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I've had amazing smoked prime rib (at a p fancy restaurant, haven't experimented with it myself). I would base the temps on Kenji's reverse-seared prime rib as a starting point.
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Apr 22, 2018 05:55
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i like nice words
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Oh no, I've smoked a prime rib before to a great, delicious medium rare. I'm talking about slow cooking that sucker for 10 hours to an internal temp of 200 like a brisket.
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Apr 22, 2018 05:58
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Please don't cook prime rib to 200f...
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Apr 22, 2018 11:06
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arisu posted:Oh no, I've smoked a prime rib before to a great, delicious medium rare. I'm talking about slow cooking that sucker for 10 hours to an internal temp of 200 like a brisket. jesus christ buy the best cut of meat you can, reverse sear and smoke until rare. it won't be that different from what comes out of the oven
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Apr 22, 2018 14:20
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Like I said, I've already done that and it turned out great. Basically, I like slow smoked beef ribs more than I like prime rib. Meaty beef ribs are a bit harder to come by. I'm not talking about going and buying the best USDA Prime rib roast for this, I'm just thinking if the supermarket does a $5/lb sale on bone in rib roasts, I could try smoking it and seeing how it turns out.
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Apr 22, 2018 15:28
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arisu posted:Like I said, I've already done that and it turned out great. Not many grand discoveries have occurred by listening to nay sayers. If it's cheap enough meat give it a shot and let us know the results. Maybe the nay sayers are right, but maybe you'll make an amazing meal by daring to go against conventional wisdom. Its cooking, not neurosurgery, get creative.
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Apr 22, 2018 15:43
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qutius posted:The slow and sear is expensive, but I've gotten so much use out of it. Any type of replication turns the standard Weber into a solid smoker, IMO, it is a great method to produce some super tasty results. By replication do you mean the method I described, or are there knock off Slow n Sear's that I should know about?
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Apr 22, 2018 15:44
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Indolent Bastard posted:Not many grand discoveries have occurred by listening to nay sayers. If it's cheap enough meat give it a shot and let us know the results. Maybe the nay sayers are right, but maybe you'll make an amazing meal by daring to go against conventional wisdom. Its cooking, not neurosurgery, get creative. This is monumentally dumb.
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Apr 22, 2018 16:06
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arisu posted:So I've always heard that ribeye isn't really suited for slow smoking, but what happens if I got a 3-4 bone roast and just cooked it like a brisket? Will it get tough and dry? Always been a little curious. I imagine it would result in pulled beef. arisu posted:Like I said, I've already done that and it turned out great. Our larger costco has a huge meat locker that includes dino-sized beef ribs. Since our backup freezer bit the dust we haven't had room for large purchases like that. edit: IIRC they were around $3.99/lb Hasselblad fucked around with this message at 17:33 on Apr 22, 2018 |
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Apr 22, 2018 16:50
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Tezcatlipoca posted:This is monumentally dumb. 
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Apr 22, 2018 17:29
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Smother that prime rib in taco seasoning first
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Apr 22, 2018 18:18
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Indolent Bastard posted:By replication do you mean the method I described, or are there knock off Slow n Sear's that I should know about? I'm not aware of any knock-offs, so the method that you were describing. sellouts posted:Smother that prime rib in taco seasoning first Pour a jar of salsa over it second.
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Apr 22, 2018 18:23
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Hasselblad posted:I imagine it would result in pulled beef. I think I need to ask my Costco folks to see if they carry the same. Everytime I've been there I haven't seen any beef ribs on the meat section put out.
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Apr 22, 2018 18:30
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Wish I could find beef ribs for 3.99/lb. But haven't been to costco for a while. Did wings a couple nights ago. Turned out great. First real smoke of the year after my aborted easter ham.
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Apr 22, 2018 18:34
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C-Bangin' it 
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Colostomy Bag posted:aborted easter ham. What happened here? Mine turned out decent. 225 for like 4 hours, one of those pre cooked spiral cut guys (13lb). Tossed on the glaze and tossed in the oven at like 450 for 10 mins at the end.
