Popular Post mechohaulic Posted November 29 Popular Post Share Posted November 29 On 9/29/2025 at 2:01 PM, Joey Mack said: Holy Sh!t.. that's what the Pope does. 1 5 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-586239 Share on other sites More sharing options...
Popular Post other dog Posted Sunday at 09:14 PM Popular Post Share Posted Sunday at 09:14 PM On 11/29/2025 at 8:37 AM, other dog said: I did one once, but I'm no expert. However, I do have a friend who's an expert in the field of prime rib, let me give him a call- Still waitin' on the prime rib smoker expert to get back to me... 3 1 Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587129 Share on other sites More sharing options...
mowerman Posted Sunday at 10:16 PM Share Posted Sunday at 10:16 PM I don’t think anybody sure if you’re talking about Randy or Santa that prime rib looks amazing. I’ll be right over with a plate and a fork and a long face. 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587131 Share on other sites More sharing options...
other dog Posted Monday at 02:25 PM Share Posted Monday at 02:25 PM 16 hours ago, mowerman said: I don’t think anybody sure if you’re talking about Randy or Santa that prime rib looks amazing. I’ll be right over with a plate and a fork and a long face. Yeah, I'm talking about Randy, he usually smokes a prime rib roast for Christmas, but apparently he's shunning us. Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587150 Share on other sites More sharing options...
mowerman Posted Monday at 02:38 PM Share Posted Monday at 02:38 PM I notice he doesn’t get on here a whole lot we were going to book a table down downtown casino for Christmas Day since it’s just the two of us and sister in law thier booked solid so we gotta an invitation from a close friend to dine with them they have a large clan lol 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587151 Share on other sites More sharing options...
mowerman Posted Monday at 02:47 PM Share Posted Monday at 02:47 PM Well, I just found out the large clan thingy is Christmas Eve eve.. I suppose Christmas Day we could sit around drinking and eating salsa and chips all day and of course, lots of desserts 2 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587152 Share on other sites More sharing options...
Popular Post mrsmackpaul Posted Monday at 07:33 PM Popular Post Share Posted Monday at 07:33 PM I dunno about you blokes Meat isn't cooked anywhere near enough for me Don't like blood on the plate, like mine cooked all the way through, well done Seasoning of meat is only a relatively new thing in Australia, maybe 10 years at best Still like mine cooked just in it's own juices The Princess in recent times tried this half cook meat stuff, I tolerated it for a bit then just started putting mine back in the pan the cremate it fully Well that's when the fight really started Anyway, it's only a few more minutes getting cooked so it isn't a big drama as it turns out No whip marks or claret on my meat Paul 2 2 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587170 Share on other sites More sharing options...
Popular Post Joey Mack Posted Monday at 07:39 PM Author Popular Post Share Posted Monday at 07:39 PM Its really just Beef that can be under done. Poultry and Pork need to be COOKED. 🍻 2 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587171 Share on other sites More sharing options...
mowerman Posted Monday at 07:48 PM Share Posted Monday at 07:48 PM It’s so expensive here and now I don’t even bother with it just hamburger, but yes, most of the time if you don’t order steak medium rare it’s too tough seems usually T-bone you could put a little bit more heat on it Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587173 Share on other sites More sharing options...
Popular Post Joey Mack Posted Monday at 07:51 PM Author Popular Post Share Posted Monday at 07:51 PM im good with a salt and peppered ribeye, cooked medium, with blue cheese crumbles on top at the end. 3 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587174 Share on other sites More sharing options...
cruiseliner64 Posted Monday at 09:47 PM Share Posted Monday at 09:47 PM Will you guys stop Im starving.......Im with Mrs Mack I like meat well done.I was in a smokehouse in Panama city Pamama not Florida 2 years ago.I ordered a plate of burnt ends.Man they were real good with hot sauce and jack cheese... Paul 1 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587176 Share on other sites More sharing options...
other dog Posted Monday at 10:17 PM Share Posted Monday at 10:17 PM 2 hours ago, Joey Mack said: im good with a salt and peppered ribeye, cooked medium, with blue cheese crumbles on top at the end. Yessir, that's how I like it. Never tried that blue cheese thing at the end though. Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587184 Share on other sites More sharing options...
