Food Smokers and Smoking Tips/Tricks/Techniques

It seems I was wrong, the bones were tied on. So now k know what "tied back" means . Can't complain, it made for a nice surprise. I put them in the oven for 3 hours last night and had a nice late-night snack... and saved the gnawed bones for making Meatheads beef stock. I have that going right now.

My roast was 8.33 pounds in the package, after removing the bones and fat cap it dropped to 5.25. By my math, that means I only need 2.625 teaspoons of salt for the dry brine. Seems an awful small amount of salt, even rounding it to 2.75. But, follow the recipe!

 

About six hours in, another six to go (more or less).

 

I have flatbread in the freezer I don't know what to do with. I don't know why this never occurred to me

 

A piece of ham and a piece of cheese folded up to fit on King's Hawaiian rolls. Simply delicious

Edit - having seen your wife's recipe, this isn't going to cut it anymore

 

https://www.woot.com/category/wine?ref=w_gh_wn_9

Woot at it again. Huntspoint Wagyu Brisket

 

Started the dry brine on this about a half hour ago.

 

Be warned: The juices will react with the spices and make a most delicious looking glaze over the meat. Tempting as it will be to have a taste, it's still raw meat and it is not recommended.

 

60% off select items....

 

Maybe I overlooked it, but I have a 5.25 pound roast which is about 5.5 inches across (I didn't do the greatest job of getting it round ). I'm going to cook this in the oven, mainly owing to temperature control concerns. How long should this take to cook?

Could have sworn the answer was in meathead's article but I can't seem to find it

 

what kind of roast?

 

https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats

 

Rib roast aka prime rib

 

So looks like I can expect a 10 degree rise. I will pull it at 130 IT , but cook at 250. So maybe a 4 hour cook time should be expected? Of course the IT via the probe is the deciding factor above all,..

 

https://www.today.com/food/world-s-easiest-prime-rib-roast-master-holiday-classic-t77026
"To cook: Preheat your oven to 450 degrees for at least 30 minutes while the prime rib comes to room temperature.

Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don't worry if you don't have one.

Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your meat thermometer reads 120 degrees. Estimate about 15 minutes of cooking time per pound of prime rib."

theres a ton of recipes each is a little different

 

Salmon on!
Pork butt and possibly jalapeño poppers on soon

 

How is the pig doing today

 

Salmon is done. Had to take a little taste. Came out good. A bit salty though. Letting it cool a bit and then in to the fridge it goes!

 

any glaze?

 

My prime rib is on the smoker. Put the in-laws on earlier so it could get to shoe leather state about the same time ours is done.

Theirs is rubbed down with SPG and ours is rubbed down with PitFaced.

Just but some taters on to bake for the first time. Doing Twice baked taters.

 

This is overly complex, likely costly, takes up too much space, and unnecessary for a lot of other reasons, but damn I kind of want one

https://www.youtube.com/watch?v=y1sg2sDXrwA

@Bigdaddy4760 ?!?!