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  1. toddc

    Fattie preparation

    Hello all: Quick question.  When making a fattie how do you prepare the meat?  Sounds stupid, but do you prepare it like a burger, or mix it up with spices, egg, or other binders more like a meatloaf?  I want to try one out tomorrow.  
  2. toddc

    T Minus 18 hours.....

    The prime rib was a success.  It cooked way faster then I was expecting.  It cooked at 225 at at 3 1/5 hours it was at 135 when I finally stuck a probe in it. I wanted to pull it off at 132, I figured I had a minimum of a 4 hour cook.  I pulled it off at foiled it for a little while.... I gotta...
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    tater 2.jpg

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    Prime slice 2.jpg

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    Prime slice 1.jpg

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    prime 2.jpg

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    Minion 1.jpg

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  8. toddc

    T Minus 18 hours.....

    Been cooking for 1 hour. . (Testing from my phone)
  9. toddc

    T Minus 18 hours.....

    I used a pre-made rub withe some modifications.  I will smoke it on a WSM.  
  10. toddc

    NEED HELP!!! Brisket is on RIGHT NOW!!!

    Where are you taking the temp at?  Try reinserting your probe in a different part of the brisket.
  11. T Minus 18 hours.....

    T Minus 18 hours.....

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  12. toddc

    T Minus 18 hours.....

    Will be smoking the first prime rib....5.6 pounds... Prepared and waiting.  Think I will add some twice smoked potato's and some other stuff.... .
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    • Forum: Beef
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  15. toddc

    Prime Rib on a beautiful Saturday

    Cook time?  What temp did you pull it out at?  
  16. toddc

    Never smoked a brisket - I'm going in...(or how I smoked a great piece of meat or how I screwed it t

    I pulled it off at 196 and threw it into a ice chest for a few hours.  Was waiting for some folks to arrive.  While everyone loved it, I felt it could have been better.  It was a bit, just a little bit, dry on the end of the flat...  I think next time I'm going to foil.   But everyone said they...
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    IMG_0366.JPG

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    IMG_0365.JPG

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  20. toddc

    New guy

    Thank you all....
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