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  1. 9.JPG

    9.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    8.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    7.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    6.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    5.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    4.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
  7. forluvofsmoke

    Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View

    Thanks, Al!!! Eric
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    3.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    2.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    1.JPG

    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
  11. forluvofsmoke

    Two pork butts - rack placement

    The center of the column for placement is usually best in vertical smokers (middle rack positions). Do not let the food get close to the side of the smoker...that's a hot-spot and will quickly overcook that portion of the food. Fat-cap up provides self-basting while it cooks. Before applying...
  12. Two pork butts - rack placement

    Two pork butts - rack placement

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    13.JPG

    • forluvofsmoke
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    • Album: Two pork butts - rack placement
  14. forluvofsmoke

    Sirloin Tip Roast

    Yeah, you run across varied methods for the same cuts of meats and the same intended purpose. The main thing to consider is whether they are questionable practices, or, proven safe and effective methods. 180* is not generally recognized as a safe temperature for this application, while 225* is...
  15. forluvofsmoke

    Rub and cover?

    I usually don't apply dry rub until I'm firing up the smoker. Some rub and wrap tightly in plastic wrap to refrigerate overnight. Eric
  16. forluvofsmoke

    Brisket Reheat

    Oven, whole, still in the foil rested in a baking pan is fine...around 250* for ~60 minutes, then check I/T...leave the probe in if you can, and it's not up to 165* minimum. Sliced in a beef broth bath is another option...heat to 165* liquid temp and slices will heat through in just a few...
  17. forluvofsmoke

    Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View

    Thank you, Adam. I can't seem to fail...these were a big hit, again. Along with a boat-load of my daughters hot-wings (and mild), we ate 9 of the 14 hot legs and 2 of the 8 milder ones. I ate 3 hot ones myself. My youngest son was sweating bullets, chewing on ice cubes...anything to cool the...
  18. 8.JPG

    8.JPG

    • forluvofsmoke
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    • Album: Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View
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    7.JPG

    • forluvofsmoke
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    • Album: Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View
  20. Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View

    Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View

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