anes.rn Posted December 23, 2015 Share Posted December 23, 2015 Planning on doing a boneless rib eye roast for xmas dinner In a couple days. Can't decide if I should roast on kamado at 350 with very little to no smoke or roast in oven. Planning on using a simple house rub, salt, pepper, and a little garlic. Thanks for any advice! Quote Link to comment Share on other sites More sharing options...
freddyjbbq Posted December 23, 2015 Share Posted December 23, 2015 Kamado vs Oven for beef? Hands down kamado! Quote Link to comment Share on other sites More sharing options...
skreef Posted December 23, 2015 Share Posted December 23, 2015 I def would cook it on the grill..We never cook any of our meats in the oven...So much better on the grill. Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted December 23, 2015 Share Posted December 23, 2015 I will be cooking the same roast for my family Christmas Eve. Mine will be in my BGE, going on the grill at 1:00 pm. The moist cooking environment does a great job. Another point is that when you cook a large cut in your kamado, you don't tie up your kitchen oven for 3 hours cooking the roast. Your oven is free for sides, pies, etc. IkeKey 1 Quote Link to comment Share on other sites More sharing options...
IkeKey Posted December 23, 2015 Share Posted December 23, 2015 I will be cooking the same roast for my family Christmas Eve. Mine will be in my BGE, going on the grill at 1:00 pm. The moist cooking environment does a great job. Another point is that when you cook a large cut in your kamado, you don't tie up your kitchen oven for 3 hours cooking the roast. Your oven is free for sides, pies, etc. Quote Link to comment Share on other sites More sharing options...
BEER-N-BBQ by Larry Posted December 23, 2015 Share Posted December 23, 2015 Forgive me if you've all seen this already in the other related posts about rib roast this past week or so, but here is what I did for a Christmas roast this past Sunday for an early Christmas dinner. Quote Link to comment Share on other sites More sharing options...
Beermachine Posted December 23, 2015 Share Posted December 23, 2015 When you buy a Kamado it's time to throw away your oven. You no longer have a use for it. Quote Link to comment Share on other sites More sharing options...
anes.rn Posted December 24, 2015 Author Share Posted December 24, 2015 Thanks for the feedback. I am going to do it on the grill . Next question though is fat up or fat down? Direct at 350 or indirect at 350? Thanks and Merry Xmas Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 24, 2015 Share Posted December 24, 2015 Since the meat is tender already I cook at 325f-350f indirect. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted December 24, 2015 Share Posted December 24, 2015 The challenge with this kind of roast is that a lot of recipes call for a high heat sear followed by a roast at around 350-375. If you do this, you will likely overcooked the outer 1-inch or so of your roast, even if you have a beautiful rare center. I have found a reverse sear at about 250F, followed by a high heat(500F) provides the most consistent temperature edge to edge. This post is a great example. http://komodokamadoforum.com/topic/5080-post-christmas-prime-rib-roast/]http://komodokamadof...rime-rib-roast/ Quote Link to comment Share on other sites More sharing options...
Nunyabiz Posted December 24, 2015 Share Posted December 24, 2015 I cook mine at 225 to keep as much of the roast medium rare as possible. I also tie mine up to keep it round, this cooks the whole roast evenly. I am going to use Peach and Mulberry wood this year. I always use a water pan with prime rib. Served with the freshest hottest horseradish I can find Quote Link to comment Share on other sites More sharing options...
anes.rn Posted December 24, 2015 Author Share Posted December 24, 2015 Sounds good folks. I'm going to go indirect. Probably 250-300 ish to IT of 135. Most people eating don't like it too rear but I can't overcook this beautiful piece of meat so I have to find a happy medium. I read about searing it and then roasting it, which I was considering doing to get that sear on the outside but that's a good point about overcooking. I'll be sure to post some pics. Quote Link to comment Share on other sites More sharing options...
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