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Charwood Grilled Prime Rib, etc.
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Peter Creasey
Posts: 253
Charwood Grilled Prime Rib, Roasted Parsnips w/Shallots and Garlic, Sauteed Plantains.
Coming off the BGE...
And as served...
Plus a very nice Pheasant Ridge (Texas) 20th Anniversary Reserve Cabernet Sauvignon '99.
Coming off the BGE...
And as served...
Plus a very nice Pheasant Ridge (Texas) 20th Anniversary Reserve Cabernet Sauvignon '99.
Comments
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looks great!!!
plantains are really nice looking (we don't see much of them around here).. can you elaborate because those look nicer than any ones i have seen in awhilehappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Good looking prime rib. What was the internal temp when you pulled it?
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Pete,
That roast looks wonderful, man! Nice looking cut, too. That's the perfect color for a roast in my opinion. Glad that it turned out nice for you. -
Pete,
I love it rare and a good Cabernet is better.
My Best,
Ross -
BENTE wrote:looks great!!!plantains are really nice looking (we don't see much of them around here).. can you elaborate because those look nicer than any ones i have seen in awhile
B, Our store has a nice selection of fresh produce. This is one example. -
Fidel wrote:Good looking prime rib. What was the internal temp when you pulled it?
Fidel, I put the rib roast on at 450 degrees for about 30 minutes then dropped the temperature to 325 for about 12 - 15 minutes per pound.
I checked the temperature regularly and pulled it at around 120 - 125 degrees and put it in the warming oven for about 15 minutes. -
Now there's a plate both my wife and I can agree on.
She doesn't eat meat, but loves plantains. We usually just fry them in a little EVOO on the stovetop.
The ribroast looks fantastic. But, it's only me eatin' it and I couldn't wolf down a whole one myself. :unsure:
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