AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: Mike (AZBarbeque) on November 13, 2014, 04:45:15 pm
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Thanksgiving is quickly approaching.
Looking to see what everyone is planning on cooking this year.
I am planning on Cooking a Turkey traditional style in the Oven, one in the Smoker and am contemplating smoking a Prime Rib as well.
Post up any suggestions or recipes for smoking the Prime rib if you will as I have yet to do one on my smoker.
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Damn Mike, how many people you having over??
I like to get a rib roast and put at least a week dry age on it. I cut the ribs off, rub down with your favorite rub and tie the ribs back on. That way when completely cook it is a few cuts of string and the ribs are off. I like to smoke it at 275 until I reach an internal 130, then I pull and place in the cambro for 30 mins or more.
That is our traditional Xmas dinner. I usually get a whole rib roast and dry age it. Half is cooked on Xams and the other half for New Years.
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Thanksgiving is quickly approaching.
Looking to see what everyone is planning on cooking this year.
I am planning on Cooking a Turkey traditional style in the Oven, one in the Smoker and am contemplating smoking a Prime Rib as well.
Post up any suggestions or recipes for smoking the Prime rib if you will as I have yet to do one on my smoker.
Katie will be out of town.. I might just have Pot Pie!!! or crash the party at your house!!
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Thinking of deep frying a prime rib, recipe is the same as deep frying a turkey but taste better.
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Katie will be out of town.. I might just have Pot Pie!!! or crash the party at your house!!
Scott, you are more than welcome to come join us if you like. We will have plenty of people over the entire day, we always do. Football, FIREBALL & Food. You can't go wrong there.
Let me know if you are in. We would love to have you.
Mike
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Damn Mike, how many people you having over??
I like to get a rib roast and put at least a week dry age on it. I cut the ribs off, rub down with your favorite rub and tie the ribs back on. That way when completely cook it is a few cuts of string and the ribs are off. I like to smoke it at 275 until I reach an internal 130, then I pull and place in the cambro for 30 mins or more.
That is our traditional Xmas dinner. I usually get a whole rib roast and dry age it. Half is cooked on Xams and the other half for New Years.
LOL, we have about 15 people coming over & everyone loves Leftovers, so need some for everyone to take home.
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Thinking of deep frying a prime rib, recipe is the same as deep frying a turkey but taste better.
I've heard of this, but have not tried it. This might be the year to do so.