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**The Sauce Blog**
December 25th, 2014, 10:44 pm
#1
* Cheyenne ** Cheyenne *
  • Joined: November 28th, 2014, 12:53 am
  • Posts: 91

For the X-Mas rib roast this time I took off the ribs and cooked them separately from the roast. Cooked it at 200 degrees and it only took 3hrs and 10min to reach a 133 internal temp. Hella faster than my rib-on cook a couple weeks ago (6hrs). Yoder on community!

image1.JPG
Roast rubbed and ready


image2.JPG
Roast and ribs ready to go


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On the YS1500 @ 200 degrees


image4.JPG
Sweetness!!!!

December 25th, 2014, 11:24 pm
#2
* Abilene ** Abilene *
  • Joined: October 18th, 2014, 2:24 pm
  • Posts: 6
  • Location: Edmond, Oklahoma
December 26th, 2014, 5:20 pm
#3
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 2408

Looks delicious.

Yoder_Herb
December 26th, 2014, 11:21 pm
#4
* Wichita ** Wichita *
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  • Joined: August 16th, 2014, 10:02 pm
  • Posts: 246
  • Location: Iowa

Looks delicious!!!

December 30th, 2014, 7:44 am
#5
* Kingman ** Kingman *
  • Joined: September 3rd, 2014, 11:04 pm
  • Posts: 422

Looks sooo perfect. Evenly cooked. The few I have done without bones I stringed them for a perfect circle. Looks like you didn't need to.

January 1st, 2015, 3:10 am
#6
* Cheyenne ** Cheyenne *
  • Joined: November 28th, 2014, 12:53 am
  • Posts: 91

I would have liked to have tied it up to make it more round but the truth was I didn't have any string around so I had to go without and take my chances. I was pleasantly surprised that like you said, it didn't seem to matter. Guessing that's the gift of cooking at 200 degrees.

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