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Day before Easter prime rib
Kids couldn’t be here on Easter so did a prime rib today. Salted and put uncovered in fridge yesterday. Took it out today at 11:00 am and let it sit out till 1:00. Covered it with rosemary, thyme, garlic and blk pepper mixed in olive oil. Campchef xxl was holding steady @ 250, and in she went... -
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Saturday brisket
Hot n fast has been working for me. SPG with some Montreal steak seasonings. Smoker temp 275-300. 13 lb brisket took 5 hrs. Wrapped in foil at 160, it was probe tender at 210. Make sure you leave enough time to rest it in a cooler with towels for 1-4 hours. Before slicing, open the foil and pour... -
Saturday brisket
Little bbq with the family. Another hot n fast brisket that was awesome. Maybe a bit too much salt but very moist/tender. Probed tender at 210. -
Crown roast
Made a pork crown roast last night. pretty much followed Jeff’s recipe except instead of using his rub I used salt, pepper, garlic powder, onion powder, and accent. VERY moist and full of flavor. Will definitely be doing this again. -
cherry cayenne snacksticks
have not made them yet, made a batch of kabanasy instead. maybe this week end. -
Game day ribs - Did better than the Pack >_<
luv sauced ribs- rippper
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Kabanosy and kielbasa
Here’s the recipe, it’s one I found on line. I think most are similar. It’s delicious -
Kabanosy and kielbasa
To the guys who make kabanosy a lot, does it have to hang after smoking? Read where someone just let it rest in the fridge. I’ve always ate it right away and it real good.also, kielbasa just went into the smoker. Got the casings from my local butcher and they are huge! -
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Kabanosy and kielbasa
Sure, but let me taste it first, made a few “ tweaks” -
Kabanosy and kielbasa
Got 10 lbs of Kabanosy blooming and 10 lbs of kielbasa in the reefer for a smoke tomorrow. Sticks were smoked at 160 till an I.t. Of 130, then in a warm bath of 165 till I.t. Was 155. Ice ice water bath to cool, now blooming. -
Left over prime rib fajitas
Sliced it real thin, put in storage bag with a package of fajita seasoning and 1/2 cup of water. Cut up an onion and green pepper put in separate bag with a little slap yo mama and accent. After 3 hrs fired up the black stone and grilled the onions and peppers. Added the beef and mixed until it... -
prime rib question
Thx for the input, think i will cut a 3 bone roast to smoke, then slice and freeze the rest for steaks later..... -
prime rib question
Picked up a 7 bone prime rib. waaayyyy to much for us. Would it be better to cook the whole thing, slice, then freeze the most rare pieces to be heated on the grill later, or, divide it and freeze before cooking. thx -
Venison tenderloin
backstraps look fantastic. Drank Moosehead for the first time last summer, I think they named it after the wrong end of the moose....LOL- rippper
- Post #22
- Forum: General Discussion
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HOOOOTTTTT Snack Sticks.
made these a few times, should make a good snack stick. 5 pounds pork butt 12 oz of good beer 2 T black pepper 2 T crushed red pepper 2 T cayenne 2 T papricka 3 T kosher salt 2 T mustard seeds 1/4 cup diced garlic 1 tsp cure #1 1 cup dry'd powdered milk [I added this to retain... -
cherry cayenne snacksticks
I bet that’s it. Just order some. I don’t know how I missed that, been searching all the company’s that do pre-mix seasoning. I don’t see any reason it would not make a good snack stick. -
cherry cayenne snacksticks
do ya think that using cherry juice instead of water would and enough "sweetness"? -
cherry cayenne snacksticks
went to get a deer processed at a local butcher and he had some sample snack sticks pieces. The best one was a cherry/cayenne. sweet with just a little bite. He was not willing to give up his recipe. Any body got one? thx in advance.
