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[b]Beanie-Bean wrote:[/b]
[quote][center][img]<a href=[/img][img]http://i144.photobucket.com/albums/r174/mlosabia/bge/IMG_8534.jpg[/img]</a>">[/center]<p />[b]Fidel and Car Wash Mike convinced me not to make steaks out of this rib roast, so this is my first attempt at doing one of these on the BGE.  Above, you'll see the roast and the totally-Cajun seasonings.[p][url=http://photobucket.com][img]http://i144.photobucket.com/albums/r174/mlosabia/bge/IMG_8536.jpg[/img][/url][p]This is the roast with all the aforementioned seasonings and injection, with a little rosemary from the garden.[p][url=http://photobucket.com][img]http://i144.photobucket.com/albums/r174/mlosabia/bge/IMG_8539.jpg[/img][/url][p]This is the finished product before I rest it a bit.[p][url=http://photobucket.com][img]http://i144.photobucket.com/albums/r174/mlosabia/bge/IMG_8543.jpg[/img][/url][p]Here is what it looked like inside.  Note the Polder thermometer I picked up this afternoon.  I guess that I'll keep the IKEA thermometer on standby until I do a multiple item cook, like some pork butts.[p][url=http://photobucket.com][img]http://i144.photobucket.com/albums/r174/mlosabia/bge/IMG_8546.jpg[/img][/url][p]I don't think that the lighting does the picture of the roast justice, because the pieces I ate were more medium rare that what you see here.[p]I followed thirdeye's recipe, and did a 250 cook until the roast hit 125 deg, at which time I pulled and foiled it until the cooker got to 500 deg steady.  I surpassed the recommended 8-10 minutes and waited until the temp hit 140 deg.  Maybe next time, I'll put a foil tent on at the 10 minute mark so that the part up top doesn't get cooked quite so much.[p]The kids loved it, and I thought that the injection made all the difference in the world.[p]Thanks Fidel and CWM for recommending the full roast instead of some steaks for dinner.[p]-Mike[p][/b][br][/quote]

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Topic History of: Rib roast, as recommended by Fidel and Car Wash Mike
Max. showing the last 6 posts - (Last post first)

Author	Message
Broc, just across the Muddy Mo from Omaha	Beanie-Bean, I bring the Egg to 500F for at least 30 minutes... longer is \"safer...\" but it really depends on how much gunk you have built up inside the Egg. I am especially fussy about having \"clean\" tasting baked goods, and don't tolerate much smoke. That's why my small is dedicated to baking. ~ B
Jeffersonian	Thanks, Bean. I might get one of these and try this out. Just wanting to plan the rest of the dinner.
Beanie-Bean	Jeffersonian, I want to say around two hours to get to 125. I ran to Sheets and Stuff to grab the Polder you see in one of the pics...that took an hour round trip because I also had to get a new boning knife there. Well, you know--I was already there, and it was on sale, and I had a 20%-off coupon in-hand. BTW, the sticker on the roast said 3.69 lbs, and if you use the 25-30 minute formula, then you end up with 1.54 and 1.85 hrs, respectively. Hope that helped. -Mike
Beanie-Bean	Thanks, TRex. Question for you: How long do you wait for all the grease/other flavors burn off before you can use the cooker as an oven for those nice-looking cookies? I'd like to try that recipe soon...they look like a really nice dessert to have after eating a nicely done BGE-based meal. Thanks, -Mike
Jeffersonian	Looks spectacular, Bean. Can I ask how long it took to get to the 125 degF point?
TRex	Beanie-Bean, Dat's mighty purdy - nice cook. TRex