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Little Steven
Posts: 28,817
9 pound roast cooked at 230* til 145
These are for me
These are for me
Steve
Caledon, ON
Comments
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You can call me anything you want. :P :laugh:
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he does, all the time
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Nice!
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damn back button
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Kerry,
That is the Sobeys beef. Really nice.
SteveSteve
Caledon, ON
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As long as it's not late for supper. :P
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145??? Looks WAY too yummee for that high temp.I woulda guessed 130ish.What ya doin to dem bones? :huh:
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don't forget, he's on the metric system
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:laugh: Thanks!
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Thought you were MIA?
stike doesn't believe that low and slow produces red beef. I always cut the bones off and toss them in the egg for a couple of hours. Cooks treat.Steve
Caledon, ON
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Mouth-watering...perfectly cooked! One heck of a meal at your house tonight! :laugh:
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Steve are you on a diet? :laugh:
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I thought you were a 110° kinda guy?
Well it looks like 120° so I'll be right up :woohoo: -
elzbth
Norma made Yorkshire pud
I didn't eat cause my waistline is expanding horribly but the dancers liked it
Steve
Caledon, ON
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I wasn't eating. It was requested by the girls
Steve
Caledon, ON
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Oh goodness - that is divine! The dancers know a good thing when they see it. My compliments to your wife....
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I ALWAYS do RibRoast lo-n-slo but I never dared to take it that high.The MOST I ever let one go was 130.I always just nibble the bones when I cut em off after the cook.What does cookin em more do just make beef ribs outta them?
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Steven, your rib roast looks absolutely delicious! I just love Yorkshire pudding, but have only made it once. Next time I egg a prime rib I'll make some if I get enough drippings.
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I'm sure Stike would'nt approve. Doesn't look dry-aged even one day.
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Rebecca,
I always ask for extra fat and chop it and put it in the drip pan.
SteveSteve
Caledon, ON
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haven't you heard. you can't go low and slow on a roast
:laugh:
(why was that for me? was it aged??) looks fantastic, man.ed egli avea del cul fatto trombetta -Dante -
Cause it was cooked to 145 internal and was still pretty red. Didn't check it after the rest. That was the same beef as the primal and just wanted to check it out. I'm a lot less likely to tear into the big one before the end of the week.
Steve
Caledon, ON
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gotcha
yeah, looked nice and pink.ed egli avea del cul fatto trombetta -Dante -
Steven, I'm so glad one of has a brain. Why didn't I think of that? :huh:
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Rebecca,
I took it a step further yesterday. I went to the butcher counter and asked for some fat from the rib roasts that were on sale. The guy gave me like five pounds. The fat was all streaked with meat so I sort of cut all the meat out and put it in the pan before the roast went on. I got fabulous fond from the pan. One things I've noticed with doing the roasts at low temp is that you don't seem to get as much rendered fat.
SteveSteve
Caledon, ON
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Decadent, absolutely decadent Steven. I like that!
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It's been so cold here this spring I need the additional fats darlin'.
SteveSteve
Caledon, ON
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