So I’m on the 137 train for a ribeye steak, but most SV recipes are for 132 to 134…any thoughts on why the difference?
I am planning on cooking a whole 7 bone standing rib roast (should be 18-20 pounds?) on my smoker. I'm planning on running it 250 - 275. I was just curious if anybody else has cooked a rib roast this big around these temps, and around how long it took them? It's a pretty big piece of meat, I'm planning on cooking to medium rare-ish in the center... Pull about 120 internal.
For anybody who has cooked a roast this big, around how long did it end up taking?
Any advice?
Mostly about the smoking process, wife is taking care of the seasoning/rub/sauce/etc.
Just an estimate would be helpful Height x Length x Width. My freezer is 16" x 8" x 8".
Hi everyone, I have a friend who wants me to smoke or oven roast a 7lbs. standing rib roast. He wants to know how much I'll charge him. He also wants a turkey. He wants this for this Monday evening. I have a turkey and an 7.5lbs rib roast, the turkey has been thawing in fridge for a couple days, but the roast is frozen (I vacuum sealed it in vacuum bag for large game). How much should I charge aside from what the meat cost me? Thanks.
Hi All,
We are officially 14 days from Christmas Day and I'm hosting this year. Just because of supply issues and such I want to be sure that I get my centerpiece (a nice standing rib roast) early enough that it will be available but late enough that it won't spoil before Christmas.
I was surprised when I watched this video from Alton Brown when he said that he had placed a roast in the refrigerator (wrapped in cheese cloth) for 7 days prior to cooking. Most of the time I try to cook/consume meat within 3-5 days of purchase.
So I'm curious, assuming I'm planning to buy it from a location like Costco or a restaurant supply store when should I really start looking/planning to purchase the so that I'm not risking it spoiling prior to Christmas day?
The USDA seems to recommend that a fresh beef roast would last 3-5 days in the refrigerator which is what I'm inclined to go with (so looking to buy on 12/20 ish) but I also know they can be fairly conservative in their guidance. I'm curious if any one here can share their experience (either at home or in the industry).
Thanks!
Also, do you recommend getting the bones removed by a butcher and tied on or left on (I'm also looking at a local butcher shop which is a lot more expensive but their default practice is to cut and tie the bones). Thanks!
Any advice?
Mostly about the smoking process, wife is taking care of the seasoning/rub/sauce/etc.
