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L

Larry Wolfe

Guest
Picked up a 1 bone rib roast on sale, weighed 4.5lbs. Removed the rib bone and sliced in half, seasoned with kosher salt, FRESH cracked pepper and garlic powder. Reverse seared (cooked indirect at 225* until interrnal temp hit 110*, removed and cranked the heat to 450* and seared until the internal hit 130*). I felt like Fred Flintstone!!
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very nice looking steak

the ones I will be cooking today dont even begin to compare
 
If I could figure out how to post some food pron :rolleyes::rolleyes:
I have some that look a lot like your rib eyes
I have been buying whole boneless rib roast at
restaurant depot and have been cuttin' them into nice fat
steaks.. I want to make fatties with the trimin's from the rib
roast... makes wicked tasty burger...
If anyone has an idea for beef sausage Please point
me in the right direction :?::?::?::?:
 
If I could figure out how to post some food pron :rolleyes::rolleyes:
I have some that look a lot like your rib eyes
I have been buying whole boneless rib roast at
restaurant depot and have been cuttin' them into nice fat
steaks.. I want to make fatties with the trimin's from the rib
roast... makes wicked tasty burger...
If anyone has an idea for beef sausage Please point
me in the right direction :?::?::?::?:

Larry, those steaks look AWSOME!!!!! Nice pics there.

Nitro, try this site for sausage http://thespicysausage.com
 
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