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cooking a prime rib roast like a steak. APL
Ok, so Mr. Lang has been workin on some new stuff. Here is a video of what his new stuff is like. This is a reader who made this video following one of APL techniques. Im having a hard time watching them smash the rib roast down to a 1 inch thick mass. lol. i can see its purpose i think.. but isnt there an easier way?
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Why not cut into bone-in ribeye steak and be done with it?
That video is painful. Did he really beat on it with a rag covered golf club? DAYYYUM! |
Watch closely folks.
Next Internet Kraze right there! TIM |
LMAO! People will do anything to tenderize crappy meat I guess. :laugh:
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I'm obviously missing something here, why would you do that to a prime rib?
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Working--right?? TIM |
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After farking up a perfectly good roast he then proceeded to chunk it up and toss it around in pesto!? OK, I quit! I will not check this thread again...ever...maybe! :biggrin1: |
No rest period based on what I saw....
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Was that a 7 iron or a pitching wedge?
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That was painful. I do like the chimichurri at the end though.
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So you all feel the way i do. I was super confused. Now, for my sake of understanding, im buying APL's new book to see why or IF thats what he intended to do with the roast. Something tells me that APL did it differently and IF he did smash it down, it was strictly for experimentation purposes..... i hope.
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NOOOO HE FEEL AWAY TO THE DARK SIDE! Ok, ill give him the benefit of the doubt and say it is for show. haha
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