Too done?

Wife has to have Black eyed peas..

Look likes its been kicked around in the dirt and used as a football

You must’ve been thinking it came precooked ?


LoL

🦫

Seen a few chick's whose clam looked like that.

Knock it’s horns off and wipe its ass….

Get some kraut, it’s st patties day

I wouldn’t complain, if you dropped a slab like that on my plate.

Grab my Bic Lighter, make a few passes over and under it and I’m gtg.

👍🏼🦫

That looks good!

Looks good if ya like it rare I geuss.
👍👍👍


Invite the Korg,s over for some slices.
Dont worry about a fancy flat ware or finest silverware layout for em.
👍👍👍😄😄😄

No prime rib for me last night.

Duck leg confit with maple miso glaze, roasted carrots and potatoes.

😆 wife liked it. 🤷🏿‍♂️

You rebooted? 😆

English please?

Duck leg with carrots and potatoes.

Brandy old fashioned for drinks and Irish bread pudding for dessert.

Cooked at 500 degrees for 25 min then reduced to 300 degrees for another 20 minutes . Meat thermometer 120 degrees .

Almost overcooked it .

Dang Billy they cut me up cause my wife's tenderloin was too done, fuss cause you cook yours too rare, seems they just want to bitch...

Like! perfect.

Those guys up there are just busting my balls, it doesn’t matter what it looked like, I expect it from them. 😆

👍👍👍
Commodore 64 hitting on all cylinders!!!

Let me know if it takes a shît again, I have an old Texas Instruments I could send you..

Thanks, wife had some good greens, bread and BE peas to go with it.

Perfection.

LOL

I knew a cow man would understand.

Damn right.






Much obliged for cook details.

Set out to get to room temp, this was a small one, about two hours on this one. Important for not overcooking edges.

Seasoned when set out, heavy salt makes a good sear, I used a prime rib rub this time. Seared on the lodge cast iron grill, hot AF. Less than a minute per-side. Then In the green egg or pellet grill at 225 for about 40 minutes per pound or 120-125 internal. Rest 10-15 on a cut this small.

Thank you very much, looks good!

I bet that will be good after you cook it!

Done just the way I like it!

Awww, now you went and done it. Thanks a lot. That bowl of ramen and fish sticks I had for dinner suddenly don't seem so fulfilling.
BTW: They look perfect to me!

That looks perfect!
What do you people want? Boot leather?

Cooked in duck grease?

It looks yummy.

Y’all making me hongreee.

You eating it with the horsey sauce? Or awjew?

Yes it does. Never understood why anyone would want to burn a good steak.

Yep. I’ll pass on that horseradish crap, though.

Extra hot horse radish and Aujus.

Fugg yeah! I'll be right over.

That bark looks outstanding.

Ruined it.

Billy, Billy, Billy.

You done good there.


Who gets all that good fat at your place?

Yeah, only thing I see that might draw a minor complaint.



I don't see any blood running off that cutting "board"

C’mon, Jim, you want a steak or Prime rib?

Usually Beaver gobbles up all the fat..

You know ..

I think Hanco likes him some fat too.

As long as he doesn't kick when you stick the knife in him we are good

Hanco knows what’s good..

.
I couldn't think of anything to say so I gave the standard Fire response.

Price more than doubled. Looks like I'll be eating more venison this year.

Good morning Frank, Happy New year ! I hope all is well in your world, Do you ice enough to fish yet this year? I was thinking clear enough the other night to buy this years fishing license on line, of course we have 40 degree weather and no ice.

Hell I don't know why you would want eat a nasty ole cow, when you have that sea food banquet at hand, and for free !

Hey Jim how's it going? Yes we have ice in the northern bays but so far not getting much for fish. The open water fishing last summer and fall was epic with lots of 100 pound plus panfishing days. Once the ice spreads to more productive grounds it should take off. Still posting some on the other place but what it has become is sad. I hope you and yours stay healthy and get to enjoy the north country winter.

I should’ve known.

Fat is melting and none of the meat has turned brown/grey from overcooking. It's flawless.

