Holy moly... That looks faaaaantastic! I'ze gots no skills with the food though, so I'll have to live vicariously through you.
Holy moly... That looks faaaaantastic! I'ze gots no skills with the food though, so I'll have to live vicariously through you.
Oh my goodness.........AMAZING! This paste/rub was the best way I've made a prime rib and I've made quite a few!
If you duplicate, you CANNOT go wrong
hungry...
i love the fact that we share our joys on this board, no matter what they may be. i HATE the fact that you just made my fat a$$ hungry as all get out, even after dinner!
enjoy it, i will just console myself with a VSG and a french press.
Originally Posted by Gravity
Anyway, this is all entirely the opinion of some dude on a cigar forum, take and leave what you like.
That looks perfect!
That looks fantastic!! So jealous.. Enjoy the prime rib man.
Rigil
I have made it a rule never to smoke more that one cigar at a time.
Mark Twain
Thanks, everyone! It was delicious!
Wish I could have a smoke, now.....maybe in about 2 months when it warms up, though
Jeff L.
Jeff it's not bad outside bro, I Got my heater and it's perfect! How did the prime rib eat?
Trade you a nice 16oz piece for a spot somewhere warm........
Awesome! Thanks for sharing.
Here's what I do. When the calf is born I let him suckle for two weeks, then I catch him, hold him down and band him. After about a month his balls dry up and fall off. Makes a nice steer. Then I raise it upon grass and grain for two years. About two months before slaughter I give it oats and molasses (barnyard buffet) so the meat will be sweet. Then I call my "hit man" (butcher), he comes over and puts it down, in and out it 20 min. I let it hang in his cooler for two weeks, then we go and do the cut and wrap. I like to keep it simple, coat with kosher salt and fresh ground pepper, into a 500 degree oven to sear, then lower the temp to 300. Depending on the weight of the roast I take it out (we like medium rare), rest for 20 min. and cut and serve. Awsome!
Nolite te bastardes carborundorum
(don't let the bastards grind you down)
Is it missing the bones?
I have a recipe on here for a mustard herb standing rib roast. It was killer. Looks good, but fat and bones is flavor.
Y'all bitches can hear me? - OES
We hear ya loud and clear Don. RIP.
We do a rosemary garlic paste at work. Coat the whole roast, cut the flap back 2/3rds. Then stuff more paste under said flap and secure it with butchers twine. We cook ours at 500 30-40mins. Down to 350 for 2hrs. shut off oven and leave in for another 130-2hrs. Whoever opens the oven door doesn't get to eat any........... (We actually put a sign on the door. Open and die) Comes out right around 140-145.
Current shit list.
Javaman and Bdrupe......
Send rh beads, 40s clear Havana supplies etc Roberts32
Jfires Tips and Tricks!
It's all about the broadleaf baby!
MORE FLAVOR LESS POWER!
You'll just end up doing lines of Broadleaf off of it!!!
Bones are intact for roasting.........I cut them out and then tie them back on so it's cooked with the bones. Doing it this way allows for even-slicing and I'm not messing around with cutting the bones out when it's hot.
Jeff L.
Looked amazing Jeff, I guess I have to do a prime rib now!
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