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Better late than never.

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  • SGH
    SGH Posts: 28,989
    shtgunal3 said:

    I'd damn sure hit it!

    Brother I did. I hit it a little harder than I should have
    :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Nanook
    Nanook Posts: 846
    I'll take a 2" thick slice from the middle please!!
    GWN
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  • anton
    anton Posts: 1,813
    Looks delicious as per usual. I appreciate knowing they can be turboed. I am doing the two stage with mine tomorrow, low first, reverse sear at the end, hope it turns out as good. Enjoy brother @SGH!

    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,989
    @‌anton
    Brother the turbo worked like a charm. Couldn't honestly tell any difference. I feel the initial high heat indirect blast did just as good as searing.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @anton‌
    This was a trial run for me. Now that I have worked out the logistics and timing, I'm going to do another one indirect but this time I'm going to blast it at 550 degrees like I do turkeys. I feel this will give near identical results as searing but without the hassle.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    Looks pretty good Scottie!  Nice job!
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    cazzy said:

    Looks pretty good Scottie!  Nice job!

    It was honestly a test as I was really pressed for time. But it really turned out well. Going to play around with a little higher temp next time and see if I can dial it on in. Thanks for the kind words.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • minniemoh
    minniemoh Posts: 2,145
    Good looking beef Scottie! Way to come thru in the clutch.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • SGH
    SGH Posts: 28,989
    minniemoh said:
    Good looking beef Scottie! Way to come thru in the clutch.
    Thank you. I was a little concerned experimenting with prime rib, but it worked out well.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    4Runner said:
      Man, that roast has a great shape to it.
    I placed it into jetnet the night before to help shape it. Works pretty good. Just wish I would have had more time to put into the prep and the cook. Been working long hours again and have really been pressed for time. All in all I was happy with it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 4Runner
    4Runner Posts: 2,948
    SGH said:
    4Runner- 4th attempt at link. http://www.jetnetcorp.com/netting_film.html

    Thanks. Any suggestions on what to start with? So many sizes to consider. I typically tie up beef tenderloin, pork loin and rib roasts. Appreciate any suggestions on a starter packet.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • SGH
    SGH Posts: 28,989
    4Runner said:
    SGH said:
    4Runner- 4th attempt at link. http://www.jetnetcorp.com/netting_film.html

    Thanks. Any suggestions on what to start with? So many sizes to consider. I typically tie up beef tenderloin, pork loin and rib roasts. Appreciate any suggestions on a starter packet.
    Brother im at work at the moment. If you can give me until tonight, I can tell which size and style goes with what cut. Being at work sucks
    :P

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:


    4Runner said:


    SGH said:

    4Runner- 4th attempt at link. http://www.jetnetcorp.com/netting_film.html




    Thanks. Any suggestions on what to start with? So many sizes to consider. I typically tie up beef tenderloin, pork loin and rib roasts. Appreciate any suggestions on a starter packet.

    Brother im at work at the moment. If you can give me until tonight, I can tell which size and style goes with what cut. Being at work sucks
    :P

    Will you post in on the forum on its own thread so we can easily reference it?
    Keepin' It Weird in The ATX FBTX
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  • travisstrick
    travisstrick Posts: 5,002
    http://youtu.be/0Vyj1C8ogtE
    Be careful, man! I've got a beverage here.
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  • fusionhq
    fusionhq Posts: 1,707
    Hell yeah Scotty!! Looks awesome!! I have that same knife, but in a 10", love it!
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  • Terrebandit
    Terrebandit Posts: 1,750
    Many times, on a rib roast, I'll separate the bone from the meat. Then I'll tie up the meat part to get a more symmetrical/cylindrical hunk. After that, I'll retie the bone back onto the meat and cook it. When it's done i just separate the bone from the meat and slice the meat without any interference with the bone.
    Dave - Austin, TX
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  • SGH
    SGH Posts: 28,989
    @travisstrick‌
    That song should say: Scottie knows all ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    The Cen-Tex Smoker said:

    <
    Will you post in on the forum on its own thread so we can easily reference it?

    That actually a very good idea. I should have made a Jetnet post a long time ago.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited December 2014
    Just for a test, I sliced a little of the prime rib as thin as I could by hand and sautéed it with chopped bell pepper, onion and butter. It makes a killer sandwich. Try this sometime. It's a real treat.
    image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    That just made me hungy
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  • itsmce
    itsmce Posts: 410
    Yum, times 2
    Large (sometimes wish it were an XL) in KS
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  • BigGreenGator
    BigGreenGator Posts: 346
    Spot on !!! Nice looking cook ..

    Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"

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  • SGH
    SGH Posts: 28,989
    @BigGreenGator‌- Thank you brother. That's a fine looking set up you have there. Very nice.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • BigGreenGator
    BigGreenGator Posts: 346
    @SGH‌ thank you very much... A continual "work in progress" :)

    Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"

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  • cazzy
    cazzy Posts: 9,136
    edited January 2015
    Wrong thread...nvm.
    Just a hack that makes some $hitty BBQ....
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  • 4Runner
    4Runner Posts: 2,948
    @sgh - post missed its mark. Anyway, suggestions on style and size for different types/cuts of meat? Also, do you out them on by hand or use the device they show on the site? Thanks.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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