My 1st whole Ribeye for my Birthday Dinner! Q-view

[smokeys my pet]

Thanks for sharing a wonderful post..... Happy Birthday and Merry Christmas... POINTS AT YOU FOR THIS!!!!!!!!!!!!!!!!!

 

[cheapchalee]

Eric,

Happy Birthday and a Merry Christmas to you and your family. That prime rib looked absoulty gorgeous, I think I had to turn the laptop upside down to get the juice out of the monitor. Great job and thanks for posting.

Charlie

 

[gunner69]

So what was your total cook time prior to resting... 7 hrs or so??

 

[forluvofsmoke]

Thanks, back atcha on the holiday wishes!!!!!!

Thanks Charlie, Merry Christmas to you also! Hey, I'm glad the pics looked as good as being on my end to slice, eat and savor...man, we still have 3 full bones of this baby left over in the fridge...maybe about 5-5.5 lbs...it'll be gone tonight I'm sure...yummy stuff, brother!

Near as I can tell from my pics that I posted towards the end, it had to be right at 7.5-8 hrs...I was on the forum as I recall posting the last update when my gigi-therm hit 155* IT, and I didn't get any more pics with time/temp when I pulled it to rest.

If missed it in the beginning of the smoke progress, I was starting with a cold smoker to get a nice smoke going right away with a hot flame under the smoke pan as the smoker began heating up. Also, I dropped the temp down to 225* for a couple hours, then took it up to 250, 260, then 280+ at the end. So, my total time could have been 30-45 minutes less, if i'd stuck to my original plan of running 250-260* throughout, then high temp for the crust at the end.


Merry Christmas!

Eric

 

[smokingd]

Thank you for a wonderful and very informative post (my wife insists that I attempt this THANK YOU) Happy b-lated B-Day and a Very Merry Christmas to you and yours

 

[alx]

Thats a b-day to remember eric......

 

[Bearcarver]

Eric,

Meat Hunter said it best !
The first words out of my mouth were "OMG !"


It's been amazing.

Thanks A Lot for the ride,
Bearcarver

Points will follow----as many as it will allow.

 

[pit 4 brains]

My gout is gonna flare up after eating mine and looking at yours. Nice roast!

 

[forluvofsmoke]

You're most welcome! Your wife will not be dissapointed, nor will you. My wife took about 3 bites of her's while I was still slicing some up for other plates, and she said she fired herself from cooking rib roasts from now on...LOL!!!

Oooooooh yeah, brother! I was soo pumped up about how this came out, I could hardly see straight enough to post the final pics!


Thanks, it was a nice ride, wasn't it? Sure was fun to do it...I almost couldn't believe how many pics I posted...just had to share the experience! LOL!!!

LOL!!! You'll get a double-dose of trouble!

Thanks all!

Eric

 

[oneshot]

Hey Pit, get a brain...lol

Seriously, ask your Dr. to put you on (Allopurinol)!!!!!!
I used to get gout so bad I could hardly walk!!!! Since I've been takin 300 mg of Allopurinol (1 pill per day) I can eat whatever I want and haven't had a problem in 2 years!!!!! Talk to the Doc!!!!

 

[pit 4 brains]

Don't mean to steal this thread by any means, but I keep colchicine with me at all times (read the directions on a bottle of this stuff). Allopurinol is good but I have broke the barrier while on it.

 

[falconrod]

Eric, another fantastic journey you've taken us on. I don't know what the "points for you" mean but you certainly deserve all of them 'cuz what you just did was a 300 game in the bowling world. None of us should have any reluctance in attempting to recreate what you just accomplished, I mean, it's step by step, color by number easy. Between the 3rd and 4th pages I had to go downstairs and find something to munch on I was salivating so much, and again on page 4 to get a towel to wipe the lick mark off the screen...

Hats off to ya (as he raises his hands over his head and bows at the waist)...

 

[oneshot]

I have that too, if I get a bad case of gout....

 

[ciolli]

That is one darn good lookin' rib roast. I might have to do another one of those soon!

