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Found 18 results

  1. I have been wanting to do this cook for quite some time and finally had a chance to do it. I started with some elk roast that was given to me to see what I could do with it. Man this meat was beautiful and lean as could be.... Being worried that the meat would dry out, I stuffed the roast with bacon... And then of course it was rubbed with spices...and wrapped with even more bacon... The roasts went on the Kamado Joe Classic at 225 and were smoked with alder, peach, cherry, and oak to an internal temp of 155 without foiling during the cook. They were then wrapped and allowed to rest for half an hour... Here is the money! The elk was cooked to a perfect medium to medium well and it was juicy as could be with no gaminess whatsoever. It was a fun cook and can't wait to do another piece of elk a different way. Thanks for looking!
  2. Got some family coming in from out of state, and I figured that I’d cook up some steak for the occasion. At Costco, I found this 17lb choice strip loin. Looking through the packaging it seemed better marbled than most choice I’d ever seen. I cut her down and got one monster 24oz steak (I like them nice and thick), and nine 18oz steaks. Even had a 3.7lb roast left over. Cooked three of them tonight with a reverse sear. temp’d out at 133. Nice mid rare. Super yummy.
  3. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  4. This was a great tasting cook, family devoured it. The ribeye roast was covered in a paste made of olive oil, sea salt, pepper and rosemary that had been blended together. The roast was spun on the Joetisserie at 375 for about an hour. Goodness ensued. Thanks for looking.
  5. First let me explain my absence for the last few months. Between my work going crazy, family obligations, Thanksgiving, Christmas shopping and me doing my annual Christmas display, I’ve been extremely busy and away from cooking since the last week of October. This year I synchronized my Christmas display to music. (Via computer software and relay controllers) As this was my first time doing this it took way more time than normal. My display is over 20,000 lights and there are 84 individual circuits that go on and off sync’d up to the music. Hence my absence from the forum. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales. (A So. Cal. Christmas staple) The next we’ll do Turkey and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce. Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday. Early Saturday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature. Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy) Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. Here it is 2 hours into the cook. While it was cooking, we set the table from our guests. After it reached an internal temperature of 127 I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 2 minutes per side. And here it is resting on my kitchen counter. Here is a pic of me slicing it. Most everyone at the table waiting to dig in. And here it is plated with a Stone Brewing "Farking Wheaton Woot Stout" on the side. Both are waiting to be devoured. Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious. I will be doing this again real soon. (Hopefully to Medium-Rare)
  6. I have been working to expand on an idea we have been using for some time called "Freezer to Crock Pot". Simply put we put all ingredients for a crock pot meal together and freeze it. Do 6-8 this way on a Sunday afternoon and when we need something easy the contents go from the freezer to the crock pot. Now thinking about this idea and sous vide I want to prepare in advance some meals that can cook in a similar way but avoid the issue crock pots have of over cooking the meat. I also want to have the meat ready to eat straight out of the water bath, This is not new but I have a little twist, I'll freeze the meat after the sear for a water batch later. I put a heavy sear on a 2.5 pound beef should roast. Some smoked salt, fresh ground black pepper, fresh thyme and butter. Now it would be frozen until I wanted a easy meal. It's now been in the water bath for 7 hours and will be ready in about 3. A 10 hour cook because I want to make sure it comes out tender. Cooking it at 131f. I'm hoping the heavy sear will survive and the great flavor is infused throughout the roast. Serving tonight with homemade mashed potatoes and fresh cooked green beans. I'll post a follow-up later. Next leg of this will be also cooking potatoes and greenbeans in the water bath at the same time to make the entire meal turnkey.
  7. Still 1 hour to go before meat done to what my wife wants. I have been able to keep it between 350-375 F, vent settings very different from my normal use. I am glad the Joetisserie fits in the Vision Classic B. The second picture is how it looks after 54 minutes.
  8. Greetings Gurus! I know a lot of people like to cook prime rib roasts for Christmas. When I was in Atlanta this past week, I picked up a BEAUTIFUL 8 pound 4 bone Angus beef prime rib roast to cook this weekend. I'm planning to cook it tomorrow and make a video for the YouTube channel on the cook. I have cooked a lot of these in the past but I'd like to get your feedback on how YOU cook yours? I haven't decided exactly how I plan to season this roast yet, but I plan to use a different cooking technique than I have used before. I plan to get my grill up to between 450-500 degrees and then put the roast on at that temperature for about 15 minutes or so to get a sear on the outside. I'll then remove the roast and lower the grill temp to 300-325 to finish it off.
