Food Smokers and Smoking Tips/Tricks/Techniques

On the vortex one in the description it calls out the whirlpool...



No first hand experience though just saw that when researching. But I still want one

 

Yea after reading reviews on the whirlpool I'll probably spend the extra $10 lol

 

Got a pretty good deal on a 10lb boneless prime rib, gonna give it a try in the Pit Barrell Cooker this year over some cherry wood.

Haven't decided on a rub mixture yet, thinking of going simple with softened butter, rosemary, kosher salt, cracked pepper.

Gonna smoke/cook it to almost Medium rare then sear it on the grill or cast iron pan with butter.

Any suggestions for a rub or any other helpful tips for cooking it? Should I tie it up with butchers twine?

 

Your plan sounds pretty solid as is. Can also throw it under a broiler setting in oven to put some crust on it but searing in a cast iron skillet would work really well too. Simply rub is a good way to go. Just make a good jus for it (if you like them that way). I put a water pan under meat with some veggies in it for the jus. It can be overpowering on smoke flavor if not careful with your smoke. Last one I went a little long on and it was too strong.


here was the one I did last time...

 

Nice. Thanks for the info. Pretty excited.

 

And now I'm hungry for more prime rib

I do have a pot of red beans coming (or cooking... stupid phone... ) at home right now though. Come on 5 o'clock

 

Long gone but not forgotten

 

I found some stuff in the spice cabinet a few nights ago while looking for something to put on some basic chicken to grill and came across this stuff called Texas Bones.

It's really freaking GOOD! It is not made in Texas, but I put it on the breasts (chicken, not mine) and chops and it came out pretty fantastic. Apparently my gf had got me some for my birthday or Christmas last year and I just never tried it. So give it a shot if you see it. It tastes kind of like salt, garlic powder, and paprika maybe? .. very good flavor profile and for a quick rub before throwing them on the grill.

 

Got her today for $25

Need grates and lid holder but in very good shape

Edit:don’t need lid holder. After checking weber.com, found out this model comes with a “lid roller/lid stopper”.

 

Score!

 

thats a great price!

 

I just missed out on a Genesis II for $50...FML. I check for Weber’s a couple times every day because I do want a gas one for quickies. Today I didn’t check until this evening and one person ahead of me was already on their way to pick it up. Seller just told me it’s gone.

 

similar thing happened to me but on a larger scale...dealing with guns!

 

There’s a 6lb butt in the fridge with Pitfaced rub on it. This will be our first taste of it. Tomorrow is going to be a good day!

Also since I’m planning on Christmas dinner, what’s everyone’s go-to for smoking prime rib? Last year I grilled it after a coffee-based wet brine and it was fantastic, but this year it’s going on the Traeger.

 

I think a hickory,oak or mesquite would do well. I wouldnt go with a sweet wood but thats just my preference.

 

Just picked this up. Cannot wait to smoke a rack, hopefully on New Year weekend out in Glamis. And just met up with one of my best friends to give him 2 of these packs as his Christmas gift.

 

I am a coffee fiend and have seen coffee based rubs and brine mentioned a few times, but I have never heard of it, nor have I ever considered that it would go good on my meats. Is there a link to any basic recipe that uses coffee that you know of?

 

So tasty...but stinky when you live a winds gust away from it. I grew up in SJV.

 

Pellet poopers unite!!

Even though I haven’t used my pellet pooper for quite a while!


Gotta be freezing balls up in Homer!

 

Yeah. I always hated that stretch of the drive from SoCal to the bay.