Madhouse Posted April 4, 2021 Report Share Posted April 4, 2021 Pork riblets, and bacon wrapped chicken breasts, and a split chicken Quote Link to comment Share on other sites More sharing options...
shepp Posted April 4, 2021 Report Share Posted April 4, 2021 Dads making a brisket, I’m making cowboy beans and moms making tater salad, great day for Easter BBQ it’s 75° and sunny Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted April 4, 2021 Report Share Posted April 4, 2021 I smoked a pork loin. Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 5, 2021 Report Share Posted April 5, 2021 No pics but I roasted a stuffed turkey with mashed potato's and gravy. Ate too much. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 5, 2021 Report Share Posted April 5, 2021 Prime rib on stand by finished product GM Cabela's hickory. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted April 5, 2021 Report Share Posted April 5, 2021 Damn, that looks great Rene Quote Link to comment Share on other sites More sharing options...
edgecrusher Posted April 5, 2021 Report Share Posted April 5, 2021 I just woke up and showered for work. Nothing special so I’m eating cold leftovers before shift Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted April 5, 2021 Report Share Posted April 5, 2021 13 minutes ago, edgecrusher said: I just woke up and showered for work. Nothing special so I’m eating cold leftovers before shift Godspeed for you and your brethren. Be safe Greg. Quote Link to comment Share on other sites More sharing options...
Madhouse Posted April 5, 2021 Author Report Share Posted April 5, 2021 Prime rib roast, that's my next new thing, never done one before. Yours looked great. Quote Link to comment Share on other sites More sharing options...
DNP Posted April 6, 2021 Report Share Posted April 6, 2021 We had eggs for dinner last night...not the ones from the yard though. Nothing special here. That rib roast makes the mouth water. Quote Link to comment Share on other sites More sharing options...
shepp Posted April 6, 2021 Report Share Posted April 6, 2021 1 hour ago, Madhouse said: Prime rib roast, that's my next new thing, never done one before. Yours looked great. Smoked prime rib is the only way to eat prime rib imo Quote Link to comment Share on other sites More sharing options...
sketch Posted April 6, 2021 Report Share Posted April 6, 2021 ^^^ this!! great looking meat gents! 🍻🍻🍻 Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 6, 2021 Report Share Posted April 6, 2021 (edited) 1 hour ago, Madhouse said: Prime rib roast, that's my next new thing, never done one before. Yours looked great. 400* for an hour fat cap on top. Turn down to 225* for internal temp of 145* about 4.5 hrs. for 4 1/2 lbs. Edited April 6, 2021 by unforgiven Quote Link to comment Share on other sites More sharing options...
Madhouse Posted April 11, 2021 Author Report Share Posted April 11, 2021 On 4/5/2021 at 8:32 PM, unforgiven said: 400* for an hour fat cap on top. Turn down to 225* for internal temp of 145* about 4.5 hrs. for 4 1/2 lbs. Interesting, that's opposite of what my buddy was telling me, smoke low for about 4-5 hours, then crank it up for 400 for a short time. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 11, 2021 Report Share Posted April 11, 2021 Prime rib isn't a tough cut. Briskets and pork shoulder need the time and low temp to break down and soften. Just my 2 mag's. Everyone has a method. It said 145* I took it off at 135* and it was to rare. Cut it up and nuked it for a couple of minutes for med rare. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 11, 2021 Report Share Posted April 11, 2021 Look up Green mountain recipes they work. Quote Link to comment Share on other sites More sharing options...
Madhouse Posted April 11, 2021 Author Report Share Posted April 11, 2021 Yeah, right on, either way it's always about internal temp. Appreciate the data. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 11, 2021 Report Share Posted April 11, 2021 Better to be under a little once you go over you dry up whatever you cook. Best tools timer w/ 3 zones, I start a count up as soon as I put the meat on. Temp probe you can go Kimber, Hipoint or dollar store. I always went with the best for firearms so kitchen grilling the same for the o'lady. 😁 Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 11, 2021 Report Share Posted April 11, 2021 @Madhouse are you retired yet? Hope you are doing well 🍺🍺 Quote Link to comment Share on other sites More sharing options...
Madhouse Posted April 11, 2021 Author Report Share Posted April 11, 2021 Retired, man I wish. Sadly no, at 52 I still have a few years to put in. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 12, 2021 Report Share Posted April 12, 2021 The day comes and goes you'll get there brother 🍺🍺 Quote Link to comment Share on other sites More sharing options...
shepp Posted April 12, 2021 Report Share Posted April 12, 2021 19 hours ago, unforgiven said: Look up Green mountain recipes they work. The treager recipe app is awesome too Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 12, 2021 Report Share Posted April 12, 2021 Wish I could find beef ribs Quote Link to comment Share on other sites More sharing options...
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