Prime rib, 3 ways
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- outlaw
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Prime rib, 3 ways
Well, the plan was to do it 2 ways but in just a few hrs of setting them outside this morning to warm up it looks like either a cat or a squirrel got to one of them and gnawed a little place in one. So, I cut away anything close to the area and ended up with 3.
First is just mustard slathered with Montreal steak seasoning
Second is EVOO and a commercial "Big Beefer" rub produced locally that we like and I am finally about out of and can try some SB
Third is rubbed with Sooner sauce and a dalmation rub of my own making with a few additions
On the stick burner as soon as temp stabilizes.
First is just mustard slathered with Montreal steak seasoning
Second is EVOO and a commercial "Big Beefer" rub produced locally that we like and I am finally about out of and can try some SB
Third is rubbed with Sooner sauce and a dalmation rub of my own making with a few additions
On the stick burner as soon as temp stabilizes.
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- bsooner75
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Re: Prime rib, 3 ways
Just get one of those warm for me and I’ll be over for lunch :)
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- OldUsedParts
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Re: Prime rib, 3 ways
A meat "mineagie treagie" eh ? I'm predicting a Triple outa the box
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- outlaw
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Re: Prime rib, 3 ways
bsooner75 wrote:Just get one of those warm for me and I’ll be over for lunch :)
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Place sat at the table Sir. You are always welcome at Outlaws Q.
Last edited by outlaw on Fri Jan 26, 2018 10:23 am, edited 1 time in total.
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- outlaw
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Re: Prime rib, 3 ways
And they're off
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- outlaw
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Re: Prime rib, 3 ways
Thinnest on off, resting.
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- woodenvisions
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Re: Prime rib, 3 ways
SCORE !!!!
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Re: Prime rib, 3 ways
Awesome... Looks absolutely delicious....
- outlaw
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Re: Prime rib, 3 ways
Other 2 resting now: Took a bite of the one with Sooner sauce and rub. WOW. That's my slathering sauce now too.
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- OldUsedParts
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Re: Prime rib, 3 ways
do I see a touch of RED meat in that large chunk ?
I can hear that BARKIN all the way down here
I can hear that BARKIN all the way down here
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- outlaw
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Re: Prime rib, 3 ways
OldUsedParts wrote::tup: do I see a touch of RED meat in that large chunk ?
I can hear that BARKIN all the way down here
You will be proud to know I pulled the big on at 145 and willing to try it. I can always throw it over some lump for a couple minutes a side to get it correct. The little one was a little done but still tasted amazing. I'll post some pics when we slice the big one.
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- Txdragon
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Re: Prime rib, 3 ways
Holy cow!! Very nice! I'm gonna have to try out the sooner sauce.
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- bsooner75
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Re: Prime rib, 3 ways
Never thought about the sauce as a binder. Did you pick up any of the spice or was it kind of like mustard where you don’t really know it was there?
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- outlaw
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Re: Prime rib, 3 ways
bsooner75 wrote:Never thought about the sauce as a binder. Did you pick up any of the spice or was it kind of like mustard where you don’t really know it was there?
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It did impart a little heat and seemed to meld with the rubs flavors. If you don't patent that stuff I'm going to and get RICH!!!!
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- OldUsedParts
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Re: Prime rib, 3 ways
outlaw wrote: I'll post some pics when we slice the big one.
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I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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