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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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12-01-2012, 05:56 PM | #31 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It fell off, nothing could be done
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Thanks from: ---> |
12-01-2012, 06:36 PM | #32 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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don't really understand cutting the bones off and tying back on. I know people do but I like the flavor of bone in roasts. It takes under 10 seconds to cut the roast off the rack when you are ready, and it's not like it's a technical cut. Those things in mind, please help me understand the benefit of cutting the roast off the rack then tying it back together.
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12-02-2012, 01:22 AM | #33 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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1)you will get your flavor / spice profile in between the bone and main meat. As we all know the spice will only travel just under the surface, it never will penetrate no matter how long.
2) this also helps the flavor on the bone, which in my opion is the best part. Getting that salt in the middle really kicks it up and it is ready to go once out of the cooker.OR you can place on the grill for another sear.. 3) when you do this ahead of time, especially when you have 2 or 3 large roast going on, it will help you serve your guests. You will be able to slice any size you want or location for doneness... and when people ask for a bone in, you can neatly place along side the main piece. Now when the first one is done being sliced, you can have an instant start on the next one. However the size of the roast, even a two or three boner this is how I prefer to do it, but if you have 150 or 200 people to serve and you are the one standing there with the peoples plates pointed at ya you have to rock and this gives you the best chance to keep the line moving...with the best flavor they will ever have.. Also, I will have a grill going at the next station for the people that want a quick sear, or a well done piece.. Give it a try, you will NOT be dissapointed....
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12-02-2012, 05:52 PM | #34 |
Is lookin for wood to cook with.
Join Date: 08-05-12
Location: Cypress, CA
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so i was unable to locate a bone in prime rib at my local costco today. i settled for a boneless. its safely in the freezer now, not to be seen again until christmas! thank you all again for the help. photos to follow in a few weeks.
here is a preliminary shot. wish me luck. as you can see, to spendy for a practice run, so im going to do my best. |
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12-02-2012, 06:19 PM | #35 | |
is One Chatty Farker
Join Date: 07-31-12
Location: indianapolis
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Quote:
If I spent that much on a piece of meat for Christmas my guest's better know that's their Christmas present too. |
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Thanks from: ---> |
12-03-2012, 03:22 AM | #36 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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around here black angus is 6 25 for a whole roast...on the special rack at rest depot I got my last angus for 5 bucks ---even trimned! ...dont freeze it, let it wet age for a month...
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12-03-2012, 07:51 AM | #37 | |
Is lookin for wood to cook with.
Join Date: 08-05-12
Location: Cypress, CA
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Quote:
Yeah i hear you. This is an out of the ordinary purchase for me. However my parents are coming to town and I don't get to see them but a couple times per year, so I kind of splurged for them. The unfortunate result of this purchase is that my backyard bbq cooking budget is now way over spent for this month. So nothing but simple stuff for the next few weeks. Not that my spatch cooked chicken last night was bad, but I do love a nice butt or a brisket now and then. |
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12-03-2012, 08:15 AM | #38 | |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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Quote:
First Attempt http://www.bbq-brethren.com/forum/sh...ight=prime+rib Second Attempt http://www.bbq-brethren.com/forum/sh...ight=prime+rib
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Weber 22 Smokey Mountain Weber 14 Smokey Mountain Weber Genesis 330 EP |
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12-03-2012, 03:02 PM | #39 |
Knows what a fatty is.
Join Date: 04-11-12
Location: Mililani, Hawaii
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I also did the low temp method... Seasoned with garlic, kosher salt, black pepper. I seared the rib first. Then I set the temp around 225 on a boned rib. I put a diffuser in the grill with a shallow disposable pan to catch the drippings. Cooked until the internal hit 125 degrees and let it sit for 45 minutes... It was pink right up to the edge. The advantage of cooking low and slow is that the meat does not shrink as much, losing about 8-10% in weight... Cooking at 325 loses about 15%, a big difference.
The only problem I have now is that I am almost out of lump coal. They only have lump coal in spring in Hawaii and the stores run out after October. I bought four bags of Royal Oak after Halloween and they are almost gone. The stores ae sold out so I might have to revert to briquets which leave a big mess afterwards. There is local lump coal available made from kiawe (a local mesquite) but it sparks a lot and has a strong smoked after taste. |
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