I am on a mission to Q!

[Roy]

OK the nice big fat chicken halves are on at 240 and smokin away. Keep it simple says Big Bob so just a liberal salt and pepper. Now lots of time, slurp, so I'll mix up some magic dust with the larger spice bags obtained this AM, slurp, no more slurping required as you get the picture . Then lets try some ABTs I been reading about. Jalepeno's with cream cheese and chopped smokies plus green onion and any other devious spices I can come up with not forgetting my fav tabasco! Wrap in some lightly cooked bacon half slices and pray I have toothpicks somewhere, slurp oops. Then Big Bob's White Sauce!!!!! Refrigerate for chicken drowning later. Baked taters and you know the rest. Now here's the scarey part: tell wife you don't want to go to that party after all and you really just should stay, slurp, home and Q cause after all tomorrow is PRIME RIB DAY!!!!!!!!!!!!!!!!

[Roy]

Dodged the party! The white sauce got mixed reviews, I thought it was OK but next time I'd make it a little thicker and tweak the seasoning a bit. Managed to overcook the chicken again. I gotta keep a closer eye. I'm not sure what I'm doing wrong. I want to crisp it and smoke it too so it's time to rethink that. I'm doing a honkin big Prime Rib today so I friggin hope I can get that right!

[Roy]

PS: The ABT's were really good. But again it's a learning curve. The jalapenos lost alot of their heat smoking, who knew? So I had backed off the spice in the filling not wanting to kill anyone and of course they needed more. Also I kept them on for 45 and should have let them go another half hour. Next time for sure!

[(SIC) BBQ]

I would love to see the prime... Yumm. As for the chicken I found it it wants to behave differently on the Q, despite how scared people are to undercook chicken I pull mine off when I see 165-170 deg ( I know) but after it rests about 15 mins it turns out perfect, no red or pink, just tender juicy chicken with more than edible skin. I started doing this after many too done chickens.


Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[Roy]

The prime roast is truely a beauty. 12.4 Lbs 4 ribs and were having 10 people so I think that's lots. I just fired up the Q. Rightly or wrongly I'm going to smoke it for at least a couple of hours at 190 for flavor. Then depending on how she looks I'll bring it up to temp. I don't want to have to grill pieces after for the well done crowd so I'll carefully bring it to 165 I think and then let it rest. Wish me luck.

[Roy]

PS I hear you about the chicken and I know that's correct. I have been trying to crisp it up and neglecting the internal temp which is a no no. Too soon old too late smart. But I'm learning.

[mding38926]

Roy....how did the prime rib turn out?

Mike
_________________
Dinger

[(SIC) BBQ]

I'm with mding, lets talk about that prime.


Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[Roy]

Not great. I put it on at 1:30 low around 190 which was a mistake, I know I was told, anyway after 2 hours it looked like it did when I put it on! Aaarrgghh says I dinners in 3 hours. Panic is never good. So of course I started to crank it with the idea that 165 was the target. You understand I COULD NOT cut this thing and find blood or it really would have been a bad scene and that's no joke. So anyway I'm crankin and crankin higher and higher and it's turning blacker and blacker. By 6 I had 150 and it didn't look to appetizing I can tell you. Took it off at 6:15 at 155 internal. Cut the ribs and the black top off and it was well done, a little tough, but it looked and tasted pretty good WHEW! I believe that with a big roast like that I should have started it off higher maybe well 245 at least and then I had a chance to bring it up slower without burning the outside. Also I was surprised how well done it was at 155 internal but it was sitting in an inferno by then.

[mding38926]

As long as the family liked it that is all that matters Roy.

My guess is that at 225 degrees a prime rib that big would have been 6+ hours.
_________________
Dinger

[DawgPhan]

shoot seems like if you have a 12# hunk of meat you are going to have to cook it for a while to get it up to temp, especially if you start out at 190.

I think that a good rule of thuimb is to not invite folks over to eat, especially seemingly picky folks, when you dont really know how things are going to go. For me chicken, and pork are just about foolproof. My ribs arent great and that is about all I have done.

good luck with that though...

[SmokinOkie]

Too bad I didn't see your Prime Rib post soon enough, and sorry it didn't come out perfect. When it does your friends are impressed, when it doesn't --- just offer them another drink and remind them it's free food.

165 is killer for that. For well done, I wouldn't even do it well done, but 135 to 140 is max. Well done anything will be tough, so part of the toughness of the meat would be from that.

Check out this post:
http://www.thesmokering.com/forum/viewtopic.php?t=1370&highlight=

The blackened exterior was probably from having to jump up the fire.

If you need help on the next one, just shout.

Smokin'

[Roy]

Yeah the family liked it so what the hey. Don't forget I got the smoker Aug.1 so what I don't know could fill volumes. There really is alot to learn. I've made a great brisket and learned a ton in a short time so I'm not complaining. I never enjoyed Qing so much. Next time I will put it on much earlier and then I can control it all the way without rushing. I don't think drying is a big concern with a high fat content cut like prime rib. But I hear you Dawg. It's like Dylan said " I'll know my song well before I start singin." Specially when company's coming.