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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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Old 06-21-2014, 03:14 AM   #16
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Wonderful!
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Old 06-21-2014, 05:01 AM   #17
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Looks great
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Old 06-21-2014, 02:20 PM   #18
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Opened for probing so I took a picture.
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Old 06-21-2014, 05:39 PM   #19
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Looks great. Make sure you get some pics of the prime rib sliced.
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Old 06-21-2014, 05:56 PM   #20
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Excellent!
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Old 06-21-2014, 07:51 PM   #21
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Usually when someone asks me, or I otherwise make a remark, about my food I say it ok. But the prime rib was farking awesome as well as the reheated pulled pork. I put a stick of butter in with the pork to make extra moiste for reheating.

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Old 06-21-2014, 08:12 PM   #22
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Nice hunks of meat! GIMME SOME!
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Old 06-21-2014, 09:58 PM   #23
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The close up shot!
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Old 06-21-2014, 10:14 PM   #24
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Looks great Jeffrey. Hope fun was had by all. Now you can rest / relax / have a couple cold ones... Good job.
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Old 06-22-2014, 01:10 AM   #25
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Very nice!
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Old 06-22-2014, 06:51 AM   #26
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Out of 60# of prime rib and 40# of pulled pork, we had two rib roast left over and no pork. We thought it was going to be the other way around. The pork was good. I snuck a bite of beef while carving and even though I didn't get to crank the heat up to get a crust, I thought it was the best I've done. Then when I took a bit of my pulled pork sandwich I thought that topped the beef.
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Last edited by jeffreywp1; 06-22-2014 at 09:10 AM.. Reason: Corrections
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Old 06-22-2014, 07:30 AM   #27
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That prime rib looks great!! Nice job, nice cooker
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Old 06-22-2014, 11:42 AM   #28
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Quote:
Originally Posted by jeffreywp1 View Post
Usually when someone asks me, or I otherwise make a remark, about my food I say it ok. But the prime rib was farking awesome as well as the reheated pulled pork. I put a stick of butter in with the pork to make extra moiste for reheating.

Attachment 98164
I screwed two cutting boards together to make a vertical carving station. But even with my knife being scary sharp the jelly soft meat was hard to carve and we had to carve it horizontally and it was still a chore. Is an electric knife the only way to go to make the job easy?
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Old 06-23-2014, 07:02 AM   #29
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This was the only roast not to get carved. I failed to get pictures of the pulled pork, I pulled it in the dark by the headlights of a golf cart. I have to say I was a little nervous about the prime rib. Not that I couldn't cook one, but could I cook ten? Out of 10, only two got up to medium, all the rest where perfect medium rare. I wanted to hit them with high heat in the end but that didn't happen when the fist on was done one hour ahead of my schedule and the rest came up to temp at different times. If I do this again I would have the grill hot and crisp them up that way.
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Old 06-26-2014, 09:20 PM   #30
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Awesome cook! That prime rib looks great. Must have been some hellacious pulled pork if it was better than that PR.
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