Recent content by McDaddy

Hey, thanks. After considering everything I guess I should do it the traditional way as this is my first attempt at cooking a SRibRoast. Don't think I feel confidant enough to try putting a crust on after the cut. Not saying it can't be done but I am feeding many and don't want any undo surprises.

I don't know. That's why I asked. I like to smoke meat and was just curious.

I know the traditional method but... bearing in mind the cost and quality of a standing prime rib roast, how can you smoke one and still get the crust?

Smokin?? I know you have to cook a standing prime rib roast for 30 min or so at, like, 450 then reduce heat. What I want to know is how do you, or can you, smoke a prime rib?

I'm old but I'm slow. :lol:

Thanks Hey thanks for all the great ideas. :yum: Lot better than trying to search for ideas on all the threads. I appreciate it.

You are blessed with having such quantities and types readily available. I can find mesquite easy enough, LOL.

My late dad built an cooker similar to the Horizon but that is a sweet machine. The one I have is just as heavy only doesn't have the tool box in front and it is not on a trailer only heavy wheels. It has been "broke in" so to speak. Have a great turkey day!

Yep. Pretty much what I plan cept I like Apple wood. I only stuff to allow for more, um.. vapor, aroma and just to keep the insides moist. Ya know. I brine mine also and don't use an electric smoker but a wood fired smoker. Other than kosher salt and water there's nuttin else in the brine. Plan...

Doin It Join Date: Jul 2006 Posts: 4 Doin' it Gonna smoke a bird and been looking round fer marinades for the bird on Turkeyday. Gonna go with bourbon, apple juice, maple syrup, brown sugar, Tbs. or tps. of a special hot rub ("Wild Willy's Number-wunderful rub") and a little garlic oil...

Gonna smoke a bird and been looking round fer marinades for the bird on Turkeyday. Gonna go with bourbon, apple juice, maple syrup, brown sugar, Tbs. or tps. of a special hot rub ("Wild Willy's Number-wunderful rub") and a little garlic oil cause ya just have to have garlic and some oil. Gonna...

no matter how you decide to cook it the one thing you must do is completely cover the turkey in a kosher salt water solution (one cup to gal.) at least for twelve hours prior to cooking. Might want to rinse quickly after removing from from brine to knock off a little of the salty taste. This...

Hey, thanks, GB. I actually use the salt water solution on pork and birds when I am going to grill or smoke to keep mostiure in and to keep from burning when grilling. Thought I would do that then pat dry and apply the rub. I like your rub however I was hoping to find one that doesn't use...

Looking for ideas to try something different on Turkey. Thinking of a dry rub. Prior to smoking pork or fowl I usually let it soak overnight in a kosher salt solution. Plan to do that with the turkey but I don't have a clue for a rub. Any ideas?