Happy New Years Eve everyone …
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I don’t have any pictures but my wife had found a one-bone prime rib a while back on sale. For New Years eve, I smoked it at 225 degrees until it reached 135 degrees internal on our Rec-Tec smoker, then finished it on the grill super quick. Not sure what grade the rib was, but this turned out to be one of the best cuts I ever made - ever!
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@CaptainKirk congrats !!! I LOVE IT, when that happens. It doesn’t always for me, and I’ve had plenty of “shoe leather” incidents, but when it WORK works, it’s GREAT !!!
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TBH I stopped caring about the NFL once they started taking a knee, BUT, … I can still deal with the food !!!
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Copy that! Looks like a feast in the making, SD.
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I will never understand some knee grows
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Well, I have been accused of inflicting smoke damage on some meat.
How about a brisket…
Or some TriTip…
Prime rib anyone???
Even turkey breast…
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Well, I don’t have any pictures, but grab a pork tenderloin, thick chop, or best, rack of lamb!
Season well, with salt and pepper, brush lightly with canola oil and rub LOTS of fresh tarragon into it. Grill as you please.
Tarragon tastes like licorice.
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Let’s wake this damned thread up. Waiting on the tree crew to show up, figured no better time, to make some delicious-ness …
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And as always, thanks again out to @Pastorfuzz for rec’ing the Dalstrongs, as they’re working out very nicely …
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I don’t have pictures, but I recently made ribs again and our Rec-Tec pellet smoker makes those nearly foolproof.
We wanted to try brisket again as my previous attempts with just the flat had not been great. We can’t cook a whole brisket because it’s too much for just the wife and I. She was shopping and called me from the grocery store to tell me they had no points or flats available, but the butcher heard her talking to me, separated a point and flat, and we bought the point - about 4.5 lbs.
Montreal steak seasoning, probed and smoked at 225 degrees until about 140 degrees internal temp, then wrapped with some beef broth with a dissolved beef bullion, some worcestershire, and A1 for extra flavor. Cooked to 205 and left in the foil wrap to cool in the juice. Finally! Success - moist and tender! I think leaving it in the wrap to cool was key.
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