Popular Post other dog Posted Monday at 10:22 PM Popular Post Share Posted Monday at 10:22 PM 2 hours ago, mrsmackpaul said: I dunno about you blokes Meat isn't cooked anywhere near enough for me Don't like blood on the plate, like mine cooked all the way through, well done Seasoning of meat is only a relatively new thing in Australia, maybe 10 years at best Still like mine cooked just in it's own juices The Princess in recent times tried this half cook meat stuff, I tolerated it for a bit then just started putting mine back in the pan the cremate it fully Well that's when the fight really started Anyway, it's only a few more minutes getting cooked so it isn't a big drama as it turns out No whip marks or claret on my meat Paul Yeah, I'm probably in the minority here but I've had prime rib a couple of times and I just wasn't a big fan of it. I'd much rather have a medium cooked ribeye steak. I like it pink in the middle, but that's it- just a little pink. If it's cold and red it's gotta go back in the fire! 2 1 Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587186 Share on other sites More sharing options...
Joey Mack Posted Monday at 10:52 PM Author Share Posted Monday at 10:52 PM I would destroy that prime rib, with ajus or horseradish. 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587192 Share on other sites More sharing options...
mowerman Posted Monday at 11:06 PM Share Posted Monday at 11:06 PM lol me too thats what they give you with it,,,,im sure its not just for decoration 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587193 Share on other sites More sharing options...
Brocky Posted 5 hours ago Share Posted 5 hours ago 21 hours ago, Joey Mack said: I would destroy that prime rib, with ajus or horseradish. I am with Joey!!! I put horseradish on most of my beef that I like done between Medium and medium well.. Sorry Paul, but well done / sacrificed makes beef too tough. 2 Quote Brocky Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587263 Share on other sites More sharing options...
70mackMB Posted 3 hours ago Share Posted 3 hours ago When l do a New York style Spoon Roast on the smoker. lts rubbed with olive oil, salt/pepper, and a small amount of a flavored rub. On it goes on at 225* and pulled off at 145* internal temp. A little over med-to-well done. .....Hippy Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587268 Share on other sites More sharing options...
mowerman Posted 3 hours ago Share Posted 3 hours ago Yeah, that sounds terrific at all. Depends on what you’re cooking. I like hamburgers about burnt. 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587270 Share on other sites More sharing options...
Popular Post mechohaulic Posted 2 hours ago Popular Post Share Posted 2 hours ago guess I'm just an old fart since I never understood why people buy a great piece of meat then have to add different flavors to it . being fortunate enough to have lived/owned a farm and raised my own cattle/pigs; never found a need to change flavors. to eat a real fresh piece of meat VS store bought major difference. fresh means raising/butchering / hanging/ wrapping . no colored die injected. freshest meat is when cutting a piece off it still has the heart beat. never made it to a grill/stove. those were the good days ; now I eat tofu to attempt weight loss. 3 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587274 Share on other sites More sharing options...
other dog Posted 2 hours ago Share Posted 2 hours ago These were in the photos, the only tomahawk steak I ever cooked. I'd always wanted to, but they were so expensive I just couldn't see it. Then Zina ran across this one on sale at Sam's. Looked "not too bad". Probably didn't taste too bad either, I really don't remember. 2 Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587276 Share on other sites More sharing options...
mowerman Posted 1 hour ago Share Posted 1 hour ago That thing looks amazing Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587277 Share on other sites More sharing options...
cruiseliner64 Posted 1 hour ago Share Posted 1 hour ago That looks amazing...Thats what we have planed for dinner this Christmas....hope it turns out as good as that looks!!!! Paul Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587279 Share on other sites More sharing options...
Popular Post cruiseliner64 Posted 1 hour ago Popular Post Share Posted 1 hour ago 3 hours ago, Brocky said: I am with Joey!!! I put horseradish on most of my beef that I like done between Medium and medium well.. Sorry Paul, but well done / sacrificed makes beef too tough. Have you tried burnt ends?? Lovely crisp bark on the outside nice meat inside...and you get beef pork lamb and chicken all mixed....hot sauce dip jack cheese and soft steamed bread buns..... Paul 1 1 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587280 Share on other sites More sharing options...
Brocky Posted 1 hour ago Share Posted 1 hour ago I have a London Broil in the freezer for Christmas or whenever.. I am going to try some of the prime rib rub on it??? 1 Quote Brocky Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587281 Share on other sites More sharing options...
Joey Mack Posted 1 hour ago Author Share Posted 1 hour ago 🍻🍽️ Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/4/#findComment-587282 Share on other sites More sharing options...
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