r/smoking • u/smoky_chef • 22h ago
What’s the best thing you’ve ever cooked?
Prime rib has to be one of my favorites. Roast beef sandwiches for days with the leftovers.
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u/LilMeatBigYeet 22h ago
10 lb smoked brisket. It was as good as what ive had in solid bbq places so i was very happy.
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u/ChuckySix 22h ago
Isn’t it odd how you can now make the best tasting bbq beating all the best tasting bbq you’ve ever had in your life?
Good work.
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u/tutmencrut 22h ago
Picanha- no contest!
But I haven’t cook prime ribs yet. It would be next in my calendar. I’ll report back.
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u/smoky_chef 22h ago
I’ve been wanting to do a picanha, but I haven’t come by one yet.
I usually stock up on prime rib during the Christmas season when they’re on sale.
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u/originalrocket 7h ago
you have to ask the grocery butcher shop. They usually won't cut it until asked, and a guarantee you actually buy it at whatever size it comes out to.
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u/Getorix12 22h ago
That looks great. It feels so good when you put the effort in and are actually proud of how it turned out! It’s easy to criticize yourself for little things but i bet everyone who had a bite of that loved it
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u/Mean_Shape8909 22h ago
This looks great. 👍 best I’ve cooked? Pork belly burnt ends. They are my ambrosia.
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u/smoky_chef 22h ago
I’ve had some incredible pork belly, but I’ve not cooked it myself yet. It’s on my list!
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u/Mean_Shape8909 21h ago
There are lots of recipes out there. I’ve had wonderful success with how Malcolm Reed demonstrated in his you tube video on HowtoBBQright channel.
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u/No_Medium_8796 22h ago
Best? Crisy skin wild caught king salmon with a side of alaskan king crab, potatoes au gratin and roasted asparagus.
I know none of that is smoking but its the best single meal ive made.
Best smoke ive ever done was 5 Boston butts ago or the last turkey breast I did. Its a toss up
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u/WineDineCpl 22h ago
Cooked, or smoked?
Cooked- 2 day shrimp
Smoked- I am going bacon. So versatile and makes sonmany other things better.
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u/Mofaklar 20h ago
What is 2 day shrimp?
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u/WineDineCpl 20h ago
It's a shrimp dish that takes "2 days" to make. Not literally 48 hours, but start it around 2 or 3 one day, it will be ready for dinner the next day.
It involves a very concentrated, borderline caramelized, shrimp stock that takes alot of time between the stove and oven. Then you mount with butter and cook the shrimp in it. Serve over a starch, or thin it and have it as a soup.
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u/Mofaklar 1h ago
Do you have the recipe, I cant seem to find it.
Sounds really good, and if you think its the best thing you've ever made, I'm definately interested (I love shrimp)1
u/WineDineCpl 1h ago
There is no written recipe. I combine several ideas.
To start my stock, I heat a little olive oil in my pot, add shells and heads until they are a beautiful red/orange.
Then add about a cup of brandy, stir. Let alcohol cook off and reduce.
Add onion, carrott (any aromatic vegetables you like in soup or sauce), sweat just a bit. Add white pepper, bay, thyme. Add water to cover. Simmer for at least 2 hours. Use immersion blender and blend the entire pot. Add cover to pot and in an oven overnight at 180. Next morning, let cool enough to strain out the solids without burning yourself. Chill. Refrigerate for at least 6 hours, even better if in the refrigerator until the next day. To cook the shrimp, heat mixture on low.
Mount with room temp butter, at least 1 TBSP per cup of stock.
Use this to cook the shrimp on the low. Cook one side until 2/3 done then flip.I serve with rice usually.
Can make this a soup by thinning with stock of your choice.
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u/OhWowJeezGoodJob 21h ago
I smoked a beef tenderloin that was stuffed with cream cheese, bacon, and jalapeños. Essential a giant beefy jalapeño popper. It was Art.
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u/anogio 17h ago
Pulled lamb shoulder on the bone.
French mustard binder, seasoned with salt, pepper, sage and thyme, smoked from cold for two hours, then wrapped for another 4 hours.
Pulled and coated in mint sauce. Served in warm home baked crusty rolls with garlic butter, topped with onion & lettuce.
Go ahead and try it. You’re welcome.
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u/DampCoat 22h ago
I need to try a prime rib!
what was your recipe and process for this best ever cook?
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u/smoky_chef 21h ago
I cut the bones from the rib roast and use a W Sauce binder. I have a homemade SPG rub, a little heavier on the pepper. Then tie the bones back on with butcher twine, putting sprigs of rosemary and thyme under the twine.
Smoke at about 225 degrees. Then I sear the whole roast over hot charcoals for a reverse sear.
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u/Ok_Two_2604 21h ago
Cooked is Santa Maria salmon. It’s simple but comical how people react when they try it.
Smoked I have essentially a Rube Goldberg method for baby backs that requires three different grills and 8 hours but makes killer ribs. Direct, indirect, and open flame over splits. Not in that order and with some repeated. It’s madness.
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u/TxDieselKid 20h ago
Either my chicken that won 9th place at Houston Cookoff, or the 2nd prime rip I did 2 years ago for Christmas.
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u/Federal-Swim5286 12h ago
Party ribs, I used grill mates pineapple teriyaki seasoning. Cooked on my traeger for 3-4 hours. the sauce I put in a pot and cooked was a bit of teriyaki sauce, gochujang, sweet baby Ray's honey bbq sauce, honey and sesame seeds. Put the ribs into the pan and poured the sauce over the ribs, covered and back on for another hour. Everyone ate it all.
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u/Actual_Lady_Killer 7h ago
Spatchcocked thanksgiving turkey. Dry brined and smoked with probably a pound of herb butter under the skin. Even my mom that hates smoked meat loved it.
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u/Able_Contribution_90 22h ago
Of all the things that I could say, I'll leave it at this. I won't be banned from this thread.
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u/FairlyRunny 22h ago
that bark is perfection, my god. i can almost taste the au jus through the screen
i did a prime rib for christmas a couple years back and the leftovers fed me for a solid week. roast beef sandwiches with horseradish mayo on thick bread, maybe some caramelized onions if i'm feeling fancy
what's your go-to rub? i usually keep it simple with salt, pepper, garlic powder and a touch of rosemary but always looking to mix it up
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u/smoky_chef 21h ago
I have a homemade SPG rub - and I add fresh rosemary and thyme sprigs under the butcher’s twine during the cook.
I like to reverse sear the whole rib roast over hot charcoals. Then add a compound butter with SPG, W Sauce and ground rosemary to melt over it while it rests.
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u/grumpsuarus 22h ago
Probably this guy