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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-22-2013, 07:03 PM   #1
bbqstudio
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Default Green Mountain Grill – Prime Rib Cook

So I have wanted to do a Prime Rib ever since I got this grill. Green Mountain Grill and Prime Rib just sounded like a great combination to me. I have cooked ribs and butts several times but due the lack of time lately for cooking I didn’t know what I would be cooking next…


Finally I just said that’s it Sunday Dinner this week is Prime Rib!
Stopped by Publix and had them trim me up a nice 4 bone Rib Roast with really nice marbling. This was a little more expensive than I thought but hey how often do you do this. I figured it was worth the little extra to crank up a nice Prime Rib.


http://nicktoday.com/green-mountain-...rime-rib-cook/
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Old 04-22-2013, 07:13 PM   #2
Mark Warren
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Looks really Good Nick - Huge portion Man!
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Old 04-22-2013, 07:15 PM   #3
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Looks really Good Nick - Huge portion Man!
Yeah I went overboard :) I will cut differently next time.
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Old 04-22-2013, 07:59 PM   #4
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Nice cooking, the color looked great
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Old 04-24-2013, 06:51 PM   #5
BornToSmoke
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That looks so good!!! And NO don't change the thickness of that beautiful cut.
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Old 04-24-2013, 07:04 PM   #6
bluetang
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Oh my!
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Old 04-24-2013, 08:01 PM   #7
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Looks like you did a beautiful job on that...WOW!

KC
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Old 04-24-2013, 08:02 PM   #8
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Looks very good and color is nice!

How'd you like the flavor of the crust?
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Old 04-24-2013, 08:53 PM   #9
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Of all the things I have cooked on my Traeger, the two prime rib cooks I did are my favorite, man o man yours looks good.
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Old 04-24-2013, 09:20 PM   #10
bbqstudio
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Quote:
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Looks very good and color is nice!

How'd you like the flavor of the crust?
Thanks for all the compliments. The Crust was amazing I highly recommend putting some flavor on it (whatever your favorite is) and I also recommend the searing on both sides before lowering the temp. That really locked in the flavor and created a nice crust.
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