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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-26-2011, 12:44 PM   #16
Twisted Martini
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Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday.
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Unread 12-26-2011, 12:55 PM   #17
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Nice job, That looks fantastic!!!
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Unread 12-26-2011, 01:19 PM   #18
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Quote:
Originally Posted by Twisted Martini View Post
Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday.
It starts with a very sharp knife and a steady hand, and it also helps to have an insulated glove on your non cutting hand. I stand the roast on the end of the bones (bones vertical) and slice down, almost but not all the way through. Then I roll the roast over on its side and finish the cut. Then I cut off the pointed piece of fat before slicing. I'm sure there are other ways, but that's the way I do it.
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Unread 12-26-2011, 01:42 PM   #19
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As per usual, that looks amazing
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Unread 12-27-2011, 11:32 AM   #20
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Perfection.
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Unread 12-27-2011, 11:39 AM   #21
Al Czervik
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Great looking roast Bob!
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Unread 12-27-2011, 11:55 AM   #22
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Oh ya that's looking mighty good ....
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Unread 12-27-2011, 12:16 PM   #23
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Unread 12-27-2011, 12:45 PM   #24
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Looks great. I like the idea of a hot finish to get some browning. I've done low-and-slow for a rib roast before and didn't get the browning I like from the oven.

Love the red Baby.
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Unread 12-27-2011, 01:00 PM   #25
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great looking roast bob.
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Unread 12-27-2011, 01:15 PM   #26
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Very nice bone separation there Mr. Bob! Very flavorful looking roast. Your seasonings are very similar to what we use except we go for rosemary instead of the onion.
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Unread 12-27-2011, 01:35 PM   #27
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Quote:
Originally Posted by Twisted Martini View Post
Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday.
Another method is to separate the meat from the bones prior to cooking, and then use butcher twine to re-attach. You get the benefits of the bones with reduced stress when it is carving time. You can also season under the bones as well.
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Unread 12-27-2011, 01:43 PM   #28
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Nice job on the roast! Inspiring actually. I've been thinking about doing prime rib, and this post is providing excellent documentation of methods, but also motivation for the final product. Looks outstanding!

Gracias!
Bruce
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Unread 12-27-2011, 01:58 PM   #29
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Quote:
Originally Posted by Mister Bob View Post
It starts with a very sharp knife and a steady hand, and it also helps to have an insulated glove on your non cutting hand. I stand the roast on the end of the bones (bones vertical) and slice down, almost but not all the way through. Then I roll the roast over on its side and finish the cut. Then I cut off the pointed piece of fat before slicing. I'm sure there are other ways, but that's the way I do it.
Not only does your roast look perfectly cooked, the carving was superb!
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Unread 12-27-2011, 02:08 PM   #30
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