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Always have a plan B ;)
Old 12-25-2017, 20:01   #1
PSM
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Always have a plan B ;)

Being Christmas Day, the oven decided to die. I hate electronic igniters! But, we had a bunch of backup options. I fired up the OK Joe's smoker for the prime rib and planned on the Weber grill with some cast iron for the Yorkshire Pudding. Worked great, sorta. I used cherry wood to smoke the PR and I wish I hadn't. The smoke was too much. Not bad, just not needed and a distraction. The YP was great! Everything was good, I just shouldn't have smoked the meat.

ETA: That tomato on the right in the last pic is freshly picked from our garden. What a great December! Seventy-two degrees here today. Merry Christmas!!!!
Attached Images
File Type: jpg YP1.jpg (36.5 KB, 42 views)
File Type: jpg YP2.jpg (52.0 KB, 37 views)
File Type: jpg PR.jpg (49.6 KB, 52 views)
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Last edited by PSM; 12-25-2017 at 20:03.
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Old 12-26-2017, 09:14   #2
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Quote:
Originally Posted by PSM View Post
Being Christmas Day, the oven decided to die. I hate electronic igniters! But, we had a bunch of backup options. I fired up the OK Joe's smoker for the prime rib and planned on the Weber grill with some cast iron for the Yorkshire Pudding. Worked great, sorta. I used cherry wood to smoke the PR and I wish I hadn't. The smoke was too much. Not bad, just not needed and a distraction. The YP was great! Everything was good, I just shouldn't have smoked the meat.

ETA: That tomato on the right in the last pic is freshly picked from our garden. What a great December! Seventy-two degrees here today. Merry Christmas!!!!
One word...... tinfoil. Most BBQ types use it when they don't want anymore smoke on their products. You might not have got the crust you wanted but the PR would not have tasted of smoke. (I have a 2x smokers and 2x grills outside my door, always ready for plan b and c.)
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Old 01-08-2018, 20:56   #3
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I did a sirloin roast on my weber. Dry brined it for a few hours, then hit it with a rub. Cooked it slow at 225. Used the snake method for the charcoal. I literally put two small pieces of Apple wood to give it a hint of smoke at the beginning and that was it for the wood. Pulled it at 115 deg internal temp and put onto a hot pre heated gas grill and kept turning that baby until it came up to 132-133 internal temp. it came up to 136ish while resting. Came out perfect. Apple is not usually used for beef, but in this case i wanted to not have strong smoke.
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