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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 04-26-2008, 09:51 PM   #1
jacob
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Default Rib Roast (Pron)

Not smoked today but I did come up with a very special recipe.



I will post the sliced and ready pics when it's sliced and ready.
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Old 04-26-2008, 10:01 PM   #2
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That looks mouth wateringly delicious! Can't wait for your follow up post. Will your recipe be included?
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Old 04-26-2008, 10:04 PM   #3
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Looks pretty darn tasty!
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Old 04-26-2008, 10:51 PM   #4
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You bastidge!!! I just ate. Now the chili dogs in my gut are jealous!!!
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Old 04-26-2008, 10:52 PM   #5
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Quote:
Originally Posted by txschutte View Post
You bastidge!!! I just ate. Now the chili dogs in my gut are jealous!!!

Wyatt's not home is he?
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Old 04-26-2008, 11:11 PM   #6
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Quote:
Originally Posted by trp1fox View Post
Wyatt's not home is he?
He is. He's not cooking until tomorrow, though.
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Old 04-26-2008, 11:38 PM   #7
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Quote:
Originally Posted by txschutte View Post
You bastidge!!! I just ate. Now the chili dogs in my gut are jealous!!!
I'm just havin hot dogs...not even any chili....oh well ribs on the morrow.
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Old 04-27-2008, 11:21 AM   #8
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This dish was excellent but personally not to cook such a fine piece of meat low and slow. I feel like I didn't do it justice. But sometimes it's important to make the wife happy. For health reasons.
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Old 04-27-2008, 11:24 AM   #9
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Great looking grub!
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Old 04-27-2008, 11:27 AM   #10
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I was wondering about that. I can see cooking a chusck like that, but a rib roast is too nice a cut and too expensive to treat like that.

It does look good, however.
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Old 04-27-2008, 11:41 AM   #11
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It's mostly my fault, to save me from her look I have never told her this was anything more than a roast. But all is good, on my way to work yesterday I stopped off and did a side job. Twenty minutes of my time and skill paid for this dish. But still all I can think of is how much better the first one was coming off the smoker at 135 internal. Live and learn.
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Old 04-27-2008, 12:00 PM   #12
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Looks like a good Sunday Dinner to me!
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