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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 12-28-2012, 06:43 PM   #1
silverfinger
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Default Prime rib and taters!!

Just a small cook for a Friday night with the family!!!

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Unread 12-28-2012, 06:45 PM   #2
Mason Dixon Bowhunta
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Meat and potatoes on the grill. Doesn't get much better than that...except maybe if you added some bacon.
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Unread 12-28-2012, 08:07 PM   #3
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Nice!
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Unread 12-28-2012, 08:38 PM   #4
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I'm full!!! Came out great. Melted sharp cheddar in the taters before I pulled them. The prime rib was a medium rare when I pulled it. It was like butter, just fell apart. I got to chew on the bone. Fark the dogs!! That bone was mine!!!
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It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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Unread 12-28-2012, 08:40 PM   #5
Toast
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Mighty Fine Brother!
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Unread 12-28-2012, 10:07 PM   #6
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I'm ready!
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Unread 12-28-2012, 11:07 PM   #7
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So what did you rub that Prime Rib with? Looks mighty fine on the smoker.

I would kill for some of that right about now.
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Unread 12-28-2012, 11:12 PM   #8
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Time and cooker temp for the Prime Rib? I want to do one of those some day.

I've heard that cooked bones are bad for dogs anyway.
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Unread 12-28-2012, 11:27 PM   #9
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First I coated it with EVOO, then I took some simply marvels peppered cow and mixed it up with a generous portion of minced garlic. Rubbed it down real good with that and let it sit out a couple hrs while I prepped the fire. Slow smoked them taters with a large chunk of pecan and some briquettes for about an hr and then I put the meat on. Put the taters way in the back while the meat cooked added more pecan wood and brought the temp of the meat to about 125. Then I did a reverse sear on the meat bringing it up to 135 then I pulled it, wrapped it in tinfoil and let that rest while I sliced all the taters open and put generous amounts of sharp cheddar cheese in the taters and let them melt. Pulled, sliced and ate. I have to say that it turned out awesome!!!
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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Unread 12-29-2012, 12:20 AM   #10
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That Peppered Cow is the best beef critter rub I've tasted!
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Unread 12-29-2012, 12:33 AM   #11
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Looks good, glad to hear it turned out good for ya, was looking for those "money shots", but maybe next time.

KC
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Unread 12-29-2012, 01:30 AM   #12
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Looks great!
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Unread 12-29-2012, 06:42 AM   #13
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Yummm!
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Unread 12-29-2012, 07:21 AM   #14
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Yes!
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Unread 12-29-2012, 07:27 AM   #15
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A perfect meal
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