Smoked Ribeye Roast!

[aloop]

Did you have to marinate the roast 1st?
I got the red smoker and might have a brisket and/or turkey breast in the future!

[cravertosu]

Did you have to marinate the roast 1st?
I got the red smoker and might have a brisket and/or turkey breast in the future!

Nope, no marinating. Just cover it with some salt, pepper, and garlic.

Mesquit smoked turkeys are awesome!! Every so often I'll smoke a fresh 10-12 lb bird.
It's a big toss up between the ribeye roast, fresh whole turkey, and a pork shoulder on the smoker!! All insanely delisious!!

Tim

[seapower]

Maybe you can bring some next time! I still do like PB&J, but a change would be nice. Frank

[cravertosu]

Maybe you can bring some next time! I still do like PB&J, but a change would be nice. Frank

Consider it done! Do you have a preference of turkey, beef, or pork?

Tim

[clt_capt]

If you haven't tried it yet, next time you catch a tuna or wahoo, save the rib/belly meat for the smoker...

Just loin out your wahoo or tuna, and plan to smoke the ribcage...

Brine the bellies for an hour or 2, rinse in fresh water, let air dry. Sprinkle on your favorite rub and smoke. It will be better than any salmon you've ever eaten.


Brine Recipe
------------------
Bring 2 gallons of water to a boil
Turn off heat
Add 2 cups of salt
add 1 Cup of sugar (brown sugar works too)
throw in a handful of whole black pepercorns
add a sprig of rosemary
Let cool to room temp

Put the fish in plastic bags, pour brine to cover, place in a cooler for an hour or 2

[aloop]

the red smoker is electric so it has constant heat but the wood chunks or chips still flare up. I last did a fresh pork shoulder but I found the meat to chewy to eat as is, so my wife made it into a gumbo, freekin' awesome! The previous was 6 racks of balsamic marinaded boneless ribs, (less mess around the yard!) and a doz chic thighs. Nice flava' and real smokey!

[Lowcountryboy]

If you haven't tried it yet, next time you catch a tuna or wahoo, save the rib/belly meat for the smoker...

Just loin out your wahoo or tuna, and plan to smoke the ribcage...

Brine the bellies for an hour or 2, rinse in fresh water, let air dry. Sprinkle on your favorite rub and smoke. It will be better than any salmon you've ever eaten.


Brine Recipe
------------------
Bring 2 gallons of water to a boil
Turn off heat
Add 2 cups of salt
add 1 Cup of sugar (brown sugar works too)
throw in a handful of whole black pepercorns
add a sprig of rosemary
Let cool to room temp

Put the fish in plastic bags, pour brine to cover, place in a cooler for an hour or 2

Y'all gotta stop...this is making me hungry! How long do you smoke the fish?

By the way, have y'all ever tried smoking cheese or eggs? The cheese is amazing (usually do a bunch right around Thanksgiving) and smoked hard boiled eggs go great in tuna/chicken salad...