Once again I used my Rival to save the day

eaglewing · Jul 20, 2009

Sorry I didn't take Qviews, but I will explain.

I tried a BUTT for the first time SAT. It was only a little over 4lbs so I thought 8 hrs should have been enough...my TEMP was not getting up to anywhere near the 190 something mark at all....hanging in the 160s for the longest time even tho I was cooking it at an average of about 250...

Anyway, I figured I'd try what I now do with my ribs, instead of the 'foil' step I use my Rival Roaster Oven with a little water in the bottom and this works wonders for the last rib step...

So, I figured I would throw the BUTT in the roster for about an hr at close to 300* instead of the foil step for the BUTT also...it worked GREAT!!! 1 hr later and the butt was perfect and my 10 hr day wasn't ruined after all!!!

Next time I won't do just 1 butt in my big smoker...I'm not sure it was receiving the TEMP my thermometer said it was.

Just a plug for the Rival, that's all.

oneshot · Jul 20, 2009

Glad it worked out for you!!!

Sounds like you hit a stall. I had a stall the other night while doin a cbb that lasted 4 hours at about 148* before the temps. started to rise again. All I did was have patience and let the meat do it's thing. Man was I glad I did, it turned out some fantastic pastromi.

ronp · Jul 20, 2009

Yes I agree I get 6 hours of smoke and, get it over the safe temp of 145' put in the oven or in my case just turn the MES down, foil and go to bed or put it in the oven.

gnubee · Jul 20, 2009

Great idea eaglewing. I have a roaster oven just sitting out in the garage doing nothing. I never thought of using it to finish surly roasts etc. We bought the thing and then just hardly ever used it. My wife gets real upset if I use the kitchen oven on hot days like we are having this month. I will get my roaster and put it out on the porch right beside my smoker for times like you described.

oneshot · Jul 20, 2009

Ron, was I wrong in my post about the stall??? Just so I know if I was mistaken.

Would a crockpot work the same way? I don't have a roaster.

ronp · Jul 20, 2009

Yep as long as the temps are over 145'. Or if reheating 165'.

oneshot · Jul 20, 2009

Good to know. Thanks for the info. and correction.

beer-b-q · Jul 20, 2009

I got the wife one of these and we use it to rewarm ribs & Brisket which we have previously frozen. We love it.

oneshot · Jul 20, 2009

Thanks Beer B Q, I'm gonna have to look into gettin one of these too.

So many toys, so little money!!!!

beer-b-q · Jul 20, 2009

I found mine on eBay about 2 years ago. I think they run between $100.00 - $130.00 at Wal-Mart. They will hold 3 slabs & have a water pan in the bottom. It has racks that hold the meat about an inch above the liquid. You can also use it as a regular crock pot. It has high and low settings. You also need to be careful when opening because it directs the steam right at you and you can get burned real easy.

oneshot · Jul 20, 2009

So you can actually steam stuff in them?
Is there a flat rack for steaming cbb's and other large meets?

beer-b-q · Jul 20, 2009

The rib rack sits about 1" above the water pan so when you put your ribs in they are not down in the water. The heated water then heats the ribs with steam. The crock pot itself is just like any other crock pot insert, you have an extra wire rack that sits under the rib rack to hold it out of the water. It doesn't actually have a separate water pan just the crock, that way you can also cook like a crock pot. The wire rack under the rib rack can be used to keep items like brisket and turkey or chicken out of the liquid.

I will try to take some pics of the interior and post them tomorrow so you can see what i am talking about as I am not explaining it real well

oneshot · Jul 20, 2009

Thanks, I'd appreciate that.

eaglewing · Jul 20, 2009

I've said that to myself cuz isn't that what this is all about...but I fight myself the whole way. "common baby, hurry up" or "all this and is it going to even turn out??"

I don't know why I get myself frustrated at times while waiting...but I got to say I think that Rival is a GREAT substitute for the foil step.

oneshot · Jul 20, 2009

Yep, sounds like some of the stuff I said to myself too...LOL

beer-b-q · Jul 22, 2009

Okay, here are the pics if my Rival BBQ Pit Slow Cooker.

I intended to get them posted yesterday things side tracked me.

These should give everyone an idea of what we are talking about.

eaglewing · Jul 22, 2009

Very cool Beer-b-q...
The Rival has a rack in the bottom also...I've been using aluminum pans in there anyway. Keeps the water cleaner and helps the meat stay in it's own juices...

Bought the perfect size ones from Sam's

oneshot · Jul 23, 2009

Thanks Beer B Q. I went to Walmart and they didn't have any. The guy said maybe around Christmas time they would get some in. Now I'm on a search mission to find one. That looks like just the ticket for doing a lot of things.

oneshot · Jul 23, 2009

Well, as per usual, after checking around and talking to the Rival company I found out that they no longer make that product or anything like it. It was discontinued a couple of years ago and they no longer have support or parts for them either. It never fails, these companies make something good and then stop making it and leave the purchasers out in left field.
They call it progress, I call it a rip off!!!

Very disappointed.

bigdale · Jul 31, 2009

I bet a guy could make one of those with an electric roaster and a few rib racks

wouldn't be quite the same but pretty similar

Once again I used my Rival to save the day

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Master of the Pit

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