The post whore thread.

[KS63]

I looked yesterday. I may look again today or tomorrow. I love a good rib roast but the sad thing is 1/2 the family likes any steak "Well Done" and I am not in favor of killing a roast. I ordered stuff from Omaha Steaks for my moms visit last week and got some lean NY strips for the wife since it had to be leather.

I do the same thing when my mother visits. What's the point?

[TheGrey]

Thinking of picking up 1 or 2, unless my butcher has them priced like he did last year $6.99 Defrosting a few racks of ribs we vacuum seald last month for Christmas dinner. On the smoker doing 1 with dillo dust, 1 with good home made rub and 1 with S & P AND red pepper flakes. Smoked BBQ beans, might defrost the brats we did. make it a BBQ smorgasbord .

That sounds delicious!

Hubby wants either beef or pork. I'm thinking that a nice roast with taters and carrots will be tasty.

[ChadAmberg]

Anybody else getting in on the rib roast deals this weekend? Soopers has some pretty nicely marbled roasts for 5.99/lb. I'm gonna buy one for christmas dinner and an extra (or two) for the freezer.

A couple years ago the day after Christmas I went to Soopers, and sure enough there was a 120$ roast marked down to like 15 bucks. That was pretty awesome, cooked it Alton Brown style. http://www.foodnetwork.com/recipes/a...us-recipe.html

[KS63]

Heading down to Albertsons. $5.99lb Choice rib roast if you purchase $25 worth of other groceries. Seasoned for free if you ask for it at the Butcher Block and not pre packaged. Putting mine in the Treager.

[KS63]

Thinking of picking up 1 or 2, unless my butcher has them priced like he did last year $6.99 Defrosting a few racks of ribs we vacuum seald last month for Christmas dinner. On the smoker doing 1 with dillo dust, 1 with good home made rub and 1 with S & P AND red pepper flakes. Smoked BBQ beans, might defrost the brats we did. make it a BBQ smorgasbord .

What kind of smoker are you using and wood, Jim?

[Irving]

I put hot sauce on everything. I thought I liked hot sauce, but then I started thinking that maybe I'm just addicted to vinegar.

[Great-Kazoo]

What kind of smoker are you using and wood, Jim?

Camp chef pellet, no where near their suggested retail was paid. Almost 1/2 with .mil and other discount. had an early traeger, another board member is now proud owner .
http://www.campchef.com/smokers-gril...moker-dlx.html

http://www.sportsmanswarehouse.com/s...7282/cat101724

http://www.sportsmanswarehouse.com/?utm_source=MSN&utm_campaign=Bing_Sportsmans+Wareh ouse+Brand^57233&utm_source=MSN&utm_medium=cpc&utm _term=sportsman%27s%20warehouse^11354222117&utm_co ntent=1482846404&utm_campaign=Bing_Sportsmans%20Wa rehouse%20Brand^57233
The CC was going to be a joint project between me & my cousin , since he picked up 1/2 the tab. However it seems it has come under ownership of my spouse. As she says You MEAN MY SMOKER ! Been doing a 50/50 apple, hickory mix with good results. I toss some mesquite in the mix when doing pork shoulder. Tossing a few birds on tomorrow. We've found it's easier to smoke a fw batches of food, let sit over night in frige, then seal a meal. This way we have lunch & dinner ready to defrost for 2 weeks ahead of time.

[KS63]

Ahh. Mixing pellets. I need to try that. From my extremely limited experience smoking, I've learned that even if you screw up, the food is still good. Can't say that with other cooking methods. Thanks

[Great-Kazoo]

Ahh. Mixing pellets. I need to try that. From my extremely limited experience smoking, I've learned that even if you screw up, the food is still good. Can't say that with other cooking methods. Thanks

WE liked a smoked flavor, without you eating something that sat in smoke all day. Like any seasoning the smoke has to blend with the food. I don't want a good cut of meat to get lost in the sauce so to speak.
Experiment ratio wise. Apple is good for poultry do a 75 A /25 H for a starter. Same ratio if using mesquite instead of hickory.

[OtterbatHellcat]

Howdy.