I haven't been posting as much lately so I figured I would post my most recent smoke.
My brother in law was in town visiting us from Prague so I decided it was a good time to start using some of the 5 prime rib roast I have in the freezer from last years sale around Christmas. I invited the inlaws over as well so I pulled out a roast that was a little under 5 lbs and seasoned it up and threw it on the Weber kettle. I normally use my UDS but I wanted to give the kettle a try. I didn't have any briquettes so I used some of the lump that I normally use in my UDS and I'm not quite sure which I prefer to use in the kettle yet. This lump had some really big pieces which were a bit of a challenge in the kettle so I might have to buy a few bags of briquettes to use in the kettle and use the lump in the UDS but I'm still going to experiment a bit. I did my usual rub of Worcestershire thick, Accent, garlic & onion powder, pepper and Canadian steak seasoning and let is rest over night in the fridge. The roast went on the kettle at around 3pm and it was cruising at around 245-260 for about 3.5 hours where I pulled it at an internal temp of 136 then I decided to throw it on my propane grill to do a bit of a reverse sear. I double foiled it and rested it in the cooler with towels until we were ready to eat which was about 30 minutes later. I also threw some asparagus wrapped in bacon, sprinkled with olive oil and some salt and pepper on the weber. Well enough rambling here is the proof. Everyone loved the meal and can't wait for the next one.
The roast.
All seasoned up and ready for a over night nap in the fridge.
I think this was about a hour or two in on the kettle.
Putting a little sear on it.
The first slice.
Here is my plate minus the potatoes.
My mouth is kind of watering thinking about eating the leftovers at lunch today. The kettle seemed to work great and I would definitely use it again for my prime rib. I need to get a grate where the end lifts up so I can put more wood chunks on the fire because mine ran out about an hour or two in and I didn't feel like lifting the grate to add more so the smoke flavor wasn't as pronounced as when I use my UDS but it was definitely still there. All in all it was EXCELLENT! Thanks for looking.
My brother in law was in town visiting us from Prague so I decided it was a good time to start using some of the 5 prime rib roast I have in the freezer from last years sale around Christmas. I invited the inlaws over as well so I pulled out a roast that was a little under 5 lbs and seasoned it up and threw it on the Weber kettle. I normally use my UDS but I wanted to give the kettle a try. I didn't have any briquettes so I used some of the lump that I normally use in my UDS and I'm not quite sure which I prefer to use in the kettle yet. This lump had some really big pieces which were a bit of a challenge in the kettle so I might have to buy a few bags of briquettes to use in the kettle and use the lump in the UDS but I'm still going to experiment a bit. I did my usual rub of Worcestershire thick, Accent, garlic & onion powder, pepper and Canadian steak seasoning and let is rest over night in the fridge. The roast went on the kettle at around 3pm and it was cruising at around 245-260 for about 3.5 hours where I pulled it at an internal temp of 136 then I decided to throw it on my propane grill to do a bit of a reverse sear. I double foiled it and rested it in the cooler with towels until we were ready to eat which was about 30 minutes later. I also threw some asparagus wrapped in bacon, sprinkled with olive oil and some salt and pepper on the weber. Well enough rambling here is the proof. Everyone loved the meal and can't wait for the next one.
The roast.
All seasoned up and ready for a over night nap in the fridge.
I think this was about a hour or two in on the kettle.
Putting a little sear on it.
The first slice.
Here is my plate minus the potatoes.
My mouth is kind of watering thinking about eating the leftovers at lunch today. The kettle seemed to work great and I would definitely use it again for my prime rib. I need to get a grate where the end lifts up so I can put more wood chunks on the fire because mine ran out about an hour or two in and I didn't feel like lifting the grate to add more so the smoke flavor wasn't as pronounced as when I use my UDS but it was definitely still there. All in all it was EXCELLENT! Thanks for looking.
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