Guinea prime rib w Q view?

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mole177

Fire Starter
Original poster
Nov 28, 2010
54
10
Los Angeles, CA
Went to the local Costco today... look what happened.

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About half the PR

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Finished salmon, approx 2 hrs, next time less garlic salt, smoke adds the flavor.

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done! approx 5 hrs, internal temp @ 136F, Next time will be taken out at 138/9F, I was worried it would jump 10F after letting it rest.

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With flash photo.

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Overall impression, the family liked it, especially my dad. He was expecting the smoked PR to be tough and not "seasoned" enough.

Looks like I am X-mas READY!

This is my second smoke project ever, and second time using the brinkmann r2d2 cheapy from home depot.

One full charcoal pan is enough, I was wondering if i needed to dip into the second bag of kingsford brisquettes.

I used Apple wood chips, couldn't find chunks :(

Anyone in Los Angeles area know where I can obtain apple chunks?

Critiques welcomed!!!
 
That roast is a thing of beauty!!  What did you season it with? I can't wait to do one for Xmas.   Was the salmon on the foil the whole smoke? Costco's salmon fillets are so nice.  I get my wood mail order, barbecuewood in Yakima, WA.  Shipping to LA might not be too bad $-wise.
 
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Thats one fine looking prime rib in my book. I wouldn't mind having some of that stuff myself.
 
Thanks folks.

Rub was simple minced garlic, garlic powder, garlic salt and lemon pepper.

i found a wood distributor, called the Wood Shed, semi-local to me in Orange County. picked up some Grape and Red Oak, they have a whole bunch of other types as well. medium bag approx 12-15 lbs ranges $15-$20 + tax (boo). two bags came out to be $38 and change. is that an ok price?

the salmon was smoked in the foil the whole time. next time I will put less garlic salt as it came out a tad too salty for my tastes.
 
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