🤤 Headed to the smoker for 4-5 hours.
And can we talk again about pics getting rotated like this? 😉
@voltronic I would be snarky if I just said, "expensive." :) Butcher called it a boneless beef rib roast. Pretty much a boneless prime rib. I'm not a bad cook, but I always get nervous when I'm put in charge of something like this. So far so good.
@Urbankidx4
The even thin layer of fat your butcher left on top bodes well for a long smoke. What's going to be your setup for this? My go-to is charcoal with hickory for brisket.
@voltronic I got a pellet grill a few months ago. It’s an interesting crossover of charcoal (flavor) and gas (convenient). Hickory has been my go-to choice for pellets.
Here is the progress. The shallots won’t stay on the whole time. Won’t open it again for a couple hours.
Has a long way to go. Smells amazing already.
@Urbankidx4
Nice. My neighbor has a pellet smoker (Traeger clone) and he gets great results.
Please share a done picture.
@voltronic Will do.
Mine is a Traeger. Got it almost new from a family friend who went back to gas after using it just once. Honestly that was probably the right move for them and it was an awesome chance for me to get the pellet grill for a fraction of the cost of a new one.
I've learned that it does need some maintenance. Mostly cleaning out the fire pot. Otherwise it won't stat at temp.
@Urbankidx4
Looks perfect!
@Urbankidx4
looking forward to seeing more
@dz I'll through out an in-progress pic in an hour or so. Good idea.
@dz LOL....Throw.
Usually a small crop or a re-save fixes the rotation issue.
@misterfive Agreed. That frequently fixes it. But I'm really looking for a way to not have to do that. It's really inconvenient and doesn't always work. I know there's a nifty scrub behind the scenes that takes off the meta data from all all pics. I'm wondering if that process is the culprit. Happened on my Android phone, my iPhone, and every Windows browser I've ever used. So I don't think it's anything I'm doing.
Yeah, I've wondered about the metadata scrub being the issue as well.
@Urbankidx4
There used to be a BBQ joint up the street from me which was my first exposure to brisket. They would often keep a healthy layer of fat on it that was like icing on the cake.
It would break my heart when I'd watch them trim it off and throw it away.
None of the other places that I've tried have that sort of bark even when requested.
@Beerdini fat=flavor in my book. Some cuts need to have the silver trimmed off to keep it from being tough. But I'll leave fat on almost any chance I get.
@Urbankidx4
What cut is that?