Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: yorkdude on December 24, 2021, 11:16:37 AM
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Way before we had pellet grills we did them on a weber. Indirect and yummy.
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I still like my rib roast on the Weber cooker better. The key is to use the best tool for the job and the desired outcome.
Sometimes that is the pellet cooker, and sometimes it is the charcoal grill.
I usually do rib roast during the holidays. I did one for Thanksgiving. This year is tamales and enchiladas.
It is good to change things up every once in a while.
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I have one of them from Elm Creek also. I was planning on smoking it on New Years Day, but the weather may be to cold. Even though I have a new SB pellet smoker I will most likely still use my GMG DB and my rotisserie.
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And finished. Perfect!
Ray, you will love it. Mercy.
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A beauty!!!
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Looks wonderful!!!!! :clap: :clap: :clap:
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That is a great looking piece of meat. I am interested to see how the one I bought at Sam's that was pre-cooked turns out when I put it on the Memphis tomorrow to reheat.
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And plenty for breakfast.
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The rib roast we got from Elm Creek is over 11 pounds. I plan on cutting it in half to smoke on New Years Day.
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The rib roast we got from Elm Creek is over 11 pounds. I plan on cutting it in half to smoke on New Years Day.
This was 10 lb. as you see it, 4 bones. I have not cooked anything smaller than about this size that I remember anyway. Usually do full and individualize steaks and sliced for later. Hope you enjoy, he does a great job with beef if you ask me.
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Looks really nice. We did a Ribeye Roast for Christmas this year. My father in law had me check out a piece of discounted meat at GFS and he guessed it was around 10 pounds that they had marked down to $100 and in the freezer for quick sale. I thought it looked nice, but where they had slapped the stickers couldn't see weight or anything. I came home and weighed it and it was 14.6 pounds. I bought stainless steel blades for one of my power saws and cut it in the kitchen into 3 pieces. My wife was not a fan of frozen raw meat dust all over her kitchen as I cut it, but I cleaned it up well. We did one of the 3 sous vide for Christmas and because we were at their house just had to sear it in cast iron. I will have to take pictures next time we do a piece. Turned out very nice.
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I bought a pre-cooked prime rib at Sam's that was a little over 6# and was trimmed really nice. It had a black pepper seasoning on it. I heated up at 275° on the Elite for a little over 2 hours and then covered the top of the pan with foil and put in a cooler for an hour or so until we were ready to eat. My Dad said it was good. I have not tried it yet.
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Beautifully cooked Roast!
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Beautifully cooked Roast!
And, great looking breakfast. :clap:
Beats the heck out of my cold cereal.
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Don't know why, was never a Steak n Eggs guy, always wanted bacon or sausage! Dem eggs and potato's look good!
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I aint a big fan of steak and eggs either however we had lots of leftovers, Covid hit our son and Dil’s house including our 4 month old Grandgirl Rylynn. She is doing incredibly well now thank God but you want to talk about scared…….boy howdy.
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Beautiful roast! It is my favorite meal of the year. I usually do mine on New Year’s Day. I can’t wait.