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Author Topic: Christmas 2016 Grillin  (Read 1835 times)

Online DOUG

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Christmas 2016 Grillin
« on: December 23, 2016, 01:25:36 PM »
Dinner with RanRan and sister and mom in Reidsville tonight then home and pickup a prime standing rib roast in the morning, rub and coat it for a Christmas day feast from the egg.   

What are you guys cooking?

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Online Mortalis5509

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Re: Christmas 2016 Grillin
« Reply #1 on: December 23, 2016, 01:53:44 PM »
Green egg turkey.

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Online BigMike

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Re: Christmas 2016 Grillin
« Reply #2 on: December 23, 2016, 03:50:10 PM »
We're going to our friends house Christmas day and my buddy is doing a Green Egg turkey.

Online jc79

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Re: Christmas 2016 Grillin
« Reply #3 on: December 23, 2016, 08:46:30 PM »
BGE turkey for us, too.

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Jared

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Online jd30005

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Re: Christmas 2016 Grillin
« Reply #4 on: December 24, 2016, 06:44:03 AM »
Brisket goes on the smoker this evening for Christmas Day.
John
2000 TJ

Online Raisinhead

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Re: Christmas 2016 Grillin
« Reply #5 on: December 24, 2016, 09:00:51 AM »
 Baby back ribs and wings today for us
Jay
2011 JKU

"Sometimes you have to go home now, in order to go big later" - someone that understands life

Online DOUG

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Re: Christmas 2016 Grillin
« Reply #6 on: December 25, 2016, 08:27:22 AM »
So ready for today's foods
Monkey bread, ham and cheese croissants for bfast
Prime Rib and vegetables for dinner

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Online DOUG

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Re: Christmas 2016 Grillin
« Reply #7 on: December 25, 2016, 01:53:34 PM »


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Online jd30005

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Re: Christmas 2016 Grillin
« Reply #8 on: December 25, 2016, 04:23:16 PM »
Brisket was yummy.

John
2000 TJ

Online DOUG

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Re: Christmas 2016 Grillin
« Reply #9 on: December 25, 2016, 05:22:12 PM »
Sooo gooood!



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Online DOUG

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Re: Christmas 2016 Grillin
« Reply #10 on: December 25, 2016, 05:26:47 PM »
Brisket was yummy.

Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.

Have to by a whole packer... Where? How pick it?
What do I do with the less desirable piece?
How do I prepare it?
How do I cook it?


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Online clark123456

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Re: Christmas 2016 Grillin
« Reply #11 on: December 25, 2016, 06:50:23 PM »


Brisket was yummy.

Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.

Have to by a whole packer... Where?
Torg - you should...don't let your family's first experience with it be based on only the flat.

 How pick it?
Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated.  I've done a great Select rated.  I've always found it cryopacked.


What do I do with the less desirable piece?
Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point.  Think of it as ribeye vs strip...with ribeye being the best

How do I prepare it?
Torg - get it to room temp.  Trim it to 1/4" fat.  Rub it (I currently use salt, pepper, and brown sugar.  About 1:1 on salt to pepper, and about 3:1 on sugar to salt).  I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.

How do I cook it?
Torg - low and slow until 203*F in the thick part. 


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Clark
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