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6407LikesThread: Sausage and Smoke Cooking
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11-19-2021, 06:38 PM #1311Senior Member
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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.Mike
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11-19-2021, 09:21 PM #1312Senior Member
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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 09:27 PM. Reason: i said cook not smoke.
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11-21-2021, 12:49 AM #1313Senior Member
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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.........
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11-21-2021, 04:24 PM #1314Senior Member
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Time to fire up the smoker!
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11-21-2021, 09:14 PM #1315Senior Member
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Maybe a little on the rare side for me but so many warnings of not overcooking it......
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11-21-2021, 09:41 PM #1316Senior Member
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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
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11-21-2021, 09:48 PM #1317Senior Member
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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!
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11-21-2021, 10:34 PM #1318~ Life is but a Dream ~
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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
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11-22-2021, 12:00 AM #1319Senior Member
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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.
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11-22-2021, 12:05 AM #1320Senior Member
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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”
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