Smoked Prime Rib (Panned #3)

Discussion in 'Beef' started by bearcarver, Sep 24, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Krooz!!

    Bear
    I sometimes add HR to my Sammies.

    As for the Au-Jus-----When I Slow Smoke a Prime Rib at 220°, all of the Juice is still in the Meat. No more is needed.

    You can see the pan is empty in the pic that says "Prime Rib at 138° IT, and ready to slice:"

    Bear
     
    stovebolt likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    I usually buy mine during the Christmas Week Sales, but $6.72 for Choice is probably about as low as it'll go nowadays!!

    Bear
    Thanks Richie!!

    I Appreciate the Point too!!

    Bear
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job Bear, ya sure knocked that one outta the park "again". LOL. Dunno what to say other than it looks real tasty & your the King of PR ! Very nice buddy !
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Just a breakfast idea for you just had some yesterday cook up your meat,veggies and cheese for the cheesesteak and add some over easy eggs turns out great I prefer it with a side of garlic bread.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !![​IMG]

    I can think of worse addictions!

    Bear
    Thanks Again Gary!!

    Bear
     
  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey John

    I'm a little late, just found this post.  That PR looks fantastic.

    [​IMG]for the Step-by-Step

    I noticed you moved the AMNPS from above the water pan to the drip pan at the bottom.  Any reason in particular?

    Gary
     
  7. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Hey Bear

    It looks great I though I smelled blue smoke drifting down my way from Pa. I wonder what that Bear is doing now.
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nailing those PRs.. Like clockwork. Great job yet again, Bear


    POINTS!!
     
    Last edited: Sep 27, 2015
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Sir !!

    LOL---We like them so much, I get lots of Practice!

    However I'm slowing up a bit since they are no longer $4.99 a pound!!

    Bear
    Nah---There's a lot of better Smokers around here than me!!

    I'm just good at writing them up, so they're easy to follow.

    Thanks Steve,

    Bear
     
  10. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Hey winters coming and the Great Bear is fatting up for his long winters nap.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!

    I'll be posting some Cheesesteaks from this soon.

    Bear
    Thanks Gary!!

    Testing a new smoker----Just trying the AMNPS at different locations.

    Bear
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks HS !!!

    It even tasted better than it smelled!!

    Bear
    Thanks Duke!!

    And Thanks for the Points too!!

    Bear
    LOL---Actually trying to lose, but it's an up 2 one day, down 2 the next------Hard to do when I'm always hungry. Been holding steady for 2 years.

    Bear
     
  13. muralboy

    muralboy Smoking Fanatic

    Way to go Bear.  Another great smoke and tutorial.  No one does it better.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Very Much!!

    I Appreciate the Kind Words!

    Bear
     
  15. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Something's come and something's go but when it goes down the hatch it seems to stay and you just had to rub it in how good it taste. Have a good there Bear. Do you have a recipe for some acorn squash done in the smoker or just any good acorn squash recipe? We had some up in Bird in Hand that was split and roasted with brown sugar and butter. 
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't have any recipe for it, other than to say they split them, and like you said they add Brown Sugar & Butter, and sometimes Sausage & Nutmeg.

    That's a crazy area down there---Bird-in-Hand, Intercourse, Blue Ball, but a lot of good food in that neck of the PA Woods!!

    Bear
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Here's an old Thread that has a bit of Acorn Squash included in it:

    http://www.smokingmeatforums.com/t/87429/smoked-acorn-squash

    Bear
     
  18. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Being lazy this weekend. Just watched Penn State handle Indiana.

    Sorry about the Boring no-smoke aroma.

    Bear
     
  20. Me too   Watched Texas beat Oklahoma  and Texas Tech run all over Iowa

    Gary
     

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