Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: akjeff on December 25, 2017, 07:39:54 PM
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Cooked our first rib roast in the 2 Star, and very pleased. Had a 4 rib Prime. Took off the bones, and as much external fat as possible. Hit it with kosher salt, and dry brined in fridge for 24 hours or so. Wiped it dry, and tied it up as tight and round as I could, rubbed with a little duck fat so the herb rub would stick. Into the MAK on the top rack, with a drip pan full of mirepoix and little beef stock under it on the lower rack. Set it to cook at 250. Intended to "reverse sear" it, but as the cook progressed, the bark/crust was forming so nicely that it was left as is until pulling at 130 internal. It climbed to 139 after a 20 minute rest, and was slightly overcooked for my liking. Still very tender, very juicy, and tasted great! I'd just pull it at 125 next time, or carve it sooner. I love this grill!
Merry Christmas everyone!
Jeff
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Fantastic cook!!!!
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Thanks rw. I do love this MAK!
Jeff
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Very nice. I missed my temp as well. But nobody minded. But it still bugged me
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I did a NY Strip Roast (yes, there really is such a cut of beef). It is very much like a prime rib. Coated it with olive oil, then a mixture of black pepper, smoked sea salt and a little garlic powder. It was a bone-in roast, which is fine by me. Smoked 3.5 hours, then 350F for about 50 minutes-until internal temp was 140F. I am not much of a rare meat guy. The center was nice and pink. The ends well done (which will be cut up into small cubes and used in a vegetable-beef soup).
Over all, very pleased with the outcome. BTW---got 3 of these roasts (all CHOICE grade, for $4.99/lb.). Who could pass up a bargain like that?
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Beautiful cooks
I love prime rib but have never smoked one.
I'm looking forward to doing one on my new GMG pellet grill.
Those both look great.
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The NY Strip Roast looks great Bruce! Gotta try that some day. Hell of a deal on the meat too! :thumbup:
Jeff
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Both cooks look awesome!
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Nice cook. It looks perfect from here. Nothing like a smoked prime rib for Christmas dinner.
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WOW!!!
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Very Nice! :thumbup:
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YUM!!! Prime Rib from done on a grill/smoker is hard to beat!
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AKJEFF--- I think you NAILED it! Consider this---you can take an inexpensive beef roast cut--like chuck roast, and slow smoke/cook on your MAK and it will come out just as delicious as that prime rib. I speak from experience. Keep on Smokin' and Happy "Q" Year to you and yours!
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I’m a well done person. If I see blood, I won’t eat it. But the weird thing is that what looks pink is actually not blood. So I get to overcook my meat but still get to keep it tender.
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I’m a well done person. If I see blood, I won’t eat it. But the weird thing is that what looks pink is actually not blood. So I get to overcook my meat but still get to keep it tender.
You ain't the only one. If my better half sees ANY red including a smoke ring she questions it >:( >:( >:( >:(
That cook looks perfect to me :thumbup:
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Man does that look good.