Ninja Woodfired Cooking

[Neal]

Last night I finally cooked my Sunday night steak. After C- on the last try, this time I focused on slowing the cook down. I didn't realize in the smoke mode you could adjust the temp as well, so I dialed that down, I think 180 was what I used. Took time to slow the cook while smoking it then did the reverse sear, somewhat. Took the steak off around 120, if even that, let it rest. It was outstanding.

The iPhone app is really nice as it's so much easier to change temps and modes and when changing from smoke to grill mode I didn't have to remember how to bypass pre-heat, there's a button for that in the app which is cool.

Redeemed. Now I need to figure out some new cooks on the Ninja and work my way up to @GlampDaddy status, well, aspiring at best.

 

[Texas Clodhopper]

I told you 120 and rest is the magic formula.

 

[Texas Clodhopper]

Ribless Prime Rib (8#) will be the main entree today.

This is the plan:

1. The roast has been dry brining for about 30 hours.
2. I will remove it from the refrigerator an hour or so before cooking.
3. I will season with garlic and a heavy layer of freshly ground black pepper.
4. Fire up the Ninja Pro XL, smoke setting @ 250 ℉ using Pit Boss Competiton pellets. I
5. I will wait about 20 minutes until the pellets emit clean smoke.
6. I will use the built-in temperature probe and a Thermo Pro remote t-stat. As it gets closer to 120 I'll also monitor it with my instant-read thermometer.
7. Pull at 120, lightly tent with foil, and rest for 15-20 minutes.
8. What am I forgetting? This will be my first prime rib cooked on my Ninja and I'm a little nervous cooking a $130 piece of meat.
9. I will try to remember to add pictures during the "procedure".

 

[Rollin Ollen]

Ribless Prime Rib (8#) will be the main entree today.

This is the plan:

1. The roast has been dry brining for about 30 hours.
2. I will remove it from the refrigerator an hour or so before cooking.
3. I will season with garlic and a heavy layer of freshly ground black pepper.
4. Fire up the Ninja Pro XL, smoke setting @ 250 ℉ using Pit Boss Competiton pellets. I
5. I will wait about 20 minutes until the pellets emit clean smoke.
6. I will use the built-in temperature probe and a Thermo Pro remote t-stat. As it gets closer to 120 I'll also monitor it with my instant-read thermometer.
7. Pull at 120, lightly tent with foil, and rest for 15-20 minutes.
8. What am I forgetting? This will be my first prime rib cooked on my Ninja and I'm a little nervous cooking a $130 piece of meat.
9. I will try to remember to add pictures during the "procedure".

It's too bad you can't add smell and taste along with the photos. I'm getting hungry just reading about the procedure.

Darrell

 

[JRS]

Ribless Prime Rib (8#) will be the main entree today.

This is the plan:

1. The roast has been dry brining for about 30 hours.
2. I will remove it from the refrigerator an hour or so before cooking.
3. I will season with garlic and a heavy layer of freshly ground black pepper.
4. Fire up the Ninja Pro XL, smoke setting @ 250 ℉ using Pit Boss Competiton pellets. I
5. I will wait about 20 minutes until the pellets emit clean smoke.
6. I will use the built-in temperature probe and a Thermo Pro remote t-stat. As it gets closer to 120 I'll also monitor it with my instant-read thermometer.
7. Pull at 120, lightly tent with foil, and rest for 15-20 minutes.
8. What am I forgetting? This will be my first prime rib cooked on my Ninja and I'm a little nervous cooking a $130 piece of meat.
9. I will try to remember to add pictures during the "procedure".

Sounds like a winner. My only add is to consider adding onion seasoning? You're going to love the results! Good luck.
My picture of the results of my 5lb roast is on post 177.

 

[Texas Clodhopper]

 

[Texas Clodhopper]

 

[GlampDaddy]

View attachment 26697

Looks good, Jim!

 

[Texas Clodhopper]

Looks good, Jim!

Thanks, Buddy. I was surprised by how much juice was there after a 25 minute rest. It was delicious and we have enough for Philly cheesesteak sandwiches later in the week.

 

[Neal]

Pork chops!

First Ninja cook on this trip, came out amaaaayyyyzzzinng! Growing up I never cared for pork chops, typically dried out or overcooked white meat whatever. Then the Ninja came along, deeeeelish. Seasoned with Livia's Salt, Pepper, Garlic Seasoning a friend gave me when we had steaks at the Oshkosh Airshow. I used the wood pellets I had the most of, fattest bag, sweet whatever mix. Ninja grill on medium with smoke. Flipped around 120, took off grill around 145 and let rest. Sooooo good. If anything maybe cook a tad bit longer, I don't know, super moist and delicious. I love ketchup on my steak, etc. Deal with it! (and I only had one, no way could I eat both)

 

[Texas Clodhopper]

I haven't tried pork chops but I will give this a go. We have a small chuck roast in the freezer and I'm thinking of trying the poor man's brisket recipe this weekend.

Edit: I suppose you use ketchup on eggs.

 

[J&JD]

I love ketchup on my steak, etc.

Next thing we’ll learn is that you probably like pineapple on pizza. Oh, well….

 

[Neal]

I haven't tried pork chops but I will give this a go. We have a small chuck roast in the freezer and I'm thinking of trying the poor man's brisket recipe this weekend.

Edit: I suppose you use ketchup on eggs.

No. That’s disgusting.

 

[Texas Clodhopper]

Decisions, decisions! While digging in the freezer I found a Boston butt pork roast and a 3# prime rib along with the chuck roast.

 

[DennisT]

Pork chops come out great every time and juicy.

We haven’t smoked but use grill on medium, temp to 165 with the probe in one of the chops - turn once while grilling.