Sundays Adventure with a Qview

Discussion in 'Beef' started by masterofmymeat, Jul 8, 2011.

  1. This went on sale and I couldn't pass it up as I'm off this

    coming Sunday and have so much yard work to do. I

    thought, hmnn, since I'm I'm gonna be outside anyway....

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    OK, so this is going to stay in the fridge till Sunday, then, it's time to smoke!

    P.S.- I'm figuring about 7-8 hours but what IT should I be aiming for please?

    Thanks a bunch...James
     
  2. roller

    roller Smoking Guru SMF Premier Member

    [​IMG][​IMG]
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

     It will be close to a 2½ hr smoke, If you want it rare. Depending on what IT you want it could go as long as 4½ hrs.
     
    Last edited: Jul 9, 2011

  4. Whoa! That looks excellent. Yes, I was going to go at 225-240. Gotta remember to let it rest. Thanks gotarace.
     

  5. Thanks Raptor, it looks like I'm going to be smoking this lil' puppy for around 4 hrs for a medium-rare

    temp. The day is getting shorter as we speak.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you want med/rare that's 135 IT. You should pull it off the smoker at 125 to 130. Wrap it in foil & let it set on the counter with a temp probe in it. When the probe reads 135 it's ready to slice
     
  7. X2 with that....the one i smoked the IT was 132^ at carving....sorry if my post was confusing, The roast will coast up around 7^ during the rest period if coming from a 225* smoker. I had my smoker backed down to 160* for the last 1.5 hours of my smoke and it held steady during the rest at 132*
     
    Last edited: Jul 9, 2011
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    I will wait for the Qview
     
    Last edited: Jul 9, 2011
  9. meateater

    meateater Smoking Guru SMF Premier Member

    130-135 IT and let it rest for few hours wrapped up, don't forget the horsey sauce. [​IMG]
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    And the QVIEW!
     
  11. Ok, it's 11:30 am and I'm gonna start this rib roast right now:

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    This sat in the fridge for two days in the rub, should be good. More

    pics to follow, gotta dash off to the store for some other goodies.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck! We'll be here.
     
  13. Thanks Smokin' Al, here are the sides I decided to go with, much like last time

    but I needed to change the ingredients to add flavor:

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    and here they are ready to hit the smoker:

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    I had to have ABT's and the portabella's just soak up the smokiness like a sponge. I used a mix of fat free cream

    cheese, hot Italian sausage, chives, green peppers, onions, garlic for the mix for both. The mushrooms get a colby

    jack shred and scallions on top, the ABT's get the NY extra sharp and maple flavored bacon. Should all be done in

    the next 2-2 1/2 hours...more pics a'comin'.

    P.S.- The bourbon is extremely necessary in order for the cook to remain in the best of spirits...heh heh.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks great so far! I'm a Scotch drinker & nobody pours Scotch on anything, so I use rum or bourbon for cooking & drink the Scotch. It works for me!
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great, keep us posted.
     
  16. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  17. Who might this be africanmeat?
     
     
  18. At the end of the day...it's all good:

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    Some I'm taking in the for the guys at work tomorrow:

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    All in all, this roast was extremely tender and juicy, just fell apart, nice. The mushroom was awesome but the ABT's needed more time, gotta be patient.

    Thanks for watching and hope your weekend was great. Someone call for a tow truck, I'm so full I can't move...James
     
  19. I am soooo blind...I just now saw "I Will Wait" at the top of the picture. I'm such a 'newb.

    Anywho, man, there are a lot of talented people on this forum. 4 to 5 posts

    a day all with killer looking food. One thing is for sure, you'll never run out of

    ideas in this place.
     
     

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