Nice!Quote:
Originally Posted by TFOGGER
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Nice!Quote:
Originally Posted by TFOGGER
Smoking a Christmas chicken and an elk loin with apple wood chunks in the in the Smoky Mountain Smoker. It's at 150 degrees now, almost ready to come out.
In winter it's cold and breezy here by the river so I drape a welding blanket over the smoker to keep the temp up.
Attachment 84359
10lbs bone-in prime rib cooking on the Pit Barrel.
Attachment 84361
These pics of prime rib are killing me but got me motivated to pick one up this week. Pit has been cold for 7 months due to fire ban and we just got released last week...woohooo....so....
RIBS FOR CHRISTMAS!
pic at the 2.5 mark
https://i.ibb.co/c38SkYN/IMG-3460.jpg
Cooked way faster than I expected. Turned out great though, just ate earlier.
https://i.imgur.com/m6pWQqb.jpg
https://i.imgur.com/rnwVDrD.jpg
https://i.imgur.com/XAiAosJ.jpg
https://i.imgur.com/vvZepCy.jpg
https://i.imgur.com/KfFD0d6.jpg
Attachment 84367
Memphis dry rub and Kansas city style wet
Attachment 84368
Quote:
Originally Posted by newracer
Dayum!
The finished product. Eaten to quickly to get a picture of the slices!
Attachment 84369
Ours was just a little one, maybe 5 lbs(3 bones). About 2.5 hours in the Pit Barrel to get to 125*, at least an hour faster than I expected. Got another larger one in the freezer for the next big occasion.
Lots of great looking meats here fellas.
A confession: the elk loin I smoked yesterday was from my 2011 bull. I don't know how we missed that until a recent freezer cleanout but there it is, a 9 year old steak. I regularly keep some game meats for 2-3 years and recently fixed an elk steak that was 5 years old. It was tender and good with only a tiny bit of freezer burn on one end. We vacuum seal and double bag every meat that goes in the freezers. Our freezer tremps are -15 to -20 degrees.
This 2011 steak was still moist but had freezer burn odor enough that I didn't think it would be edible. But Mrs. Hummer trimmed it well and put a heavy rub on it that made any burn taste almost undetectable. It came out rare and tender as elk loin/backstrap always is. Amazing!