2017 Gratuitous Grilling and BBQ thread

[Fargo]

Looks like the Groupon is for the 28th incher, not the 36. You might use brickseek.com to check Walmarts near you as some are closing the 36s out for 100 bucks.

 

[Vigilant]

Looks like the Groupon is for the 28th incher, not the 36. You might use brickseek.com to check Walmarts near you as some are closing the 36s out for 100 bucks.

Cool!

 

[Fargo]

My griddle review is up here:

https://www.indianagunowners.com/forums/break-room/445252-blackstone-36-outdoor-griddle-review.html

 

[MontereyC6]

Bumping this back up, I'm looking for a nice rub for a smoked prime rib. My lovely wife wants me to do a prime rib on the Egg for Christmas dinner, and this will be my first try at one of these!

 

[grunt soldier]

I just use my standard favorite rub. And top.it off with a coarse grind salt pepper garlic rub to give that crunch and appearance. Prime rib can be tricky. I would recommend a test run just to make sure you got it dialed in.

Edited to add make sure you don't over cook it or it will be worthless. I pull mine 125-130. For a nice medium rare. Give it a good rest and boom deliciousness

 

[Vigilant]

Bumping this back up, I'm looking for a nice rub for a smoked prime rib. My lovely wife wants me to do a prime rib on the Egg for Christmas dinner, and this will be my first try at one of these!

I agree with a test run, only because I’m free most weekends to sample! Seriously though, salt, pepper, and garlic make it about as good as can be. Penney’s spices sells an English Prime Rib rub I’ve used before, and it’s pretty tasty. Makes good burgers as well. Grunt soldier is correct, pull sooner rather than later, 125* is where I like, and I can up temp with boiling aujus for those among us that like their meat ruined.

 

[hoosierdaddy1976]

+3 on pulling prime rib sooner than later. As Vigilant said, hot au jus (or 20 seconds a side in a warm skillet) adjust temp and appearance for those who prefer more cooked.

 

[phylodog]

Another vote for the salt/pepper/garlic combo on a prime rib. That hunk of meat has so much flavor of its own that it doesn’t need much assistance.

 

[Vigilant]

At the risk of sounding lazy, Costco and Kroger usually offer a pre-seasoned/rubbed boneless rib roast around this time of year. It’s usually coated in a salt, pepper, and garlic paste, and it really isn’t too bad for off the cuff let’s do this sorta days. One other way I love Prime Rib is salt pepper and garlic folded into softened butter(a couple pounds) to make a soft compound butter, then spread the mixture all over the Rib until it looks like a huge lump of butter, toss it on the grill and let’er eat.

 

[MontereyC6]

Thanks for the suggestions guys! I cook with a Flame Boss and have gotten pretty good with holding the temperatures I want. Did a beef tenderloin last night, smoked it at 250°, pulled it at internal temp of 135°, it was a perfect medium rare, and oh so delicious!

 

[GLOCKMAN23C]

Did some ribs last night...

 

[chezuki]

I did some “cheater” ribs in the Instant Pot last week. 30 min start to finish.

 

[voidsherpa]

Was looking at getting a Tappecue Wifi for $150 to replace my iGrill 2 that has been less than impressive. Should I just skip the Tappecue and get a Flameboss? I use a Akorn Kamado atm.

 

[VUPDblue]

Was looking at getting a Tappecue Wifi for $150 to replace my iGrill 2 that has been less than impressive. Should I just skip the Tappecue and get a Flameboss? I use a Akorn Kamado atm.

I have had good results with my BBQ Guru. I hear great things about Flame Boss as well. I am not familiar with the Tappecue...

 

[Fargo]

Was looking at getting a Tappecue Wifi for $150 to replace my iGrill 2 that has been less than impressive. Should I just skip the Tappecue and get a Flameboss? I use a Akorn Kamado atm.

With what I have into mavericks and an igrill, I would probably go with a digital temp control before anything else. I do a lot of overnight cooks and it would allow me to rest much easier.

 

[bacon#1]

I did some “cheater” ribs in the Instant Pot last week. 30 min start to finish.

Tasty?

Pull off the bone looks good.

 

[chezuki]

Tasty?

Pull off the bone looks good.

Pretty decent for non-smoked ribs. I used my rub recipe, and glazed/finished them under the broiler.

 

[voidsherpa]

With what I have into mavericks and an igrill, I would probably go with a digital temp control before anything else.

I haven't really dug into it to be sure, but wouldn't the flameboss be able to replace the the igrill or mavericks while also providing temp stability?

 

[MontereyC6]

Was looking at getting a Tappecue Wifi for $150 to replace my iGrill 2 that has been less than impressive. Should I just skip the Tappecue and get a Flameboss? I use a Akorn Kamado atm.

I have the Flame Boss 300, and absolutely love it! However, it seems on major holidays, like this last Thanksgiving, their server overloaded and shut down most of the morning. This didn't effect the use of the unit, just the ability to monitor it remotely. Wasn't a big deal for me, I was home and able to walk out on the porch and check it every half hour or so.

 

[grunt soldier]

Just fyi I renewed my Costco membership today. USDA Prime brisket for like 2.85 a lb! Got 14 lber for 40 bucks. That's damn nice. Makes the membership worth it alone lol on top of the good bourbon for cheap and cash monies back lol.