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haha meat smoker
For you hard core meat smokers out there...Sun Harvest at I10 and Callaghan has bone in standing rib roasts for $5.99 a pound...I just picked up a 12# center cut there last night for Christmas and am thinking about going back for another one for the freezer. That is CHEAP...they are usually around $10 a pound...marbling was excellent...for those that don't know that cut is commonly known as "prime rib" when cooked as a roast and "rib eye steak" when sliced and cooked as a steak.
haha meat smoker
lets go cowboy.
what kind of wood?
at what temperature?
how long?
are you saying you picked out a 12 pounder?
what kind of wood?
Mesquite
at what temperature?
210
how long?
About 5 hours or until internal temp of 135 for medium rare.
are you saying you picked out a 12 pounder?
Yes. the total packer piece was 18#. I had them cut my 12# right out of the center where it would be symmetrical and cook evenly (not smaller on one end) and they put the "tails" they cut off on the meat counter to sell to others that wanted a smaller amount.
any other questions?...
I was planning on doing a prime rib rack this Christmas. That's a pretty good price I've been seeing 12.99 a pound around these parts.
do you use a thermometer while it cooks, or just a quick read thermometer?
I use a cheap silver one that I bought from HEB.
I've been wanting one of those cool digital ones so I don't have to pop the top of the pit. Just haven't picked one up yet.
I use a remote digital. You can get a god one at a restaurant supply for about $20. I'm good enough at grilling steaks that I don't need a thermometer to judge level of done (Rare, MR, Medium etc.) but EVERYTHING on the pit cooks by temperature.
is that medium rare at 135?
Medium rare is usually 140-145 but you have to remember that the internal temp on a big piece of meat will continue to rise after you pull it off and let it rest. Rule of thumb is as much as 10 degrees so if you pull it off at 135 you should hit it right in the sweet spot.
Is this an invitation you sonofa ?
I like my steak well done. I want to chew leather damn it!
i'm doin this. i went to gelsons yesterday and saw them prepping them. no way i'll be able to get your price, however.
5 hours is much more manageable.
just salt and pepper?
What I like to do is slow smoke it to a little on the rare side of medium rare and let it rest. Then slice it and take "orders" for how they like theirs...I then put a cast iron griddle in the gas grill and turn all the burners on high. Then take the slices and blacken them with a e rub on the cast iron griddle to the desired level of doneness...just a quick sear for medium rare, a little more blackening for medium. If they want it cooked more than that I tell them they can wait till I'm finished and use my pit to do it themselves because I'm not going to ruin a god piece of meat.
Whatever you do once you hit the 135 let it at least rest for 20 minutes if not 30. Just tent a piece of foil over it and don't touch it.
thats a great idea. i saw nice cast iron pan at williams-sonoma yesterday while christmas shopping. i shoulda bought it. i've never had one.
Is there going to be beverages at this shindig?
you can just do a salt and pepper rub, but I do mine similar to how I do my briskets...the dry rub is basically es and brown sugar ( I use a commercial bought rub)
I coat the piece of meat with worchestershire sauce and then apply the dry rub to make a thick paste...it drys to a great smokey y sweet crust...
Last edited by CosmicCowboy; 12-18-2009 at 12:17 PM.
Williams-Sonoma? Sheeeeeut. if you want good cast iron cookware just go to Academy and buy the Lodge brand.
Are you kidding? Beverages and BBQ are inseparable.
i've never heard of that place.
i'm in southern california.
Well then I'm in muthafugger. What time do you want me there?
Meatsmokers are so hardcore.
Sorry. This is the stuff you want...they are the original and best and lots cheaper than that hoity-toity french william-sonoma sells...
http://www.lodgemfg.com/
you should be able to find a dealer somewhere in so-cal
They just need the right wood.
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