Now I wish I had pics from the Christmas Prime Rib Cook of 2016 on the PBC in west South Dakota. Blizzard with thunder and lightning. Turned out great rubbed with some of Meathead's Cow Crust
Last edited by Baer556; January 19, 2019, 11:49 PM.
Glad you could even cook during the blizzard. I remember one year a SoDak blizzard put a snow drift around our house that made us climb in and out of our house using a second floor window. Had to do that for almost a week before we got a door cleared out.
I'm just south of Bonesy and it's 13ºF here today, too, but this time there's no wind. At least according to my phone app. I might have to fire up the Yoder and do some ribs today, I'm kind thinkin' they sound good. Yesterday I worked in the morning at the clinic, then stayed inside all afternoon and evenin' watchin' movies with the fam. That sounds like a good plan again today with the exception of some venturin' out to mess with some ribs.
<edit> Oh cripes... I just remembered, we have a small group get-together this evenin' at the church. Dangit. So if'n I'm gonna do ribs, they gonna have to be for lunch, or I'ma have to do enough for 20. Hmmm.....
Im Digressing I bought a used master built electric smoker last week cook some Awesome jerky last week sub zero temps. Today it’s +37 I’m doing chuck Burnt Ends Heat wave out. There
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
It was -1 in southern MN this afternoon. I made a meatloaf on the Memphis Pellet Grill. You'll just have to take my word for it. The meatloaf is posted on the Show us What You're Cooking thread.
Was 2.3 degrees above zero here yesterday morning. Had guests coming to dinner and cooked up a couple of chuck roasts. BBBR for rub. Served with collard and mustard greens with smoked turkey legs I prepared the day before. Used my Performer with SNS, KBB and mesquite chunks. Helped the kettle out with a welder's blanket. Cooked at 225-250 with no issues for 4 hours until the stall, wrapped and finished in the oven at 225 then cambro for 2 hours. Meat was excellent and appreciated by all. The collard/mustard greens were outstanding but my wife still prefers them with bacon and not smoked turkey.
This is from a while back, and I *might* have already posted this at the time, so apologies if this is a repeat...anyway this is Calgary, AB, rocking a smallish pork shoulder on my Jumbo Joe for pulled pork. Fun times!
What’s that white stuff in all those pics? I can hardly remember the last time I saw that stuff. Oh yes, my grandson’s 1st Christmas six years ago. I’ve cooked in freezing weather but never snow. Y’all are dedicated and tough.
It's 10 F right now and I got ribs and tips smoking. Got my warm boots on. No need for a coat when I go out. Fire box on the offset keeps me warm while I'm checking. I'm in Indiana and I don't think of myself as tough compared to our friends to the north in Wisconsin, Minnesota, Maine, and Canada!
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