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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 12-17-2013, 07:35 PM   #31
Al Czervik
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Bump for a fantastic and timely post...
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Unread 12-21-2013, 10:12 AM   #32
BrianS
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This thread is the bomb! I'll be adding something to this when I do mine this evening.
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Unread 12-21-2013, 10:21 AM   #33
TSGlover
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nice bump. Can't wait until Christmas dinner!
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Unread 12-21-2013, 11:13 AM   #34
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I need to run to the store and get mine today so I can dry age until next weekend. I love this cut and cooking it on a pit gives it a great flavor. I usually sear the outside then cook at a lower temp until it hits my internal temp target, rest for as long as needed in the cambro. All seared / cooked-smoked in the Meat Monster.
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Unread 12-21-2013, 11:30 AM   #35
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Thanks for bringing up this post. A wealth of information here. For those of you that have a Publix in your neighborhood, they have rib roasts on sale through Christmas for $6.49/lb.
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Unread 12-21-2013, 02:27 PM   #36
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Quote:
Originally Posted by TBASS View Post
Thanks for bringing up this post. A wealth of information here. For those of you that have a Publix in your neighborhood, they have rib roasts on sale through Christmas for $6.49/lb.

This is indeed true... I got a little 3#er, can't wait to cook on Christmas day.
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Unread 12-21-2013, 06:29 PM   #37
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Nice bump of a great thread. I have a 4#'er hanging out waiting to be cooked next week sometime. I usually do low temp (225* - 230*) until I reach an IT of mid 120's. I rest while raising the pit temp as high as I can get it (around 500*). I then do a reverse sear to crisp up the outside. As for the bones, I cut the meat off them prior to cooking and use butchers twine to tie it back together for the cook. I find it much easier to handle this way when it's hot and you're ready to cut slices.
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Unread 12-21-2013, 06:32 PM   #38
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I meant to add this pron of last years roast to my previous post. One to many adult beverages, I guess!
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Unread 12-21-2013, 06:32 PM   #39
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Quote:
Originally Posted by Al Czervik View Post
Bump for a fantastic and timely post...
Yeah, thanks for reminding me I can't afford this cook.

CD
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Unread 12-21-2013, 07:39 PM   #40
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Enzymes and whatnot are working their way through this little farker as we speak. Got it the weekend after Thanksgiving and it's been sitting in the fridge doing its thing. Next year I wanna try dry aging with salt blocks & see how that goes.



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Unread 12-21-2013, 08:59 PM   #41
Al Czervik
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Quote:
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Unread 12-21-2013, 09:05 PM   #42
Al Czervik
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Quote:
Originally Posted by caseydog View Post
Yeah, thanks for reminding me I can't afford this cook.

CD
Maybe you should have thought of that before you ponied up for the So Cal Bash travel expenses...

Mongo
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Unread 12-22-2013, 12:02 AM   #43
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I stopped by Costco today and they had some really nice rib roasts. I'm going back tomorrow or Monday to pick one up. I'm planning on cooking it like a brisket, details to follow.
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Unread 12-22-2013, 12:11 AM   #44
caseydog
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Quote:
Originally Posted by Al Czervik View Post
Maybe you should have thought of that before you ponied up for the So Cal Bash travel expenses...

Mongo
I guess I just value spending time in the company of wonderful people more than selfishly indulging in luxuries for my own pleasure, like you apparently do.

CD
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Unread 12-22-2013, 09:40 AM   #45
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Question: for helping to keep the meat fresh, does it help to season it early or should I leave it alone and just wait until x-mas morning to season?
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