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Old 03-05-2007, 09:34 AM   #1
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Advice needed (Finished Pics)

Well I stopped at the store to get some more meat for jerky I did pick up some more Top Round for the jerky …the stuff I’ve been making has been getting eaten quicker than I can make it…anyway….I came across one of those nice finds…..


Seems to me like this would be the perfect thing to break the new kettle in with…Ok guys I need advice…I’ve never done a standing rib roast…the roast is like 5lbs at $2.98 lb what should my kettle temp be and how long is this going to take to cook? Planning in hitting it with a little S&P and come garlic and onion powder…
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Old 03-05-2007, 09:59 AM   #2
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Wittdog, Get some string and tie it up real tight btween the bones. That will plump it up to a rounder shape for even cooking. Hit it with some whatsthishere sauce then coat with turbinado sugar. After the sugar is dissolved add the S&P garlic/onion and a pinch of ginger.
Cook at 275* to 300* until desired doneness. 20 to 25 minutes per pound. (on a 10 lb'er)
I do 130* internal and let it rest wrapped in a towel for an hour.
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Old 03-05-2007, 10:04 AM   #3
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Dog

I cook in a kettle at 350* and pull at an internal temp of 125* for medium rare after a 30 minute rest. Salt, pepper and granulated garlic. around 2 to 2.5 hours.

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Old 03-05-2007, 11:37 AM   #4
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my advise to you would be to call me when you are going to cook it...oh and have plenty of beer on hand !
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Old 03-05-2007, 12:03 PM   #5
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Quote:
Originally Posted by john pen
my advise to you would be to call me when you are going to cook it...oh and have plenty of beer on hand !
Thanks guys...
John I think they are on sale all week...and I may be doing it Friday...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 03-05-2007, 05:16 PM   #6
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Dave, I cook them just like Griff said. You may want to send it down to me to make sure it's fit for human consumption!
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Old 03-05-2007, 09:33 PM   #7
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Okay... I'm going to be the odd ball (who would have thunk it?).

Cook at 275* until you reach the desired degree of doneness.
Rest until temp drops approx 5* or a little bit more.
While meat is resting get you kettle temp up as high as you can.
Quickly sear all side of 'roast'.
Serve.
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Old 03-09-2007, 06:04 PM   #8
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Maiden voyage of the kettle…nice way to break it in..




Cooked at 350* till an internal temp of 122*...This resting part is the worst...Thanks for all the help guys...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 03-09-2007, 06:33 PM   #9
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Lookin' good, can't wait to see the inside
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Old 03-09-2007, 06:48 PM   #10
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 03-09-2007, 07:19 PM   #11
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Now that's the way to break a grill in! Very nice
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Old 03-09-2007, 07:22 PM   #12
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Way to go Dog. That looks great.
Good choice on the Weber Kettle.
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Old 03-09-2007, 07:49 PM   #13
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Nice lookng chunk of cow !!
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Old 03-09-2007, 07:52 PM   #14
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Fantastic!!!!

Griff is heading your way now!!
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Old 03-09-2007, 08:43 PM   #15
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Nice beef!! Was there alot of juices after it rested?
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Old 03-09-2007, 08:57 PM   #16
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The meat was juicey but I didn't lose alot of juice cuz for a change I let it rest....
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 03-09-2007, 09:11 PM   #17
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Quote:
Originally Posted by wittdog
Beautiful! Nice job dave you'll be amazed what happens when you let all the juices flow back into the meat
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Old 03-10-2007, 05:25 AM   #18
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Wow... Looks delicious !
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Old 03-10-2007, 07:22 AM   #19
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Your the man Dave. Looks fantastic. Perfect.
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Old 03-10-2007, 08:51 AM   #20
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Nice looking piece of the cow!
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