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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Dec 24, 2017 at 1:15 PM
    Blkvoodoo

    Blkvoodoo a Hooka smoking caterpillar has given me the call

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  2. Dec 24, 2017 at 1:31 PM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    Little 6.5 lb prime rib just hit the apple smoke!

    [​IMG]
     
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  3. Dec 24, 2017 at 1:42 PM
    grdgz97

    grdgz97 Well-Known Member

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    Just the wife and I tomorrow....gonna cook up a 3.5lb tomahawk.
     
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  4. Dec 24, 2017 at 2:09 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    lighter fluid is ok;)

    [​IMG]

    beat me to it...just cut off half of it and say the rest burned up ;)
     
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  5. Dec 24, 2017 at 2:17 PM
    TroutBum

    TroutBum Well-Known Member

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    Just added the bourbon glaze. :)
     
  6. Dec 24, 2017 at 2:22 PM
    Kremtok

    Kremtok Well-Known Member

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    My local grocery store is selling whole uncured hams...but for $3.29 / lb. No way am I spending that kind of money to experiment.

    Prime rib is in the brine for tomorrow! Might do steaks tonight...or better yet - lamb!
     
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  7. Dec 24, 2017 at 2:42 PM
    grdgz97

    grdgz97 Well-Known Member

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    Brine for Beef??? Please school me. Never heard of brining it....:anonymous:

    Unless....is it dry brine??:notsure::anonymous:
     
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  8. Dec 24, 2017 at 2:44 PM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Done

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  9. Dec 24, 2017 at 3:51 PM
    grdgz97

    grdgz97 Well-Known Member

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    Rolling California style tonight.....:crapstorm:

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  10. Dec 24, 2017 at 4:57 PM
    oscolivar1

    oscolivar1 Well-Known Member

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  11. Dec 24, 2017 at 5:25 PM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    That juice...that crust...

    Looks great!
     
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  12. Dec 24, 2017 at 5:26 PM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    The prime rib and the tomahawk turned out fantastic. The cap of the tomahawk was probably the best part, but the prime rib was most excellent.

    [​IMG]
    [​IMG]
     
  13. Dec 24, 2017 at 5:35 PM
    Cold Iron

    Cold Iron Well-Known Member

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    Nothing wrong with hanging meat in any cooker IMO! I prefer rotisserie but hanging 2 chickens tomorrow and once they are done slicing up part of a ribeye stacked on a PBC skewer with peppers and onions.

    With the solid heat deflector over the coals doesn't it make it more of a WSM? :crapstorm:

    :D
     
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  14. Dec 24, 2017 at 5:45 PM
    Kremtok

    Kremtok Well-Known Member

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    Here you are my guy: http://allrecipes.com/recipe/230812/standing-roast-beef-brined/

    I used the same brine last year for a grilled prime rib, so I’m thinking it will be even better on the smoker. I’ve got an 8lb bone-in prime rib just like last year, too.
     
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  15. Dec 24, 2017 at 5:47 PM
    Kremtok

    Kremtok Well-Known Member

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    Wow, a Prime Rib that I’d actually eat!

    I prefer cooked meat (read: Medium to Well Done, depending on the cut) and it really bothers me when Prime Rib is served with the inside still cold and bloody.
     
  16. Dec 24, 2017 at 7:31 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    That looks like a proper medium rare!
     
  17. Dec 24, 2017 at 7:32 PM
    horstuff

    horstuff Re-member

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    Very proper.
     
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  18. Dec 24, 2017 at 7:35 PM
    horstuff

    horstuff Re-member

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    Awright, tomorrow I’m taking a 5.5 pd prime rib, bones cut off and then retied, to about 100, then wrapping in foil and transporting for an hour in a toweled cooler. Going in a 375 oven when there until 130, then rest for 15-30 minutes. Wish me luck. Any tips?

    Btw, Merry Christmas beyotches.
     
  19. Dec 24, 2017 at 7:36 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    any au Jus or horseradish sauce? Man that looks good!
     
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  20. Dec 24, 2017 at 7:38 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    what you looking for?
    Alton Brown had a good episode on prime rib.

    http://www.foodnetwork.com/recipes/...anding-rib-roast-with-sage-jus-recipe-1939502
     

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