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My weekend of Smoking

post #1 of 4
Thread Starter 

NewYorkStripRoast1.JPG 2,771k .JPG file

 

Seasoned with a little McCormicks

 

NewYorkStripRoast2.JPG 1,832k .JPG file

 

1 Hour into the smoke.  225 degrees

 

NewYorkStripRoast3.JPG 3,112k .JPG file

 

Sliced and ready for a quick sear on the grill!!

 

Turkeys1.JPG 2,165k .JPG file

 

2 10lb. Turkeys in Slaughterhouse Brine!!

 

Turkeys2.JPG 2,025k .JPG file

 

Turkey just after Crisping the Skin in a 425 degree oven!

 

PrimeRib1.JPG 2,191k .JPG file

 

6lb. prime rib roast after 30 minutes under a foil tent.

 

 

I smoked all of these this weekend. 

 

New York Strip Roast - 225 degrees for 3.5 hours - IT of 145 degrees when I took it out of the smoker and tented it.  IT came up to 150 degrees.  Sliced it up and did a quick sear on the BBQ before dinner.

 

Turkeys - 275 degrees for 3.5 hours - IT of 170 degrees when I took them out of the smoker.  Placed them in a 425 degree oven for about 7 minutes to crisp the skin.

 

Prime Rib Roast - 225 degrees for 4.5 hours - IT of 145 degrees when I took it out of the smoker and tented it.  IT came up to 151 degrees. 

 

The turkeys and the prime rib roast are for my employees and i will take the smoked meats to them tomorrow morning!!

 

Hope they like them!!

post #2 of 4
Looks great and I hope they like them also.....

Dave
post #3 of 4
....double.....
post #4 of 4
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