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Posted: 10/24/2016 4:56:47 PM EDT
No Trump, no Clinton, just big beautiful beef








Link Posted: 10/24/2016 4:57:32 PM EDT
Man that looks good
Link Posted: 10/24/2016 4:57:35 PM EDT
Link Posted: 10/24/2016 4:59:39 PM EDT
Ive only had it once and I like it
Link Posted: 10/24/2016 5:01:34 PM EDT
How did you cook that?

I will give it a try looks great!
Link Posted: 10/24/2016 5:01:42 PM EDT
Carve me up a big ole piece!
Link Posted: 10/24/2016 5:01:48 PM EDT
[Last Edit: 10/24/2016 5:02:15 PM EDT by spidey07]
Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip.
Link Posted: 10/24/2016 5:04:08 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By spidey07:
Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip.
View Quote


This.

I like it, but it's a lot of work since I like to dry age them first.
Link Posted: 10/24/2016 5:06:22 PM EDT
YES!!!!!!!!!!
Link Posted: 10/24/2016 5:06:38 PM EDT
http://www.ar15.com/forums/t_1_5/1889472_Kitchen_remodel_almost_done__Trial_run___.html


This was my first, second was bone in and just did another without the bone a couple weeks back. Good stuff!

Link Posted: 10/24/2016 5:07:21 PM EDT
so much win

10/10
Link Posted: 10/24/2016 5:09:26 PM EDT
Thanks a lot pal....now my tongue erection has lasted longer than 4 hours, and I need to consult a physician.
Link Posted: 10/24/2016 5:13:24 PM EDT
Oh hell yeah, would devour.

Back when Lonestar Steakhouse was around, I always thought their smoked prime rib was their one redeeming feature. That stuff was delicious.
Link Posted: 10/24/2016 5:13:40 PM EDT
Yes I like it a lot
with a horseradish-cream sauce
Link Posted: 10/24/2016 5:15:17 PM EDT
[Last Edit: 10/24/2016 5:15:38 PM EDT by spidey07]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By flash556:
Yes I like it a lot
with a horseradish-cream sauce
View Quote


Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.



Link Posted: 10/24/2016 5:15:38 PM EDT
Overdone

8/10
Link Posted: 10/24/2016 5:15:54 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By flash556:
Yes I like it a lot
with a horseradish-cream sauce
View Quote


Exactly
Link Posted: 10/24/2016 5:17:15 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By spidey07:


Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.

http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi

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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By spidey07:
Originally Posted By flash556:
Yes I like it a lot
with a horseradish-cream sauce


Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.

http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi



That looks HOT
Bet that opens the nasal passages
Link Posted: 10/24/2016 5:17:20 PM EDT
Looks good.
Link Posted: 10/24/2016 5:18:11 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Nailcrusher:


That looks HOT
Bet that opens the nasal passages
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Nailcrusher:
Originally Posted By spidey07:
Originally Posted By flash556:
Yes I like it a lot
with a horseradish-cream sauce


Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.

http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi



That looks HOT
Bet that opens the nasal passages


It's incredible. Truly will never buy any other horseradish. It's freaking HOT.
Link Posted: 10/24/2016 5:20:52 PM EDT
[Last Edit: 10/24/2016 5:21:41 PM EDT by jlficken]
Not really. I'd rather have a good cheeseburger.

Those mashed potatoes look good though
Link Posted: 10/24/2016 5:21:55 PM EDT
[Last Edit: 10/24/2016 5:24:48 PM EDT by goneshootin]
While it's warm you drill a hole, put some hair around it and go for gold.


edit Let me apologize because I love prime rib and it looks delicious.
Link Posted: 10/24/2016 5:23:24 PM EDT


Link Posted: 10/24/2016 5:24:24 PM EDT
I'm a fan. 
Link Posted: 10/24/2016 5:25:56 PM EDT
Just about every Saturday nights meal.
Link Posted: 10/24/2016 5:26:03 PM EDT
man, that is one nice looking piece of meat #nohomo


we love prime rib. wife is great at cooking it. Now I'm craving prime rib.
Link Posted: 10/24/2016 5:27:29 PM EDT
Too much fat for me. I'd prefer a large cut of lean filet mignon steak or better yet, a chateaubriand roast. No fat and buttery soft beef.
Link Posted: 10/24/2016 5:28:47 PM EDT
Pack it in rocksalt.
Link Posted: 10/24/2016 5:29:17 PM EDT
That looks fucking awesome. Man I'm jealous. I really need to do one for myself.
Link Posted: 10/24/2016 5:30:08 PM EDT
Looks fantastic
Link Posted: 10/24/2016 5:30:16 PM EDT
OP I want your meat inside me. No homo
Link Posted: 10/24/2016 5:31:34 PM EDT
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.
Link Posted: 10/24/2016 5:33:04 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Wiz-of-Awd:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.
View Quote


