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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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04-09-2013, 02:25 PM | #16 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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So when people say prime rib that is the cut that I would be looking for?
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04-09-2013, 02:35 PM | #17 | |
Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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Go and age that thing! Will taste delicious after 4 weeks |
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Thanks from:---> |
04-09-2013, 02:40 PM | #18 | |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Personally, I'd use some for steaks, some for roast. That way you get to have it twice (two different ways).
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-09-2013, 03:14 PM | #19 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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At the minimum, wet age it for a week, longer would be better if you have a fridge that doesn't get opened all the time. I like to cut into 4" roasts, vac seal, and freeze. It keeps better that way than cutting individual steaks.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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04-09-2013, 05:56 PM | #20 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Wow, what a score! What I could do with that.....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-09-2013, 06:02 PM | #21 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
A prime rib is a prime grade rib roast. If it's not prime grade, it's a rib roast. If cut into steaks they're rib eyes (grade not being a factor then).
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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Thanks from: ---> |
04-09-2013, 06:04 PM | #22 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Heck of a score. If you really don't know what to do with it, I'll pm you my address lol.
Oh and for anyone else reading this, don't be "the guy" who says "how can it be prime rib when it's only choice grade?"
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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04-09-2013, 06:08 PM | #23 | ||
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
Prime Rib is a specific section of the rib primal, it refers to a roast from the 6th to 12th rib bones of the rib primal. It generally includes the bones. Hence, the definition of a Ribeye Roast, where the bones are removed, along with the deckle. Or the boneless Rib Roast, where the bones are removed. A rib chop is the rib steak cut from the Prime Rib, with the bone attached. The rib steak is a steak, same location, but, no done attached. A ribeye, is the rib steak with the deckle and tail removed. The name Prime Rib predates the USDA grading system, and has no reference to the grading of Prime. It is a grandfathered term, and it actually the only term that is still allowed to be used with a grade mark in it. In truth, it was considered the prime cut of the rib roast. Hence Prime Rib Roast.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-09-2013, 06:58 PM | #24 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Hmm....I was told the Gov't recently came up with new standards when it comes to how things are named.
For instance, there won't be any more "pork butts" on the grocery shelves, they'll be called "Boston Butts". If this is true, I hope it leads to accuracy and less confusion with what were buying (at least those of us that do treat this as a career).
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-09-2013, 07:02 PM | #25 | |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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I'm surprised at some of the responses that are in this thread...
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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Thanks from:---> |
04-09-2013, 07:16 PM | #26 | |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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We try to hit Sams on Monday morn. and have found some great deals on meat. I am lucky and have a business membership so I get earlier than the regular members and head straight to the meat coolers.
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-09-2013, 07:18 PM | #27 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I just came from my local grocery store a couple hours ago. They had really low grade select ribeye steaks for $11.99/lb. They had almost zero marbling. When the store is gonna bend me over like that for poor quality meat, I won't think twice about grabbing up something that is mislabled to my advantage.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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04-09-2013, 07:21 PM | #28 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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It is not up to us to judge. ;)
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-09-2013, 07:47 PM | #29 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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The OP knew something was up or the following statement would have never been typed:
Not passing judgment Bob, just being a voice of opposition ; )
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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04-09-2013, 10:37 PM | #30 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I'm with you 4ever3.......I couldn't enjoy a single bite. Not trying to judge, But I've been on the other end of that great deal.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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