cheap standing rib roast...

[CosmicCowboy]

This is the griddle I use on my gas grill...

https://secure.lodgemfg.com/storefro...idProduct=3943

[clambake]

This is the griddle I use on my gas grill...

https://secure.lodgemfg.com/storefro...idProduct=3943

thanks for the tips. i'll look for a dealer.

[peewee's lovechild]

If they want it cooked more than that I tell them they can wait till I'm finished and use my pit to do it themselves because I'm not going to ruin a god piece of meat.

Amen to that!

[CosmicCowboy]

Hey B2B...I'm trying something new...while I'm smoking the prime rib I'm also doing about 25# of Canadian Bacon for family Christmas presents...I'll let you know if it turns out good...

I recently found choice cryovac pork loins on sale at HEB for $1 a pound and loaded the freezer. I took three and cut them into thirds making nine 2 1/2# to 3# pieces...trimmed all the fat and coated with a cure rub...for 25# I used...

2 cups kosher salt
1 cup steak seasoning (similar to montreal)
1 cup natural granulated sugar
2 tsp. curing salt (sodium nitrite)

That's a lot lower nitrite levels than commercial meat processors use but theoretically enough to prevent botulism. I'll probably give a little of the first batch to a homeless guy and watch him from a distance for an hour or so LOL.

I put them in big ziplocks and into the fridge last Wednesday for curing. I flip them every night. I'll pull them out next Tuesday and rinse them several times with water to wash off the salt, Re-season them with sugar, pepper, and steak seasoning and then back into the fridge till I smoke them Thursday to 160 degrees. Rest and shrink wrap.

I'm kind of excited about this one...I was buying cold cuts to make panini last night and did the math on the packaged Canadian Bacon they were selling at the deli...they were getting $20 a pound...

[BacktoBasics]

Sounds interesting. With it being cured have you thought about under cooking it a bit? Say 150?

[CosmicCowboy]

Sounds interesting. With it being cured have you thought about under cooking it a bit? Say 150?

Well, I may pull them off at 155 to rest but I really want them to hit 160 since I'm giving them away...they might just grab them out of the refrigerator and start eating on them and I want to make sure they are 100% cooked and safe when they leave with them.

[Sportcamper]

Smoked Prime...

Similar option for smokers…Dry rub the roast just like a brisket but add fresh rosemary…(Go light on the salt)…Let sit in the refrigerator for a couple days…Stab in chunks of garlic a couple inches into the meat before smoking….Smoke with apple chips…The untrimmed bone in roast may need up to 9 hours…Take off at 130 to 140 degrees….Have a huge pan of au jus simmering…You can then serve well & well done slices by placing them in the au jus for a couple minutes…

[CosmicCowboy]

Oh man...I just hooked up with a source today for 3-4# beef tenderloins de-silver skinned and trimmed for 4.50 a pound anytime I want them. they are a restaurant supplier and a customer of mine.

I may have just cooked my last brisket.