- Location
- Grand Junction, CO
Prime Rib on the smoker for Christmas eve...
Epic food porn
- Thread starter frieed
- Start date
Looks awesome Greg!
I've done a couple prime ribs now, but this one I did a couple weeks ago has been the best of the two. Kosmo's Prime dust, and Montreal steak seasoning. It was perfect! I want to try to do one last one for NYE, but we shall see.
- Location
- Draper, UT
Meat is prepped and ready for the offset smoker tomorrow. Brisket and two pork butts.
End result
End result
Last edited:
- Location
- Vehicular limbo
This thread has basically morphed into "look what I put in my smoker", and I am here for all of it.
Got a prime rib roast in the pipe, gonna hit the smoker about noon.
Got a prime rib roast in the pipe, gonna hit the smoker about noon.
Tomorrow? Starting that a bit early to share on Friday aren’t you? 😬
I didn’t take a photo before I started eating.. but then this turned out to be the best steak I have ever made, so I took a photo.
I also had to take a secret photo so that my wife and kids didn’t see. Don’t want them thinking I was Instagramming food.
We dropped off some eggs at a neighbors house and they returned the favor with a fresh load of sourdough bread, so that was a good fit with the steak.
I also had to take a secret photo so that my wife and kids didn’t see. Don’t want them thinking I was Instagramming food.
We dropped off some eggs at a neighbors house and they returned the favor with a fresh load of sourdough bread, so that was a good fit with the steak.
Last edited:
Tonkaman
Well-Known Member
- Location
- West Jordan
So what’s the secret to the best steak you’ve ever made?
- Location
- Bountiful, land of rocks
I don't know. Attempts 2 & 3 were not as awesome. Still good, but not excellent.
However, attempts 2 & 3 were also while doing other things that kept me distracted, so I over cooked them.
I kept the bbq cooler than usual, thinking I'd get a slower cook.. Threw the steak on the grates for a couple minuets on each side to get the lines, then cooked it the rest on a griddle inside the bbq. It still seared on both sides when on the griddle.. but cooked more consistent and slow. The fat was smooth and flavor full, the meat was soft. I used less seasoning than usual.
I will try again and report back.
- Location
- Vehicular limbo
I can only speak for myself, but start with a good ribeye. Dry age it with a little salt. In the smoker at low heat, until internal temp of the steak gets around 100-105. Finish in a dry cast iron skillet so hot it'll melt one of Cody's pie irons. I like to throw a little butter on top right at the end, and I season with Tony C's or montreal seasoning once it's on the plate.
An aluminum one?
- Location
- West Jordan
Not good food, but good food related - this is on sale right now for $19.99 after the 50% off coupon and another 10% off offer. Not sure what the deal looks like if you don't have Prime. Total once in my cart is 19.99 plus tax.
Tonkaman
Well-Known Member
- Location
- West Jordan
I absolutely love my signals! I used to be pretty good about naming each file so it was easy to reference them on future cooks.
- Location
- Grand Junction, CO
Birra tacos from a local Mexican food truck today, love the pickled vegetables and plenty of lime! Amazing quality, coming from a food truck. El Ray in Palisade, CO.
RustEoldtrux
RustEoldtrux
- Location
- Evanston, WY
I’ll have to find that truck if I get through there, sounds awesome.
ID Bronco
Registered User
- Location
- Idaho Falls, ID
While in Texas last week we tried some "famous" Texas bbq and I realize I don't love the Texas style sauce. I think it was vinegar based? Anyway I was underwhelmed. Jay5.9L's ribs look way better!