This ain't no turkey (pics)

TRex

Tired of turkey? We were. So tonight it was two 2-bone-in prime rib roasts cooked on the Medium. I used a kosher salt and pepper rub along with olive oil and a reduced balsamic vinegar + red wine + Coke marinade.[p][p]In order to get two 4.5 lb roast on my Medium with temp probes in both, without having the temp probes hit the top of the dome, I had to remove the fire ring, then put three of the BGE ceramic feet on the fire box with the platesetter resting feet-up on the ceramic feet, then a drip pan on the platesetter and cooking grid on the feet of the platesetter.[p][p]One roast was slightly smaller than the other, so it was done about 10 minutes earlier.[p][p]Here is the "more done" sliced open next to the "less done" roast. I cooked the smaller of the two to 140 internal for those who preferred their meat more done. The other roast was taken off the Egg at 130 internal.[p]These were a nice break from turkey :-)[p]TRex

Unknown

TRex,[p]Ahhh, Beef! The other meat! Thanks for the pictures, I needed that. I'm turkey'd out for a couple of days at least. [p]Marty

Nature Boy

Howdy Marty
Yeah....looks real good doesn't it?? Wow. Workin on 11:30 pm, and while I should be in bed I am sitting here imagining that pink beef sliced and dipped in au jus and laid on some crusty french bread...the kind that cuts the roof of your mouth cuz it's so crusty. then again, any bread would do right now. Actually....forget the bread. We have a new "TRex method".[p]Beers to you.
Chris

TRex

Nature Boy,[p]We did have some hard crust bread, but I just used it to sop up the juices - mmmmm, it was good. :-)[p]TRex