Chickens, ribs and beef cook help

mdozier · July 2013

Headed over to a buddy's to cook on his brand new lbge for his b'day. He kinda went a bit overboard at C*stco and got a whole untrimmed side-on tenderloin, ribs and a couple of "organic" chickens (these were from another buddy).

He wants to do all this for his b'day gala celebration on Sat. He wants to do the chickens beer-butt style :-( which I've never done.

My thoughts are get the ribs and birds on about 250ish guessing they'll be somewhat close to the same cook time. I thought then when I wrap the ribs for their second step I'd add the trimmed tenderloin on indirect smoke planning on a reverse sear. Depending on how big it is after trimming I'm guessing maybe 1-1/2 to 2 hrs at most if we keep his egg around the 250 range. Planning to pull it at 120deg and jack up the egg for the reverse sear. My assumption is the birds and the ribs will already be finished and wrapped in the cooler by this time.

The final step will be a couple of filets cut from the tenderloin and burgers from the ground t'loin leftovers. My plan is once the egg's up for the reverse sear, I'll also sear the filets and burgers then shut her down to finish them.

Maybe a bit ambitious for him as a newbee but that's part of the beauty of an egg.

Any advice is much appreciated.

Thanks - matt

robnybbq · July 2013

That is allot of food to fit on the Large at one time. I have not cooked a chicken indirect yet.

mdozier · July 2013

Very true. I had him pick up an extender and thought when we wrap the ribs I could put the extender over them and start the t'loin on top placing it a bit higher in the dome

The birds are small and we're only doing one of them in the egg.

Still, not too sure about staging and cooking times so any advice is much appreciated.

thx,

m

lousubcap · July 2013

I don't have any recent history (so no recall) of a low&slow chix but I would think that the ribs (BB or spares?) will take a couple of hours longer than the chix. If you are doing the beer can chix won't the elevation interfere with using the extender?? Just some observations. That said, top marks for doing the cooking on his new BGE but you will probably have more fun with the cook than he will with the consumption.

mdozier · July 2013

Thanks. I thought about the height issue. He picked up the $25 folding extender which will fold in 1/2 leaving a bit over 1/2 the grill surface open when we get to that point. I don't know about the bb chicken time on indirect so maybe I will start the ribs an hour or so earlier. These are the back ribs from C*stco so they're pre-trimmed mostly. I'll still clean them up a bit to even them out.

I also thought about a partial speed-up by maybe setting her at 275 or so. Since I'm going to wrap the ribs at some point I should be ok. I've done plenty of 275 rib cooks that turned out just fine.

Thanks again for any input.

m

SaturdayFatterday · July 2013

Never mind. I'm not making sense.

SmokeyPitt · July 2013

It sounds like you are planning on a foil stage for the ribs, so you could consider using the oven for this. Smoke the ribs for 3 hours or so, then foil and put them in the oven. While the ribs are in the oven cook the yard bird and the beef.

Personally, I think I would just leave the tenderloin whole and cook it along side the yardbird as a roast, and perhaps finish the entire thing with a sear.

Once the bird and beef is done, throw the ribs back on the egg to finish.

If he happens to have a working gasser, you could also consider using it to finish the ribs (gasp!). I doubt you could tell too much difference for the short time it takes to finish and sauce them. Good luck!

mdozier · July 2013

That sounds like a good idea.

You're thinking the b-b chicken will take about as long as the tenderloin I guess.

After trimming the tenderloin I am going to cook it whole, finishing it with a reverse sear. The filets (or steak cuts) are coming from the butt piece I'll cook separately for his SWMBO.

Thanks again.

SmokeyPitt · July 2013

I gotcha- a whole t'loin plus a couple of steaks. To be honest I haven't cooked a whole tenderloin before, but I would imagine it would be close to the time it takes to cook a whole chicken. I would be watching the t'loin and pull it and let it rest if it gets done first.

mdozier · July 2013

Exactly my plan. I've done beef tenderloin before and it's really good and not difficult if you have a good thermo and control on your bev intake (not too good to let a tenderloin get away from you).

I'll pull it around 120 and wrap while the egg gets stoked up then reverse sear then rest it in the cooler.

The only thing I'm not comfortable with is this b-b chicken. Having never done it I really am swimming in the dark. However, it can't be that difficult. It is just a chicken...

Thanks again.

Chickens, ribs and beef cook help

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