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RVA Smoker

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  1. Like
    RVA Smoker reacted to Bgddyp in Vision Professional S air leak solutions   
    the top vent will allow smoke to escape when closed until you’ve used it quite a bit and a good layer of creosote forms.  
  2. Like
    RVA Smoker reacted to Daz in TempMaster Portable smoker controller has arrived   
    Mark, good news we should have our first delivery in about 3 weeks. I'll update when we have them.
     
     
  3. Like
    RVA Smoker reacted to John Setzler in Volcano Chicken   
  4. Like
    RVA Smoker reacted to Daz in TempMaster Portable smoker controller has arrived   
    yea we're going into assembly next week. I hope I'll get them a month from now. here is the new decal.

  5. Like
    RVA Smoker reacted to John Setzler in Prime Rib 101   
    It’s that time of year when the questions start flowing asking for advice on making that perfect prime rib for a Christmas feast.  I would like to take a few minutes to share my ideas and experiences with you on this amazing hunk of beef and how to cook it. 
     
    My FIRST and MOST IMPORTANT piece of advice on a cook like this is to AVOID doing experimental or first-time modifications to your process if you are cooking for an important meal. 
     
    My second piece of advice is that the prime rib cook is an EASY one, so do not sweat it!
     
    Buying your Prime Rib Roast:
     
    Buy your prime rib roast at least a week before you are planning to cook it.  You are going to want to start prepping the meat one to two days before the cook.
     
    How much do I need?
     
    I would suggest budgeting for a bare minimum of ½ pound per person.  I always like to go with ¾ pound per person.  If I have 1 pound per person, I’m not upset in any way either.  There is nothing wrong with having leftover prime rib, especially if you have a vacuum sealer. 
     
    Prime, Choice, or Select?
     
    If prime is not a financial burden, then do it.  You cannot go wrong there.  I will also say that I have never bought a choice grade prime rib roast that I was dissatisfied with in any way.  Angus beef usually falls into the choice category, but I have had some that looks as good as any prime roast I have purchased.  I would avoid select grade.
     
    Grass fed vs Grain fed?
     
    This one is a personal preference.  I am not a fan of grass-fed beef for many reasons that mostly concern the flavor of the beef.  Some of the best beef I have ever had has been grass fed and grain finished.  The grain in the diet is a major contributor to the intramuscular fat marbling that most of us want in a great cut of beef.  Most of the grass-fed beef I have bought in the past is mostly devoid of that marbling. 
     
    Bone in or boneless?
     
    Most of us are fans of the bone-in concept with it comes to big fat ribeye steaks and prime rib roasts.  I am not going to recommend one or the other but I am going to tell you that I prefer boneless when it comes to prime rib.  The only value I see in the bone is for presentation purposes.  If you need or want an interesting presentation, then go with the bone.  The reason I prefer boneless is because I find that the meat cooks more evenly.  The bone is shielding the meat from the heat.  It extends the overall cooking time by some small amount.  I would also rather have a more even browning on the outside of my roast.
     
    Prepping your Prime Rib Roast:
     
    The most important prep procedure on any prime rib roast is salting.  This is a big cut of meat and it can handle plenty of salt.  I like to salt mine 24 to 48 hours prior to cooking time.  This gives the salt a lot of time to work its way into the heart of the roast.  Most of us will be using a rub or seasoning blend on our prime rib roasts, which is fine.  I just recommend putting it on early.  Season the meat adequately and then wrap it up tightly in plastic wrap and toss it back in the fridge until you are ready to cook.  As a rule of thumb, a roast like this can easily handle 1 teaspoon of kosher salt per pound of meat.  Cut that in half if you are using regular table salt.  Be aware that most seasoning blends are less than 50% salt.  Since salt is an important flavor enhancer in this cook, we do not want to come up short when adding it. 
     
    My preference for seasoning a prime rib roast is keeping it simple and flavorful.  I would recommend using one of your favorite salt/pepper/garlic based seasoning blends.  I suggest avoiding seasonings that include herbs if your cooking technique is going to involve any searing.  More on that later.  I also like to truss my roast tightly with butcher’s twine to help it hold a nice round shape as much as possible.  This is optional but it’s my preference.
     
    Cooking Techniques:
     
    There are a lot of ways to cook a prime rib and we all have our favorites.  Choose whichever method you prefer but keep two goals in mind.  First, we do not want to overcook the meat.  Secondly, we do not want to scorch the outside of it either.  Yes.  It is true.  Scorching is not the same as caramelizing. 
     
