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Mar 25th, 2012
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Prime rib #7691969 12/18/19 02:03 PM
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bill oxner Online Content OP
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PSA. The Christmas ads broke today.

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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Prime rib [Re: bill oxner] #7692176 12/18/19 04:23 PM
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I'm making 3 different types of enchiladas for my wife's family Christmas Saturday, then fajitas for Christmas Eve.

Re: Prime rib [Re: bill oxner] #7695258 12/21/19 09:29 PM
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Picked up my 20 lb Prime rib roast today. My butcher trimmed, boned and tied the ribs back in place and gave me a 20% off coupon for my entire bill.
Wife will be doing her venison stuffed mushroom caps to go with the roast for our contribution to the Xmas dinner.


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Re: Prime rib [Re: bill oxner] #7696723 12/23/19 04:46 PM
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decook Online Content
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Wow that's a contribution.


Press for an AMERICAN.
Re: Prime rib [Re: bill oxner] #7696769 12/23/19 05:33 PM
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bill oxner Online Content OP
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Tough to cook them for just on or two.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Prime rib [Re: bill oxner] #7696905 12/23/19 08:43 PM
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Vacuum sealer does great for leftovers


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Prime rib [Re: bill oxner] #7696940 12/23/19 09:14 PM
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Pigsicles Offline
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Question for the class,
I’m thinking about cutting the 20lb roast in half to facilitate even cooking and to have more end cuts for folks not want their meat “red/pink”. I will be using the Traeger at 275 degrees till meat hits 120-125 and then doing a reverse sear on the Weber gasser at 500 degrees for 5 mins a side.
Thoughts on cutting it in half and doing it this way?


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Re: Prime rib [Re: Pigsicles] #7697001 12/23/19 10:22 PM
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Originally Posted by Pigsicles
Question for the class,
I’m thinking about cutting the 20lb roast in half to facilitate even cooking and to have more end cuts for folks not want their meat “red/pink”. I will be using the Traeger at 275 degrees till meat hits 120-125 and then doing a reverse sear on the Weber gasser at 500 degrees for 5 mins a side.
Thoughts on cutting it in half and doing it this way?



Should work for the medium well guest.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Prime rib [Re: bill oxner] #7697626 12/24/19 05:28 PM
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feed those non-believers hamburger, keep the roast at medium rare for the real eaters loser8

I refused to cook steak for my MIL years ago because she turned up her nose at a rib eye cooked to medium well as being too raw ... I had overcooked that one just for her, the rest were medium rare. She wasn't amused when I took her plate (she thought I was going to put back on the pit) and returned with a hamburger patty in it's place.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Prime rib [Re: bill oxner] #7697651 12/24/19 05:56 PM
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Walkabout Online Content
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^^^^^^^ I LOVE IT!!!

Re: Prime rib [Re: bill oxner] #7698245 12/25/19 04:15 PM
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For anyone wanting it more well done, I take an end slice it, then put it on the grill for a bit to cook it more. That way I don't risk overcooking the rest of the roast.

Re: Prime rib [Re: PMK] #7698659 12/26/19 02:50 AM
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Originally Posted by PMK
feed those non-believers hamburger, keep the roast at medium rare for the real eaters loser8

I refused to cook steak for my MIL years ago because she turned up her nose at a rib eye cooked to medium well as being too raw ... I had overcooked that one just for her, the rest were medium rare. She wasn't amused when I took her plate (she thought I was going to put back on the pit) and returned with a hamburger patty in it's place.


Only a Communist Heathen would want a Prime Rib, or any steak, cooked gray.

Just my .02,
LeonCarr


"Whitetail Deer are extinct because of rifles with telescopes mounted on them." - My 11th Grade English Teacher
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