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Post by radio on Dec 25, 2013 17:21:31 GMT -5
Never had it smoked before, but this one will NOT be the last!!!! Picked up a small boneless roast at Sam's club and decided since the weather was so nice out I would smoke it instead of cooking it in the oven. Scored the top fat cap and rubbed it down last night with Worcestershire sauce, granulated garlic, cracked black pepper, kosher salt and a bit of fresh dried thyme, wrapped it for an overnight sit. Started it in the smoker about Noon and 375° in the cooking chamber to form a good crust, then lowered the temp to 225° until the internal temp of the roast hit 145°. I pulled it from the smoker, foiled it and into a cooler wrapped in towels to let it rest and coast to 150° IT. The wife and I both like our meat medium, hot pink but not bloody and this one was perfect! Baked a sweet tater and had some stuffing with it and it was just over the top good! If you haven't tried prime rib smoked, you owe it to yourself to try it!
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Post by Rockoonz on Dec 25, 2013 17:26:50 GMT -5
Now you went and did it, saliva all over my keyboard. Lee#2
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panamark
fully equipped rock polisher
Member since September 2012
Posts: 1,343
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Post by panamark on Dec 25, 2013 19:08:30 GMT -5
That's plain ole not fair to show that picture, LOL. Looks absolutely delicious. I will have to try one.
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Post by mohs on Dec 25, 2013 21:18:03 GMT -5
I'm not sure I ever tried that what did you smoke it with ? pet. hickory wood ? or...? thanks mohs
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Post by Hard Rock Cafe on Dec 25, 2013 21:31:48 GMT -5
Wow, that sounds (and looks) good!
Chuck
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Post by radio on Dec 25, 2013 22:06:37 GMT -5
I'm not sure I ever tried that what did you smoke it with ? pet. hickory wood ? or...? thanks mohs Couldn't get the pet wood to burn, so used some seasoned Oak instead.:-)
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Post by mohs on Dec 25, 2013 22:30:18 GMT -5
rock'n!
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unclestu
Cave Dweller
WINNER OF THE FIRST RTH KILLER CAB CONTEST UNCLESTU'S AGUA NUEVA AGATE
Member since April 2011
Posts: 2,298
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Post by unclestu on Dec 26, 2013 2:44:25 GMT -5
Wow that smoked roast great!!!! You got me droooling LOL Seeing as your talking yummy foods now you got me going. My 2nd passion is cooking. So here is some of what I cooked up for Christmas. A roast goose and a few racks of lamb for those who don't like goose. With the goose and lamb I also made stewed butternut squash with green apples and bacon and braised kale with onions. The goose gravy was made from a stock made from the giblets with a blueberry reduction in brandy. Oh the goose was stuffed with carrots, onions and celery. I hope everyone had a healthy, happy and yummy Christmas Stu
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carlasolo
off to a rocking start
Member since December 2013
Posts: 1
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Post by carlasolo on Dec 26, 2013 8:02:55 GMT -5
Everyone wants an uncle like Stu
Looks great!
carla
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sheltie
freely admits to licking rocks
Member since January 2012
Posts: 982
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Post by sheltie on Dec 26, 2013 9:13:50 GMT -5
Yours looks wonderful! I also had standing prime rib for the main course. Mine was so rare it was still bellowing and flopping all over the place. Just perfect!
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Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,466
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Post by Sabre52 on Dec 26, 2013 9:35:09 GMT -5
Man oh man that sounds good except for the pink inside part. I'm a fan of "cooked" meat and don't want to see even a spot of pink in my meat *S*....Mel
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Tom
fully equipped rock polisher
My dad Tom suddenly passed away yesterday, Just wanted his "rock" family to know.
Member since January 2013
Posts: 1,557
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Post by Tom on Dec 26, 2013 9:40:12 GMT -5
It all looks awesome! I can even smell it:)
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Post by radio on Dec 26, 2013 9:52:56 GMT -5
You outdid yourself unclestu! Ya might wanna try making sure that Lamb is dead next time you serve it
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sheltie
freely admits to licking rocks
Member since January 2012
Posts: 982
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Post by sheltie on Dec 26, 2013 11:01:20 GMT -5
Man oh man that sounds good except for the pink inside part. I'm a fan of "cooked" meat and don't want to see even a spot of pink in my meat *S*....Mel Sounds like my mother-in-law who lived with us during the last years of her life. She refused to be at the dinner table with me whenever we had beef. She wanted hers like an old boot. Typical native Texan! She also had hearing aids and I'd look at her and mouth some words(without saying anything aloud). She'd increase the power of those aids until they shrieked and never knew I wasn't saying a thing! Oh, the good old days!
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Post by wireholic on Dec 26, 2013 12:12:50 GMT -5
It all looks sooooooo good!
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Post by drocknut on Dec 26, 2013 12:28:29 GMT -5
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Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,466
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Post by Sabre52 on Dec 26, 2013 19:50:28 GMT -5
Sheltie, *L* My mom was a old NW Texas farm gal. Everything she cooked was well done. Drives my wife nuts when I cook BBQ and, in her words burn it. *L*.....Mel
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on Dec 26, 2013 19:54:34 GMT -5
Looks good! Anything meat,is great smoked.......
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Post by radio on Dec 26, 2013 20:41:00 GMT -5
Sheltie, *L* My mom was a old NW Texas farm gal. Everything she cooked was well done. Drives my wife nuts when I cook BBQ and, in her words burn it. *L*.....Mel That's how I grew up also Took me a long time to learn to like meat medium well, and a lot longer to make it the medium stage. Still can't eat a rare steak Average temperature of a live cow is about 104° and lots of folks will eat a steak or roast at 120° internal temp. I figure if you chase the cow around the pasture until it works up a good sweat, one could just shoot it and carve you a steak on the spot Smoked meat can be deceiving, especially brisket. It comes out of the smoker resembling a meteorite, but sure is moist and tender on the inside! The seasonings also contribute to the "bark" or "crust" on the meat. Smoked meatloaf is to die for!
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unclestu
Cave Dweller
WINNER OF THE FIRST RTH KILLER CAB CONTEST UNCLESTU'S AGUA NUEVA AGATE
Member since April 2011
Posts: 2,298
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Post by unclestu on Dec 26, 2013 21:48:14 GMT -5
I remember when I was on my honeymoon and we were in the south of France. Please keep in mind that I I at the time putb ketchup on everything. So there we were my new bride and myself in this fancy pants french resturant and I ordered rack of lamb medium well. The waiter glared at me as he walked off. I nor my wifre understood what was wrong. When he returned with our food the lamb wqs so fresh I thought that they must have just slaughtered the sheep as the rack of lamb was sitting in a pool of blood. I called the waaiter over to the table to ask that the food be cooked and he again glared at me as he took the carcass back to the kitchen. He returned shortly with the lamb in the exact state of rawness and informed me that "we in France do not over cook lamb and the chef refuses to kill the meal by doing so". I thought that he would have a heart attack when I than said "OK I understand, just bring me a bottle of ketchup"
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