qnbiker
is Blowin Smoke!
I would never smoke a good steak or a standing rib roast.
Hey now hold your horses there...lol I just smoked bottom round roasts two weeks in a row because the first one was so good.Most Definitely DO NOT - NOT Smoke Beef Roasts!
TNT is probably not a good thing to throw on the smoker... :becky:
I just smoked my first pork belly. It came out great. It won't be the last for sure.
I would never smoke a good steak or a standing rib roast.
Oops...yep you're right.You guys are missing his double negative...
Just salt and pepper or did you do something different?
rob what you're describing is a reverse sear...it's what many of us do with steaks, tri tips etc... My smokers happen to do both smoke and sear but smoke to IT and give a quick sear to add color and flavor.I have been thinking about doing a beef roast. If you do it to just rare in a smoker, do you then throw it on a grill or something to get a nice browned outside? So far I have really only smoked low and slow stuff, except for one leg of lamb, which came out great but I believe I gave it a little char after it was done smoking.
Prolly certain types of fish? Just seems like oily mullet may hang around for quite awhile.
Times two on the bacon wrap!I smoke venison loin wrapped in bacon quite frequently and it never comes out dry. However I keep it over to the rare side. I also have done wild turkey breast with good success. Don't give in to reservations.
I love smoking cheese, and we're getting in to the season for it now. Time to hit the store.Most cheeses alone....
Whoa there! A standing rib roast is awesome slow cooked. Start out at 220 for a couple hours and boost to 250 until 130 or so. I have never had better. It is rare/med rare all the way through. No dark ring of overdone on the outside.