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I would love to cook one like that someday.

I got our Christmas roast to medium this year.

They are normally med well.


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You can sear it in a cast iron skillet, then put in your Smoky mountain. It’s easy.


~Molɔ̀ːn Labé Skýla~
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Somebody finally cooked one right.

Was bout ta give up on this place.

Congrats, SB.

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Originally Posted by SandBilly
You can sear it in a cast iron skillet, then put in your Smoky mountain. It’s easy.


You bet.

They don't like rare....or even med rare that often.


Or spicy.



They wonder why I drink so heavily.....


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That's a prize winning piece of meat there.

Edge to edge red is a hard one to pull off no matter how you cook it.

Like reverse sear in CI myself.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
IC B2

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Originally Posted by FatCity67
That's a prize winning piece of meat there.

Edge to edge red is a hard one to pull off no matter how you cook it.

Like reverse sear in CI myself.


Appreciate it.


I have a seasoning I’m making now, almost done. I’m thinking about trying to market. I’m sending out some sample bottles and was going to send some out here for honest opinions. If you want send me a mailing address.

These are the names off the top of my head.
BOWHUNR
New2-99s, or some shît like that. 😆
STX
You
Fubarski.
Sam
Jim
Beaver
slum

I can send out a few more possibly. Let me know..


~Molɔ̀ːn Labé Skýla~
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I’m still wondering about the horse radish…


Do you blend it in with the au jus?

Or eat a dab with each bite like an oyster?



Dave

�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz



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I’m gonna do up another one

Try not to over-groid it this time

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Originally Posted by SandBilly
Originally Posted by FatCity67
That's a prize winning piece of meat there.

Edge to edge red is a hard one to pull off no matter how you cook it.

Like reverse sear in CI myself.


Appreciate it.


I have a seasoning I’m making now, almost done. I’m thinking about trying to market. I’m sending out some sample bottles and was going to send some out here for honest opinions. If you want send me a mailing address.

These are the names off the top of my head.
BOWHUNR
New2-99s, or some shît like that. 😆
STX
You
Fubarski.
Sam
Jim
Beaver
slum

I can send out a few more possibly. Let me know..


Fugging a!


I am MAGA.
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Get RickBin to sponsor me a meat thermometer

IC B3

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Originally Posted by slumlord
Get RickBin to sponsor me a meat thermometer


Kingston has a link for one.


Me



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Originally Posted by Teal
Originally Posted by slumlord
Get RickBin to sponsor me a meat thermometer


Kingston has a link for one.


It's a probe style....


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I need addresses. PM me

Probably be next week, waiting on bottles.


~Molɔ̀ːn Labé Skýla~
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Originally Posted by slumlord
Get RickBin to sponsor me a meat thermometer

Stop being a tight ass


~Molɔ̀ːn Labé Skýla~
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Originally Posted by SandBilly
Originally Posted by FatCity67
That's a prize winning piece of meat there.

Edge to edge red is a hard one to pull off no matter how you cook it.

Like reverse sear in CI myself.


Appreciate it.


I have a seasoning I’m making now, almost done. I’m thinking about trying to market. I’m sending out some sample bottles and was going to send some out here for honest opinions. If you want send me a mailing address.

These are the names off the top of my head.
BOWHUNR
New2-99s, or some shît like that. 😆
STX
You
Fubarski.
Sam
Jim
Beaver
slum

I can send out a few more possibly. Let me know..


I'm your huckleberry.



Last edited by FatCity67; 01/02/22. Reason: mangled idiom

"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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I have another in the freezer .

[Linked Image from i.postimg.cc]

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Originally Posted by SandBilly
Originally Posted by FatCity67
That's a prize winning piece of meat there.

Edge to edge red is a hard one to pull off no matter how you cook it.

Like reverse sear in CI myself.


Appreciate it.


I have a seasoning I’m making now, almost done. I’m thinking about trying to market. I’m sending out some sample bottles and was going to send some out here for honest opinions. If you want send me a mailing address.

These are the names off the top of my head.
BOWHUNR
New2-99s, or some shît like that. 😆
STX
You
Fubarski.
Sam
Jim
Beaver
slum

I can send out a few more possibly. Let me know..

I need some more addresses.


~Molɔ̀ːn Labé Skýla~
Joined: Jun 2002
Posts: 11,951
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Originally Posted by SandBilly
Too done?

Wife has to have Black eyed peas..

[Linked Image from i.postimg.cc]


You bought from the wrong end of the ribs. That roast came from the end adjacent to the chuck shoulder. The other end of the ribs is adjacent to the short loin and has a larger rib eye.

Just sayin' wink

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Originally Posted by SuperCub
Originally Posted by SandBilly
Too done?

Wife has to have Black eyed peas..

[Linked Image from i.postimg.cc]


You bought from the wrong end of the ribs. That roast came from the end adjacent to the chuck shoulder. The other end of the ribs is adjacent to the short loin and has a larger rib eye.

Just sayin' wink


😂

You’re still alive?


~Molɔ̀ːn Labé Skýla~
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Originally Posted by SuperCub
Originally Posted by SandBilly
Too done?

Wife has to have Black eyed peas..

[Linked Image from i.postimg.cc]


You bought from the wrong end of the ribs. That roast came from the end adjacent to the chuck shoulder. The other end of the ribs is adjacent to the short loin and has a larger rib eye.

Just sayin' wink


You got a pic to show the difference?

🦫


Curiosity Killed the Cat & The Prairie Dog
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