  9. Video Content Removed Between this and last week's pastrami cook, I'm not sure which one I like better... The results of both are outstanding and I'm stocked for sandwich meat for a while now... great stuff!
  10. Good evening Guru's! The weather outside wasn't the best, but it was pretty. We had some friends over for dinner yesterday and I decided to try John's prime rib recipe. It was a huge hit!! I chose to bone the rib roast and tie it, mostly because I wanted more control over the thickness of the slices. The meat came out perfect Rare / Medium Rare and was so tender that we were able to cut it with a butter knife!! Served up with some Potatoes (roasted in bacon fat, EVOO and garlic), simple green beans and a horseradish sauce (prepared horseradish, sour cream, chives and S&P). The plated picture wasn't the best but hopefully you get the idea. Thanks for looking.
  11. 8 pounds, 3 bones, PHAT Angus prime rib roast from Patton's Meat Market in Duluth, GA! Can't wait to get this bad boy on the grill!
  12. I marinated a 10 lb picnic shoulder for 24 hrs in a pineapple mojo. I roasted it in my Akorn using only lump and a drip pan full of water and marinade at 260 for about 4 hrs, then 300-325 for 3 hrs and 350 for 1 hr. The skin was perfectly crispy like pork rinds and the meat just fell apart! I recommend rubbing the meat with garlic, onion, salt and pepper mashed into a paste, then dropping the meat into a store bought mojo or juices with any herbs and such that you like. I used pineapple and cilantro. Here are the pics to prove it!
  13. Giving my first authentic, genuine, real-deal tri-tip a shot. I found it in the most unlikely of places: in one of the smallest un-remodeled Krogers still in existence in my area. I asked the butcher if he had heard of tri-tip and I was amazed at the response, something along the lines of "I am originally from California and I know exactly what you are talking about, how many do you need? We have over 50lbs of it here at the store." I decided to get one for now and one for later. Tonight's tri-tip weighs in at just over 3lbs. I was in the right place at the right time as I had called a much larger Kroger and they said they would need to special-order it, and of course they never called me back. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Raising the Steaks rub. I set the D&C system up on my ClassicJoe as John did in the video and I will be searing it in just a few minutes...the whiskey reduction is simmering. Stay tuned...more to come
  14. Giving my first tri-tip a shot. Had never seen one until I joined this forum and it has since been on my to do list for the KJ. I visited a local butcher yesterday and picked up a 6.5lb roast. Not sure how to fix it until tonight. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Red Eye Express rub. I set the D&C system up on my ClassicJoe as John did in the video and the roast is on now, waiting to come to 110º. In the mean time I will begin making the whiskey reduction. Ready to roast over the indirect side of the kamado Stay tuned...more to come
  15. I went to the store hungry (stupid me) and found they had the sirloin tip roasts on sale. I've used this cut in the past to make beef jerky, but haven't really ever tried it any other way. I think I'm gonna wing it and see where it takes me. I've picked up a few ideas from various places though. Anyone have any tips or suggestions? At least it looks pretty with the rub on it....
  16. I only had about 4 hours to get this ready, so I saw a guy cooking this on YouTube. http://www.youtube.com/watch?v=vV_p07Ld_IE I decided to change up his recipe a bit by searing the roast and changing some ingredients. Basically - I rubbed olive oil on the butte and seared it on my 15" BGE grill sitting on the Ceramic Grill Store spider. After searing it went into a pretty big cast dutch oven. A quart box of chicken stock in the bottom - then chopped garlic, green onions, bell pepper, new red potatoes, a bag of skinned baby carrots and a Jalapeno (for luck) were poured over the top. Himalayen Salt and coarse ground black pepper followed by fresh rosemary needles (leaves) were all the spices. I let it cook with the lid on for 2 hours at 300 then threw in a few tomatoes off my vines and left it for another hour uncovered. (But the Kamado shut up tight.) Wife said she didn't want any because "peppers don't go with roast pork". What? After I ate 3 platefuls she loaded up her own plate a couple of times. Some folks have ZERO ability to try anything new or different unless they see someone else diggin' it.
  17. Finished a Venison roast (actually a cut of the hind sirloin). The meat was from a mature buck I took with a croossbow back in October before the rut. Medium sized fire brought to @ 275 and parked, cooked low for nearly three hours. Did not use thermometer just went by feel and sight. Let marinade about four hours, delicious.
  18. I finally found time to upload this video I did back in August. Venison Roast with a fresh herb paste rub. http://youtu.be/4wwH3BKztzY Ingredients: deer roast mustard olive oil worchestershire fresh thyme fresh rosemary fresh garlic onion turbinado sugar salt pepper
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