I think I dun good


 
Hey Todd, sounds like you've got a great plan laid out for your cook. I bet its going to be great!

So you never answered if you're much of a a wine drinker and whether or not you've got a bottle selected to server with her.

You asked about slicing. If it was me and the bone was still attached I'd cook with the bone on then detach prior to cutting for serving.

Hopefully you've shopped the baby off for the evening so you and your gal can enjoy a great meal in peace and quiet. If not, give him a shot of triaminic (sp?) works like a charm putting the little ones down.

Enjoy!
 
Hi Larry,

Haha, nice one with the Triaminic, might have to try that sometime. He's a good sleeper/napper, so hopefully we'll have it timed just right and he'll stay on schedule tonight
icon_smile.gif


Forgot about addressing the wine, I wouldn't call us huge wine drinkers. But, that's a good point, and this is a good meal, and a good night to have a bottle of wine. I actually worked in a wine room when I was in college, fantastic job for a college kid
icon_smile.gif
. I'm not a huge fan of the super dry reds, so I'm thinking a nice smooth merlot. But I welcome suggestions.

Thanks,
Todd
 
Little update. The cook went well last night despite 20-30 mph winds, some rain, and sub 40 degree temps. I'm so happy I built those windscreens in the fall, I wouldn't have been able to do this cook without them.

In tonight's corner:

Prime Rib (not bone-in) seasoned with Kosher salt and Fresh pepper.
Mashed Potatoes with Gravy made from the drippings.
Marinated and Grilled Asparagus
Bottle of Merlot

All pics are here

I had no issues maintaining temps in the WSM last night which really surprised me and made me so happy I spent the time/effort/money on the windscreens. We had constant 15-20mph winds with gusts over 30. Let me tell you, that will get a chimney started in NO TIME!!!

Did the standard start, one fully lit chimney dumped into the charcoal bowl. Another chimney unlit dumped on top. I let that burn for about 15 minutes (wsm unassembled), but I didn't want it to get out of control hot, so I assembed the WSM, without meat, with smoker probe, 2 bottem vents fully opened, one fully closed, top vent fully opened. I let that pre-heat the wsm for about 10-15 minutes. When I put the meat on, I had 351 at the top grate.

I put the meat on quickly with a food probe in it, opened the access door and tossed in 1 small chunk of apple and 1 small chunk of cherry. Probably 1/2 the size of your fist were the size of the chunks. I dialed back 1 of the 2 bottem vents to half open. Now running with 1 bottem vent fully open, 1 half open, 1 fully closed, top fully opened. Closed up the windscreens and the wsm maintained 325 for 30 minutes. Temp dropped to 320 so I opened back up the second bottem vent to fully open. Now I'm running with 2 bottom vents fully opened, one fully closed, top fully open. This maintained 335 for the next 1.5 hours, steady as a rock. I couldn't believe how much the screens help.

So the only thing that surprised me was that this 3 lbs roast took 2 hours to hit 134 internal. I was expecting about half that. But, no biggie, we rolled with it. Pulled it and rested for half an hour before slicing.

The wife requested mashed potatos, and I wanted to try Chris's marinated and grilled asparagus that I found here on this site. I had placed a small foil pan below the roast on the lower grate in the wsm and ended up getting about 1/3 of a cup of drippings. When I pulled the meat, I lifted the entire middle section with lid off the wsm base and set aside. Took the meat off, then moved the top grate to the wsm base going into grilling mode on the wsm. I closed all bottem vents except for leaving one fully open, lid fully opened, and placed the lid on the base. I wanted to kill that fire down a bit before putting the asparagus on.

That worked well, put the asparagus on about 15 minutes later, the heat was perfect and the asparagus came out great, and that's coming from 2 people who don't really eat a lot of it.

The meat was delicious. Buttery, rich, juicy, flavorful. That 3 pounder netted about 5 1/2 inch thick slices and it was so good I ate 2 of them!!!! So we have 2 slices left in the fridge now, I'm trying to decide if I want to food saver them or reheat today for sandies or with some steak and eggs!!! Just can't make up my mind!!

Thanks all for the suggestions and guidance, it wouldn't have come out as good without all your help. We are so lucky to have this site.

Todd
 
You lucky dog. That was one serious piece of meat you had there. Glad you enjoyed it. I also learned something from your post. I was wondering what FYFGA meant. Food You Feel Good About. LOL I never would have thought of that. Guess it's a Wegman's thing.
 
See - all came out well. Congrats. Overall these guys are pretty easy aren't they? Harder on the budget than they are to cook
icon_smile.gif
My bet is that those leftovers never see a vac bag.
 
Todd, awesome! Sounds like you met or exceeded your expectations for this cook. That's great! I'm curious, the two chunks of wood, did you find that just right, too light, too heavy etc. Pictures look great! Merlot was probably a good choice too.

As for me, there's nothing better than prime ribs and eggs in the a.m. . . . well maybe I (think it's Rita or Keri's) Salmon Eggs Benedict, then prime rib and eggs.
 
I still say the leftovers don't make it past the weekend. What happened to the rib bones. Are they gone? I bet they got picked clean or they are in the fridge. I want them. I liked the pink center with the brown outer edge. You did good.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Todd, awesome! Sounds like you met or exceeded your expectations for this cook. That's great! I'm curious, the two chunks of wood, did you find that just right, too light, too heavy etc. Pictures look great! Merlot was probably a good choice too.

As for me, there's nothing better than prime ribs and eggs in the a.m. . . . well maybe I (think it's Rita or Keri's) Salmon Eggs Benedict, then prime rib and eggs. </div></BLOCKQUOTE>
Prime rib and eggs. Wow, I have to remember that one. A growing and hard working man like me needs a hearty breakfast and that sounds like it will fill the bill (I'm 65 and ready to retire, but don't tell anybody)
Dave
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> That's great! I'm curious, the two chunks of wood, did you find that just right, too light, too heavy etc. </div></BLOCKQUOTE>

I belive it was just right. I asked my wife, she said it was. I think it was.

The only complaint I personally had, I think I went a little heavy on the kosher salt. I ate both end pieces, and it was real salty because of that. Although, the middle pieces nobody complained about.

And no, the left overs did not make it past the weekend.
icon_smile.gif
My wife heated up one of the two slices Saturday night. And I fed the other one to a buddy of mine yesterday afternoon after he gave me a ton of help working in my basement.

Todd
 
You must log in or register to reply here.

 

Back
Top