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First cook of the new year.
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Marine Cook
Posts: 144
[img]http://www.bamaque.com/images/prime rib/pr2.JPG[/img]
<p />We were tired of turkey and ham so we brought in the new year with an awesome rib roast. Everyone have a great year.[p]Semper Fi,[p]MCComments
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Marine Cook, wow - looks great. Slice that baby open and let's see....ummmmm/[p]LVM
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Marine Cook,
I couldn't afford that chunk of meat, so I had pork chops.[p]They were mmmm mmmm good.[p]Jerry
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Marine Cook,[p]So peanut butter is the secret ingredient in your rub?
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[img]http://www.bamaque.com/images/prime rib/pr1.JPG[/img]<p />Marine Cook,[p]We only do this once a year. But boy was it good.[p]MC
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clausenk,[p]LOL...The secret's out.[p]Semper Fi,[p]MC
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Marine Cook,[p]That looks mighty good. How'd you egg it?
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Marine Cook,
Nice looking home project![p]I have a 7 pounder (3 bones) waiting to be cooked. I think that will be my project tomorrow night. It looks like yours was a real success![p]What were your specifics?[p]I plan on doing mine at about 325°, indirect w/drip pan, estimated time of 3 hours. Probably pull at a low 130° internal.[p]Mike in MN[p]Mike in MN
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GrillMeister,[p]It conldnt be simpler. I let the roast sit and come up to room temp before adding kosher salt and fresh cracked pepper, a liberal amount. Egged at 325-350 for aprox. 2 hours until it reached 137. Pulled it and rested in foil for 20 minutes before slicing. I should have pulled it at about 5 degrees earlier but it was still very good.[p]Semper Fi,[p]MC[p]
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Marine Cook,[p]Cool! What's a Chunk-O-Beef like that go for these days?[p]Cheers,[p]Ed
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Mike in MN,[p]My process to a tee ecxept I pulled it at 137. Just kosher salt and cracked black pepper, a liberal coat. I should have pulled it a little earlier. Mine was 5.88lbs.[p]Semper Fi,[p]MC
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GrillMeister,[p]It was 5.88lbs and just shy of $53.00, $8.99/pound.[p]MC
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Marine Cook,[p]I forgot to mention i did it indirect with a plate setter and a drip pan on a v-rack.[p]Semper Fi,[p]MC
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Marine Cook,[p]Here's a link to my process on my web site. Try it you'll love it.[p]Semper Fi,[p]MC
[ul][li]My process[/ul] -
Marine Cook,[p]That's a fine Hunk-o-Cow!![p]All kidding aside...I think I cooked his twin brother last nite!![p]Be on the lookout for pics...see if you don't see the "Family Resembelance"!![p]Chubby
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Chubby,[p]I cant wait.[p]Semper Fi,[p]MC
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Marine Cook,[p]That looks absolutely amazing. Very nice crust. How did you season/sear?[p]Happy New Year,[p]TRex
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I always get overeager and ask questions before reading all the posts. [p]Great cook.[p]Cheers again,[p]TRex
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Marine Cook,[p]My question is, how did you employ the JIF?? Yes, it is the cadillac of peanut butters, but on a rib roast?
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Marine Cook,
I can't imagine how I made such a good deal on mine...Choice rib roast, 7.00 pounds, $4.98 per pound. Of course, that's why I bought it. The grocery store I shop had them on special. I love cost leader pricing. They are now back up to $8.98, except for a few of the "leftovers" still priced at the lower number.[p]They also had a special last week on bone in rib eye steaks. They were most excellent. $4.98/#.[p]Mike in MN
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