Just the opening pictures had me sold !! It came out more then phenomenal !!👍👍👍🇺🇸

@BEERNBBQBYLARRY

3 жыл бұрын

Awesome! Thank you!

This was super helpful. I had this gift frozen roast from my mom and I really did not want to screw its up. I followed your directions and it worked out brilliantly. Thank you.

Thanks for this video!!! I cooked a 10 lb bone-in rib roast on my smoker grill using your instructions and it was amazing! It came out perfectly medium rare from end to end with just a slight crusting on the outside.

thanks for this old video Larry. This looked so good after you sliced into it. Im going to do the same thing on my vision kamado for christmas dinner.

That's the only way to do those roasts! KILLER JOB LARRY!!

Cooked perfectly.

Nice job! Looks killer!

Awesome. Again, and again, and again. Had to be delicious. I'll be doing one some time over the holidays. Will use the SNS Kamado like this.

Looks delicious!

Lawd have mercy...well done my friend.

I’m in love. Thanks a lot!

I use my Smoke Dome about the same way. Only difference for me would be the turning of the roast. I would never pierce it. I always use tongs. I believe this keeps more juices inside.

Great video.

Great looking roast! Very good video. Glad you like the method. I would recommend that you let a roast that size rest in between the low cook and the sear until the internal temp quits rising. Chris Finney "Creator of the Reverse Sear Method"

You made me wanna start throwing potatoes on the grill every time I cook. Great roast BTW.

Very good job.

What was the Internal temp when you pulled it off the grill? Thanks

Going to try this on my Weber Summit. How smokey was this? Trying to determine how much to use the side smoker box. I always grill my Thanksgiving turkeys, so now is the time to try roasts! Thanks pal!

I've gotta get me one of those cookers

Hey I didn’t see the actual roast cut into! At 119 degrees, that was a rare roast, am I correct?

hey great video! iam new to this smoking! done a few good meals and some bad ones! what is your ideal low slow temp= 250 270? and how are you taking the plates out? gloves or tongs? thanks

@kevinmckercher

7 ай бұрын

buy some cheap welding gloves at home depot

who else switched to rib roasts for holidays?

That looks great! What you got on tap these days?

@TheBrewQ

8 жыл бұрын

+BEER-N-BBQ by Larry I am about to brew a chocolate milk stout next. I plan on videoing it as well. You should upgrade to a 2-tap setup. It's nice to have a couple of choices on tap. Cheers!

@TheBrewQ

8 жыл бұрын

+BEER-N-BBQ by Larry that's understandable lol.

Do you let it come up to room temperature first before you put it in the bbq? or just straight out of the oven... I ask because that makes a big difference if you do...

@JOJO-ge5py

7 жыл бұрын

I meant to say straight out of the refrigerator....lol thanks for a quick response...

technically i believe this is called a rib roast. ribeye is the term used to refer to cutting the rib roast into cuts of steaks and cooked after cutting. this is what many call prime rib. which is just a rib roast slowe cooked usually and then cut after cooking. usually has bone.

Awesome video! I will say, is it bugging anyone else that he didn't grill the sides? I'm just crazy silly sometimes, lol.

@TheRealBizWiz

6 жыл бұрын

BEER-N-BBQ by Larry Thanks for taking it light heartedly! 😊 In fairness, I'm a bit OCD about many petty things (obviously). I'm the guy who sees a picture frame off balance and quietly sneaks over to fix it, haha! The roast looks FANTASTIC by the way. I found the video because next week I am meeting my girlfriend's parents for the first time, and I found out her dad loves outdoor cooking and grilling. I went to Kroger and the guy in the meat department recommend I try something like this. Your method looks amazing, and I think can do it. I wonder if it would also be good made with a Hawaiian style flavors.. Either way - LIKED, SUBSCRIBED and SHARED with friends and family!

Need a better way to turn it then those claws. Yes it looked pink inside but it also looked dry.

@johnnymossville

7 жыл бұрын

agree, very moist. nothing dry about that.

@KingBarney

7 жыл бұрын

It didn't look dry, but it was definitely more dry than it could have been, stabbing the meat while it's still hot allows it's juices to ooze it.

@a.barnard3205

6 жыл бұрын

"Turning a Roast?" WTF?

@a.barnard3205

6 жыл бұрын

Ever hear of Heat Resistant Gloves?

Why not sear ALL FOUR sides?🤔

@BEERNBBQBYLARRY

3 жыл бұрын

Sure can. I, however, prefer a medium rare throughout. Searing the ends will overcook the end slices which can be a good thing for those in the dinner party that prefer their slice more done than the rest of the meat.

@dioncherry2711

3 жыл бұрын

@@BEERNBBQBYLARRY oh.....I see. Thanks.