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Apr 22, 2018 19:41
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Moey posted:What happened here? Eh, I misjudged the weather and underestimated how long to get the cooker up to temp based on the previous 300 times I've done it. I was basically doing the same style ham as you (I think mine was a 10 lber or so). Wind started to pick up, outside temps started to drop and my smoker just wasn't happy reaching a decent temp. Maybe I didn't light off enough coals, maybe they were a little damp, I tossed in the last remnants of a Kingsford bag...whatever. Got a little cockey on trying to pull off what should have been a super easy reheating job and the smoking gods disapproved. Live and learn. Ended up tossing it in the oven. Oven space for us is always an issue but we squeezed it in to finish it off so dinner was saved.
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Apr 22, 2018 20:06
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arisu posted:I think I need to ask my Costco folks to see if they carry the same. Everytime I've been there I haven't seen any beef ribs on the meat section put out. This Costco has both a regular cooler case meat section for the cut stuff as well as a humongous walk-in cooler with whole slabs of meat.
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Apr 22, 2018 20:07
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Hasselblad posted:This Costco has both a regular cooler case meat section for the cut stuff as well as a humongous walk-in cooler with whole slabs of meat. Oh drat which Costco is that? Mine has two walk-in cooler sections but those are for produce and dairy.
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Apr 22, 2018 20:12
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In my town, it's the Costco that is called a "business center." They also sell a lot of industrial grade restaurant appliances and supplies which is pretty sweet.
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Apr 23, 2018 03:37
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Oh drat, I've seen those around. There's a bit of a drive to one but I never thought to go there to look for meat. Gotta check one out.
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Apr 23, 2018 04:04
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There's only 9 of them in the US according to their site.  Closest one to me is 4 hours away.
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Apr 23, 2018 12:21
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qutius posted:I'm not aware of any knock-offs, so the method that you were describing. There are definitely knockoffs. Any you see on AZ not sold by Adrenaline Barbecue are private label bootlegs.
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Apr 23, 2018 18:36
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Indolent Bastard posted:By replication do you mean the method I described, or are there knock off Slow n Sear's that I should know about? There's the Smokenator which is similar but doesn't do the sear thing like the Slow'n'Sear. I have one laying around somewhere. It's a good way to get smoking in a kettle if you don't know what you're doing but it's really unnecessary. I want a knock-off BBQ Vortex as none of the resellers ship to Canada.
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Apr 25, 2018 04:09
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This WSM continues to amaze me. I did three briskets last night for a co-workers retirement party. I do what's called the minion method. 15 pounds of charcoal, hickory for flavor, flip the chimney upside down and only light that small amount of coals. Pour it on the center and put the vents half open. It held temp for over 12 hours without so much as a 15 degree shift overnight with no management. Also, that little Weber iGrill bluetooth thermometer I got is the best thing I ever bought. Setting her up  Trimmed and rubbed (the third one is on the bottom rack)  Moving along nicely  The Payoff  15 minutes after the line started  I made two sauces to go with it, a South Carolina style mustard base(my favorite) and a Texas style tomato base that was ok, but I can do better. All I use for a rub on a brisket is the coarsest ground salt and black pepper I can find. Works like a charm.
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Apr 25, 2018 23:37
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I'm going to make these wings tomorrow afternoon: http://dontsweattherecipe.com/amazing-smoked-chicken-wings/#wprm-recipe-container-13338 Would it better to let them sit in the rub overnight and marinate, or do it tomorrow? I'm worried about them changing texture or getting too salty.
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Apr 26, 2018 01:47
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Farking Bastage posted:This WSM continues to amaze me. I did three briskets last night for a co-workers retirement party. I do what's called the minion method. 15 pounds of charcoal, hickory for flavor, flip the chimney upside down and only light that small amount of coals. Pour it on the center and put the vents half open. It held temp for over 12 hours without so much as a 15 degree shift overnight with no management. Also, that little Weber iGrill bluetooth thermometer I got is the best thing I ever bought. that looks great but I think you did yourself a disservice by not doing a 4th brisket. It doesn't look like there was any leftovers...
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Apr 26, 2018 16:21
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Canuckistan posted:I'm going to make these wings tomorrow afternoon: No reason to let a rub sit but a marinade you should let sit for at least 1-2 hours. Also this recipe looks good and I might even try it today.
