Easter dinner

[Madhouse]

Pork riblets, and bacon wrapped chicken breasts, and a split chicken 

 

 

[shepp]

Dads making a brisket, I’m making cowboy beans and moms making tater salad, great day for Easter BBQ it’s 75° and sunny 

[Armed Eye Doc]

I smoked a pork loin.

[Sisco]

No pics but I roasted a stuffed turkey with mashed potato's and gravy. Ate too much.

[unforgiven]

Prime rib on stand by finished product GM Cabela's hickory.

[Armed Eye Doc]

Damn, that looks great Rene

[edgecrusher]

I just woke up and showered for work. Nothing special so I’m eating cold leftovers before shift

[Armed Eye Doc]

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.

[Madhouse]

Prime rib roast, that's my next new thing, never done one before. Yours looked great. 

[DNP]

We had eggs for dinner last night...not the ones from the yard though. Nothing special here. That rib roast makes the mouth water. 

[shepp]

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

[sketch]

^^^ this!! great looking meat gents! 🍻🍻🍻

[unforgiven]

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

[Madhouse]

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.

[unforgiven]

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.

[unforgiven]

Look up Green mountain recipes they work.

[Madhouse]

Yeah, right on, either way it's always about internal temp.  Appreciate the data.

[unforgiven]

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. 😁

[unforgiven]

@Madhouse are you retired yet? Hope you are doing well 🍺🍺

[Madhouse]

Retired, man I wish.  Sadly no, at 52 I still have a few years to put in.

[unforgiven]

The day comes and goes you'll get there brother 🍺🍺

[shepp]

19 hours ago, unforgiven said:

Look up Green mountain recipes they work.

The treager recipe app is awesome too

[unforgiven]

Wish I could find beef ribs