    Target Temperatures:
     
    125°F - Rare
    135°F - Medium Rare
    145°F - Medium
    155°F - Medium Well
    165°F - Well Done
     
    Low and Slow:
     
    This is my preferred method. I like to set my grill up for indirect heat at 250°F with a light smoke.  I will typically use a single chunk of cherry.  I set the meat in the center of the grill, insert a temperature probe into the center from one end of the roast, and I will let it cook slowly until my internal temperature reaches 125°F.  When it hits this mark, I take it off, wrap it in foil, and let it rest for 20-30 minutes before slicing it.  I will get anywhere from 7 to 10 degrees of carryover cooking on a typical roast cooked this way.  It lands perfectly in my medium rare range close to 135°F.  When I slice into this roast, I have a perfectly even pinkness from edge to edge.  It is a perfect cook. 
     
    This method takes 2.5 hours, give or take 20 minutes on average.  This is also independent of the size of the roast.  These roasts all take about the same amount of time to cook because of their shape.  The only thing that makes one roast bigger than another is the length. 
     
    Sear, then Low and Slow:
     
    This is another method that I like, but I just do not do it very often.  IF you prefer a more seared exterior on your roast, take it out of the fridge when you are ready to cook and toss it in the freezer for about 30 minutes with the plastic wrap still on the meat.  Preheat your oven (or another grill) to 500°F while this roast is in the freezer.  After the oven has had 30 minutes to preheat, place your roast on a rack in a pan and set it in the hot oven for about 15 minutes to lightly brown the outside of the meat.  When you are happy with the browning, take it out and transfer it to your grill and follow the low and slow instructions above to finish the cook.  This method produces a great result. 
     
    Reverse Sear:
     
    The reverse sear technique involves following the Low and Slow instructions posted above and then searing the outside of the meat after the initial cook.  This is challenging to do properly and to do well on a roast like this.  Once the roast has been cooked via the low and slow method and has had a chance to rest, you can sear the outside of it by a couple different techniques.  You can sear over direct flames on your grill, you can sear it on preheated cast iron such as a griddle, pan, or Dutch oven, or you can use a flame device such as a torch to put a final sear on the meat.  Whichever method you choose here, be CAREFUL not to scorch the meat.  The meat is already cooked, and it does not take much to take it too far at this stage. 
     
    Rotisserie:
     
    The rotisserie is another method preferred by many to cook a prime rib roast.  With a rotisserie I still try to keep my ambient grill temperature between 250-300°F.  The rotisserie method cooks the outside of the meat a little more, so you get that caramelization during the cook rather than adding it before or after the cook.  The rotisserie also provides a few extra challenges during the cook.  You must be careful about grease dripping onto your fire.  It can cause flare ups that can scorch the outside of your meat if you are not careful.  I recommend working through a few prime rib roast cooks and some other rotisserie cooks before you do your first prime rib roast on the rotisserie. 
     
    If you want to make an amazing horseradish dipping sauce for your prime rib, please feel free to try my recipe:
     
    1 cup prepared horseradish (or freshly minced with micro plane grater)
    1 cup sour cream
    1 tablespoon lemon juice
    1 tsp kosher salt
    ¼ tsp black pepper
    2 tsp Worcestershire sauce
    Dash of hot sauce (optional)
     
    Combine these ingredients well and refrigerate until ready to use.  Make a day in advance if possible.
     
    So now you are armed with everything you need for a successful prime rib feast! 
     
    John Setzler
    #AtlantaGrillBlog #PrimeRib101
     
     
     Here's the video from my December 2020 Prime Rib Cook:
     
     
     
     
     
     
     
     
     
     
     
     
     
     
  6. Like
    RVA Smoker got a reaction from lnarngr in Grate maintenance   
    If I think about it I brush it while it’s hot. I always brush it before I light it and then may do a quick brush before I place the meat on it. I never take them off and only do a burn (no higher than 550) once a year. 
  7. Like
    RVA Smoker got a reaction from Andrey in Grate maintenance   
    If I think about it I brush it while it’s hot. I always brush it before I light it and then may do a quick brush before I place the meat on it. I never take them off and only do a burn (no higher than 550) once a year. 
  8. Like
    RVA Smoker reacted to Rick_W in How Low Can You Go?   
    The lowest that I've tried to maintain is a dome temp of 225°F.  Maintained that for ~20 hours in a Big Joe with six pork shoulders.  No charcoal basket, no electronics and using KJ big lump charcoal.  I did use a remote electronic thermometer to monitor the internal meat temp and did not open the BJ until the alarm went off.
  9. Like
    RVA Smoker got a reaction from Blusmoke in Vision Advice   
    I would see if you can find one at a discount. I’d worry less about the model and more the price. They all work well and if you’re coming from an Akorn you’ll be fine with any slight mods you think are needed after the first dozen or so cooks. 
  10. Thanks
    RVA Smoker got a reaction from Duke_Kaboom in Homemade Brisket Rub?   
    I just do 50/50 of coarse salt and coarse black pepper.  Some days I add a bit of celery seed. 
  11. Like
    RVA Smoker reacted to philpom in 25 year Fredericksburg trip   
    It finally happened,  we took a trip to celebrate 25 years of marriage.  We booked a week long stay at Peach Tree Inn and Suites.  This is a great place to stay with a historic twist.  Highly recommended. 
     
