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Thanksgiving Rib Roast
Ready for the Brinkmann...Worcestershire, pepper, garlic powder and rosemary. -
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- joeflyde
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- Album: Thanksgiving Rib Roast
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Thanksgiving Turkey Smoke
WOW! Smoked to internal temp of 165. The last hour I removed the water pan to let the bird get some of that direct heat. Resulted in a less rubbery skin. Bought the fella inside and carved off a slice of the breast meat for a quick sample. You should have seen the juices flow. I don't... -
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- joeflyde
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How Could I Not Join!!!!
Welcome to the site. It has proven to be a valuable resource over the years. -
Thanksgiving Turkey Smoke
24hr brine then ........salt, pepper, garlic, oregano, thyme, fresh basil On smoker 9:30a -
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- joeflyde
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shoulder, shrimp, scallops and stuff for spring breakers PLENTY of PICS
Nice looking spread. Make me want some. -
Smoking 19 butts for a youth group fundraiser, with QView
Great looking butts. Gotta go out and buy me one to smoke tomorrow. -
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- joeflyde
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whos cookin today?
Smoked some chops w/ corn on the cob earlier today. Currently 2:20min into a rib smoke. Rubbed last night with some home grown herbs, paprika, salt, pepper, garlic, brown sugar. this was supposed to be for tomorrow but I don't think it's gonna make it that long! -
Nine pound brisket
FINALLY.....10½ hrs. later, Internal brisket temp 190º. Pulled from smoker. Resting in roastinng pan. Muscalculated the time it would take to cook, so I am about 10hrs early. Was going to make burnt ends sneaked a taste, tasted some mome, tasted again, these will not make it to burnt ends... -
Nine pound brisket
Foiled, internal temp holding at 170º (last two hours). h²o in pan still boiling, however temp inside the smoker dropped, added some oak. Goal is internal temp at 190º. -
Nine pound brisket
Onto Smoker....................... 7.5hrs later........ -
Nine pound brisket
First attempt at brisket. Posts here makes it seems soooo good. Decided to forego my traditional turkey smoke. Marinated in Italian dressing for 30hrs, finished w/ salt, pepper, garlic, a few homegrown spices and brown sugar. To smoker @ 3pm EST. Temp currently at 175º. Quickview soon. -
Rib Smoke
Smoke ended prematurely after wife and mother-in-law grew impatient and wanted the ribs after 3 hours on the smoker. Them: ""Well, they look done" Me: "They are, but they are not SMOKED" They did have that nice smoked flavor, however, they were not fallin' off the bone the way I like them... -
Getting Ready for a Weekend Smoke
All done and pulled. Beans headed to the smoker. Overall good smoke, the top portion of the shoulder turned out a little bit dryer than I would like and there was very little moisture in the foil. My mustard and vinegar based sauce should add moisture however. Will make a few minor... -
Getting Ready for a Weekend Smoke
tn, I have been using a "modified" minion method. Lighting the center of the coals and letting it burn outward. This is the 1st extended smoke where I used wood charcoal, and it seems to burn quicker than the "processed" charcoal.
