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Procedure for multiple cooks for dinner

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Hello everyone! Hope to get some guidance!

For Turkey Day, I plan on making a 16 lb turkey and a 4-bone prime rib roast. I'm afraid the prime rib won't fit in my Kamado Joe Jr and will have to go on the Big Joe as well. This means I will have to cook one and than the other. With both requiring 3-5 hours of cook time, one will be cold by the time dinner is served. So my question is, whats the best way to go about this? Should I do turkey first or prime rib first? I'm thinking turkey first just because the prime rib is more delicate IMO. If so, whats the best way to keep the turkey warm, or if need be heat back up? Should I carve it ahead of time?

Thank you in advance for any tips!



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I doubt that a 4 Bone Prime Rib will fit in a JoeJR, at least the bone-in roasts that I buy. You don't want the meat exposed over the sides of the Heat Deflector, or they will over cook. A JoeJR Heat Deflector is only 10 inches, plus you have the height of the Rib Roast to consider. The dome thermometer  limits the height of a large piece of meat in that small of a Kamado.


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1 minute ago, HaagenDazs said:

What if you go boneless on the rib roast?  You miss out on a little flavor but you certainly have something less bulky.

This may be blasphemy on a grilling website, but why not just put one in the oven? 

I have mainly been going boneless since I have been spinning them on the JoeTisserie. They are a lot easier to handle.  I honestly don't think there is any noticeable difference in flavor in a bone-in vs. boneless. I really do like and miss the presentation of serving it with the bone though.  I would never consider doing it in an oven, unless there were no other options. If I did do it in the oven, I would sear it in the stove-top first.

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First off thanks for the discussion!

Thanks for the visual aid Andy. Really helps. My butcher has to order the ribs so I'm not sure how easy it will be to get a specific section. I guess a good option would be to remove the bones; though this will be my first time doing rib roast and they sure do look much better with those bones in haha. I have already asked the butcher to cut them off and tie them back on so it will be easy to remove. 

I may spatchcock the turkey. From the videos I've seen, doing so seems to cut the cooking time greatly. So maybe the rib roast first, and than the turkey quickly after? Or the other way around. With rest time, maybe I can serve both relatively close. 

So jealous. I can't wait for the big-joetisserie!

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I actually have a grill expander for the big joe. I was thinking it wouldn't work height wise, but now that I'm spatchcocking the bird...just maybe... Though that would mean cooking the prime rib at higher temperature.. I was planning 215~ for it, and 340 for the turkey..

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If you have enough space, in my experience the rib roast can definitely accept 340... Not super optimal but you will have an excellent result anyway. Maybe put the roast on the expander to cook it at lower temperature. The result would be probably better than cooking one after the other

Inviato dal mio SM-G935F utilizzando Tapatalk

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