I had some out-of-town old friends over yesterday, so I thawed out a 5lb Rib Roast a few days ago, salted it on Wednesday, set it out 4 hours ahead of roasting yesterday – it was 38F when I took it out at 9AM, and 55F at 1PM. Made a butter-thyme-rosemary-pepper spread, slathered it all over the roast. Cooked the roast for about 3 hours on my grill, the far left knob on lowest, others off, and meat on the far right: the thermometer on the grill stated about 250F, but my probe thermometer placed inside the grill near the meat showed around 190F. Not sure which is more accurate, but the internal meat temp was 120F when I took it off (iGrill connected to my iPod told me so). After a while, my guests showed up (coming in from SLO up the coast, and hit some traffic), and we were good to go for a 5:30PM dinner, so I fire up the searing knobs, and seared all sides. Meat was perfect, thanks to science.
- 190 - could the probe have been on a bobe
- 5:30 dinner, I guess they were OLD friends
Probe thermometers on/near the grill surface are generally much more accurate than thermometers in the lid of the grill IMO.
Gonna try wood fired pizza on the grill again in the next few days. So today, gonna try making homemade sauce using tomatoes from the garden.
Good to know. Those grill thermometers have always been a bit cheap, and usually stop being accurate after a year or so. I’ve only had mine for seven months, and I’m already dismissing it (though I use it for “It’s hot,” or “it’s not hot enough”).
You think @dr_t_non-fan has any other kinds of friends? Those are the best kind.
You are too kind, A321.
And, PZ using words that not everyone knows. What’s an old woman got to do with this?
Making baby back ribs tonight, but in the oven.
OK, so question. were these done on a charcoal grill? or smoked?
And if you did them on a grill, did you cook them ‘low and slow’? How do you even do that on charcoal?
Asking because we’ve been doing quite a bit of chicken thighs on the charcoal this summer, and they’re delicious. But I’m hardly cooking them slowly. Maybe they’re better if I knew how to dial it down?
Poultry cooked low and slow results in rubbery skin IMO. I did this cook over charcoal where I removed the pan/heat deflector from my smoker. It was cooked via direct heat, but at a distance from the coals. It was in the 325-350 degrees F range at the grill surface. I still thought the skin needed more crisping, so I finished directly over hot coals to get it crispier.
Some people do low and slow and just toss the skin. You can get some juicy meat that way, but I always do poultry at hotter temps.
Thanks!
On charcoal I believe you put the coals on one side of the grill and sear over the coals then move to the other side to roast slower. That is kinda how I do it on the gas grill. Turn all 3 burners on high to heat the grill, then turn one either all the way down or even off and put the chicken over the 2 that are still on high. Cook 3-4 min on each side then move to the cool side until they are done all the way through according the the instant read thermometer.
They have even started making things you can put in the kettle grill that holds the coals in place on one side.
Is that shocked face from the flames?
That’s putting the CHAR back in char broil
I roasted a duck this evening. Yeah, not exactly on topic, but close. It was delicious.
I have made duck breast a number of times, but the only time I’ve made a whole duck was on the smoker. I did a tea smoked duck, and it was really good. Maybe I should do that one again soon.