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19# whole ribeye
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cooksome
Posts: 88
Never cooked a whole rib eye and would like any advice I could get. temp. setup, appox time, Thanks yall!
Comments
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and you are cooking the full 19 pounds for what reason? - especially since you have never done that before. I paid $103 today for a 17 pound ribeye that I'm dry aging and then will be cutting up, but egging in smaller quantities.Re-gasketing America one yard at a time.
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I was wanting to cook it like a prime rib. Is that not a good idea? It's for sunday lunch about twenty people.
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For a ribeye, no bones, no waste, very little shrinkage, you could use a ten pound roast for twenty people and still have meat left over.
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Looking at it I may cut about 4-5lbs. off and do steaks later. however it's not boneless
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if it doesnt have much fat i cook direct, if there is a good amount of fat i cook indirect. start around 450/500 for half an hour and drop temps down to about 325, or keep it simple and just cook it 300/325. i like to chop them into a couple roasts to get more ends, with 20 people there will be more than 2 that want ends.fukahwee maineyou can lead a fish to water but you can not make him drink it
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A Ribeye is boneless. A Rib Roast has bones. I hope you weren't charged ribeye prices for the roast with bones.
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they bend the rules alot naming that roast, here with no bones it would be a delmonico roast, a ribeye roast, a rib roast. if it had bones my butcher would call it a prime rib, rib roast, or delmonico, with bones :laugh: never mentioning if it were prime or choice, you would need to ask :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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Sounds killer to me!!
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http://i451.photobucket.com/albums/qq233/normane2/food015.jpg
This is what I've got -
cooksome wrote:http://i451.photobucket.com/albums/qq233/normane2/food015.jpg
This is what I've got
Are you planning on cooking indirect? That's how I'd do it. Slower the better, if you have time. Otherwise, cook until IT of about 120*. And make sure your thermometer is calibrated, because you don't want to ruin that much meat. -
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definatly inderect with that piece, all that fat dripping will make it taste sooty if you cook it directly over the flames. i might cut it in three and even start one early because with that many people there will be some that want it on the well done side of mediumfukahwee maineyou can lead a fish to water but you can not make him drink it
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Thanks for all the input shoulld I use a drip pan for the drippings?
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Always is my opinion. Whats it gonna hurt? :blink:
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