Enrico Brandizzi
TVWBB Honor Circle
My dear BBQ Fellows,
I want to share with Y'All my new attempt to BBQing some Certified Black Angus Beef from Creekstone Farm.
I Must advice You: it was a 6# bone in prome rib FROZEN and I cooked it directly from freezer.
For the very first time I used a snake minion method with lump charcoal instead of briquettes.
I started the snake withsome lit briquettes and the cooking temp was round 180-200F for 4 hours. Then I added some lit briquettes and the cooking temp rised to 240-250F for the last hour.
At 5 hour in internal Temp hit 121F and I pulled off the rib, seasone with salt and craked pepper and foiled loosely into triple foil over the kitchen counter for 20 minutes.
Meanwhile, I lit 2 regular chimneys with weber charcoal and dumped it into my 26" kettle.
I let the Grillgrate to heat for some minutes and when ready I through the meat on.
Really fast searing action (giust 2 minutes for side) and back on the counter in loose foil.
Sliced and served with some salt and craked pepper for me.
My new goal: 121F internal temp. Before it was 124F.
Thanks for stopping.
Enrico
IMG_2060 by Enrico BBQness, su Flickr
IMG_2076 by Enrico BBQness, su Flickr
IMG_2077 by Enrico BBQness, su Flickr
IMG_2078 by Enrico BBQness, su Flickr
IMG_2086 by Enrico BBQness, su Flickr
IMG_2098 by Enrico BBQness, su Flickr
IMG_2102 by Enrico BBQness, su Flickr
IMG_2114 by Enrico BBQness, su Flickr
IMG_2122 by Enrico BBQness, su Flickr
IMG_2136 by Enrico BBQness, su Flickr
I want to share with Y'All my new attempt to BBQing some Certified Black Angus Beef from Creekstone Farm.
I Must advice You: it was a 6# bone in prome rib FROZEN and I cooked it directly from freezer.
For the very first time I used a snake minion method with lump charcoal instead of briquettes.
I started the snake withsome lit briquettes and the cooking temp was round 180-200F for 4 hours. Then I added some lit briquettes and the cooking temp rised to 240-250F for the last hour.
At 5 hour in internal Temp hit 121F and I pulled off the rib, seasone with salt and craked pepper and foiled loosely into triple foil over the kitchen counter for 20 minutes.
Meanwhile, I lit 2 regular chimneys with weber charcoal and dumped it into my 26" kettle.
I let the Grillgrate to heat for some minutes and when ready I through the meat on.
Really fast searing action (giust 2 minutes for side) and back on the counter in loose foil.
Sliced and served with some salt and craked pepper for me.
My new goal: 121F internal temp. Before it was 124F.
Thanks for stopping.
Enrico
IMG_2060 by Enrico BBQness, su FlickrIMG_2076 by Enrico BBQness, su FlickrIMG_2077 by Enrico BBQness, su FlickrIMG_2078 by Enrico BBQness, su FlickrIMG_2086 by Enrico BBQness, su FlickrIMG_2098 by Enrico BBQness, su FlickrIMG_2102 by Enrico BBQness, su FlickrIMG_2114 by Enrico BBQness, su FlickrIMG_2122 by Enrico BBQness, su FlickrIMG_2136 by Enrico BBQness, su Flickr
