skunkman Posted December 26, 2013 Share Posted December 26, 2013 First off I have a Green Mountain pellet smoker, and I just love this grill! In a deep bowl I mix soft butter {I used I Can't Believe It's Not Butter} olive oil, and whatever rub and salts that you want to use! Get a good knife and make cuts both directions across the top of the Roast, go through the fat and at least a half inch into the meat! Cover and smear in the butter/oil/seasoning mix all over the roast. Get your hands messy!!! Pull apart the cuts on top and work in the mix! Cover this up and at least wait a few hrs before cooking, over night would be better! Whatever you use for the heat source start out by stoking that puppy up! I set my GM on 500 and cook the roast for 30 min, then turn the heat down to 200 and cook until it is the way you like it! I also put the roast in a pan to catch all the drippings with the oil butter seasoning it makes for a super start on your Au Jus! Remember, Take your time! This is like a brisket, the more time you take the more greater it will be! Link to comment Share on other sites More sharing options...
EdMc28 Posted December 26, 2013 Share Posted December 26, 2013 Prime rib is by far my favorite thing to eat. That sounds delicious. Link to comment Share on other sites More sharing options...
josh Posted December 26, 2013 Share Posted December 26, 2013 And I'm hungry. Link to comment Share on other sites More sharing options...
Mike Posted December 26, 2013 Share Posted December 26, 2013 First off I have a Green Mountain pellet smoker, and I just love this grill! In a deep bowl I mix soft butter {I used I Can't Believe It's Not Butter} olive oil, and whatever rub and salts that you want to use! Get a good knife and make cuts both directions across the top of the Roast, go through the fat and at least a half inch into the meat! Cover and smear in the butter/oil/seasoning mix all over the roast. Get your hands messy!!! Pull apart the cuts on top and work in the mix! Cover this up and at least wait a few hrs before cooking, over night would be better! Whatever you use for the heat source start out by stoking that puppy up! I set my GM on 500 and cook the roast for 30 min, then turn the heat down to 200 and cook until it is the way you like it! I also put the roast in a pan to catch all the drippings with the oil butter seasoning it makes for a super start on your Au Jus! Remember, Take your time! This is like a brisket, the more time you take the more greater it will be! I'll take 2. Ship them to the same address as you did with the corn !! Link to comment Share on other sites More sharing options...
skunkman Posted December 26, 2013 Author Share Posted December 26, 2013 I'll take 2. Ship them to the same address as you did with the corn !! Thanks! From you that is one hell of an honor! Link to comment Share on other sites More sharing options...
Mike Posted December 26, 2013 Share Posted December 26, 2013 Thanks! From you that is one hell of an honor! :cheers: ok, ok, you can send a bill. I'll overpay for corn, but not for prime rib, though !! Link to comment Share on other sites More sharing options...
Niagaraiceman Posted December 26, 2013 Share Posted December 26, 2013 My favorite thing to cook... My favorite thing to eat..... And I am going to try it your way, sounds amazing! Link to comment Share on other sites More sharing options...
quick release Posted December 26, 2013 Share Posted December 26, 2013 Yep. Sounds pretty damn good and I'm jealous of that grill!!! I have one in the freezer I'm going to do next weekend.. a little differently though. I may brine mine, or at least salt the hell out of it and let it sit for a day or so. Then instead of oven-searing it, I'm taking a torch to the outside before cooking it at 250 or whatever. I wanna say that's a Thomas Keller technique. Thinking of being a psychopath and dipping each thick-cut slice in some seriously garlicy butter before serving it. Key is to pull that sucker at around 120 degrees and let it rest!! It'll come up 10 degrees over the course of 20-25 minutes. Oh and salt each slice. Damn I'm hungry. Link to comment Share on other sites More sharing options...
skunkman Posted December 26, 2013 Author Share Posted December 26, 2013 Here are roughly the temps to hit in the interior of the roast with a meat probe. 120 to 140 for medium rare, 150 medium and 160 for well done. If you can when you hit the temp that you want just shut off the heat and walk away for awhile the heat will still do some cooking and still move some juices around. I would say if you have the time at least 45 min. If you have to take it out of the oven or grill I would still wrap it up in foil for as long as you can. Again do not be in a hurry when cooking this! It will prob take at least three hrs or so or even more so make sure you plan ahead! Link to comment Share on other sites More sharing options...
skunkman Posted December 26, 2013 Author Share Posted December 26, 2013 Yep. Sounds pretty damn good and I'm jealous of that grill!!! I have one in the freezer I'm going to do next weekend.. a little differently though. I may brine mine, or at least salt the hell out of it and let it sit for a day or so. Then instead of oven-searing it, I'm taking a torch to the outside before cooking it at 250 or whatever. I wanna say that's a Thomas Keller technique. Thinking of being a psychopath and dipping each thick-cut slice in some seriously garlicy butter before serving it. Key is to pull that sucker at around 120 degrees and let it rest!! It'll come up 10 degrees over the course of 20-25 minutes. Oh and salt each slice. Damn I'm hungry. Here you go! http://greenmountaingrills.com/ also here is another company that I have heard a lot of good things about their made in America products! http://www.yodersmokers.com/pellet-grills.html I will never go back to propane or charcoal grills! Link to comment Share on other sites More sharing options...
Paul Posted December 30, 2013 Share Posted December 30, 2013 We need pictures! Are Kamado's popular over there? Link to comment Share on other sites More sharing options...
Dunny Posted December 30, 2013 Share Posted December 30, 2013 They are becoming popular. I was out looking at Big Green Eggs the other day. I'm re-doing our deck this summer and a BGE needs to be a part of it. I did a 4 rib Prime Rib Saturday night and tried something different.. Mixed a generous amount of salt and pepper in with a half cup of flour and coated the bitch. Oven to 500 like skunk said but after 40 minutes I just shut it off and left the door closed. Absolutely no peeking. After 2 hours it was perfect with an insane crust due to the flour. Like Quick Release I'd prefer to rub, or brine my meat but I was to fat and lazy to do so this time. Link to comment Share on other sites More sharing options...
BlairBettsBlocksEverything Posted December 30, 2013 Share Posted December 30, 2013 First off I have a Green Mountain pellet smoker, and I just love this grill! In a deep bowl I mix soft butter {I used I Can't Believe It's Not Butter} olive oil, and whatever rub and salts that you want to use! Get a good knife and make cuts both directions across the top of the Roast, go through the fat and at least a half inch into the meat! Cover and smear in the butter/oil/seasoning mix all over the roast. Get your hands messy!!! Pull apart the cuts on top and work in the mix! Cover this up and at least wait a few hrs before cooking, over night would be better! Whatever you use for the heat source start out by stoking that puppy up! I set my GM on 500 and cook the roast for 30 min, then turn the heat down to 200 and cook until it is the way you like it! I also put the roast in a pan to catch all the drippings with the oil butter seasoning it makes for a super start on your Au Jus! Remember, Take your time! This is like a brisket, the more time you take the more greater it will be! can you provide us with pics aka food porn Link to comment Share on other sites More sharing options...
Paul Posted December 31, 2013 Share Posted December 31, 2013 My mate just got one and raves about it. Waiting till we buy a house next year before I start investing in all these awesome outdoor cooking devices. Link to comment Share on other sites More sharing options...
phillyb Posted December 31, 2013 Share Posted December 31, 2013 http://clubphillyb.net/images/smilies/icon_worthless.gif Link to comment Share on other sites More sharing options...
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