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My First PR Roast
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clifkincaid
Posts: 572
Wicked Good and 2 chunks of oak. Cooking to 110° pull and rest till it's done heating up then a sear. Should be good this way.
Comments
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And my new Dexter knife from the deal that y'all posted about!
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Looks great, but cooked more well than I would expect based on your temp and method. Have you checked cal of your thermometer?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Looks excellent !!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Thermoworks and mavericks and yes I calibrate my dome thermometer. It was super good.
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Cookinbob said:Looks great, but cooked more well than I would expect based on your temp and method. Have you checked cal of your thermometer?
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Viewing on my phone it looked on the well side of medium. Different on a larger screen Nice crust, and now I can see the pink. I have also had good success doing the reverse sear on a PR. Nice cook!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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It looks awesome. Great crust and it looks like you could cut it with a spoon. I thought it looked more well done also but sometimes the camera can do funny things with the color.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
How many lbs 4-5?
perect ! -
Buddy said:How many lbs 4-5?
perect ! -
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Excellent looking roast!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Great cook right there. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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You guys are killing me with these delicious prime rib cooks.
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Tinyfish said:You guys are killing me with these delicious prime rib cooks.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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