    Our suite had a full size kitchen, a large fire pit and a smoker/bbq so there was some opportunity to cook.  
     
    On arrival day we walked to Main Street and ate at Fredericksburg Brewery.  We ordered a spinach salad to go.  Pro tip, those are perfect for use in egg scrambles for breakfast.

     
    We were not prepared from a grocery perspective so we got creative (that's where all the fun is generated).  Squeeze parkay from the front desk breakfast for cooking eggs as an example.
     
    Opas smoked meats was directly across the street so we grilled hatch pepper beef sausage for dinner one night.  That worked really well when combined with bagel cheese and served on toasted dark Jewish rye and eggs. 
     

     
     
    Here was another scramble I made, served this one with some bacon jam we found while shopping.  That stuff is great!
     

     
    The food was delish but you have to have a good breakfast drink right?  Enter the mimosa made from our champagne and orange juice from the front office.  Yum!
     

     
    There is a ton to do in Fredericksburg and we did a lot of it.  A good start was an all day winery tour where we not only drank too much but learned too much about the process.  No worries, we had a chauffeured tour to keep us safe and comfy.  
     


     
    In addition to several wineries we also enjoyed sizer and of course a good brew house.  While out and about we grabbed lunch from a Thai joint.  Very good, we shared red chicken curry and spring rolls.

     
    One of my favorite things we did was climbing Enchanted rock.  We reached the summit at 11:30, sat and ate lunch together while we took in the view and wow, what a view.


     
    The final hurrah was a trip to Luckenbauch Texas for drinks and live music.  Yes, it's a real place.
     



     
    We took a short side trip on our way home and had lunch on the shores of the Colorado River, it was a short visit but now we know we'll go back.
     

     
    Now I'm exhausted!
     
  12. Like
    RVA Smoker got a reaction from Herman Munster in Vision Grills - Large Heat Deflector Stone   
    Not sure what size you need but I always recommend kiln shelves. If you have a local pottery store give them a call. 
     
    Here is an example: http://www.clay-king.com/kilns/kiln_accessories/corelite_kiln_shelves.html
  13. Like
    RVA Smoker got a reaction from Herman Munster in Vision Grills - Large Heat Deflector Stone   
    It’s junk and not worth it. $28 I got two half moon kiln shelves from my local pottery shop. Much better option. 
  14. Like
    RVA Smoker got a reaction from ckreef in Detroit Pizza on the Alfa   
    You made it better so it’s Cleveland style now 
  15. Like
    RVA Smoker reacted to TKOBBQ in The random pictures thread...   
  16. Like
    RVA Smoker reacted to In2Fish in Parker House Rolls   
    Good Day Kamado Gurus

    Time to finally post my kamado bread challenge.   I tried several variation of bread recipes this month, a boule, a baguette, naan… I was not happy with them for various reason.   I decided to go with an oldie but goodie… a Thanksgiving recipe from about 6-7 years ago…. Parker House rolls.   What’s not to love… fluffy, buttery goodness…

    I used a Cook’s Illustrated Parker House recipe.  They turned out great, and went great with a side of homemade tomato soup with basil.  Yum…  


     

     

     

     

     

     

     

     

     
     
  17. Like
    RVA Smoker got a reaction from ckreef in Taste of Large Lump C harcoal   
    KJ needs to burn 45-60 minutes prior to adding food. Place your hand over the top vent and then smell your hand. This is a good way to check. 
  18. Like
    RVA Smoker reacted to Golf Griller in Taste of Large Lump C harcoal   
    @Misterschoggi are you letting your fire get established and produce a clean smoke? I had some KJ big block that had an off smell when it was first lit, but after letting the fire get established and clean burning smoke the smell went away.
  19. Like
    RVA Smoker reacted to TKOBBQ in The random pictures thread...   
  20. Haha
    RVA Smoker got a reaction from TKOBBQ in The random pictures thread...   
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    RVA Smoker got a reaction from ckreef in The random pictures thread...   
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    RVA Smoker got a reaction from CentralTexBBQ in The random pictures thread...   
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    RVA Smoker got a reaction from K_sqrd in The random pictures thread...   
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    RVA Smoker got a reaction from BURGER MEISTER in The random pictures thread...   
  25. Like
    RVA Smoker reacted to Dogstar in Kamado Joe is going METAL   
    Loaded, I'm confident the average out the door purchase price will be north of $500.  Expect that many of the "why you purchased this premium priced KJ BBQ" features will be options, definitely including the Slo-Roller.
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