Sauerbraten!
https://photos.smugmug.com/Other/Q/i...D741BCDE-S.jpg
Two pound roast. Add spices, red wine and vinegar.
https://photos.smugmug.com/Other/Q/i...IMG_1698-S.jpg
Let it marinade for 3-5 days. I'll smoke it tomorrow or Sunday.
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Sauerbraten!
https://photos.smugmug.com/Other/Q/i...D741BCDE-S.jpg
Two pound roast. Add spices, red wine and vinegar.
https://photos.smugmug.com/Other/Q/i...IMG_1698-S.jpg
Let it marinade for 3-5 days. I'll smoke it tomorrow or Sunday.
2 min per side for a tad over rare, depending on thickness. I cut my prime rib packer down to a 3 bone roast and 7- 1.5" ish steaks .Quote:
Originally Posted by Irving
A 115 internal temp on the smoker with that 2 min per get you a med rare finished product. I do a light mustard / worschestire , garlic powder base with a light coating of montreal steak seasoning to top it off. Had good results with adoba chili powder on there too. As always ,season all meats to taste
There's a couple of meals in there...
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That's why I prefer the bark as it sticks to some pieces and adds lots of flavor when you get those little bits. It's my wife's favorite part.Quote:
Originally Posted by Gman
Rain falling today, snow visible in the hills, neighbors over for dinner. 5+ lb rib roast, high smoke 4 hours finished @ 350 for 45 min till it hit 110.
https://i.imgur.com/aai6c63m.jpg
We smoked a strip roast Sunday. A rib roast will find itself in the turkey fryer tomorrow.Quote:
Originally Posted by Great-Kazoo
Got a 7 lb rib roast going in the Pit Barrel tomorrow...
Kings and Safeway both have whole rib roasts (25ish pounds) for 4.47 a pound...
It's $3.97 down here. They did the $4.47ish over thanksgiving.Quote:
Originally Posted by TFOGGER
Yesterday, I fired up the Weber Smokey Mountain Cooker to do an 8.5 lb. herb crusted rib roast, smoking with charcoal and apple wood chunks from our orchard. It was my first use of the ThermoPro dual probe thermometer that Santa brought. I'm a novice at smoking meats on a charcoal grill but was pleased that the roast turned out perfectly. The smoker is a game changer for us and I've never prepared roast quite like it. Truly awesome flavor.
I've learned that using the smoker in winter with high winds and below 20F temps that maintaining cooker temps above 200F requires insulating the smoker. I'm using a large welding blanket, doubled and wrapped around the smoker, leaving openings for the air intake and outlet ports. It's not very neat but it worked well and I was able to keep temps between 325 and 360F. I'll have to tinker with it, maybe do some custom sewing. The ThermoPro works neat and was accurate but the transmitter range was too short and would cut off readings at the receiver @20 feet after a few minutes. I'll have to tinker with that too and see if I can get it to work right....
My mouth is watering for leftovers today.
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