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Thanks for all the input guys. I will experiment with the next batch of ribs I do. I will prep two separate racks of ribs identically, save for the wrap. One will be wrapped and I'll leave the other uncovered on an elevated wire rack. It will be interesting to see if there is any difference in...
Just got a crazy good deal on an electric smoker that was on clearance at work. It is a Cajun Injector XL double door. I plan to use this primarily for jerky, bacon, sausage and other such goodies that need to be smoked at lower temps. I have read that at the lower temps smoke production can be...
Thx C. I kinda figured that it was to keep the rub from falling off. I don't how moisture is reduced besides the salt in the rub. Wouldn't any moisture just get trapped by the plastic wrap?
Thanks AB. I was hoping that a simple low and slow smoke would do it justice. I wanted to keep it simple and showcase the meat. I love elk meat but have not had it in years. I used to hunt Sika Deer, a miniature Asian elk species, that has a small wild population on MD's eastern shore. That is...
I had a friend of mine give me about 10# of elk meat from a cow he took earlier this year. It was professionally processed and vac sealed. One of the cuts is labeled "round roast" and appears to be about 4-5lbs. I have heard elk does very well with smoke. Hoping someone here has some experience...
Great job as always cranky! Who doesn't love surf and turf. My "surf" is always my old school MD crab cake. I only make them in the summer with the leftovers from a successful crabbing trip.
Mom was coming over for her Birthday dinner so I thought a smoked Prime Rib would be just the ticket.
8am Prep Work
Started with a 4.5# bone-in Prime Rib roast. Separated the bones, trimmed the fat, and tied her up nice and tight. Seasoned with SPOG then set back into the fridge for a few...
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