Food Smokers and Smoking Tips/Tricks/Techniques

Very cool.

 

Im glad you werent naked cooking, otherwise we'd need some eye bleach...

 

@scottalot....

 

Well here's my pictures, turned out incredible.

About 90 minutes on the Traeger at 180F thickest section 110F thinner 120-5F. Put her on the very hot gas grill for a little longer than the original 1 minute per side, probably 8 minutes total flipping 4 times and temping along the way. Thickest section 130F. Medium rare for most with still a lot of rare. It pulled together and thickened up while it smoked for sure.

With a prime rib I use Johnny's Au Jus and Ed McCaffrey's horseradish sauce but with this I used sparingly and ate half of it with just salt, tasted very beefy on it's own. And OMG tender, much tenderer than well prepared tenderloin and 3 times the flavor.

Will I do it again, probably not, should I have done it for 4 people instead of me and the wife, yes. I've got enough left for a hearty breakfast with eggs for me and the wife tomorrow.

 

something odd about that sauce...

 

That looks perfect.

 

Looks good to me.

 

Damn it I am hungry now, that turned out really well. Like how you cut it on the bias.

I really like Costco and they sell prime rib cap steak at the one here sometimes. The only thing is they don't always get all the silver skin off it and to me it puts a damper on the meal. Have thought of doing my own, thank you for doing this. My sons don't care for fatty meat and they want it well done so they get the sirloin LOL. I could get a prime ribeye roast and make my own rib cap steak, and eyes, then freeze it. Seeing how it is usually just for me makes more sense too so I don't have so much leftover. Perfect. Speaking of leftovers now I need to go see what is in the fridge!

 

My GMG will run at 500* but still didn't cook and char like I like. The Grillgrates make it happen. I don't know how, but if anyone tries them, don't let the cook run as long as normal. They cook hotter and faster. Chikken tenders up next!

 

@CarmenSanDiego

Here you go

 

Your thermometer is reading a 500* air temperature. Air is a much better insulator than it is a heat conductor. That is why you are not getting the char you want. A piece of metal heated to 500* will better transfer heat. Since the Grillgrates have more metal surface area and less air voids you are getting result you desire.

 

As I was leaving work, boss said I could have tomorrow off if I’d like. Why not! Decided to throw on some ribs. And beer of course!

 

When's dinner?! S&P Rub?

 

In a few hours! Since I don't have to be up at the crack ass of dawn, dinner is a little later tonight.....besides, the wife ain't home till 930p.

Yes sir, just S&P. 1/2c coarse pepper, 1/4c coarse kosher. Pecan for smoke.

 

Few hours huh... That's about how far you are from me. Coincidence?!?

 

Ha! My dumbass always just saw the Nebraska in your name....

 

https://www.tacomaworld.com/threads/anything-pizza.488785/

 

I didn't know I promise

 

Can I post pics in here of my pizza if I put BBQ on top of it