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marvsbbq
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Joined: 15 May 2005
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 Posted: Dec 14 2007 Post subject: Tonight's cook.. Prime rib, ham & chicken..pics |
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Well we did the 5 whole prime rib roasts (rib roasts) that we custom orderd from Costco...Choice grade.
Each weighed right at 15 lbs... Cooked @ 325 for 4 hrs to get an internal temp of 140 per hosts request...
Here are the 4 hams...each weighing approx 15 lbs also...
Here is the chicken...We cooked 1/4 chickens. Both white and dark pieces.
I cooked the prime ribs, hams and the chicken @ 325. The prime ribs and hams took 4 hrs and the chicken took 1-1/2 hrs.
The reason I did not cook at a lower temp is because nothing had to "tenderize" The hams were "fully cooked" hams, I just had to heat and add the REAL smoke flavor.
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G's BBQ
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Joined: 13 Sep 2006
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Location: NV
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| Posted: Dec 14 2007 Post subject: |
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Looooooking Gooooood Marv!!!!!
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California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008 |
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river Q
Joined: 04 Oct 2007
Posts: 12
Location: Gold Bar, WA.
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| Posted: Dec 14 2007 Post subject: |
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| OHHHH YEAH! Their gonna eat good Tonite! |
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StarsandStripes
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Joined: 06 Mar 2007
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| Posted: Dec 14 2007 Post subject: |
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| Does the dude on the left have a pony tail??? Marv! Say it ain't so!!!! |
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Dec 14 2007 Post subject: |
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| StarsandStripes wrote: | | Does the dude on the left have a pony tail??? Marv! Say it ain't so!!!! |
 Yea, he has a pony tail....but he dosen't work for ME, he is an Indian tribal member.
All I had to do is COOK the meats. I then turned the meat over to the tribal member volunteers where they sliced the meats and put it out on the table for "self-serve.
Imagine.....self-serve PRIME RIB!!!!!
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PhotoEd
Joined: 11 Dec 2007
Posts: 15
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| Posted: Dec 14 2007 Post subject: |
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What wood(s) did you use for each meat???
Details on preping the prime beef? |
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FATFRANK
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Joined: 27 Nov 2007
Posts: 96
Location: Wichita Falls, TX
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| Posted: Dec 14 2007 Post subject: |
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| marvsbbq wrote: | | StarsandStripes wrote: | | Does the dude on the left have a pony tail??? Marv! Say it ain't so!!!! |
he is an Indian tribal member.
All I had to do is COOK the meats. I then turned the meat over to the tribal member volunteers where they sliced the meats and put it out on the table for "self-serve.
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Wow, those two guys are from the same tribe? Never would have imagined that. |
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Texman
BBQ Pro
Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX
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| Posted: Dec 14 2007 Post subject: |
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| Looks great Marv. You cooked a 15# Prime Rib in 4 hours...almost the size of a brisket, good for you. |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Dec 14 2007 Post subject: |
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| FATFRANK wrote: | | marvsbbq wrote: | | StarsandStripes wrote: | | Does the dude on the left have a pony tail??? Marv! Say it ain't so!!!! |
he is an Indian tribal member.
All I had to do is COOK the meats. I then turned the meat over to the tribal member volunteers where they sliced the meats and put it out on the table for "self-serve.
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Wow, those two guys are from the same tribe? Never would have imagined that. |
I don't remember what the % is, but if I remember right, you only need to have a SMALL % of Indian blood to be considered Indian.
MOST there were 100% indians....some were "mixed blood".
| PhotoEd wrote: | What wood(s) did you use for each meat???
Details on preping the prime beef? |
I use Maple wood.... exclusively
For Prime Rib prepping, all I did was rub with EVOO (olive oil) and apply a heavy coating of Monterel Steak seasoning. I like that for P/R because it has the course ground pepper, course salt and course garlic amoung a few other spices....but mostly those 3.
| Texman wrote: | | Looks great Marv. You cooked a 15# Prime Rib in 4 hours...almost the size of a brisket, good for you. |
Prime Rib cooks in less time due to the fact you don't need to "tenderize" it as you do a brisket. Prime Rib is already a VERY tender cut of meat.
Matter of fact, if you OVERCOOK it, it will be tough.
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allsmokenofire
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Joined: 26 Apr 2005
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Location: Oklahoma
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| Posted: Dec 14 2007 Post subject: |
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| Texman wrote: | | Looks great Marv. You cooked a 15# Prime Rib in 4 hours...almost the size of a brisket, good for you. |
Way different finishing temp....hopefully. 
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Mike
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Dec 15 2007 Post subject: |
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| allsmokenofire wrote: | | Texman wrote: | | Looks great Marv. You cooked a 15# Prime Rib in 4 hours...almost the size of a brisket, good for you. |
Way different finishing temp....hopefully. |
Yea for sure....140 internal temp vs 195. That alone is SEVERAL hours differnece for same size cut of meat.
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StarsandStripes
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Joined: 06 Mar 2007
Posts: 385
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| Posted: Dec 15 2007 Post subject: |
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| FATFRANK wrote: | | marvsbbq wrote: | | StarsandStripes wrote: | | Does the dude on the left have a pony tail??? Marv! Say it ain't so!!!! |
he is an Indian tribal member.
All I had to do is COOK the meats. I then turned the meat over to the tribal member volunteers where they sliced the meats and put it out on the table for "self-serve.
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Wow, those two guys are from the same tribe? Never would have imagined that. |
BWWAAAAAHAHAHAHAHAHAHAHAHAHA!!!! |
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mutha chicken bbq
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Joined: 26 Jan 2007
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Location: newark,de
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Doc1680
BBQ Super Pro
Joined: 17 Jun 2005
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Location: Indianapolis
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| Posted: Dec 15 2007 Post subject: |
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Those are some good eats Marv! Would've loved to see that rib roast after it was sliced.
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Dec 16 2007 Post subject: |
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| Doc1680 wrote: | | Those are some good eats Marv! Would've loved to see that rib roast after it was sliced. |
This is the best one I have of the slicing....
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