Today's Guest of Honor


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
Today's guest of honor is 10.7lbs of ribeye roast goodness. I'm debating on chancing using Big Z. Right now weather looks really nice. Calm, sunny about 40F. But supposedly radar showing rain/thunder showers coming in from SW. :( So, it may go sheltered in the garage on the Member's Mark. I'm fine with either grill but if the MM I can't leave the house to hit church. As door needs to stay open. If I could use Big Z I have more control (WIFI control and temp monitoring).
Either case order of the day: Gonna be running low, slow and smoky for a few hours. With my 50% ea oak/hickory Bear Mountain pellets. Until internal of about 120-125. Pulled, wrapped rested in cooler until just prior to serve. Grill will be raised to 450 or so and it will go in until done at 130-135 internal and nice cracklings on top. I cut this out of a 16.5lb sub primal I bought at Sam's I took some off both ends so I could have a nice center cut roast

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Looking good! You could always start on Big Z, then move to MM later when you're home (I'm assuming storms are later in the day).
 
JimK said:
Looking good! You could always start on Big Z, then move to MM later when you're home (I'm assuming storms are later in the day).
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According to radar if we left the house they'd hit while we would be out. I'm gonna look again soon and see if the track changes. I honestly don't want to wreck the cook, (or the grill). But, I am going to have to get it on fairly soon to have everything meet my 1500 serve time frame today. Lots of guests.
 
I’m sure you will make a proper choice, getting to Mass on the Feast of the Resurrection is important! Your cook will be excellent, I shall remember your father in my prayers today.
Blessings on your house and your feast!
 
I think we'll watch Andy Stanley's Easter message today on TV. Yeah, not the same, but darn he's got such great messages. and like clockwork the clouds and rain did blow in. Thankfully the roast is on the Member's Mark safely in the shelter of the garage. (though last night I did prep both grills in anticipation) so both were vacuumed out and ready at the proper time. MM is currently sitting on P2 Smoke setting which is giving me 175-190 temps. I'm monitoring with the Chef IQ.
 
Your rib roast looks delicious, Larry, and that’s a great looking crowd. I like your detailed thought process and contingency planning. I’m often given a hard time for planning out my alternatives. I think it’s the German in me.
 
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