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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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12-24-2012, 08:51 PM | #1 |
On the road to being a farker
Join Date: 12-29-11
Location: Columbus, OH
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Prime rib prep complete for tomorrow (with pron I hope)
Getting my prime rib ready for tomorrow. Figured I'd try (again) to upload pron from my iPad. I had major issues making this work last time I tried...
The before pic: I did an herb rub that I got off of the Virtual Weber Bullet (basil, rosemary, oregano, parsley, garlic, seasoning salt, and olive oil): Made a bed of veggies for it to sleep on while waiting for Santa: And here it is - ready to be "tucked in" for the night in the frig: Planning on smoking it with a little cherry wood for around 4 hrs tomorrow in my 18" WSM (or whenever my trusty thermapen tells me it's reached 125 deg) Wish me luck and MERRY CHRISTMAS TO ALL!!! |
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12-24-2012, 08:54 PM | #2 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Lookin' good! Can't wait to see how it turns out tomorrow.
__________________
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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12-25-2012, 10:16 AM | #3 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks great so far.....hope there is some after pics!
__________________
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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12-25-2012, 11:08 AM | #4 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Looking forward to seeing how she turns out.
Matt |
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12-25-2012, 05:13 PM | #5 |
On the road to being a farker
Join Date: 12-29-11
Location: Columbus, OH
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Update with pron
Y'all will have to wait for the money shot bc we're letting it rest for a while, but here are some pics after pulling it off the WSM:
Wifey posing with my meat... My daughter looks excited... Wife getting into the spirit now... I'm concerned that I may have overdone it on the herb crust. I guess we can just scrape it off if it's overwhelming. Gonna make some homemade au jus with the drippings... |
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12-25-2012, 05:20 PM | #6 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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I dont know how that could be anything but AWESOME!!! nice job and Merry Christmas
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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12-25-2012, 06:01 PM | #7 |
On the road to being a farker
Join Date: 05-14-12
Location: Phoenix, AZ
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Great job...man that looks great!
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Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen: |
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12-25-2012, 06:23 PM | #8 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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WOWOW!!!!! That is some fine looking meat
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12-25-2012, 07:25 PM | #9 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Lovely! Can't wait to see the inside. How's the aroma?
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12-25-2012, 07:32 PM | #10 |
On the road to being a farker
Join Date: 12-29-11
Location: Columbus, OH
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Money shots
Was very good...although I think I shoulda taken it off a little earlier. Pulled it at 131 deg...woulda been better at 120-125 I think. Everybody seemed to love it though...along with the au jus and creamy horseradish sauce. Tomorrow will be French dip time. Thanks for looking and MERRY CHRISTMAS!!! |
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12-25-2012, 08:54 PM | #11 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nicely done!
__________________
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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12-25-2012, 08:58 PM | #12 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great work!
__________________
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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12-25-2012, 09:48 PM | #13 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^taking it off earlier, I beg to differ.
Rare is the new black, but I think it should be applied to certain cuts and not others. The bone and meat structure and fatty centre strip make this cut improve as it gets to medium rare on the medium side. The fat renders more, bastes more and I think it is much improved over rare. Jmo
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Hold my dang beer... |
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Thanks from:---> |
12-25-2012, 10:56 PM | #14 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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Looks super!
__________________
18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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