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  1. prestonk08

    Happy for Christmas!!!

    Happy for Christmas!!!
  2. prestonk08

    X-mas Prime rib question.

    I’ve read a few variations on that and they sound good. I’m planning a reverse sear for this to help the crust out is that what yours are or just straight smoked?
  3. prestonk08

    X-mas Prime rib question.

    Bought a 10lb rib roast for Christmas dinner. I am struggling with what type of seasoning to use. I’ve only cooked one before using Bears technique and it was really good. Want to try a version with a little more herb to it. Any suggestions? Merry Christmas by the way!!
  4. prestonk08

    Birthday Brisket advice.

    My pit usually runs in the 250 range and this brisket is a 14 pound choice guy.
  5. prestonk08

    Birthday Brisket advice.

    I know time lines are out the window with brisket, but I'm gonna assume it finishes around 3am wrapping it in towels and putting it into a cooler how long would it hold temp like that?
  6. prestonk08

    Birthday Brisket advice.

    This Saturday is my sons first birthday. I am planning on doing a couple pork butts so I figured I would throw on a brisket as well. Because of work and time restraints I'm gonna have to cook them on Friday night and then re-heat the pulled pork which is fine. My plan for the brisket is to...
  7. prestonk08

    What kind of wood is this?

    Oh yikes!! Bark looks like hickory to me. Smell it, if it smells like crap it's oak. If not it's for sure hickory.
  8. prestonk08

    First Build - Offset, 20" steel pipe.

    Great work on that beauty! That's a smoker you can be very proud of! Nice job.
  9. prestonk08

    Favorite Beer

    Two hearted is my number 2. I love the fish!! Great beer!!
  10. prestonk08

    Favorite Beer

    If you're in the Southern Michigan area try Bells Oberon, it's a seasonal summer beer. Lots of folks around here live for it!!!
  11. prestonk08

    Bacon wrapped venison backstrap

    Good deal!!! Good work!!
  12. prestonk08

    Bacon wrapped venison backstrap

    Cool! I'm always curious to see where folks cook there venison to. Looks great by the way!
  13. prestonk08

    Bacon wrapped venison backstrap

    Just interested, what internal temp did you cook that good looking loin to?
  14. prestonk08

    NY Strip advice.

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    • prestonk08
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  16. prestonk08

    NY Strip advice.

    Thanks guys for all your help. Picked up the steaks on Friday and they were a little thicker than they usually are, the butcher listened to my dad thank goodness. So, I did a little bit of both for cooking them. Got a good wood fire going on my side firebox with oak and stuck those bad dogs...
  17. NY Strip advice.

    NY Strip advice.

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    image.jpeg

    • prestonk08
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    • Album: NY Strip advice.
  19. prestonk08

    NY Strip advice.

    You got it b-one, the meat is up to my dad and the cooking is up to me. With that said I asked him before if they could cut them a little thicker to make them a little better and I think he said they were going to now. We'll see in a few hours how they did when I pick it up.
  20. prestonk08

    NY Strip advice.

    Thanks everyone for the advice! I'm picking up the meat on Friday so I'll see how thick the butcher cut the steaks and then make a decision. I hope they're thicker than the last batch we got.
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