Food Smokers and Smoking Tips/Tricks/Techniques

Might as well get 2 so u can practice lol

 

Just picked up my Christmas prime rib. 13.75lbs on sale for 4.99 per pound

 

Expensive practice, but I like the way you think.

 

4.99??!!! Mine is 10.99, but I get to sleep with the farmers daughter.

 

Note... I said sleep. I'm old.

 

Every year Shop Right has them on sale.

 

Even the cow is checking her out. I’d lay that price!!!

Edit: should say pay, but I’ll leave it.

 

Happy accident I guess, but it seems to work in that context.

Wife agrees.

 

Damn AUTO-CORRECT!

 

Either price works.

 

‘‘Tis the season...I was about to post up some of my unused smokers/grills for sale but figured I’d offer them here for free to my TW folks first on a FCFS basis.

I’ve got the following:

• Akorn Jr. - used on a week long camp trip. Been sitting since.
• 14” WSM - used once.
• 18” WSM - well loved.

Figure they’d help make some excellent holiday meals...so if you’re anywhere near the Charleston, SC and want one, let me know.

 

mighty nice gesture brother

 

Wow! What a guy!

 

That’s super cool. Wish I was closer I would snag the Akron Jr.

 

Great offer! Wish I was closer - I’ve been wanting an Akorn Jr.

 

That's a really good point. I hadn't considered that a short brine could be counter-productive. Mine got the salt treatment last night. It'll end up being salted and sealed for just short of 4 days by the time it gets cooked.

Do you have a second fridge that doesn't get a lot of traffic? I'd like to give dry-aging a whirl. Not sure I can pull it off in the main fridge given how frequently we open it and require the real-estate inside. Get some pics of the dry aging results before the trim. I'm really curious how it goes!

Don't overthink it. You'll nail it - unless you drink too much eggnog, then forget it's a prime rib and not a brisket .

Looks really good. All of it.

That's a big one! Are you cooking it all as one big prime rib or are you separating it? Or cutting a few steaks off of it? I think the largest side I ever had was around 14 pounds or so, but I ended up cutting it all in to steaks.


I did pick up a second rib roast last night. I cut a steak off of it, then trimmed the rest and tied it up for prime rib. I gifted it to one of our facilities guys here at the office. We talk BBQ all the time. His wife used to work up here, too, but she had to stop for health reasons. He cooks a ton, but I found out earlier this week that he's never done prime rib.

Had to fix that for him . He's a badass cook, so I'm sure he'll kill it.

 

I call it yuknog, so not a problem. Tequila.... could be a problem.

 

I was planning on cutting it in half and smoking it for a couple hours then finishing it in the oven.