Easter Turkey and roast w/pics


 
Michael, The Turkey looks nice but I'm a beef kind of guy and that Rib Roast looks awsome. Nice job on both but could you pass me a piece of beef, PLEASE!
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Can you give some time/temp information of the roast? It looks awsome! Wife is not a big prime rib lover but this could be enough to change her mind.
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Even if it doesn't, More for me!
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Joe D.
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Lets see. It was not a big roast. Just two bones. Std method. I let all three vents wide open throughout the cook. WSM temp was mostly hovering around 300F. It was a bit breezy, so I had to use a wind break. Used Rancher's charcoal. It's the best stuff. I took the meat right out of the fridge, then onto the cooker. It took roughly 2 1/2 hrs to get the meat up to 125F. Rested 30 minutes covered with foil, internal temp came up to 135F. Perfect. Hope this helps.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe DeSimone:
Can you give some time/temp information of the roast? It looks awsome! Wife is not a big prime rib lover but this could be enough to change her mind.
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Even if it doesn't, More for me!
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Joe D.
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</div></BLOCKQUOTE>
Joe, Prime Rib thread for you.
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