anderson750
I'm working on it Rose
- Location
- Price, Utah
Doing the family Christmas dinner tonight. This will be my first time smoking a prime rib
Epic food porn
- Thread starter frieed
- Start date
- Location
- Draper, UT
Getting ready for tomorrow...
A heavily trimmed brisket (1/2 the flat went into burger patties), A couple racks of pork back ribs, and when the smoker has cooled down a bit, 15 lbs of fresh Andouille sausage. And the cooking beer of course.
A heavily trimmed brisket (1/2 the flat went into burger patties), A couple racks of pork back ribs, and when the smoker has cooled down a bit, 15 lbs of fresh Andouille sausage. And the cooking beer of course.
- Location
- Draper, UT
Mac & Cheese and gummy vitamins... all the body needs
UNSTUCK
But stuck more often.
How’d it go?
anderson750
I'm working on it Rose
- Location
- Price, Utah
Really well. I followed my BIL’s recommendation to pull it out at 120 and let it sit for 30 min. It was more on the rare side of medium rare which was fine for me but my wife preferred a more medium side of medium rare. Next time i will probably go to 125 before I pull it.
UNSTUCK
But stuck more often.
That’s interesting. In the one we did last week (pics on the previous page) I pulled it at 119. It sat for about 20 minutes before we cut it. The first cut was a perfect pink medium rare. Within like a minute of cutting it all up it became very medium- the pic I posted. I was thinking I need to kill the next one at 117-118. I think 125 might burn it. 😀
I'll admit it got a little warmer than I wanted. The goal was 135-140 but when I checked it 15 minutes before I thought it would be there it was almost 150. Let it rest for 15 minutes and it was still really juicy and delicious through the whole cut.
- Location
- Draper, UT
The results:
Tonkaman
Well-Known Member
- Location
- West Jordan
🤤
They say RME is a sausage fest. They were right 😄
- Location
- Draper, UT
How about pizza...sourdough crust and fresh sauce.
RockChucker
Well-Known Member
- Location
- Highland
That does look tasty. Willing to share your sour dough recipe?
- Location
- Draper, UT
Big Green Egg
I still want to build a wood fired oven though.
Sure, and I'll share the starter if you wish
If you are a big fan of smoke and a little bit of heat, my brother makes his own chipotles and they are absolutely so much better than any commercial product. And he sends it to me in powder form about a Lb. at a time.
RockChucker
Well-Known Member
- Location
- Highland
That would be awesome! That chipotle powder sounds awesome
- Location
- Draper, UT
I'm in Draper, so not too far. Just let me know when you want to come by and get the starter and bring a small tupperware container of some sort.
Brisket on a bbq.
You can see all the burnt fat chunks in the back on the 3rd photo. I used all the fat scrapes I cut off to regulate the temp of the bbq. It had a hard time keeping the right temp in the snow storm we are having, so I’d throw the right amount of fat on the top shelf, and it would drip down and catch fire, keeping it hotter inside. Worked awesome, and now the dog has treats for months. 🤣
You can see all the burnt fat chunks in the back on the 3rd photo. I used all the fat scrapes I cut off to regulate the temp of the bbq. It had a hard time keeping the right temp in the snow storm we are having, so I’d throw the right amount of fat on the top shelf, and it would drip down and catch fire, keeping it hotter inside. Worked awesome, and now the dog has treats for months. 🤣
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