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  1. testar77

    Another successful Thanksgiving cook

    Thank you. It is definitely purty
  2. testar77

    Another successful Thanksgiving cook

    It's not my first smoked turkey, just the first since I bought my new Yoder
  3. testar77

    Another successful Thanksgiving cook

    Did 3 turkeys this year 2 on the Yoder and one in the roaster. Always do one in the roaster because, well... every once in a great while something can go wrong with your smoke. Although I have had zero issues since I bought my Yoder last year. This was my first turkey smoke with the Yoder and...
  4. testar77

    Spares

    They were out of my usual rub so I tried these. My next goal is to create my own perfect rubs and sauces. This on one This on another
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    14930990998341929638487.jpg

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    • Album: Spares
  6. 14930990440131916756607.jpg

    14930990440131916756607.jpg

    • testar77
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    • Album: Spares
  7. Spares

    Spares

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  8. testar77

    Spares

    Usually only do be BB, but spares were on sale so I figured what the hell. Haven't done any spares for over 5 years. Trying out some different runs too. Just haven't quite found the one that blows me away. Anyway..... on to Qview Just out of foil for the last leg
  9. Spares

    Spares

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  10. 20170424_174231.jpg

    20170424_174231.jpg

    • testar77
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    • Album: Spares
  11. 20170424_175959.jpg

    20170424_175959.jpg

    • testar77
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    • Album: Spares
  12. 20170424_163833.jpg

    20170424_163833.jpg

    • testar77
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    • Album: Spares
  13. 20170410_085809.jpg

    20170410_085809.jpg

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    • Album: Prime Rib
  14. testar77

    Prime Rib

    That piece on the left is an end piece. If you zoom in on pic you can see the piece on right better and can see some of the fat. If I were to have taken a picture of the other side you would see it had a decent amount actually. The very end had basically none though and it was a bit strange...
  15. Prime Rib

    Prime Rib

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  16. testar77

    Prime Rib

    Picked up a 19 lb boneless prime rib, cut it in half, rubbed it down with Worcestershire sauce, put some rub on it and let it sit overnight. Slapped in the smoke a little after noon, pulled them between 120-125° then rolled it around in my cast iron pan to reverse sear it. Wrapped them up in...
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    20170409_182738.jpg

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    • Album: Prime Rib
  18. 20170409_182612.jpg

    20170409_182612.jpg

    • testar77
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    • Album: Prime Rib
  19. 20170409_114352.jpg

    20170409_114352.jpg

    • testar77
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  20. testar77

    Prime rib questions

    I ended up with a 19 lb boneless. I definitely plan on cutting in half. At 225° would 40-45 min per pound sound reasonable to get to 130 ish?
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