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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-28-2012, 06:43 PM
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#1 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Prime rib and taters!!
Just a small cook for a Friday night with the family!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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12-28-2012, 06:45 PM
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#2 |
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is one Smokin' Farker
  Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Meat and potatoes on the grill. Doesn't get much better than that...except maybe if you added some bacon.
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12-28-2012, 08:07 PM
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#3 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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12-28-2012, 08:38 PM
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#4 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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I'm full!!! Came out great. Melted sharp cheddar in the taters before I pulled them. The prime rib was a medium rare when I pulled it. It was like butter, just fell apart. I got to chew on the bone. Fark the dogs!! That bone was mine!!!
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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12-28-2012, 08:40 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Brother!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-28-2012, 10:07 PM
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#6 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I'm ready!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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12-28-2012, 11:07 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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So what did you rub that Prime Rib with? Looks mighty fine on the smoker.
I would kill for some of that right about now.
__________________
Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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12-28-2012, 11:12 PM
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#8 |
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is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Time and cooker temp for the Prime Rib? I want to do one of those some day.
I've heard that cooked bones are bad for dogs anyway.  |
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12-28-2012, 11:27 PM
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#9 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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First I coated it with EVOO, then I took some simply marvels peppered cow and mixed it up with a generous portion of minced garlic. Rubbed it down real good with that and let it sit out a couple hrs while I prepped the fire. Slow smoked them taters with a large chunk of pecan and some briquettes for about an hr and then I put the meat on. Put the taters way in the back while the meat cooked added more pecan wood and brought the temp of the meat to about 125. Then I did a reverse sear on the meat bringing it up to 135 then I pulled it, wrapped it in tinfoil and let that rest while I sliced all the taters open and put generous amounts of sharp cheddar cheese in the taters and let them melt. Pulled, sliced and ate. I have to say that it turned out awesome!!!
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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| Thanks from: ---> |
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12-29-2012, 12:20 AM
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#10 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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That Peppered Cow is the best beef critter rub I've tasted!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-29-2012, 12:33 AM
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#11 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks good, glad to hear it turned out good for ya, was looking for those "money shots", but maybe next time.
KC
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-29-2012, 01:30 AM
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#12 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Looks great!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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12-29-2012, 06:42 AM
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#13 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Yummm!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-29-2012, 07:21 AM
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#14 |
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is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Yes!
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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12-29-2012, 07:27 AM
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#15 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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A perfect meal
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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