EGGARY Posted January 17, 2016 Report Share Posted January 17, 2016 I am cooking (2) 3-Bone Standing Rib Roasts tomorrow. My question is, is it best to start the cook the at Room Temperature or right out of the refrigerator? Thanks. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 17, 2016 Report Share Posted January 17, 2016 With big chunks of meat I don't think you will ever get the centre to room temp. I cook straight from the fridge. The cold meat helps to form a smoke ring. Just allow sufficient time to cook from cold. Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted January 17, 2016 Report Share Posted January 17, 2016 I recently did a two bone roast, I let it stand on the counter an hour before I tossed it on my KK. Even so, the IT was still only 38F after an hour. No way would I leave a large hunk of meat like that out long enough for the IT to climb all the way to room temp.. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 17, 2016 Report Share Posted January 17, 2016 Like the other Tony said, smoke flavor comes from condensation on the meat's surface, so if you want it to have a nice smoky flavor, it's straight out of the fridge; but if you want to lessen the smokiness, then let the meat's surface come to room temp (about an hour). Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 17, 2016 Report Share Posted January 17, 2016 You can even put it back in the freezer for an hour before cooking. That will allow even more smoke and help to keep the md rare from edge to edge. I'm starting to use the freezer for an hour method for my BBQ meats. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 20, 2016 Report Share Posted January 20, 2016 You can even put it back in the freezer for an hour before cooking. That will allow even more smoke and help to keep the md rare from edge to edge. I'm starting to use the freezer for an hour method for my BBQ meats. Charles - Prometheus 16.5", Cassiopeia 19" TT I've always been a fan of the quick freezer chill of the outside to get more condensation of vapor/smoke in your grill.. I even do this to a chicken where it's soo important to get them to room temps before cooking to prevent the dreaded blood in the broken bones nightmare.. Noticeably more smoke flavor.. Quote Link to comment Share on other sites More sharing options...
