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Unread 12-27-2012, 10:56 AM   #16
Q Junkie
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Join Date: 07-07-12
Location: San Marcos, CA
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Wife picked up a 12.25 lb behemoth, invited everyone she knew then told me I was cooking Prime Rib and Crab Legs. Covered with EVOO, S&P and a dash of Montreal, cooked at 225-240* for 3.5 hrs with pecan, pulled at 120* IT, rested about 40 mins, came up to about 132* while I fiddled with ginormous crab legs. I had planned a reverse sear but temp was good and crust was good so I skipped it. Everyone said it was my best one yet. My camera crew was less than perfect but here is what I have for pr0n. I really have to explain to the wife the importance of good pics to document the cook.
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File Type: jpg 2012-12-25_11-42-08_571.jpg (70.7 KB, 113 views)
File Type: jpg 2012-12-25_16-33-17_891.jpg (62.5 KB, 112 views)
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