Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: double_p on December 23, 2020, 02:05:43 PM
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So on a whim, I bought a ribeye roast to cook tomorrow. The price was to food to pass up. Should I trim the lip of before cooking? (https://uploads.tapatalk-cdn.com/20201223/657d3e48f216e6d6454da89f87d88367.jpg)(https://uploads.tapatalk-cdn.com/20201223/2724c3d4d860ec8b160e78760fc451e8.jpg)
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I was looking at these at my local Meijer today.
Trim what you think you’re comfortable with.
If it was me I would trim that 3 inch thickness of fat off because it’s not going to add anything to the overall cook.
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Thanks. I saw them at Meijer yesterday bit didn't get one. Spent lots of time thinking about it and decided it was to good of a deal to pass up. It's a lot less painful if I don't pay full price and screw it up!
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I take nearly all the exterior fat off. I like a good crust.
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I take nearly all the exterior fat off. I like a good crust.
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that what I did to mine pretty much. Left a little on for a ju hopes.
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I like to trim
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Trimmed and rubbed and cooking along. (https://uploads.tapatalk-cdn.com/20201224/1831f31f81051ee828320d1d5606e50f.jpg)
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Looking good!
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Looking pretty freaking tasty so far! I’d love to see a money shot when carved.
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All done. My crowd likes beef closer to medium so it might be a a little too done for some but it was quite tasty and is mostly gone. (https://uploads.tapatalk-cdn.com/20201224/35b95e5dc1576384e87e450ce54a93f3.jpg)(https://uploads.tapatalk-cdn.com/20201224/d123200952886a93d7dea35b14fd8c7e.jpg)
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Looks super tasty. Nice job!
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It all looks good to me! My crowd likes it more medium too
Thanks for sharing!
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Mines on the SF, have it set at 300, going to pull off at 115, then crank her up to 500, to do the outer. Coated with olive oil then Kinders spg, and Kinders buttery Steakhouse.
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All done. My crowd likes beef closer to medium so it might be a a little too done for some but it was quite tasty and is mostly gone. (https://uploads.tapatalk-cdn.com/20201224/35b95e5dc1576384e87e450ce54a93f3.jpg)(https://uploads.tapatalk-cdn.com/20201224/d123200952886a93d7dea35b14fd8c7e.jpg)
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Yahtzee!!! If you and your folks liked it then it was cooked prefect. Excellent job.
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Double p that roast looks fantastic beautiful ring on smoke in there, I bet it’s tasty, would love to have a slice or two of that roast
[emoji869]🤙
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Mines on the SF, have it set at 300, going to pull off at 115, then crank her up to 500, to do the outer. Coated with olive oil then Kinders spg, and Kinders buttery Steakhouse.
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Looks great. Looking forward to the final product
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So on a whim, I bought a ribeye roast to cook tomorrow. The price was to food to pass up. Should I trim the lip of before cooking? (https://uploads.tapatalk-cdn.com/20201223/657d3e48f216e6d6454da89f87d88367.jpg)(https://uploads.tapatalk-cdn.com/20201223/2724c3d4d860ec8b160e78760fc451e8.jpg)
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Just seeing this post from a couple weeks ago.. First off, great grab on the price! Last rib I cooked, I trimmed the thick solid fat off lip, cut into chunks and rendered to liquid, then made Yorkshire pudding with the fat in muffin tins.
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Just seeing this post from a couple weeks ago.. First off, great grab on the price! Last rib I cooked, I trimmed the thick solid fat off lip, cut into chunks and rendered to liquid, then made Yorkshire pudding with the fat in muffin tins.
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Grate use of the fat on Yorkshire pudding !!