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Apr 26, 2018 21:50
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Trastion posted:that looks great but I think you did yourself a disservice by not doing a 4th brisket. It doesn't look like there was any leftovers... Me too! I made up for it by grilling a couple of filets on the weber kettle when I got home 
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Apr 27, 2018 00:03
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I like a rub to sit and soak up whatever liquid I applied below it
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Apr 27, 2018 01:19
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RisqueBarber posted:No reason to let a rub sit but a marinade you should let sit for at least 1-2 hours. Also this recipe looks good and I might even try it today. Personal opinion but for things other than seafood, I think 2 hours is too short for most marinades. Marinades- 4-12 hours Brines- 12-24 hours It's just that when I only marinade for 2 hours, the center part of the meat is still unseasoned.
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Apr 27, 2018 09:11
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RisqueBarber posted:No reason to let a rub sit but a marinade you should let sit for at least 1-2 hours. Also this recipe looks good and I might even try it today. Trip report: Good! I smoked for 2 hours at 225 with apple wood and it was yummy. I did find I needed a lot more oil than called for to get the rub into a consistency that could be tossed in a bowl. I also cut to cayenne pepper in half. I also tried the white sauce they recommend but it was too vinegary for me. I think I would have been happier just serving some blue cheese ranch dressing. 5 Lbs of wings took up the entire top rack of the 22.5 WSM. Any more I'd have to use the bottom rack. I had 10 guys over last night and it was a great starter app. Canuckistan fucked around with this message at 11:23 on Apr 27, 2018 |
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Apr 27, 2018 11:17
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Canuckistan posted:Trip report: Good! I smoked for 2 hours at 225 with apple wood and it was yummy. I did find I needed a lot more oil than called for to get the rub into a consistency that could be tossed in a bowl. I also cut to cayenne pepper in half. I also tried the white sauce they recommend but it was too vinegary for me. I think I would have been happier just serving some blue cheese ranch dressing. Hell yeah. I don't typically like dry rubs but this one was fantastic so thanks for the recipe. I halved the recipe and smoked them on a PBC, also using apple wood. They cooked a little faster than I had intended (about an hour) but they are still pretty tasty. We just dipped ours in bleu cheese and ranch. 
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Apr 27, 2018 14:35
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I found a before pic. There was no after pic because my guests cleaned the platter before I could think about getting my phone. Seriously, I went out to put some burgers on and came back to 5 flats left on the tray. I snagged em before they hoovered those up too.
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Apr 27, 2018 15:07
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Canuckistan posted:I'm going to make these wings tomorrow afternoon: That recipe looks great, but I知 doing the Cajun smoked wings on Sunday, along with a whole chicken for my mom that I知 probably gonna brine in I also finally convinced my mom to eat a pork butt later in the week, so that値l be fun. I. M. Gei fucked around with this message at 01:57 on Apr 28, 2018 |
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Apr 27, 2018 22:47
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I'm smoking brisket for the first time tomorrow. I'm scared! Hold me!
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Apr 28, 2018 00:15
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Dr. Gitmo Moneyson posted:That recipe looks great, but I知 doing the Cajun smoked wings on Sunday, along with a whole chicken for my mom that I知 probably gonna brine in something. She knows that it isn't actually a "butt" right? Internet Explorer posted:I'm smoking brisket for the first time tomorrow. I'm scared! Hold me! Start 1 to 2 hours earlier than you already planned on.
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Apr 28, 2018 01:08
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atothesquiz posted:Start 1 to 2 hours earlier than you already planned on. This but like 4-5
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Apr 28, 2018 01:12
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What do you all use for thermometers to monitor the smoke temp? My smoker's thermometer is dead - it reads 100 degrees right now and it's dusk and 70 degrees and cold to the touch. Nothing fancy, like bluetooth/wifi and all that is needed, unless it's inexpensive (like $30).
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Apr 28, 2018 01:26
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QuarkMartial posted:What do you all use for thermometers to monitor the smoke temp? My smoker's thermometer is dead - it reads 100 degrees right now and it's dusk and 70 degrees and cold to the touch. Thermoworks Smoke is supposed to be pretty good. It isn稚 $30 though. https://www.thermoworks.com/Smoke Thermoworks stuff in general seems to be the go-to for cooking thermometer needs.
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Apr 28, 2018 01:32
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I have a redi chek that I like.
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Apr 28, 2018 03:26
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