Had a bunch over yesterday 7-2 for a RED WHITE and BLUE bbq.
Picked up a 14.5 lb angus prime rib from restaurant depot. On the menu along with the PR is smoked baked beans, smoked mashed potatoes( two ways) , smoked deviled eggs, and smoked then grilled marinated veggies.
The PR.
Friday afternoon, i rubbed the PR with SPOG after scoring the fat cap.
Boiled, Peeled, and cooled some eggs. Cold smoked along with potatoes rubbed with EVOO for 1:15min. Pulled the eggg and fired up the pellet grill to cook the taters till tender.
I cut the 2nd batch of taters into cubes and boiled then cold smoked for about a hr. Wanted to see which had better smoke flavor. The boiled then smoked had very intense smoke flavor, where the whole hot smoked had very little smoke flavor, so i combined the two. They were awesome.
Onto the BB.
Cubed and fried up some bacon ends i saved from some bellies i smoked last fall until almost done. Cut up a large onion and a couple jalapeño and sautéed those in the bacon greese.
Smoked the BB for 3 hrs @200* until the IT hit 160* . They Were awesome.
While the PR was smoking we snacked on the deviled eggs, a veggie, cheese platter my MIL made as well as some festive red white and blue hors d'oeuvre's.
Picked up a 14.5 lb angus prime rib from restaurant depot. On the menu along with the PR is smoked baked beans, smoked mashed potatoes( two ways) , smoked deviled eggs, and smoked then grilled marinated veggies.
The PR.
Friday afternoon, i rubbed the PR with SPOG after scoring the fat cap.
Boiled, Peeled, and cooled some eggs. Cold smoked along with potatoes rubbed with EVOO for 1:15min. Pulled the eggg and fired up the pellet grill to cook the taters till tender.
I cut the 2nd batch of taters into cubes and boiled then cold smoked for about a hr. Wanted to see which had better smoke flavor. The boiled then smoked had very intense smoke flavor, where the whole hot smoked had very little smoke flavor, so i combined the two. They were awesome.
Onto the BB.
Cubed and fried up some bacon ends i saved from some bellies i smoked last fall until almost done. Cut up a large onion and a couple jalapeño and sautéed those in the bacon greese.
Smoked the BB for 3 hrs @200* until the IT hit 160* . They Were awesome.
While the PR was smoking we snacked on the deviled eggs, a veggie, cheese platter my MIL made as well as some festive red white and blue hors d'oeuvre's.
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