la122685 Posted December 31, 2015 Author Report Share Posted December 31, 2015 Haven't posted in a while due to my crazy schedule at work... Finally had some days off and was able to smoke my first standing rib roast. seasoned with SPOG and ready to hit the smoker Smoker cruised at around 225° for most the smoke. Took about 3.5 hours to get it up to 130° internal. Rested for 1.5 hours and ready to slice up Everything came out great! I would highly recommend this to anyone that has not done one. It was really easy and a lot faster than I thought. Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted December 31, 2015 Report Share Posted December 31, 2015 You sure know how to make a come-back Brother. I just slobbered all over my keyboard. Looks fantastic. :thumbsup: Quote Link to comment Share on other sites More sharing options...
70chevy03ss Posted December 31, 2015 Report Share Posted December 31, 2015 Wow that look fantastic!! Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted December 31, 2015 Report Share Posted December 31, 2015 ^^^^^^ Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
la122685 Posted January 1, 2016 Author Report Share Posted January 1, 2016 You sure know how to make a come-back Brother. I just slobbered all over my keyboard. Looks fantastic. :thumbsup: Thank you sir. My only regret is not buying more than 1 Wow that look fantastic!! Thanks Quote Link to comment Share on other sites More sharing options...
Edison324 Posted January 5, 2016 Report Share Posted January 5, 2016 (edited) *Post removed - spam* Edited February 26, 2016 by Fireman31 (see edit history) Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted January 5, 2016 Report Share Posted January 5, 2016 I just picked up another Trager last week. Cool. Pictures Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted January 10, 2016 Report Share Posted January 10, 2016 Firing up! Stuffed peppers with crabmeat wrapped in bacon.. Loving this 55 degree weather! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
70chevy03ss Posted January 11, 2016 Report Share Posted January 11, 2016 (edited) ^^^ Wow. Those look really tasty. Mind me asking how to make them. And tips? its been raining here all day So.. I threw a spoon roast in the oven low and slow! It was unbelievable!!! I'm going to do it again and I will get More pics. Here is a pic before we put it away. Edited January 11, 2016 by NoMoreSS (see edit history) Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted January 11, 2016 Report Share Posted January 11, 2016 Firing up! Stuffed peppers with crabmeat wrapped in bacon.. Loving this 55 degree weather! Sent from my iPhone using Tapatalk Those look great Bryan. I'm going to give those a shot soon. Poblano's, Cream Cheese, Green onions, and Sea leg's? Seasonings? ^^^ Wow. Those look really tasty. Mind me asking how to make them. And tips? its been raining here all day So.. I threw a spoon roast in the oven low and slow! It was unbelievable!!! I'm going to do it again and I will get More pics. Here is a pic before we put it away. That's a fine looking chunk of beef. Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted January 11, 2016 Report Share Posted January 11, 2016 (edited) A couple weeks ago I got to thinking about the Velveeta Quesso dip recipe that's been all over the TV commercials lately. (Never made anything with Velveeta before). So; I put a brick of Velveeta on the smoker with a big cream cheese smoke I had planned. Last week I picked up some green chilli's for the Quesso, roasted, peeled and diced them. Got up early this morning and built a snake with Mesquite chunks in the kettle Got my "mismatched" Beef short ribs out and seasoned them up with salt, pepper, garlic powder, and minced onion. Threw them on for about a 7 hour smoke. 3 hours after getting the ribs on I put a couple spuds on the grill to keep the ribs company. I took the taters off about an hour before the ribs were done, scooped them out, added butter, sour cream, garlic powder, salt, pepper, and shredded Cheddar, re-stuffed the tater skins and put them back on the smoker for another 45 minutes or so. My GF Miss Lynn, came over after church and helped me put the Quesso dip together. The Quesso recipe is just a 10 oz. can of Rotel and a brick of Velveeta, but that ain't gonna fly so I added minced garlic, my roasted Chili's, and Green onions. Added chopped Cilantro and called it done. It was pretty darn good on a tortilla chip. The spread And a close up. Pretty good "football chow" Edited January 11, 2016 by Downeast Johnny (see edit history) Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted January 24, 2016 Report Share Posted January 24, 2016 No it's not smoking but still like to share... Yesterday was a good day for cooking up some bugs. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
70chevy03ss Posted January 24, 2016 Report Share Posted January 24, 2016 Mmmmm. Looks good. I will head down your way if you got more!!!! Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted January 24, 2016 Report Share Posted January 24, 2016 Come on... There's plenty... Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted January 31, 2016 Report Share Posted January 31, 2016 6 hrs worth of smoke.. The babies souls be killer And some big fat ass oysters Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
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