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Amazing Prime Rib
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TarHeelBBQ
Posts: 317
Thanks for all the suggestions and help!!! Great bottle of wine. Great smoke. Just a great meal. Wow!!!
Now time to watch college football
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Looks great. Can you post info please? Size, temp time etc?Lynnwood WA
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Wow that looks awesome!! I love the dark bark you got there.
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I smoked this roast for about 3 hrs on 300. It was simply amazing. Maybe a little more rare than most like but I'm a rare red meat guy. Great bottle of wine to go with the roast. Simply an amazing meal.
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Love the hen Mallard in the background of the wine pic.Be careful, man! I've got a beverage here.
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That's a black duck. I'm an avid duck hunter. I also have a swan flying over my kitchen table.
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I, too am a big fan of killing migratory birds.Be careful, man! I've got a beverage here.
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We killed 90 birds in three days in Missouri two weeks ago. We were done by 10:00 am every day. Incredible.
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I hit a hawk doing 75 in my 250....does that count as a hunter?Green egg, dead animal and alcohol. The "Boro".. TN
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jfm0830 said:Wow that looks awesome!! I love the dark bark you got there.
LBGEGo Dawgs! - Marietta, GA -
Looks great! I like mine on the rare side of medium-rare, too. Anyone not good with that, I just simmer their slices in hot au jus for just a minute per side.
Knoxville, TN
Nibble Me This -
Prime Rib is one of my favorite meals on the egg. Beautiful job. I, too, err on the side of really rare.
If ever I am asked by a waiter how rare I would prefer my steak, my typical response is "Rare enough so that a good vet could get it to walk again."
XL and Medium. Dallas, Texas. -
what was your rub on the meat...I gotta try me one of these as much as I love prime rib.....any other details u have not posted??
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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Very well done...I mean rare done...I mean great looking cook! I too would like to hear more about the rub. It looks nice and brown like a BBQ rub.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks damn good! Cooked the way I like it.
We went to the mother-in-law's house on Sunday. They said they were going to cook a PR, so I was looking forward to it.
Got there and found out they changed the menu to bone-in pork loin, and it seems they cooked it to about 180F because I could have re-soled my boots with the meat. My jaw hurt from chewing it.
We were talking about cooking and I casually mentioned the Thermapen - "hey, have you ever heard of the Thermapen?".....
______________________________________________I love lamp.. -
nolaegghead said:Looks damn good! Cooked the way I like it.
We went to the mother-in-law's house on Sunday. They said they were going to cook a PR, so I was looking forward to it.
Got there and found out they changed the menu to bone-in pork loin, and it seems they cooked it to about 180F because I could have re-soled my boots with the meat. My jaw hurt from chewing it.
We were talking about cooking and I casually mentioned the Thermapen - "hey, have you ever heard of the Thermapen?"..... -
Fortunately, I had a good segue into the Thermapen topic, so no one made any connection to the boot leather we were all chewing on. If the gravy had any more salt, I would have expected crystals to precipitate out of it.
______________________________________________I love lamp.. -
Usually the food is excellent at sunday dinner.
______________________________________________I love lamp..
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