Great Prime Rib advice
Comments
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you mean find the head nurse?PurpleThrobber said:
Even the Throbber is impressed.YellowSnow said:I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
Seek medical advice after four hours. -
220, 221...whatever it takes.LebamDawg said:
you mean find the head nurse?PurpleThrobber said:
Even the Throbber is impressed.YellowSnow said:I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
Seek medical advice after four hours. -
All time drop right there. Had to watch that scene on YouTube after reading that post.PurpleThrobber said:
220, 221...whatever it takes.LebamDawg said:
you mean find the head nurse?PurpleThrobber said:
Even the Throbber is impressed.YellowSnow said:I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
Seek medical advice after four hours.
https://m.youtube.com/watch?v=iX3kxAA2L4Q -
I've tried that. It's nothing special.CrowningBrowning said:I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
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Am I the only person who is meh on prime rib?
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Five adults finished off a 9-lb. roast, I think they liked itDerekJohnson said:
I've tried that. It's nothing special.CrowningBrowning said:I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
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Yes.El_K said:Am I the only person who is meh on prime rib?
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I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter. Sushi has the same consequences for the Throbber.YellowSnow said:
Yes.El_K said:Am I the only person who is meh on prime rib?
But they are both GODDAMNED DELICIOUS!
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PurpleThrobber said:
I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter.YellowSnow said:
Yes.El_K said:Am I the only person who is meh on prime rib?
THE JUS DID THIS
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Au see what Jus did there.BearsWiin said:PurpleThrobber said:
I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter.YellowSnow said:
Yes.El_K said:Am I the only person who is meh on prime rib?
THE JUS DID THIS
