mielke101
Well-known member
Salmon tonight.....highly underrated & outcome is fantastic.
Who said salmon underrated????
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Salmon tonight.....highly underrated & outcome is fantastic.
Who said salmon underrated????
I cold smoked some cheeses tonight for two hours with applewood.
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I picked up 3 bone prime rib to cook tomorrow, any tips for a newbie to beef ribs?well I smoked my dino ribs on Saturday and frankly they were horrible. Not my first dino smoke by certainly one that will be remembered.
First the ribs when I got them unfrozen and started to trim, was awful fatty, I mean a ton of fat. I trimmed it off, took off the silver skin and put my rub on although they looked OK from one side, the other side looked like pure fat which I couldn't trim. Place them on a wire rack and then a pan underneath so I wouldn't have a clean-up problem and it's a good thing I did. When I was done, there was another cup and a half of fat that rendered down in the pan! Took the ribs off, let them set for a half hour under foil, and when I started to cut them, there was hardly any meat, certainly not the amount of that I got before on some other dino ribs. Hardly any meat of substance on top but there was some very tender meat along the end of the ribs which we ate and enjoyed. All in all not worth the $80 I paid, not even close.
I got these from Porter Road, I called and explained what I got and how it ended up , and I took pictures that were sent to them to prove my point. They agreed with me as a whole and refunded my money for the ribs. This was my first bad product from Porter Road, but in true customer satisfaction, they got 5 stars from me. I buy from them all of the time, this is my first negative and they handled it without any hassle. Just wanted to share in case some have questions or hesitations about quality or customer service.
I picked up 3 bone prime rib to cook tomorrow, any tips for a newbie to beef ribs?
I use a Big Green Egg and planned on a good rub of salt and pepper and cook at 275 till it stalls then wrap it and back in until 205* or so.
As long as the end temperature is 205 and you can easily insert a probe in the middle it should be done. Wrap is also important to keeping it tender, I usually put a very small amount of flavored beef broth (1/3 cup) with the ribs.I picked up 3 bone prime rib to cook tomorrow, any tips for a newbie to beef ribs?
I use a Big Green Egg and planned on a good rub of salt and pepper and cook at 275 till it stalls then wrap it and back in until 205* or so.
No it is ribs, but prime beef. Just worded it wrong.As long as the end temperature is 205 and you can easily insert a probe in the middle it should be done. Wrap is also important to keeping it tender, I usually put a very small amount of flavored beef broth (1/3 cup) with the ribs.
After looking at your post again, I assume you are making boneless prime rib and doing the ribs separately! If you are doing the whole prime rib on the BGE, then it's a different ball game.
I've been seeing these all over the pitboss fb pages, I need to try them sometime!View attachment 8969817
a little dessert, smoked bacon wrapped Oreos.
View attachment 8969817
a little dessert, smoked bacon wrapped Oreos.
They were pretty good!that looks amazing