Quote from: Armaegis on December 27, 2013, 04:58:19 AM

Aww... it'll be at least five months before it's warm enough up here to bbq.

That's cooked at 170F not 170C. The cold should work in your favor. I moved the roast after searing on the grill to the oven - didn't want it to be over-smoked - which is unavoidable for a long cooking duration using lump charcoal in a ceramic egg type grill.

I know the US government disapproves cooking food at 170F. I also don't recommend anyone cook beef in this fashion since you may die. Just my disclaimer so someone doesn't sue me.

It's actually safe to cook beef at that temperature, it just depends on how long you cook it.  The bacterial killing is a function of temp as well as time.  They just recommend the high minimum temp because the bacteria gets killed instantly at that temp. 

I don't know anything about cooking but was able to successfully make some sous vide steaks/chicken.  Really easy.  It's a low temp, slow cook method using an airtight bag submersed in water.  All I needed was hot water, a Ziploc, a thermometer, and my modified beer cooler.  Steaks were cooked at 138 and chicken a bit higher.  Everything came out super tender and moist and I'm still alive.  

You should check it out if you haven't tried it before.  Here's some info on the temp safety discussed above and his site also has a guide on using a beer cooler as well as several sous vide recipes:

http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

The sous vide machines are kinda expensive so I plan on using a temperature feedback PID controller with a crockpot.  That should allow me to maintain more stable temps over a longer timespan. 

That chicken looks awesome. I'll need to try this under-vacuum method of cooking.

That chicken looks awesome. I'll need to try this under-vacuum method of cooking.

it's my favourite way of cooking for sure, the Anova circulator is from what I can tell the best bang for buck if you want a serious setup.
it won't have the delicious smokiness and incinerated fat fume smell from grilling or barbecuing but if you finish it off on the grill it miiiiight...
steaks done this way are divine however, highly recommended. almost foolproof.

Coincidentally, we cooked rib roast for Christmas Day for the first time.  Not sure if it is "aged".  Your cooking method looks more sophisticated, and I might try that next time.

( Anax's restaurant scenes look like something out of an Anthony Bourdain episode... )