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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 01-14-2019, 01:51 PM   #16
Maynerd
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Looks tasty. Got a link to the recipe?
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Old 01-14-2019, 02:14 PM   #17
tchilton
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Did one at Christmas and it’s definitely a treat. Makes great leftovers too!



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Old 01-14-2019, 02:23 PM   #18
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That looks great! I too have been neglecting that cut, no more! It's on the list.
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Old 01-14-2019, 02:36 PM   #19
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Why aluminum wrap on the bones? Does it serve a purpose other than aesthetics when it is presented?
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Old 01-14-2019, 03:45 PM   #20
tchilton
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Quote:
Originally Posted by Maynerd View Post
Why aluminum wrap on the bones? Does it serve a purpose other than aesthetics when it is presented?
It was just to keep them from getting burned. Next time I’m going to cut the bones off and smoke them, then do reverse sear on the meat.

Also, sorry the pics are so big. Trying to figure out how to make them smaller on iPhone X
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Old 01-14-2019, 04:41 PM   #21
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Quote:
Originally Posted by Maynerd View Post
Looks tasty. Got a link to the recipe?
https://www.myrecipes.com/recipe/ray...d-up-prime-rib
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Old 01-14-2019, 04:48 PM   #22
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Thanks!
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Old 01-14-2019, 10:36 PM   #23
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Quote:
Originally Posted by Big N Hot View Post
Is that the amazingribs.com recipe? Sounds like Meatheads writing style. If so I also highly approve. This stuff is great.
Yep! https://amazingribs.com/tested-recip...m-sauce-recipe

Stuff is awesome!
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Old 01-15-2019, 10:19 AM   #24
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Method
1) If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.

As I understand it, grate, salt, let set until it reaches your proper pain level, then add your vinegar as that's what stops any further heat.

"The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, isothiocyanates are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately. "
Ed
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