The Food Thread

lmckenney24 said:

Porchsitter said:

A Merry Christmas Eve from soggy, windy Georgia. After an hour of fighting the wind and smoker temps, I finally devised a suitable (read: makeshift) windbreak so I can get this 10-lb garlic butter-smothered prime rib on the grates. Cooking at 225° and expecting around a 6-hour smoke. I'll rest it, then sear it, then serve it, followed by a slice of pecan pie I made last night. Also smoking a clove of garlic to be put into some mashed potatoes. 

So, what's everybody's plan for their holiday?

Looks and sounds amazing man! I have some fish from Hawaii being delivered today for some mac nut crusted opah for tonight.

Turkey tomorrow since we were away for Thanksgiving. 

Can't wait to see the finished product of that prime rib!

That sounds amazing. Definitely would love to see some pics and how it comes out. We'll also be away tomorrow as well so today was the best day. Even given the rain and wind here, today is probably a better day for sitting outside for 6 hours because it's supposed to be 30 degrees cooler tomorrow 

Porchsitter said:

A Merry Christmas Eve from soggy, windy Georgia. After an hour of fighting the wind and smoker temps, I finally devised a suitable (read: makeshift) windbreak so I can get this 10-lb garlic butter-smothered prime rib on the grates. Cooking at 225° and expecting around a 6-hour smoke. I'll rest it, then sear it, then serve it, followed by a slice of pecan pie I made last night. Also smoking a clove of garlic to be put into some mashed potatoes. 

So, what's everybody's plan for their holiday?

Sear after the smoke/cook time?

Do tell me 2 things.

1- Smoking a prime rib?  
2- Searing after the cook?

Interested in the why.  Please share!
@Porchsitter

tempo_n_groove said:

lmckenney24 said:

Porchsitter said:

lmckenney24 said:

Porchsitter said:

A Merry Christmas Eve from soggy, windy Georgia. After an hour of fighting the wind and smoker temps, I finally devised a suitable (read: makeshift) windbreak so I can get this 10-lb garlic butter-smothered prime rib on the grates. Cooking at 225° and expecting around a 6-hour smoke. I'll rest it, then sear it, then serve it, followed by a slice of pecan pie I made last night. Also smoking a clove of garlic to be put into some mashed potatoes. 

So, what's everybody's plan for their holiday?

Looks and sounds amazing man! I have some fish from Hawaii being delivered today for some mac nut crusted opah for tonight.

Turkey tomorrow since we were away for Thanksgiving. 

Can't wait to see the finished product of that prime rib!

That sounds amazing. Definitely would love to see some pics and how it comes out. We'll also be away tomorrow as well so today was the best day. Even given the rain and wind here, today is probably a better day for sitting outside for 6 hours because it's supposed to be 30 degrees cooler tomorrow 

Yeah, I don't blame you there. I try to avoid smoking when its as cold as they are saying for tomorrow.

Definitely try smoking tri-tip. Its fantastic. Hey @tempo_n_groove are you smoking or roasting the tri-tip? Both will have great results. 

Roasting.  I can't imagine smoking such a beautiful piece of meat.

So my idea of smoking is flavored wood, like mesquite or something like that.  I think it tastes awful.  What wood are you using to smoke?  Am I wrong about smoking?  

We used to make beef jerky in a smoker and that tasted good but there wasn't any flavored wood involved.

You defiantly need to try smoking it. I use apple wood, as my wife likes the flavor the smoke adds. They key is to not add too much smoke when doing tri-tip (or Prime Rib). I usually add smoke for the first hour on beef, then let the slow cook do the rest. Worth a try.

tempo_n_groove said:

lmckenney24 said:

tempo_n_groove said:

lmckenney24 said:

Porchsitter said:

lmckenney24 said:

Porchsitter said:

A Merry Christmas Eve from soggy, windy Georgia. After an hour of fighting the wind and smoker temps, I finally devised a suitable (read: makeshift) windbreak so I can get this 10-lb garlic butter-smothered prime rib on the grates. Cooking at 225° and expecting around a 6-hour smoke. I'll rest it, then sear it, then serve it, followed by a slice of pecan pie I made last night. Also smoking a clove of garlic to be put into some mashed potatoes. 

So, what's everybody's plan for their holiday?

Looks and sounds amazing man! I have some fish from Hawaii being delivered today for some mac nut crusted opah for tonight.

Turkey tomorrow since we were away for Thanksgiving. 

Can't wait to see the finished product of that prime rib!

That sounds amazing. Definitely would love to see some pics and how it comes out. We'll also be away tomorrow as well so today was the best day. Even given the rain and wind here, today is probably a better day for sitting outside for 6 hours because it's supposed to be 30 degrees cooler tomorrow 

Yeah, I don't blame you there. I try to avoid smoking when its as cold as they are saying for tomorrow.

Definitely try smoking tri-tip. Its fantastic. Hey @tempo_n_groove are you smoking or roasting the tri-tip? Both will have great results. 

Roasting.  I can't imagine smoking such a beautiful piece of meat.

So my idea of smoking is flavored wood, like mesquite or something like that.  I think it tastes awful.  What wood are you using to smoke?  Am I wrong about smoking?  

We used to make beef jerky in a smoker and that tasted good but there wasn't any flavored wood involved.

You defiantly need to try smoking it. I use apple wood, as my wife likes the flavor the smoke adds. They key is to not add too much smoke when doing tri-tip (or Prime Rib). I usually add smoke for the first hour on beef, then let the slow cook do the rest. Worth a try.

