BECOME A CORE MEMBER HERE

Author Topic: Christmas 2016 Grillin  (Read 2760 times)

Offline DOUG

  • Visitor
  • Posts: 21029
  • KARMA : +112/-657
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?

Sent from my Pixel XL using Tapatalk


Offline Mortalis5509

  • C.O.R.E MEMBER
  • *
  • Posts: 4443
  • KARMA : +70/-640
Re: Christmas 2016 Grillin
« Reply #1 on: December 23, 2016, 01:53:44 PM »
Green egg turkey.

Sent from my SM-G935V using Tapatalk

Go DAWGS

Skinny Pedal Racing

Offline BigMike

  • Visitor
  • Posts: 4224
  • KARMA : +31/-79
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.

Offline jc79

  • Visitor
  • Posts: 3805
  • KARMA : +26/-44
Re: Christmas 2016 Grillin
« Reply #3 on: December 23, 2016, 08:46:30 PM »
BGE turkey for us, too.

Sent from my SM-G935V using Tapatalk

Jared

2004 TJ Unlimited (LJ)

Offline jd30005

  • C.O.R.E MEMBER
  • *
  • Posts: 4617
  • KARMA : +49/-52
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
Tube chassis/buggy

Offline Raisinhead

  • Paco De Gallo
  • GATR STAFF
  • *
  • Posts: 7380
  • KARMA : +54/-107
    • TJay Build Thread
Re: Christmas 2016 Grillin
« Reply #5 on: December 24, 2016, 09:00:51 AM »
 Baby back ribs and wings today for us
Jay

Offline DOUG

  • Visitor
  • Posts: 21029
  • KARMA : +112/-657
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

Sent from my Pixel XL using Tapatalk


Offline DOUG

  • Visitor
  • Posts: 21029
  • KARMA : +112/-657
Re: Christmas 2016 Grillin
« Reply #7 on: December 25, 2016, 01:53:34 PM »


Sent from my Pixel XL using Tapatalk


Offline jd30005

  • C.O.R.E MEMBER
  • *
  • Posts: 4617
  • KARMA : +49/-52
Re: Christmas 2016 Grillin
« Reply #8 on: December 25, 2016, 04:23:16 PM »
Brisket was yummy.

John
Tube chassis/buggy

Offline DOUG

  • Visitor
  • Posts: 21029
  • KARMA : +112/-657
Re: Christmas 2016 Grillin
« Reply #9 on: December 25, 2016, 05:22:12 PM »
Sooo gooood!



Sent from my Pixel XL using Tapatalk


Offline DOUG

  • Visitor
  • Posts: 21029
  • KARMA : +112/-657
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?


Sent from my Pixel XL using Tapatalk


Offline clark123456

  • C.O.R.E MEMBER
  • *
  • Posts: 16605
  • KARMA : +276/-792
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. 


Sent from my Pixel XL using Tapatalk

Inline
Clark
1998 TJ Sahara

 



BECOME A CORE MEMBER HERE

CHECK OUT OUR CLUB WEBSITE

JOIN US ON FACEBOOK

JOIN US ON INSTAGRAM