 

[barneypoo69]

I want to say "Thank-You" for sharing your Birthday with me & everyone else following this. I pray you & yours had a Merry Christmas & will have a wonderful New Year.
I just joined this fine group & am waiting for some mods on my smoker so that I can discover something about....Smoking Meat !

Thanks again.

 

[bbqhead]

I have to admit I could not read the whole thread without stopping to get something to eat. I wasn't hungry till I started reading about how to cook one of these, now one is planned this weekend.thank-you!

 

[forluvofsmoke]

Thanks, it did come off really nice for my first whole rib roast. I just went back through and looked at some of the pics again...that brought back some very clear & sharp memories of pretty intense views from my end...glad you like it!

Keep checking for sales in your area, brother...$9-10/lb is norm around here, but this one was 1/2 that much.

Your welcome! It was most definately a great b-day for me...my wife gave me the best b-day gift she could have, by allowing me the undulgence of smoking up that bad boy...especially after seeing everyone's faces when they started eating...that was a moment I'll not soon (if ever) forget.

We had a very nice holiday thus far...thanks!

Hope your New Year is filled with many joyous smokes to come!!!

Hah-hah-hah!!!!! Hey, glad you're going for it! If you've never smoked one yet, be ready for a load of smiles, ooh's & aah's.....and, it's not just a treat to eat, it's a treat to have the opportunity to smoke one as well...great experience!

Folks, I wish my wife wouldn't have had the other roast steaked-out right now, but we do love smoked & seared bone-in rib steaks too, so, no major loss.

Enjoy all!

Eric

 

[nwdave]

What a lesson or I should say lessons, as you cover several aspects of this presentation. I may have to get another external harddrive just keep track of your Q-Views.
Gotta pick your brains on one thing that's been bugging me. I notice on your thermo-timer-clocks, they're giving a count-up clock presentation. I went searching for a similar unit and they all claim to be count-down clocks. Am I missing something in the views? If they are truly count ups, what is the model number? I know the ET-73 can count-up, but for only ten hours.

I've got family coming up from Texas (Brownsville) this summer and I think they're not going to get pork ribs this year but your presentation sure comes to mind. That is unless, of course, you come up with something else in your monthly presentations. Isn't this #2 this month?

 

[forluvofsmoke]

Thanks Dave!

You know, these little Acu-rites don't even show a model# on the case....I did find it on the web though...model 00648.

I have had a couple other members wonder about them in the past as well. I get them @ our local hardware store for $22.49/ea.

It is a count-up timer/time of day switchable mode with temp sensor reading. The timer will go to 24 hours, if I remember correctly...dang, that would be a LONG smoke! LOL!!!!!!!

You've got a lucky family just to have you thinking about doing a rib roast for them...that would be a dinner to remember...

I guess I have been cranking out some pretty serious smoke lately...never really thought about it 'til you mentioned it...maybe that's why I don't really feel like doing very much on my only day off this week (Wednesday). We've gotten buried @ work with the year-end coming up, so I'm working 5 days on, 1 day off.

Anyway, if I come up with another new idea or something I haven't tried doing yet, you'll know soon after it starts! LOL!!!

You may want to check out this link...just found it right now, on sale:
http://www.partshelf.com/ci00648.html

Good luck & happy smokes!!!!!!!

Eric

 

[deltadude]

As I mentioned on Christmas I did a 7lb Ribeye roast in the MES for 6 of us, on Sunday the 27th I did a 15lb New York Strip loin, but no smoke was cooked in the oven. I had trouble with my sauce for both dinners.

To have a backup in case my meat sauce didn't turn out the way I wanted, I made a horseradish cream sauce.

Horseradish Cream Sauce
1 cup sour cream
1/4 cup grated fresh horseradish (I used bottled 4 tbsp)
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

When making this I would recommend starting with the sour cream then add half the horseradish, dijon, vinegar, and then taste and keeping adding till you hit your desired flavor. This sauce was very popular on Sunday..