Results 1,311 to 1,320 of 2052
6507LikesThread: Sausage and Smoke Cooking
LinkBack URL
About LinkBacks-
11-19-2021, 07:38 PM #1311Senior Member
- Join Date
- Mar 2015
- Location
- Akron, Ohio
- Posts
- 12,061
Thanked: 4312
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.Mike
-
11-19-2021, 10:21 PM #1312Senior Member
- Join Date
- Oct 2010
- Location
- 50 miles west of randydance
- Posts
- 9,668
Thanked: 1354
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.....
Last edited by 32t; 11-19-2021 at 10:27 PM. Reason: i said cook not smoke.
-
11-21-2021, 01:49 AM #1313Senior Member
- Join Date
- Oct 2010
- Location
- 50 miles west of randydance
- Posts
- 9,668
Thanked: 1354
If you see my spawn inaculator I would also be interested.....
Originally Posted by spazola
P.S. It is around here somewhere I am sure.........
-
11-21-2021, 05:24 PM #1314Senior Member
- Join Date
- Oct 2010
- Location
- 50 miles west of randydance
- Posts
- 9,668
Thanked: 1354
Time to fire up the smoker!
-
11-21-2021, 10:14 PM #1315Senior Member
- Join Date
- Oct 2010
- Location
- 50 miles west of randydance
- Posts
- 9,668
Thanked: 1354
Maybe a little on the rare side for me but so many warnings of not overcooking it......
-
11-21-2021, 10:41 PM #1316Senior Member
- Join Date
- Mar 2015
- Location
- Akron, Ohio
- Posts
- 12,061
Thanked: 4312
A little rare for me, but if the fat is rendered right, I'm good with it still moving a bit.
Sure looks good..!cudarunner and MikeB52 like this.Mike
-
11-21-2021, 10:48 PM #1317Senior Member
- Join Date
- Feb 2013
- Location
- Haida Gwaii, British Columbia, Canada
- Posts
- 14,441
Thanked: 4827
That’s perfect for me Tim. Yorkshire pudding too?
cudarunner and MikeB52 like this.It's not what you know, it's who you take fishing!
-
11-21-2021, 11:34 PM #1318~ Life is but a Dream ~
- Join Date
- Dec 2014
- Location
- Oakham, Ma.
- Posts
- 3,843
Thanked: 1218
Looks just right...Yum
Pete <:-}cudarunner and MikeB52 like this."Life is short, Break the Rules. Forgive quickly, Kiss Slowly,
Love truly, Laugh uncontrollably, And never regret ANYTHING
That makes you smile." - Mark Twain
-
11-22-2021, 01:00 AM #1319Senior Member
- Join Date
- Oct 2010
- Location
- 50 miles west of randydance
- Posts
- 9,668
Thanked: 1354
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 sidecudarunner and MikeB52 like this.
-
11-22-2021, 01:05 AM #1320Senior Member
- Join Date
- Oct 2013
- Location
- Oakland Tn
- Posts
- 6,588
Thanked: 1894
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
“ I,m getting the impression that everyone thinks I have TIME to fix their bikes”
Reply With Quote
