I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by O.city:
So I put down some coin on a 21 day aged prime rib roast for Christmas dinner at my place this year
I’ve done prime rib before but wanna try something different this year. Someone give me some tips on grilling it or maybe reverse searing it
Do you have smoker? SousVide? I would prepare mine with a smoke, a SV spa bath, them a roll over a hot fire. I always look at several processes and decide on a plan. I personally would go with an overnight dry brine, smoke over pecan wood, Sous vide to within 10-15 degrees of final temp and then seared.
This is a great article that addresses smoking then searing with a quote or two I have been known to use but are rarely credited to "Meathead"
Originally Posted by :
"Remember, the juices are myoglobin, not blood. Blood is thick, almost black, just like yours. Everytime you call it blood, a bell rings and somewhere a teenager becomes a vegetarian."
Originally Posted by :
"The animal is already dead. No need to kill it again."
Meathead
Good luck as I remember, 25 years ago, indirect smoking, grilling on my brother in law's crappy Sears grill when preparing my first 1/2 dry aged prime rib for a Christmas dinner. I had no idea what I was doing but now my family compares every holiday dinner to that meal.
If anyone is against eating rare bright red meat you can flash sear their slice over the fire, sear plate, or in a heavy fry pan. [Reply]
Geez 34 bucks for a quart of baked beans. Heck you can get a gallon pale of Zarda's baked beans in Sams Club for 8 bucks. Why were a lb of burnt ends free but all beef something is 119.00. How many lbs of beef and is it brisket? [Reply]
Originally Posted by srvy:
Geez 34 bucks for a quart of baked beans. Heck you can get a gallon pale of Zarda's baked beans in Sams Club for 8 bucks. Why were a lb of burnt ends free but all beef something is 119.00. How many lbs of beef and is it brisket?
Originally Posted by KChiefs1:
2lbs burnt ends
2lbs brisket
Is that shipped? Seems high but its Joes KC it is good but is it 167 bucks good to you. If its worth it to you then the price is right. Their beans are good but geez 34 bucks wow. [Reply]
