Y'all killin me. Here I'm gearing up to smoke a turkey breast, and y'all is smokin cheeses.
Its on my things to smoke, list.
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Y'all killin me. Here I'm gearing up to smoke a turkey breast, and y'all is smokin cheeses.
Its on my things to smoke, list.
If that is the worst thing that anyone accuses me of being a bad influence I will be happy!
Way early from my birthday my wife bought me a 4.3 lb prime rib roast. Nice looking chunk of meat.
She wants me to smoke it this weekend and let her eat half.....:hmmm:
Time to fire up the smoker!
Maybe a little on the rare side for me but so many warnings of not overcooking it......
A little rare for me, but if the fat is rendered right, I'm good with it still moving a bit. :rofl2:
Sure looks good..!
That’s perfect for me Tim. Yorkshire pudding too?
Looks just right...Yum
Pete <:-}
I pulled it out of the smoker at 132'f and put it the oven at 500'f for 15 min.
Ended up at around 137'f in the thick part.
I was aiming for 140'f.
my oven runs on the cold side
No too rare at all, I always pull my 2” ribeyes off the fire at 118, usual after the plate around 122, but anything from the 118-124 is acceptable, looks good Tim