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.
-
Bored so I smoked some Prime Rib and Pork Ribs...
Very. The Prime Rib weighted in around 10 lbs, so I ended up cutting it up into 1/3's after it cooled and we ate. Now a 1/3 is frozen for later, a 1/3 was thinly sliced on the meat slicer to make French Dips later, and the last 1/3 was cut thicker on the meat slicer to make "steak" and eggs in... -
Bored so I smoked some Prime Rib and Pork Ribs...
- brekar
- Album
- Comments: 0
-
Bored so I smoked some Prime Rib and Pork Ribs...
I got bored yesterday, and after a quick moment of chainsaw action, I had some Mulberry and Pecan ready to start with. The wife brought out the Prime Rib and Ribs while I was mixing a Makers Mark whiskey sour and lighting a Rocky Patel cigar so I forgot to take pictures of the before... -
IMG_20161001_175037.jpg
- brekar
- Media item
- Comments: 0
- Album: Bored so I smoked some Prime Rib and Pork Ribs...
-
IMG_20161001_175036.jpg
- brekar
- Media item
- Comments: 0
- Album: Bored so I smoked some Prime Rib and Pork Ribs...
-
IMG_20161001_175035.jpg
- brekar
- Media item
- Comments: 0
- Album: Bored so I smoked some Prime Rib and Pork Ribs...
-
IMG_20161001_150303.jpg
- brekar
- Media item
- Comments: 0
- Album: Bored so I smoked some Prime Rib and Pork Ribs...
-
Pulled pork
I smoked 2 pork butts, a 10 pounder and a 6 pounder, yesterday. I smoked mine with coal and wood, with an average temp of 275 the whole time. I started at 5:30 am and didn't finish till around 3pm. On my 10 pounder I had a stall from 170 to 180 that took around 2.5 hours before it finally took... -
Christmas Menus - let's hear y'alls from other parts of the Country! Mississippi here!
Smoked Sriracha Blackberry wings, seafood dip, ham, turkey, green bean casserole, misc other sides, and some red velvet cake, Hello Dollies, and likely pecan pie or apple pie...- brekar
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
Christmas Prime Rib
For medium rare I'd pull by 120 degrees and put on a tray, tent it with foil for 20-30 minutes since it will keep cooking, that should put around 130, which is the medium rare sweet spot. For a steak rub I will usually just go through my cupboard and use what sounds good. A normal steak rub for...- brekar
- Post #5
- Forum: General Discussion
-
Christmas Prime Rib
First off if you are not comfortable in your thermostats abilities the first thing to do is to go buy the best one you can afford that lets you monitor from outside the smoker. I normally cook my prime Rib on the smoker somewhere around 275 degrees. Use Coarse Ground Black Pepper, Kosher Salt...- brekar
- Post #2
- Forum: General Discussion
-
Holding a prime rib. A few questions.
No problem. Glad it worked out for you...- brekar
- Post #7
- Forum: Food Safety
-
Any particular reason you DON'T homebrew?
I don't because I live in a house with a wife and 4 kids under the age of 6. I however have a buddy that grows his own hops, and brews his own beer, makes stove-top shine, etc. I'm the friend who hunts and fishes with a wife who is a phenomenal cook who like canning, so often as not I benefit...- brekar
- Post #34
- Forum: Beer & Ale
-
Holding a prime rib. A few questions.
It will depend on how much it cooled off, but it shouldn't take to much longer than that. You'll just have to keep your eyes on the internal temp so you don't over cook it and make it uneatable...- brekar
- Post #5
- Forum: Food Safety
-
Holding a prime rib. A few questions.
I pull mine around 125 because it will be nice and rare . Pull it around 120-ish cover it with foil for about 15-20 minutes, then stick it in the fridge since you are not eating it until later. about a 1/2 hour before dinner pop it into the oven for 15 or so minutes at around 200 degrees to warm...- brekar
- Post #2
- Forum: Food Safety
-
SPAM SPAM SPAM SPAM!!!!
Looks great. I usually chop it up and cook in in my scrambled eggs or slice it and fry it with a slice of cheese on it. I ate that and S.O.S. a lot as a kid, and my kids still do from time to time. Only thing missing is some spam gravy and the biscuits to eat it with.- brekar
- Post #3
- Forum: Blowing Smoke Around the Smoker.
-
Kids are going back to school. Time to celebrate by smoking prime rib, beef and pork ribs, liver, pe
LOL. Sure. With the coal shipments slowing down, I am not on the train as often as I'd like, so I have a lot more time at home. I'm thinking about making either a brisket or pork shoulder in the next few days. Bring some good beer and we can have some good food... -
Incoming ABT's [Need Suggestions First]
My wife is SUPER allergic to fish/shellfish etc, so I never stuff them with the normal seafood cream cheese mixture. However I enjoy making these and more for my family. We normally make them stuffed with sharp cheddar/cream cheese or cream cheese/pepper jack cheese/ and corn. (My family's 2...- brekar
- Post #2
- Forum: ABT's and all things Appetizers
-
Beef Cheek ideas???
I just noticed this thread. I would smoke them to make some sort of Barbacoa, but that type of meat would likely lend it self to the low and slow style of cooking, or risk turning tough and chewy. Inject it with some beef broth and spices and smoke it for 2 hours at 200-225, wrap it in foil or... -
What whole vegetables do you smoke?
I regularly smoke potatoes, cabbage, corn on the cob, squash, and onions. My families favorite is by far the smoked onions and corn on the cob. I have a buddy that regularly smokes hops that he grows before making beer (Not a veggie I know but still).