Same fucking cut mate.
Link Posted: 10/24/2016 5:34:45 PM EDT
How are you set for imitation crab meat, OP?
Link Posted: 10/24/2016 5:35:51 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Wiz-of-Awd:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.
View Quote


I don't drink IPA beer, but I really enjoy a good India Pale Ale.
Link Posted: 10/24/2016 5:38:31 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By spidey07:
Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip.
View Quote


Oh! Roasting rack was used The foil pan was used because I wanted some au jus soak action.
Link Posted: 10/24/2016 5:38:44 PM EDT
Assuming that smaller lump of stuff is horseradish, why does everyone on GD have only one side dish with their meat? Where I grew up (Texas), a balanced meal required at least two sides, and three or four with a Sunday meal.
Link Posted: 10/24/2016 5:40:04 PM EDT
[Last Edit: 10/24/2016 5:40:33 PM EDT by spidey07]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By MikefromTX:
Assuming that smaller lump of stuff is horseradish, why does everyone on GD have only one side dish with their meat? Where I grew up (Texas), a balanced meal required at least two sides, and three or four with a Sunday meal.
View Quote


Because then there's less tummy room for meat. Duh! You can't get the meat sweats with all that other shit crowding up your belly.
Link Posted: 10/24/2016 5:41:25 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By spidey07:


Same fucking cut mate.
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By spidey07:
Originally Posted By Wiz-of-Awd:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.


Same fucking cut mate.


Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.
Link Posted: 10/24/2016 5:44:29 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By MikefromTX:
Assuming that smaller lump of stuff is horseradish, why does everyone on GD have only one side dish with their meat? Where I grew up (Texas), a balanced meal required at least two sides, and three or four with a Sunday meal.
View Quote


I ran out of plate real estate. Wife had other sides like green stuff but come on man, I have priorities.
Link Posted: 10/24/2016 6:25:38 PM EDT
What time is dinner? Can I bring a friend?
Link Posted: 10/24/2016 6:28:30 PM EDT
I think this is the dumbest question that has ever been asked!

Link Posted: 10/24/2016 6:35:42 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Wiz-of-Awd:


Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.
View Quote View All Quotes
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Wiz-of-Awd:
Originally Posted By spidey07:
Originally Posted By Wiz-of-Awd:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.


Same fucking cut mate.


Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.

No. Let's not. A great burger does not beat a good prime rib. Period. Even a well marbled aged ribeye isn't as good as a decent prime rib.
Link Posted: 10/24/2016 6:37:00 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Walleyeguy24:

No. Let's not. A great burger does not beat a good prime rib. Period. Even a well marbled aged ribeye isn't as good as a decent prime rib.
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Walleyeguy24:
Originally Posted By Wiz-of-Awd:
Originally Posted By spidey07:
Originally Posted By Wiz-of-Awd:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.


Same fucking cut mate.


Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.

No. Let's not. A great burger does not beat a good prime rib. Period. Even a well marbled aged ribeye isn't as good as a decent prime rib.


Gotta go with the prime rib, son!
Link Posted: 10/24/2016 6:39:50 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By nightstalker:
Pack it in rocksalt.
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Word. The salt drives the moisture back into the meat while it's roasting.

I prefer roasts with the rib-bones and cap still attached. The ribs are cut off as a slab and turned over to form an arch. Then the cap is lifted, garlic, seasonings and bay leaves are laid on top of the roast. With the ribs on the bottom, then the roast, then the cap put on top, it all gets tied together with butcher's twine. The inverted ribs act as a roasting rack and get sauced and finished on the char-grill.

Slow, slow roasting at low, low temperatures, (like in an AltoSham cabinet) - gives you prime rib you can cut with a fork.


Link Posted: 10/24/2016 6:42:48 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Wiz-of-Awd:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.
View Quote
Prime rib is a ribeye. Ribeyes are just a prime rib cut into steaks.

Try a piece of prime rib that's been finish charred on a charcoal grill sometime.
Link Posted: 10/24/2016 6:43:20 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By INV136:
Too much fat for me. I'd prefer a large cut of lean filet mignon steak or better yet, a chateaubriand roast. No fat and buttery soft beef.
View Quote

Who cooks it...you, or your husband?
Link Posted: 10/24/2016 6:46:16 PM EDT
Oh Yeah! a nice RARE serving please
Link Posted: 10/24/2016 6:46:57 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By spidey07:
Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip.
View Quote

Link Posted: 10/24/2016 6:49:04 PM EDT
I make it every Christmas.

Link Posted: 10/24/2016 6:49:12 PM EDT
I love prime rib, and that looks damn good.
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