Food Smokers and Smoking Tips/Tricks/Techniques

Yes I have the 4 burner. Will be using it again tonight. Wish I got it sooner is my only complaint

 

I need a cover for mine

 

Thanks!
Im waiting for this person's reply. They are selling a new foodsaver 4800 for $60. I also have the food vac bags from Amazon!

 

I'm on the cusp!

Do the shelves fold away for storage?? It doesn't seem like it. Damn small patio is already crowded with the pooper, the kettle, the po'man and the chairs.

Y'all running propane or did you get the natural gas conversion?

Decisions, decisions.....

 

I am running propane, I bet once you start using it you will want it quite handy

 

Propane and it never leaves it’s home

 

FoodSaver Vac 750. Picked it up at a garage sale.

 

I have a similar issue. I am considering just having a 24X24 section of 3/16" plate cut and using that as a griddle.

 

my brother in law has one and loves it. it's on his covered, screened back porch. he said they do almost all of their cooking on it.

 

I'll have to go in to the regional meat deals thread to post, but I just saw that our local Kroger has USDA Choice Ribeye Roast for $4.77/lb!

I'll be grabbing a couple of those - one for 'prime' rib and the other for cutting in to steaks.

I still plan on getting to Costco to look at doing a USDA Prime one, too, but we'll see. That is so damn cheap at Kroger. I can buy a nice bottle of whiskey with the savings to make up for the slightly less marbling .

 

Man...that’s a great price! If I had a Kroger down here, I’d be making a trip for sure.

 

Nice, I was also cruising the local meat deals today

Publix - Standing Rib Roast premium USDA choice, $5.99 / LB. am new to all this, seems like a good deal, will this smoke well?

https://youtu.be/O1w7y2BZ69o

 

Dam, mee too. no Kroger here either

 

It will smoke VERY well. Actually, it'll smoke medium-rare if you do it right, but you catch my drift .

I'll be smoking on an UDS, too. Smoked, then seared standing rib roast is amazing.

I'll post up my method shortly. It is the best bits I've pulled from other recipes and is now my go-to.

 

nice, I may snag one on the way home today then.

 

Ya I'm headed to Publix later today to pick up my Prime Rib. Will get it dry aging for NYE dinner. Probably going to grab about a 10lb'r.

 

anyone on here own a Yoder?

 

Had to check / see what that was. nope, sure dont. looks beefy as hell though.

 

The best thing to do before cooking a rib roast is to read this article front to back, have a glass of whiskey, then read it again. The science behind what makes a great prime rib is fascinating and really helpful:

https://amazingribs.com/tested-reci...ng-prime-rib-tenderloin-and-other-beef-roasts

A few takeaways:

1) DO remove the bones. That is sound advice from the article. I've cooked bone in, bone separated but tied on, and bone completely removed. The last option gives you wonderful uniform cooking, more crust on the slices of prime rib, and a small rack of beef ribs that you can cook separately and snack on while the roast is doing its thing. You can roll the remaining roast in to a nice, uniform cylinder.

2) Be careful with the trim. There are some big, obvious fat bits on the outside that you benefit from removing, but the cap and the eye of the ribeye are held together pretty tenuously. Get too aggressive and your roast could fall apart.

3) Personally, I'm against injecting or pressing garlic bits and such in to the roast. The inside of the meat is free from bacteria. Jamming a needle in to it will get surface bacteria pressed in to the middle of the meat. Since you're going for medium-rare, you won't cook the inside enough to kill said bacteria. Might be overly cautious, but the meat is so damn flavorful and the crust so heavenly, I don't really feel a need for changing the taste of the inside of the meat anyways.

4) Salt, pepper, garlic powder, onion powder, then your choice of herb. Rosemary is pretty nice, but thyme works well, too. That rich, herbal touch is so nice in addition to the salty, peppery, beefy goodness. I'll salt really early if I remember to, then put the rest on just before going on the smoker. I don't fart around with pastes, oils, mustard, or other binders. Just rub it down real nice. It'll stick.

5) I shoot for about 225* on the smoker with pecan and cherry wood in the mix. Not a lot and both are pretty mild woods. The cherry has a similar effect to the herbs. The flavor is rich, but still subtle (if that makes sense). As you're nearing 110* IT, start getting your chimney starter going with some charcoal and wood chunks. You want this to be going already when sear time happens.

6) Pull when the IT is over 115* but less than 120*. Put it in a foil pan, cover lightly, and put in a cooler. The goal is to maintain the temp, not carryover cook. During this time, make sure your chimney is a roaring fire. Place a grate over the top of it and make sure it is hot, too. Like, REALLY hot.

7) Roast goes straight on the grates and it is time to roll, flip, and turn that thing so that no side gets overcooked, but no side is left uncrusted. If you gave yourself some headroom on the IT, you can crust the hell out of ALL of it and still get the thing pulled with an IT of 125*.

8) Place back in the foil pan, tent it with foil (not sealed) and let sit on the counter for 5-10 minutes before slicing.

You should have a B-E-A-UTIFUL medium-rare throughout. If anyone happens to want it cooked a little more, have a cast iron skillet going on medium heat and drop the slice on with some butter. About 30 seconds per side ought to do.

I'm not a big au jus guy, so I don't get fancy, but there should be plenty of juice in your foil pan to hook it up. A little beef juice, horseradish, red wine, Worcestershire, cracked pepper, and whatever else makes a nice dipping sauce.

Best enjoyed with a light bourbon .