Thanks

What temp did you pull it at? Rest time?

125, rested 10-15. I posted temps on page one I think

Haha!

Yeah...I get distracted by flashing lights and pretty colors...

Page two!

I know about flashing lights and pretty colors too, Jim

That
high temperature up front is what gives you that gray, over-cooked stuff. Next time try 250 - 300 degrees until you get an internal temp of about 110 or 115, then crank the heat up to take it the rest of the way to 120 - 125 and you'll have rare right out to the edges.

I would love to cook one like that someday.

I got our Christmas roast to medium this year.

They are normally med well.

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

Somebody finally cooked one right.

Was bout ta give up on this place.

Congrats, SB.

You bet.

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


Or spicy.



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

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 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?

I’m gonna do up another one

Try not to over-groid it this time

Fugging a!

Get RickBin to sponsor me a meat thermometer

Kingston has a link for one.

It's a probe style....

I need addresses. PM me

Probably be next week, waiting on bottles.

Stop being a tight ass

I'm your huckleberry.

I have another in the freezer .

I need some more addresses.

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'

😂

You’re still alive?

You got a pic to show the difference?

🦫

I’m curious too..

That's a matter of opinion.

Can ya post me a pic of how your roast turned out?

I’d like to follow up on this.

He has to save money to help payoff Jag's gambling debts.

What’s up Steelhead, long time.

I like the biggest cap I can find.




P

<LOL> .... Sorry to get you guys all horned up about your beef.



Good question ..... Here's a pic of how the ribs are taken from the beef. The OP's roast is from the chuck end of the 7 ribs of prime rib. It's not a bad roast, I just maintain that the other end farther down the beef is better.



Here's a pic of a prime rib cut from the other end of the ribs. You can see the large round muscle in the middle is larger. It is the rib eye and the choicest part of the whole beef. If it's bigger, you get more of the best part.

The entire cap has been removed from the OP's roast.

We had a ham and potato scallop. Rib rib was outrageous expensive over the holidays. I'd buy a top sirloin split in half and rolled instead at a fraction of the price.

Lmao. You’re either blind or an idiot.

Maybe both..

I was a meat cutter for 25 yrs. You should really know what a cap is before you guess again and further make a fool of yourself.

Got any pics from your long, storied career?

Salmonella posts pics of him doing his craft.

Cmon

Dont just be another one of Happy Camper’s RUBES post some pics

That's not the cap. There is another layer of muscle that goes over the entire length of the ribs. It gets thicker as it gets closer to the chuck. It is always removed these days so no one sees it anymore.

IMO the “CAP” is the best part, in fact, everyone I know of agrees.

Post pics, pics of one you cooked and of your butchering days.

I’m not saying you’re an idiot, but you’re clearly an idiot.






P

I didn't say my career was storied. Started in 1978 and learned my trade breaking down swinging beef in the old days BEFORE the block ready beef they now get in most retail.

I haven't cut meat for a living for 20yrs now after going back to school at age 42 and getting another, better paying trade.

These are some of the tools I still use for moose and deer. Not seen is a 1hp grinder and stuffing press. Sorry, no pics of me on the job.





Here's some corned moose brisket I made last year.

It’s the best part.

Yeah

THE Meats


ok


Now what about this piece of meat? If it’s not called the cap or the ring

What do you call it?

Proof that God loves us and wants us to be happy.

The nomenclature of meat cuts can vary for location to location. If you folks want to call that the cap and call me a idiot, feel free. There is another layer of muscle that goes over the entire rib that is referred to as the cap. You folks have never seen it as it is always removed now.

Ok, what do you call the muscle I call the cap?

Post a pic of the real cap please. I can’t find any

I'm not sure I heard any given name for that particular muscle. The muscle on the left would be called a boneless rib steak. Once you remove the pc you call the cap, you are left with the rib eye.

If the bone was still attached to the one on the left, it would be called a prime rib steak (cap removed).

https://blog.thermoworks.com/beef/rib-cap-and-roast/


Might have to try separating the cap from the eye.

It must get ground into HB meat nowadays..

