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It takes 4-6 hours to bring a 10ish lb roast to room temperature. Stick a meat thermometer in the center if you don't believe me. I've done three this season on a Treager all were excellent. My method is start with room temp, smoke 2-3 hours, then cook at 225 for 2-3 hours, then crank to high heat (450ish) for 15-30 minutes, rest covered 15 minutes.
If the cut has any thickness to it 45 mins to come to room temp wont cut it. Try a few hours!Quote:
Originally Posted by Undertow
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I think taking it out of the fridge pretty much only really lowers the temperature of the outside of the cut but that's fine because it's a bit quicker to brown because it's warmer to start while the inside is still cool.
Leave it out long enough and the whole roast will come to room temperature, it just takes a surprisingly long time. My SIL did a prime rib today. He took it out of the frig at 9Am, and the center was at 58F at 1:30 when it went on the grill. House temp all day was about 65F for reference. It was a three bone roast, probably 8z9 lbs, but I didn't get an exact weight.
For the pan dripping gravy (and Yorkshire pudding) lovers - the seriouseats recipe mentions that the method doesn't create a lot of drippings so it suggests adding oxtail (iirc) - do you guys do this or have other methods to create more juice.
PM’edQuote:
Originally Posted by guide
Don't overfill the muffin tins. We had to run the oven cleaning cycle today due to yesterday's Yorkshire pudding aka popovers. We didn't use a baking sheet to catch any drips. It's not Christmas if people aren't yelling and the smoke detector isn't going off. Roast was delicious.
Quote:
Originally Posted by Thaleia
Get some extra fat from the butcher, have them leave the fat cap extra thick, or buy some more beef ribs to cook w the roast. Sometimes I'll roast the ribs a few days prior to cooking the roast to make a beef stock to make the gravy in advance. I enjoy eating the ribs as much as the roast, anyway.
Quote:
Originally Posted by riser3
That's true about the smoke alarms and holidays.
The next time I make Yorkshire pudding I'm going to try cooking it on my gas grill. (fire extinguisher will be standing by)
For extra fat I just cut off some of the fat cap and rendered it in a pan.
repliedQuote:
Originally Posted by thedude2340
Quote:
Originally Posted by guide
SOLD!!! :)
Finally did the SE method this year, and I tend to agree. There are pluses and minuses with each method, but the end result is pretty similar. I think schedule and timing will drive my decision more than anything next time. That and habit. The wife and weren’t on the same page at all and would have been screwed if we hadn’t had access to a second oven. We also missed Yorkshire pudding this year.Quote:
Originally Posted by k2skier112
Ya, reverse sear messes with oven timing and popovers fir Yorkshire pudding.Quote:
Originally Posted by bagtagley
Just shy of a minute in.
Leftovers= steak and cheese
Attachment 398527
What do you guys do with whatever is left?
I made Philly cheese steak sandwiches at the ski hill parking lot for lunch. They were delicious.
Steak burritos.
Yes.Quote:
Originally Posted by JimmyCarter
Fuckin Matty. Thanks tho.Quote:
Originally Posted by MakersTeleMark
Re leftovers sandwiches are great, our fave is an open face, grungy Quebec diner style. Get a slice or two of bread, toasted if you wish, add beef, top with about a liter of gravy and throw some steamed peas or corn on one side.
If you have tons of beef and are out of ideas I'd use it for a beef and barley soup. This one is dead simple and really good - https://www.theblackpeppercorn.com/beef-barley-soup/
French dip. Shave that prime rib, pile it on toasted bread with a crunchy crust. Dip it in au jus.
Beef on weck
Shave it, serve with guardinera as a fake Chicago style sammie
pho or other noodle soup
Sorry, beef on weck is always served with gobs of hot horseradish.:biggrin:
It worked well. Big fan.
I like how the timing is easier.
Meat can rest for half hour or more. Can wait an hour and then fire up the final sear.
And no gray around the edges.
I’m a convert. To the church of beef.
YesQuote:
Originally Posted by riser3
Especially since my wife smoked ours with honeybutter, then clarified the drippins/butter mixture after
That's a jus
Just had a near transcendental experience chewing on a rib bone. 11/10
I slow roasted the rib bones the day after Christmas dinner this yearQuote:
Originally Posted by Thaleia
Holeeee fuk
I felt like an African American rib roaster.
Beef ribs don’t fall off the bone normally.
Ribs take time.
Revisiting this thread since I’m slow roasting a chateaubriand
Gonna crisp that piece o meat at 550 soon
House smells like love
115 120 at most internal tempQuote:
Originally Posted by ötzi
Let it sit.
The high sear and the resting will get you to rare or medium rare on the ends
Edit to say oven temp might have been your question. No more than 225
Some say as low as your oven goes. I’ve done 200 and it’s so nice.