Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. demosthenes9

    My first standing rib roast 4 bones & 8.5#

    Beautiful looking PR! Awesome job especially considering it was your first one.   The cook time was dead on where it should be.   Cook time @ any given chamber temp is determined by thickness of the piece of meat, not by it's weight. 
  2. demosthenes9

    Opinions on Smoke hollow 44, with 2 pullout trays instead of door

    Nice.  Do you mind sharing where you picked up the pans ?  Also, do you have any drawings / plans showing the measurements you used ?  Or did you just kind of wing it ?
  3. demosthenes9

    Opinions on Smoke hollow 44, with 2 pullout trays instead of door

    I put one of my racks right on the bottom of the smoke chamber (above the water pan) and then put my smoke tube on one side or the other to keep it from getting nailed by drippings.  Sometimes I run with 2 tubes, one on each side.
  4. demosthenes9

    What to put the meat on

    I still remain convinced that putting meat in a pan will inhibit smoke absorption on the bottom, though I don't have evidence to prove it; and some who do use pans swear that it's not a problem.  That said, you can always put the pan on the grate beneath your meat.
  5. demosthenes9

    Opinions on Smoke hollow 44, with 2 pullout trays instead of door

    1/2 to 1 hour is all you will get on the chip pans, same with the older version.  Is one of the reasons why I use an AMNTS
  6. demosthenes9

    Smoked Prime Rib (Panned #3)

    Reasonably sure that the 140 degrees from 4 -4:45 is really just to hold the PR til ready to serve. 
  7. demosthenes9

    Rib Roast - Start on MES, finish in oven?

    Why do you need "more control of the temperature" over what the MES can provide ??
  8. demosthenes9

    Newbie smoker and my first prime rib

    Don't be afraid of it, just start with a small one.   Next time ribeye is on sale, ask your meat guy to cut you a 3 - 4lb section.
  9. demosthenes9

    5.8# Bone In Prime Rib w/ q/View!

    Just an FYI, but there's a huge difference between "too much hickory" and "bitter creosote".    Creosote comes from dirty smoke or perhaps a grease fire. 
  10. demosthenes9

    5.8# Bone In Prime Rib w/ q/View!

    Doh, great looking PR, but you sliced it the wrong way   Even on on smaller loin like that, it's much better to stand it up and slice against the grain.  It makes it more tender.
  11. demosthenes9

    prime rib, 5 bone, 13 pounder

    Great looking Prime Rib !!  Nice job!!  What were the final details on the cook ?
  12. demosthenes9

    prime rib, 5 bone, 13 pounder

    Barrel, You might try pulling the PR and letting it rest first, then do the sear.  Slice and serve immediately afterwards if you want.   Reason for this is that when you pull 7 degrees early, the PR will still have residual heat and will continue to cook.   Going right to the sear would add...
  13. demosthenes9

    Yet another Prime Rib thread...

    My PR came out perfect. Ended up doing a reverse sear on my Summit. Things got hectic once I made it over to the family dinner. Ended up cooking 2 20+lb turkeys and a 10lb pork crown roast to go along with the PR. Carried the proteins in, busted out the cutting board and carving set and got down...
  14. demosthenes9

    Christmas Prime Rib

    Nice looking PR.  Good job on it!  did you find it a tad bit chewy ?
  15. demosthenes9

    Christmas Prime Rib - Bone-in or Boneless Smoke?

    Yep yep, same here.   If you want, you could throw them on the rack next to the PR and have something to nibble on.  Not as good or meaty as dino beef ribs, but you can get some decent little bites out of them.
  16. demosthenes9

    Yet another Prime Rib thread...

    Since there appears to be a shortage of them this year. 13# Choice whole ribeye. Dry brined with kosher salt last night, wrapped and into the fridge. Slathered in olive oil then dusted with onion powder, coarse ground pepper and garlic power. Into the Smoke Hollow 44 for a nice warm...
  17. demosthenes9

    Christmas Prime Rib

    Sounds like a good plan.   Believe it or not, PR is one of the easiest things to smoke as long as you have a good, accurate thermometer.    BTW, no need to try bringing the meat to room temp.  Go straight from the fridge to the preheated smoker.   You're probably looking at around 4 hours or so...
  18. First smoke

    First smoke

  19. demosthenes9

    First smoke

    Going along with what Noboundaries said, pork loins have some variation.   A  whole pork loin is about 3 feet long and includes the "ribeye", the "ny strip" and the "sirloin".  What you normally get at the supermarket in cryo packs are 1/2 pork loins.  Some packages will contain the "ribeye" end...
  20. How-to-butcher-a-boneless-pork-loin-1.jpg

    How-to-butcher-a-boneless-pork-loin-1.jpg

    • demosthenes9
    • Media item
    • Comments: 0
    • Album: First smoke
Top Bottom
Back
Clicky