Ron_L
05-03-2012, 09:31 PM
More food pictures!
http://i35.photobucket.com/albums/d172/Ron_L/9de399d5.jpg
4.3 lb Aged Hereford Rib Roast seasoned with the house seasoning from Skip's Other Place restaurant in New Buffalo, MI. It's basically salt, pepper, garlic powder and onion powder. Skip's has the best restaurant prime rib I've ever found.
I cooked it in the FEC-100 using a variation on a method that Stuart, one of the founders of Cookshack told me about when I was there a couple of years ago.
I put the roast in at 225 for 20 minutes per pound using BBQers Delight Hickory Pellets. After the 20 minutes per pound I turned the FEC down to 140, opened the door to dump the heat, and let it hold at 140 for at least 4 hours. This one was held at 140 for 4 1/2 hours. I checked the internal temp when I dropped the FEC temp and it was around 100, and after the hold period it was 135.
The advantage of the long hold time is that the juices are recirculating throughout the roast and that carries the flavor deep into the meat. It may be hard to duplicate without a pellet cooker, but you could do the hold time in an oven if yours goes that low in temp.
http://i35.photobucket.com/albums/d172/Ron_L/9de399d5.jpg
4.3 lb Aged Hereford Rib Roast seasoned with the house seasoning from Skip's Other Place restaurant in New Buffalo, MI. It's basically salt, pepper, garlic powder and onion powder. Skip's has the best restaurant prime rib I've ever found.
I cooked it in the FEC-100 using a variation on a method that Stuart, one of the founders of Cookshack told me about when I was there a couple of years ago.
I put the roast in at 225 for 20 minutes per pound using BBQers Delight Hickory Pellets. After the 20 minutes per pound I turned the FEC down to 140, opened the door to dump the heat, and let it hold at 140 for at least 4 hours. This one was held at 140 for 4 1/2 hours. I checked the internal temp when I dropped the FEC temp and it was around 100, and after the hold period it was 135.
The advantage of the long hold time is that the juices are recirculating throughout the roast and that carries the flavor deep into the meat. It may be hard to duplicate without a pellet cooker, but you could do the hold time in an oven if yours goes that low in temp.