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  1. bossman

    Have you gone professional?

    My suggestion would be to start by catering and see where it takes you. I can tell you as someone who has a commercial kitchen now that it wasn't easy. It has been interesting, I have found as some have said that it can be a GIANT pain in the butt when people who order for catering are...
  2. bossman

    You all made me do it... Prime Rib

    Very nice! when we smoke prime rib we shoot for an internal temp between 135-140. Figure if someone wants to ruin a perfectly good piece of meat they can place there's on a plate and put it under the broiler until its done to there liking
  3. bossman

    Deep Frying

    I dont know of any turkey fryer forums, but I can tell you from my own experience of frying turkeys for years that you can pretty much fry anything you want in them.Ive done chicken ,hot wings, roasts, french fries you name it. The key is to always measure the amount of oil you will use by...
  4. bossman

    Bossman's Christmas Prime Rib

    We like to dry age the prime in the fridge for at least three days, and at the most five days. The night before it goes on the smoker we apply a wet rub of our rub mixed with Worcestershire sauce making a paste. Then apply it all over the prime making a crust. The next day prior to going on the...
  5. bossman

    Bossman's Christmas Prime Rib

    I take it to 140 internal (med rare and pull it from the pit, wrapping it with foil loose and allow it to rest for 45 min- to 1 hour before slicing.
  6. bossman

    WHat is an ABTS?

    ABT'S are one of our favorite things to smoke on the smoker, besides pig candy here are some photos of the last batch I did. (50 of them..) I core out the jalapenos with the chile twister, makes life alot easier!
  7. bossman

    Triming Whole Prime Rib

    Randy, whenever I have done prime rib I only trim the prime if I have areas that are dried up or dehydrated from aging. I try and dry age my prime in the fridge for at least three days. The diffrence in dry aging and not dry aging is cutting your slices of prime with a fork or having to cut it...
  8. bossman

    Bossman's Christmas Prime Rib

    Thanks for the kind words! Everything I have learned has been through trial and error and from talking to others on the contest circuit. As a Police Officer I spent six years on graveyards and had a lot of sleepless days off where I found myself with my smoker at 2am and a good book. It...
  9. bossman

    Bossman's Christmas Prime Rib

    Here is a better view of the price to save your eyes
  10. bossman

    Bossman's Christmas Prime Rib

    On sale at Albertsons $4.99lb this one was 18 1/2lbs and paid $91 with tax.
  11. bossman

    Kids Grill

    Very Cool!! My kids really look forward to the Kids Q when we compete. They spend alot of time during the year trying new things so they have a good idea about what they will cook when the cook off comes.
  12. bossman

    Bossman's Christmas Prime Rib

    Thanks my friend, it by far has been the best one we have produced!
  13. bossman

    Bossman's Christmas Prime Rib

    and the rest of the photos!
  14. bossman

    Bossman's Christmas Prime Rib

    Well we had about 3-6 inches of snow on Christmas day, but it wasn't going to stop me from smoking our 20lb Prime Rib Enjoy the photos!
  15. bossman

    first Prime Rib with Q VIEW!!!!

    Looks great! we just ordered our prime rib to be picked up on the 18 to start dry aging. (20lb prime!) Cant wait for Christmas!!
  16. bossman

    The Bacon Cookbook

    I did a review of "The Bacon Cookbook" for one of the blogs I write for. If your looking for a last minute Christmas gift for yourself or someone else I would highly recommend it! For the review we did the "New England Apple Bacon Griddle Cakes" here is a couple of pictures enjoy!
  17. bossman

    New Smoker!

    Take a look at the Treager or Country Smoker, both are great smokers that need very little if any babysitting.
  18. bossman

    spice question

    It s all we use in our rubs. It doesn't burn like most of the sugars and I like the taste alot better in the rubs.
  19. bossman

    Regional BBQ Quiz

    See how you do, I got 7 out of 10 right. http://food.aol.com/play-with-your-f...-barbecue-quiz
  20. bossman

    Pork and Beef in the same smoker????

    At the last four KCBS Contests that I have competed in I've cooked both my butt and brisket in the same smoker next to each other with no problems. As far as cross contamination, I'm not an expert but as long as itâ€8482s cooking and not coming off the smoker raw there is very little if any...
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