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#2881 |
Custom User Title
Join Date: Jan 2007
Casino cash: $646563
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The usual Thanksgiving Brisket. Trying a pastrami too for the first time. Brined for 5 days, got the rub on now, smoke tomorrow.
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#2882 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $2615380
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. #J24 #Kameltoe Is A Joke Of A VPOTUS and POTUS Candidate #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #TheFBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID |
Posts: 118,129
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#2883 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $1788962
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Smoked a ham and turkey today.
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Mind you own damn business |
Posts: 79,727
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#2884 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Posts: 22,258
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#2885 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $719356
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Posts: 41,417
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#2886 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $2615380
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What, no turkey tartare? Not to worry, I put it back in the smoker for a few more minutes...
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. #J24 #Kameltoe Is A Joke Of A VPOTUS and POTUS Candidate #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #TheFBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID |
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#2887 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $719356
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Posts: 41,417
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#2888 |
Veteran
Join Date: Sep 2004
Location: Kansas City
Casino cash: $3973183
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Anyone have a really good approach to smoking a rib roast?
I got a 17lb choice grade ribeye roast that we are smoking for our upcoming Christmas gathering. I wondered if I should air dry it in the fridge with cheesecloth over it for any length of time like some oven recipes I've read. Was going to use apple wood for the smoke and do it on my WSM. Plan is to smoke it to a lower end finish, then wrap and refrigerate to bring to the gathering, then warm it back up in a low oven, then slice and fast sear to finish. Wondering about any success or failure stories. |
Posts: 2,770
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#2889 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1014734
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Mom bought a prime rib. I'm smoking that shit.
I've watched a couple videos on it and think I have it under control, but anyone here done it? Tips? The meat is worth roughly 80% of my net worth. I'm looking to not **** this one up. |
Posts: 57,558
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#2890 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1014734
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Quote:
This is my plan, less the sprouts. I'll probably do beef broth as opposed to worchestshire entirely, but we'll see. I'm doing mine on a rectec. I have a thermoworks smoke alarm so hopefully I don't **** this up. |
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Posts: 57,558
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#2891 | |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Quote:
Would season the day before Let it sit for at least an hour before cooking Seer it when it's within 10 degrees of finish temp Let rest for around 30 mins Slice on demand Put an aluminum pan underneath it as it cooks. Good for Au Jus. |
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Posts: 22,258
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#2892 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $988244
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The most KC thing ever
Smoked G-Sauce dip using some leftover smoked chicken ![]() ![]() ![]() |
Posts: 34,776
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#2893 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
Casino cash: $11803829
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How it come out Buehler?
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#2894 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $719356
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Posts: 41,417
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#2895 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1014734
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Sorry. I moved it over to the Christmas thread.
Pictures are ass but it was bar none the best thing I’ve ever made. I’d have to think long and hard if it’s the best food I’ve ever eaten, but it certainly is in the top 5, and certainly in contention for #1. Obviously that means the meat did most of the work but I am legit proud of the cook I got on them. Did a couple ribs I had in the pantry. It was roughly equal parts killer hogs TX Brisket rub and Meat Church Holy Cow. And I dry brined for like 2 and a half days. Got them to 120 in the coldest spot on the rec tec and it was absolutely amazing. There is the before the grill picture and I was serving everybody so I didn’t get much for a picture after. The ribeye roast was getting through the best parts and into the more done parts before I got a picture and I didn’t get a picture of the Prime Rib Roast. I wish I would have got a better picture of the crust I got on there. It was good. I looped off the crusted end because **** you, I cooked it. ![]() ![]() |
Posts: 57,558
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