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Easter feast planned, heres what we have! Q-view to follow!!!

post #1 of 14
Thread Starter 
Well, I finally got a hold of a prime rib so easter is going to be a hit!! Here's what I've got planned: prime rib rubbed with lawry's coarse ground garlic salt with parsley, smoked salmon rubbed with lemon pepper and brushed with butter, a fatty (jimmy dean original) with bacon, eggs, onion, hashbrowns, cheese & onions and finally hot dogs and hot links on the grill. My in-laws are coming over along with a couple from work. I also have a pineapple I'm wanting to put on the grill after going to a brazilian steakhouse a month or so ago.

I'll q-view everything going on. Please give me some pineapple ideas for the grill. Thanks, Greg
post #2 of 14
That sounds like a great smoke, do not forget the good au jus http://www.johnnysfinefoods.com/products/10100.php I feel this can make or break a great prime rib.

Your in laws will be back !!!
post #3 of 14
Depending on how you want the pineapple to taste, I'd try spritzing them with a three-to-one combination of apple juice and spiced rum, the rum being the "one" in the combination.

The liquor should burn off but the apple juice should keep the fruit sweet, with that lovely smoke taste infused in there. redface.gif
post #4 of 14
Thread Starter 
Here we go. We just finished eating and everything was great. I pulled the prime rib at 145 and it was mediumish. I will pull it at 135-140 next time to achieve a medium rare doneness. The first pic is the fatty with bacon/egg/onion/hashbrowns&cheese, pic 2 fatty once done and sliced, pic 3 smoked salmon with lemon pepper and brushed with butter, pic 4 prime rib whole, pic 5 prime rib 1st slice.
post #5 of 14
Wow... Nice views! Look at that rib...OMG! POINTS!
post #6 of 14
Thread Starter 
Here are the hot links, hot dogs and grilled pineapple. I did all these on my grill instead of my smoker. Sorry about the pic of the hot links and dogs, it's a little dark.
post #7 of 14
Wow!! You Done Did A Fine Job.
post #8 of 14
Very nice spread my man, very nice. That PR is the killer, everything else looks just as good. Ya got some points from me as well!cool.gif Well I tried , but it seems you were the last one I gave em too, so, the points didn't work out. I gotta give some to others first.

I'll be back. you deserve points!
post #9 of 14
Thread Starter 
Thanks all!

I'm glad I did another fatty. On the 1st one a few weeks back, I used JC Potter sausage. This time I went with the Jimmy Dean. I also think the breakfast items really made it all come together; bacon, onion, egg, hashbrowns and cheese. It was wonderful and I'll definitely do it again.

The grilled pineapple was a nice way to top it all off. We found a nice, sweet pineapple. The brief grilling really brings out the sweetness and juicyness.

I keep learning each and every smoke. I used an internal meat thermometer this time so I knew where the meat was at all times. What a valuable tool. No guess work this way.

Thanks again for all the tips you all have given along the way. Another Q soon.

Working my way toward the OTBS . Take care, Greg
post #10 of 14
I think you should get the"fatty award" for getting so much stuff into a fatty without splitting it. I put half of that into mine, and if i don't wrap em w/bacon, they blow out on me!
post #11 of 14
Thread Starter 
It was a 1 lb. roll of sausage, 3-4 slices bacon, 1/2 small onion, 1 medium potato, 3 eggs and probably 1/2 cup of cheese. I did have to discard 2-3 tablespoons of topping to get it all to fit inside. It was all worth it in the end.
post #12 of 14

Great Smoke

PDT_Armataz_01_34.gif Wow!! Looks like you did a great job. That rib looks soooo good. Congrats on a super smoke.

post #13 of 14
nice ring on the fatty GT. PDT_Armataz_01_34.gif and the prime rib goes without saying. Very nice. Dont forget the leftovers like we spoke about in chat.

post #14 of 14
What a feast it all looks great.PDT_Armataz_01_37.gif
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