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jnharley wrote:
Our bone in standiing rib roast smoked on the pellet grill was so tasty. We like a smoky taste so we used mesquite. Will have a ton of leftovers as spouse bought an 8 lb roast for the two of us. Even baked the potatoes on the pellet smoker. Best rib roast ever!
Yummmmm! Using mesquite sounds inspired and I'll remember yr usage for the future?.
In contrast to the 8 lber you smoked for two, I slow roasted a 6.5 lber as part of what was meant to be a buffet table for 26 people (more on that later).
Took a leap of faith and only seasoned with kosher salt and cracked black pepper. Soooo glad I did that as the oxtail based au jus and horseradish whipped cream were flavour-full and rich enough. There were EXACTLY three slices left at the end of the night: 2 end pieces (on a whole we like our beef rare) and a perfectly juicy pink to red slice left out of a misguided sense of politeness;).
Not sure if it was due to the vicissitudes of using ovens I'm not familiar with but the roast cooked faster than I expected and it pointed out a PITB aspect of instant read thermometers.- Our bone in standiing rib roast smoked on the pellet grill was so tasty. We like a smoky taste so we used mesquite. Will have a ton of leftovers as spouse bought an 8 lb roast for the two of us. Even baked the potatoes on the pellet smoker. Best rib roast ever!
- Love the flavor that oxtail brings to many dishes!!!!
Born and raised in Green Bay I fondly remember making chicken booyah...with oxtails. - Just salted my defrosted ribs and stuck them back in the fridge on a half sheet and rack so the air can circulate. Tomorrow night I'll add freshly cracked black pepper, grated garlic,and some kind of paprika. Still thinking if I should use smoked sweet or hot; 1/2 sharp or sweet unsmoked paprika to the rub.
Decided to make an oxtail based a jus and fresh horseradish whipping cream to serve on the side. - GoPack, I sort of used a combination of things I read on the web. You know the good ole fashion, a little of that and a little of this.
First, I found a recipe simple enough for me to understand. "Rub with olive oil and then COAT the roast with kosher salt, black pepper and garlic powder." Don't know if your "coat" equates to the same as mine or not, but mine was pretty heavy, wife was gone so I loaded the roast up. She like to look over my shoulder and constantly says, I don't like a lot of that or I don't like a lot of this. She was gone, dump it on!
Put it on the grill of the pellet smoker at 225 for 2 hours, then 1 hour at 350 in a pan, for au jus. All the while with a thermometer and was shooting for 140 internal temp.
Than brought it inside and covered with foil and let rest for 20 to 30 minutes.
Best dang prime rib I've had. The kicker is that we bought it at Aldi's which is sort of a discount type grocery store, off name items, bring your own bags, etc, for $5.29 a pound. It was super!
Hope this method works for you. GoPackGo wrote:
garmp1 wrote:
Hold that brisket thought, cause I'll be back for that info along with more questions, but right now I have my prime rib on the pellet grill. Just waiting for the internal temp to get where I want it. Can't wait.
Garmp1 - I'm interested in the particulars regarding that prime rib cook. I'm cooking a PR on my pellet grill on Christmas.
How big was the roast ? What temp did you set the pellet grill and how long did you cook it for ?
Thank You !
I've done quite a few on my pellet grill. It's very easy.
I try to keep pit temp around 225*. I rub the night before with salt, pepper, onion and garlic powder. Wrap in saran and in fridge.
Last 14 lber took around 5-6 hrs. When cooked at a lower temp, the ends are the same color as the middle. I pull em around 135* tent with foil for a 15 min rest.
I don't reverse sear, but if you want, put it under the broiler to tighten up the outide. Just keep a eye on the IT, because it will climb quick under the broiler.garmp1 wrote:
Hold that brisket thought, cause I'll be back for that info along with more questions, but right now I have my prime rib on the pellet grill. Just waiting for the internal temp to get where I want it. Can't wait.
Garmp1 - I'm interested in the particulars regarding that prime rib cook. I'm cooking a PR on my pellet grill on Christmas.
How big was the roast ? What temp did you set the pellet grill and how long did you cook it for ?
Thank You !- Super Dave hit the nail on the head with the two common mistakes with brisket.
My first couple attempts failed miserably. I went by temp rather than tenderness. I too use the toothpick to check when done.
Haven't tried the SV method yet. But I've read that you can actually achieve a tender, medium rare brisket.
I plan on cold smoking a flat for 4-6 hrs, vac seal, then SV @135* for 24 hrs. But that's gotta wait till after the holidays.
Gramps, post some pics of your PR. I'm sure it's going to be stellar. CopilotCompanion wrote:
Well, I'm guilty of cooking to a certain temparature so maybe that's where I'm going wrong. That has been my methodology for all but one attempt. NYCGrl, I also followed the "pot roast" recipe given to me by a professional caterer. She used liquid smoke. I managed to mangle that one, too!
No, no, when poetry evokes images of your failed briskets, it is time to hang up the BBQ brisket mitts. I tip my hat to those of you who have mastered this skill!
:B
I mangle baked goods in my spare time;).
Learned how to make Jewish style brisket from my 2nd MIL and her recipe is very similar to this one:
http://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html
Her only differences are tomato paste replaces the ketchup and it wasn't browned. I do think browning the meat makes sense but am not allowed to change anything cuz the man has his childhood memories well in hand.
Katuna- Thanks for the remembering!- Well, I'm guilty of cooking to a certain temparature so maybe that's where I'm going wrong. That has been my methodology for all but one attempt. NYCGrl, I also followed the "pot roast" recipe given to me by a professional caterer. She used liquid smoke. I managed to mangle that one, too!
No, no, when poetry evokes images of your failed briskets, it is time to hang up the BBQ brisket mitts. I tip my hat to those of you who have mastered this skill!
