Barbecuebible.com • View topic

Thu Jan 04, 2007 11:29 pm

Luke Skywalker medium-rare

Posts: 65
Location: Philadelphia area

how long did it take to cook?

Fri Jan 05, 2007 2:40 pm

T-Rex well done

Posts: 1933
Location: El Paso, TX

I can't really recall the total time. I was cooking by temp not time. I want to say it took a couple hours but don't quote me on that.

Fri Apr 24, 2009 5:39 pm

Bunqui rare
rare

Posts: 13
Location: Hattiesburg, MS

T-Rex,
That sure looked good. Going to have to try that as it looks fantastic.

Fri Apr 24, 2009 7:01 pm

CanadaBBQGuy BBQ Deputy

Posts: 4960
Location: Central Alberta, Canada

Welcome to the board, Bunqui!

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Sat Apr 25, 2009 7:43 pm

BBQ Bob well done

Posts: 536
Location: Clifton, New Joisey

Hey T-Rex!

That looks great. Meat looks soooooo juicy! Thanks for sharin.

FURN. Short for furniture that I should have instead of this thing - wifie

Mon Apr 27, 2009 9:03 am

Bob-BQN well done

Posts: 12813
Location: Texas

Welcome to the board Bunqui!

Thu May 07, 2009 11:22 am

Bunqui rare
rare

Posts: 13
Location: Hattiesburg, MS

Got to try that this weekend.

Char Griller 5050
Cooking with Gas and Blowing Smoke

Weber Smokey Joe

Thu May 07, 2009 9:58 pm

phillyjazz well done

Posts: 2842
Location: Philly

Website

Luke Skywalker wrote:

how long did it take to cook?

Don't cook by time ... cook by temp. It's ready when it's ready. In the meantime, have a cocktail. maybe another...

"Time is an illusion .... Lunch Time doubly so" -- Scott Adams (Actually Douglas Adams) - but both are funny guys ...

Last edited by phillyjazz on Mon Dec 21, 2009 9:25 pm, edited 1 time in total.

- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit

Mon Dec 21, 2009 5:51 pm

nicneufeld well done

Posts: 542
Location: Kansas City, BBQ Capital

Website

Wow, 105 degrees! That's a bit wild for me, but maybe I'll get brave enough someday. My daughter had a 103 degree fever the other day! 105 is a bit on the "not quite ready" side for me.

Phillyjazz, I think you're getting your Adams-named humorists backwards...Scott Adams is the Dilbert creator, Douglas Adams the author of the quote above (in Hitchhikers Guide to the Galaxy) by way of character Ford Prefect.

There is a nice scene about the ethics of meat eating in the second book of that series, The Restaurant at the End of the Universe!

22" Weber Kettle One-Touch Gold w/ Smokenator
2009 18.5" WSM
Pro Q Cold Smoke Generator

Mon Dec 21, 2009 6:54 pm

bstein well done

Posts: 435
Location: San Diego CA

When ever I do a 3 or 4 bone standing rib roast I cook at 225-250 and usually let it go to 130F internal, it will coast up to 140 or 145. Now according to wiki: http://en.wikipedia.org/wiki/Temperature_%28meat%29 that is still rare. Anything less is considered blue.

Even at 145, the middle is still nice and pink with red juice flowing.

Mon Dec 21, 2009 9:28 pm

phillyjazz well done

Posts: 2842
Location: Philly

Website

bstein wrote:

When ever I do a 3 or 4 bone standing rib roast I cook at 225-250 and usually let it go to 130F internal, it will coast up to 140 or 145. Now according to wiki: http://en.wikipedia.org/wiki/Temperature_%28meat%29 that is still rare. Anything less is considered blue.

Even at 145, the middle is still nice and pink with red juice flowing.

I will pull a NY strip roast at 130F and be very happy after a 10 minute rest. Prime Rib has a kind of "jelly" texture that rare that I don't care for. I pull PR at 145 (according to my thermometer.)

- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit

Prime Rib Pics