Food Smokers and Smoking Tips/Tricks/Techniques

Doing ribs today! Includes a rack for my neighbor who let me have the apple branches he pruned off his tree.

 

It’s just waitin’ to escape & latch on to someone’s face....or maybe the other way around. Looks pretty cool.

 

My hometown! It's changed a lot, since I was a wee lad.

 

Alright gents, not a smoking question but I have a 10lb prime rib for Xmas dinner. This is my first time doing one but I figured a change was needed from the ham and turkey plan. Looking at recipes and it looks pretty straightforward, but looking to see if anyone does it a certain way. Not a cheap piece of meat and want to get some advice from the pros. Let me know if trimming is a good idea as well if you do trim some fat. Thanks and happy smoking

 

Just starting my smoke for babyback ribs a pork tenderloin and smoked bake beans. Over maple chunks

 

Simple smoke today, just a bacon stuffed pork loin for supper with some of my Buffalo Beans (pork&beans drained, with 1/4 cup of Franks, half pack of dry Hidden Valley ranch mix) and of course couple cans of Spam for breakfast next week.

 

Take that Franks (the whole bottle) and dump it into a Mason jar and a whole packet of ranch dip mix and shake the hell out of it.. makes a brilliant sauce for all sorts of things grilled and smoked.. including wings.

Heck I've even taken that mixture and dehydrated it.. mostly because I could... and then threw it in the spice grinder to make a nice little rub

 

I put that shit on everything....

 

this is a good one, spice mix varies but good rule of thumb in the video
https://www.tacomaworld.com/threads/holiday-prime-rib-roast.643637/

 

Just shitty frozen biscuits (Mary B’s) but they will do just fine with some smoked Spam stuffed in there. Actually one can is the turkey Spam. I have no idea if it’s any good or not. But you gotta try, never thought I’d actually like the “lite” Spam better than the regular. Not as salty or greasy, plus less calories.

 

Awesome thank you!

 

If anyone is looking to stock up on charcoal Lowe's has a pretty good deal going on Royal Oak. $4.99 for a 15.4lb bag.

 

14 hour smoke on this 13 lb brisket for our family Christmas party. It turned out really well! Bummed that we only got one photo of it. Oh well.

 

Weather be damned. Blowing mach 10. Still got it done.

 

Have done big Prime Ribs for the last 5 Christmas dinners. Done em complicated and done em simple. I do them on the gas grill on a rack in a large aluminum roasting pan cause too big for the oven. Never trimmed any fat. Seasoning is per your choice, I prefer simple with some prime rib rub and some salt and pepper. Temp control is key, I use two digital meat thermometers, one in each end. With a piece of meat that expensive for an important meal like Christmas dinner, you definitely don't want to mess it up, so there's a little stress involved. Good luck.

 

Not doing Prime Rib this Christmas. Going with a beef tenderloin.

 

Thanks for the tips, I do not plan on have a 2 probes in the meat and one in the oven.

 

Great now I have to make a run to Costco tomorrow to see if they have anything like that in here yet.

Last week they had one 3 rib Prime grade rib roast for ~$110. Never seen Prime grade tenderloin at mine, I'd hit that even at $30 a lb. And cut it up into 1 3/4" steaks and freeze most of it. Then wrap in bacon before I cook it. Basically only me and the youngest son and he likes his steaks well done and not going to waste something like that on him. He can have his sirloin. Choice grade sirloin.

 

I use 2 of these. They go deep enough to read the center, let me set a temperature alarm, and are outside the grill/oven.

 

Smoke tri tip. New rub.....”Texas brisket rub” from Heaven Made rubs. Good chit.


Veggies a la blackstone.