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Posted
On 11/25/2024 at 8:26 AM, jimmyjazz said:

Since so many of you miscreants have raved about the horseradish sauce I ripped off and tweaked, here you go:

 

I added the zest of a lemon to mine today.  I reccomend. 

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Posted (edited)

Doing a 10.5 lb today.  Way too big for me and my kids (19b and 16g) but we'll have leftovers and 19 lives with me and will eat the shit of of the leftovers.

Doing a butter, rosemary, thyme, garlic, and olive oil to spread over. Any other spices I should add to the spread?  Paprika? Dill? etc?  

Ill salt and pepper it first

15 mins at 500 and then 3 hours at 325 sound about right? shooting for 135ish

Edited by midtown
Posted
14 minutes ago, Baboontyme said:

Looks good imma.

I'm starting to worry about how long this 17 lber is going to take. All part of the fun I suppose. Merry Christmas surly

250 for 4 hours and sear the fucker you'll be fine. 

Posted

As planned, got up at 4:45 to get the roast in the sous vide at 133*, cooked 8 hours and then rested for about 10 minutes.  Meanwhile, I pulled the scalloped potatoes off the kamado and cranked the coals up to 11.  Placed grate in the low position and proceeded to sear the roast over the glowing orange coals - bone side, outsides, back, and then flipped to the top.  Wide-eyed, firefighter BIL watched as the fat cap melted into the coal, immersing the roast with intense flames.  I was wearing thick, tall gloves and still wasn't sure I'd get out without at least singed arm hairs.  It was beautiful.  Perfect medium rare roast with a side of chimichurri and Jazzy horseradish sauce.

Once everyone was done, I sliced off three pieces for a nice future meal.  The remaining chunk will be thinly sliced and made into cheesesteaks on Gabino's French rolls.

Posted
On 12/24/2025 at 1:15 PM, pops said:

I added the zest of a lemon to mine today.  I reccomend. 

I added orange zest and a thimbleful of orange juice.  It slaps. Soooo many thanks to @jimmyjazz for his recipe.  Oh and I used half sour cream and half crème fraiche. 

Posted (edited)

No rib roast for us this year however. I went with the smaller full prime beef tenderloin from HEB. No bargains found on the tenderloin. On the Kamado Joe over hickory smoke as I write this. 

Edited by CycleTex87
Posted

8 lb prime, thyme and rosemary from the garden, 225* for 4 hours and quick finish at high temp, 131* final temp in the middle, 128* on the bottom. 

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Posted (edited)

I started it (17 lber) at 8 this morning in the oven at 200. 4 hours later it was 110 and had to take it on the road..Wrapped it for transport 35 min away to my parent's house. Put it back in at 200 degrees at my mom's. Took it to 128 in the coolest spot, rested loosely covered for 30 min while turning the oven up to 550 and blasted for 8 minutes. Turned out good. 

Pregame, wrapping for the ride, packed away, carved and plated.

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Edited by Baboontyme
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Posted

Total time on the BGE was 4 hours at 250.
Pulled at 125, rested for 30 minutes, wrapped , toweled and put in a Yeti for 2 hours then 15 minutes in a 500 oven.
11 of us killed it. 3 slices left over.

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Posted

12 pounder. Let sit in the fridge drying out for four days, then trimmed and salted for 12 hours. Rinsed salt off and rubbed with rosemary, garlic, and pepper. 500 oven for 25 min then 200 oven for about 2.5 hours. Pulled it at 125 and it rose to 136. Turned out perfect. No money shot, but here it is in the oven.

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