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Sunday's going to be a good day Tater


 
Tony C.

Tony C.

TVWBB Wizard
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i plan on rubbing this with wooster sauce and DP cowlick tonight and wrapping in saran wrap. tomorrow i'll put on the WSM at 250 with RO lump and 2 chunks of pecan. when it hits 120 i'll sear it either on the gasser or the kettle if the kettle is still going after the ABT's come off.

oh and if you have a Harris Teeter nearby, they ring up half price at the register
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Nice!! Looks like a great one and great price!! I've been thinking about doing a prime rib recently. Be sure to post the final pictures, maybe it will motivate me to do one.
 
the ones on sale are the choice CAB roasts. i still have to tell the wife it's "prime rib" because she doesn't realize that there is a difference...lol. if i tell her it's not really prime rib roast she'll think it won't be any good.
 
The sticker says "chairmans reserve" dosent it? Isn't that the high end of CAB? It may not be prime, but I bet its better then the select "prime rib" she's had before
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Brandon
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
What is that, 3 or 4 bone? Looks good!! Looking forward to more pics!
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Bill </div></BLOCKQUOTE>

i believe it's 3 bone. i haven't opened it yet, but doesn't look big enough to be 4 bones.

edit.. nope it only has 2 bones. a little disappointed about that as i was planning on putting the bones back on the WSM for a few hours with some sauce
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like a kid on christmas morning, i can't wait to get this thing started. i rubbed it with Worcestershire and the DP cowlick seasoning last night and wrapped it tight.

i'm trying to figure out when to start it. i'm sort of doing a hybrid of the montreal rub and dry aged cooking topics that chrisA has posted. his dry aged that he did at 225-250 until an internal of 118 is what i plan to do. his roast was almost 3 pounds bigger than mine and it took right at 3.5 hours to reach 118. i'm think mine will take about 2-2.5 to reach that mark and then i'll trhow it on the gasser at full out high heat for a minute or 2 on each of the 4 sides.

the wife got called in to work until 9pm tonight so i'm not too worried about what time it gets done. i guess i'll pull it out of the fridge at 2:00 or so and then go with it.
 
just got it on. a little later start than intended(stupid comfy couch!!). the pit minder is steady at 230 and meat is at 43. 2 mediumish pecan chunks on top of RO lump.

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Wow... that looks delicious Tony! My local HT doesn't have this cut for some reason. I will check the other two stores in town to see if they have the CAB Rib Roast.
 
Awesome Tom, thats all I can say
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What did the wife think?

I always had the impression that thermapens were much smaller, or is that an optical illusion?

Brandon
 
Excellent pics, Tony!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
I always had the impression that thermapens were much smaller, or is that an optical illusion?

Brandon </div></BLOCKQUOTE>
No, they're larger than one thinks. I was a bit supprised when I got my 1st but they quickly grow on you and you're glad they're as big as they are ~ Especially when grilling.
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Bill

 
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