Adding smoke?  Like liquid smoke?  If so, no thanks.  Not a fan.

No no, in a smoker man. Like, adding wood/wood chips the first hour. 

I think smoked can be amazing.

You guys have some good stuff going.

We are in pandemic holiday mode, still, so since we cooked a full turkey dinner to Tgiving we are going with whatever we each wanted to eat for this holiday.

Tonight ...

Bacon wrapped scallops

tempo_n_groove said:

Porchsitter said:

A Merry Christmas Eve from soggy, windy Georgia. After an hour of fighting the wind and smoker temps, I finally devised a suitable (read: makeshift) windbreak so I can get this 10-lb garlic butter-smothered prime rib on the grates. Cooking at 225° and expecting around a 6-hour smoke. I'll rest it, then sear it, then serve it, followed by a slice of pecan pie I made last night. Also smoking a clove of garlic to be put into some mashed potatoes. 

So, what's everybody's plan for their holiday?

Sear after the smoke/cook time?

Do tell me 2 things.

1- Smoking a prime rib?  
2- Searing after the cook?

Interested in the why.  Please share!
@Porchsitter

I know the prevailing thought with beef is that a reverse sear is more ideal to ensure maximum juiciness.  I dry-brined it with kosher salt ahead of time, hoping that will make sure that it's tender and moist.The sear at the end will ensure a good crust on the surface of the prime rib which is what I'm shooting for.  I'm looking for a medium rare finish.

As for smoking, I've never tried smoked prime rib before and, because smoking has become a hobby for me, I figured it would be worth a shot. 

Porchsitter said:

tempo_n_groove said:

Porchsitter said:

A Merry Christmas Eve from soggy, windy Georgia. After an hour of fighting the wind and smoker temps, I finally devised a suitable (read: makeshift) windbreak so I can get this 10-lb garlic butter-smothered prime rib on the grates. Cooking at 225° and expecting around a 6-hour smoke. I'll rest it, then sear it, then serve it, followed by a slice of pecan pie I made last night. Also smoking a clove of garlic to be put into some mashed potatoes. 

So, what's everybody's plan for their holiday?

Sear after the smoke/cook time?

Do tell me 2 things.

1- Smoking a prime rib?  
2- Searing after the cook?

Interested in the why.  Please share!
@Porchsitter

I know the prevailing thought with beef is that a reverse sear is more ideal to ensure maximum juiciness.  I dry-brined it with kosher salt ahead of time, hoping that will make sure that it's tender and moist.The sear at the end will ensure a good crust on the surface of the prime rib which is what I'm shooting for.  I'm looking for a medium rare finish.

As for smoking, I've never tried smoked prime rib before and, because smoking has become a hobby for me, I figured it would be worth a shot. 

I'm very curious how the reverse sear works out.  Please keep us updated.

tempo_n_groove said:

Porchsitter said:

tempo_n_groove said:

Porchsitter said:

A Merry Christmas Eve from soggy, windy Georgia. After an hour of fighting the wind and smoker temps, I finally devised a suitable (read: makeshift) windbreak so I can get this 10-lb garlic butter-smothered prime rib on the grates. Cooking at 225° and expecting around a 6-hour smoke. I'll rest it, then sear it, then serve it, followed by a slice of pecan pie I made last night. Also smoking a clove of garlic to be put into some mashed potatoes. 

So, what's everybody's plan for their holiday?

Sear after the smoke/cook time?

Do tell me 2 things.

1- Smoking a prime rib?  
2- Searing after the cook?

Interested in the why.  Please share!
@Porchsitter

I know the prevailing thought with beef is that a reverse sear is more ideal to ensure maximum juiciness.  I dry-brined it with kosher salt ahead of time, hoping that will make sure that it's tender and moist.The sear at the end will ensure a good crust on the surface of the prime rib which is what I'm shooting for.  I'm looking for a medium rare finish.

As for smoking, I've never tried smoked prime rib before and, because smoking has become a hobby for me, I figured it would be worth a shot. 

I'm very curious how the reverse sear works out.  Please keep us updated.

Will do. Forgot to mention I'm smoking with cherry wood and spritzing with apple juice. Fruit woods are typically milder and don't really impart much of a smoky flavor like other woods. Cherry also gives the meat a reddish tint.

I mostly use pecan (which is milder than hickory and oak) and fruit woods when I smoke. On the occasion, I'll use hickory but typically nothing heavier than that. I've yet to cook with mesquite as it's a wood that, if you aren't careful, can definitely overseason meat and impart a bad flavor. I'm still new to this hobby (have been doing it for three years now), but I love it.

eddiec said:

We always do seafood on the Eve. Traditionally, it's seafood salad, followed by pasta with crab sauce, and then lobster. But this year I'm chillin' solo so just gonna have oysters and sushi. (Long story short- wife is in London taking care of some family matters and she didn't make it back before flights from the UK were banned.)

I'll get up tomorrow and light the BBQ. Gonna do a pork shoulder. 

Oh man so she is stuck there or getting a rowboat?

eddiec said:

We always do seafood on the Eve. Traditionally, it's seafood salad, followed by pasta with crab sauce, and then lobster. But this year I'm chillin' solo so just gonna have oysters and sushi. (Long story short- wife is in London taking care of some family matters and she didn't make it back before flights from the UK were banned.)

I'll get up tomorrow and light the BBQ. Gonna do a pork shoulder. 

Italian?  The "feast of seven fish" of Christmas.