrimmed whole tenderloin would likely do better, but unless I start a gofundme for one, not gonna happen.
Rib roast!
Costco, brah.
Have you done one of these before? Just bought a 9lb-er at Costco today. I'd like to smoke it, but am also open to a nice dryrub/brine, reverse sear type of deal too. Never done one of these, so open to suggestions.
Whoa, creepy timing. I've got one in the smoker right now:
So, I'm smokinh/roasting (on a pellet grill) at 225 until middle of roast reads 120...then I'll pull the roast, increase to 500, and finish at something like 135 (turning sides during the high-heat finish).
Re: Turkey Day
Posted: Tue Dec 22, 2020 5:19 am
by omaniphil
Hanley wrote: ↑Sun Dec 20, 2020 2:12 pm
Whoa, creepy timing. I've got one in the smoker right now:
So, I'm smokinh/roasting (on a pellet grill) at 225 until middle of roast reads 120...then I'll pull the roast, increase to 500, and finish at something like 135 (turning sides during the high-heat finish).
How did it turn out? Was it bone-in the way they sell it or did you debone? Wrapping in string is a good idea. That rib cap always seems to separate during cooking.
Hanley wrote: ↑Sun Dec 20, 2020 2:12 pm
Whoa, creepy timing. I've got one in the smoker right now:
So, I'm smokinh/roasting (on a pellet grill) at 225 until middle of roast reads 120...then I'll pull the roast, increase to 500, and finish at something like 135 (turning sides during the high-heat finish).
How did it turn out? Was it bone-in the way they sell it or did you debone? Wrapping in string is a good idea. That rib cap always seems to separate during cooking.
I kept the bone in. Didn't really give it much thought...but - now that I'm thinking about it - that was a lot wasted surface area (flavor area).
It was delicious, but I underestimated carry-over cooking. Like...internal temp went up 5 degrees F AFTER I pulled it (I kept the thermometer in because I was curious). My wife was pleased because she likes medium...but...it was overdone for my liking.
I'm totally sold on pellet smokers (this is my Christmas present). So damned easy and terrific flavor.
Re: Turkey Day
Posted: Wed Dec 23, 2020 10:56 am
by alek
Hanley wrote: ↑Tue Dec 22, 2020 9:14 am
I'm totally sold on pellet smokers (this is my Christmas present). So damned easy and terrific flavor.
Buy a big-ass beef filet or rib roast because you know you truly want one of those way more.
A rib roast would smoke well, but I don’t know if a chateaubriand would. An untrimmed whole tenderloin would likely do better, but unless I start a gofundme for one, not gonna happen.
Rib roast!
Costco, brah.
This is what I’m gonna do for Christmas.
Ermahgerd!!
Just under 5 pounds prime strip roast. Cooked at ~275 for 2.5 hours. Scrumptious.
Note to self: use large cutting board next time.
Re: Turkey Day
Posted: Sat Jan 30, 2021 11:13 am
by omaniphil
Hanley wrote: ↑Wed Dec 23, 2020 12:08 pm
Wife totally caught me off guard (the plan was to buy it in 18 months).
How does it do for 'grilling'? I have a 10 year old Weber Spirit, and a 8 year old Masterbuilt stand up smoker, both propane, and both rusting quite badly. I can either buy $150 of replacement parts for them, or buy new grills/smokers. Ideally I'd like an all in one but I don't have much interest in tackling the learning curve of charcoal. A lot of my grilling is quick hamburgers, or chicken breasts, and just want something I can turn on or off quickly.
Anyways, I know this is not direct cooking, but does it work for quick cooking too?
How does it do for 'grilling'? I have a 10 year old Weber Spirit, and a 8 year old Masterbuilt stand up smoker, both propane, and both rusting quite badly. I can either buy $150 of replacement parts for them, or buy new grills/smokers. Ideally I'd like an all in one but I don't have much interest in tackling the learning curve of charcoal. A lot of my grilling is quick hamburgers, or chicken breasts, and just want something I can turn on or off quickly.
Anyways, I know this is not direct cooking, but does it work for quick cooking too?
Well, you can't get the really crusty maillard exterior that you get with high direct heat.
BUT....I don't give a fuck. Burgers and chicken breasts taste super delicious. I even roast vegetables on it and they just come out so damned tasty.
I absolutely love it.
Make sure you use pellets with low saw dust. I bought some cheapish pellets off amazon and they fucked everything up (saw dust = not good).
Re: Turkey Day
Posted: Wed Nov 24, 2021 7:24 pm
by alek
This year’s fartbird. Wife said it was the best one yet.
