DeerMadness
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My last one from the freezer bought at Christmas and vacuum sealed. Going to eat good tonight.
You must have been reading my mind. Last night at dinner, I said to Ellen, "Maybe we should cook up our prime rib stash this week.My last one from the freezer bought at Christmas and vacuum sealed. Going to eat good tonight.
I have the Masterbuilt Smoker @ 275° using Alder Chips and have " Lost and Booty" rub generously applied. That's all I need to get a great roast.You must have been reading my mind. Last night at dinner, I said to Ellen, "Maybe we should cook up our prime rib stash this week.
Her pithy reply was "Why?," and my smartass comeback was, "To eat."
End result: I haven't decided yet.
I do have some of the rib steaks from the sales, though.
Sounds good! How many hours at 275?I have the Masterbuilt Smoker @ 275° using Alder Chips and have " Lost and Booty" rub generously applied. That's all I need to get a great roast.
I use Applewood for Pork, Pecan or Alder for Prime Rib, Alder for Salmon, Hickory for Jerky and Mesquite for Cajun flavored steaks on propane grill. Oak is good for Tri-Tip.Sounds good! How many hours at 275?
I also use a Masterbuilt but tend to lean to applewood most times. I can't smoke stuff that we eat jointly. My bride doesn't care for the smoky taste at all.
Only other woods I have right now are mesquite, hickory & orange.I use Applewood for Pork, Pecan or Alder for Prime Rib, Alder for Salmon, Hickory for Jerky and Mesquite for Cajun flavored steaks on propane grill. Oak is good for Tri-Tip.
I'm glad my wife likes the smoky flavor but it does take work to use the Masterbuilt. I make Ribs 7 or 8 times a year, Prime Rib maybe twice , Salmon once or twice , Pulled Pork 2 or 3 times. That is all unless I get wild game . If I get a Deer or Elk I make Jerky, Breakfast Sausage and Summer Sausage also in the smoker. So unless I get game I only use it maybe once a month.Only other woods I have right now are mesquite, hickory & orange.
Speaking of tri-tip...that's dinner tonight. It's the other piece from the one I did a while back. Cooked in the oven, tho, since El will be sharing.
40" with glass door, remote and meat probe. I have had this for 8 years or so.The last time I used mine, I did three slabs of regular-style pork ribs, two salmon filets & two racks of country style ribs--all at the same time.
Which Masterbuilt do you have??
This is mine:
View attachment 70053
Thanks, we ended it with buying another Pork Loin and cutting it into pork chops then vacuum sealing. I have about 60 lbs of chops now.Beautiful. What a great way to pass the day!!
You can't go wrong. I'm stuck on shake and bake but frying them is good. I've never made stuffed chops.I probably have about 6-8 loins in the freezer. Got another one this week. With the high quality beautiful loins on sale for $1.75-1.90/lb, how can you go wrong???
Mine is basically same size & has the meat probe but no remote. It's at least 10 yrs. old now. I bought at at Cabela's on sale for $175 or so. I have it sitting on an old table on my back patio. Having it raised up makes it a lot easier to use it.40" with glass door, remote and meat probe. I have had this for 8 years or so. View attachment 70083