Cap off on the left. You can see the size difference of the rib eye as well.

It's quite good to eat. Cut into strips, it would be good on the grill. It's just not pretty so they cut it off to make it more appealing to the consumer.

You found one. I guess it’s potato/potato, that’s not what it’s called down here.

All ya had to do was post that pic to begin with.

you got Sandy all worked up

Lol, FU.

It’s the cap…

Ok

Now

Happy Camper needs to post some hunting pics, that’s your boy. Go have a talk with him.

lol

LMAO

Chub took you to skool!!!

What's it called down there?

HB meat I guess.

Maybe not in Canada in 1978, but here, what I call the cap IS the cap.

The Spinalis Dorsi.

The cap 😂

Interesting....I think I'm learning but not sure what.

You were saying something about cock in the sauce?

Oh Lort

Cub...don’t eat that sauce!!

SB next time start a thread about hamburger this Prime Rib schit way too contentious.

That looks really good!

We did one yesterday in the oven using the weight x 5 minute thing and shut off the oven for 2 hrs.

Turned out pretty good, but the leftovers heated up in the air fryer is even better!

Au jus recipe in the cooking forum is legit.

I just turned the rest of the Christmas prime rib into a pot pie.

Got any pics?

Before and after.....

I will.

🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️

JLT seeing what the pinky in the air and grey poupon crew are slinging at each other...
🤣🤣🤣🤣🤣

You talking shît about Grey Poupon?

You can count on it.. lol

Hey now, hamburgers are kinda my turf.

No thanks, probably in a porcelain pot!!

Good! I’ll bow out,

But, idk if the Duck can handle the heat…

If I take a slice off the end of the meatloaf is that the cap? Or maybe the bark, cause its a bit crispy? Or do you ID by the actual cut of meat that's ground it that particular slice....DNA testing might be needed. Gotta be an argument here somewhere. We haven't touched on what kind of asswhipe with a death wish you are if its undercooked, or if that makes you bad ass.

I found some puff pastry in the freezer so I used that for the crust.

Looks good Jim

Does look good,

Busted out the hot sauce!

I use Cholula for stews and pot pies.

JC for da fugging win!!!
👍👍👍😁😁😁

It’s good stuff. The wife has to have it on scrambled eggs.

That doesn’t come in a can..

The Chipotle Cholula is great on fried egg sandwiches.

I’d eat that pot pie, but pick out the peas, carrots amd taters. 😂🤣

Looks goodJim!

Gawd

Why peas???

Why did you have to put peas in it??

There was half a bag in the freezer. Nice to use them up.


It had onion, carrot, potato, celery and peas.


Least they weren't canned peas. I dont like those.

JFC

I make prime fettuccine with my leftovers, and it has peas.

Fuggin Tennessee

This could start a new argument.

Peas or not in pot pie?

Who invented it?

Cook it medium rare like you want it. Have the flat top hot and ready when you slice theirs. Sizzle their individual portions to their desired degree of over doneness. You shouldn't have to suffer to satisfy their heathen requirements.

Peas?

God..

Mfer...you want some peas? I’ll send em that way

😂😂

Fettuccini till your hearts content

I don’t want anything for free. I’ll trade you.

Great Thread!
I love cooking prime rib/ribeye roasts.
Rare/med rare for mine!
Christmas dinner is usually a beef tenderloin roast. I remove that at 110-115 degrees in center of the roast. Always excellent!
Made Lamb shanks in the pressure cooker yesterday for New Years dinner. Wife made mashed potatoes and green beans.
Delicious!

6.9 pounds? Lol

That looks like a Sav-a-lot special…

😂😂

Damn! Thats a No. 10 can!

6 lbs of gag


Damn foodbank

My entry into this thread was merely to advise that if you buy prime rib from the other end of the ribs, you will get a larger rib eye.

Many people would request a special order roast from the first 3 or 4 ribs for that very reason and usually have it boned and rolled to make it easier to carve.

YMMV .... Prime rib under any name or style is never a bad idea.

They’re way past rib roasts or what’s a cap, and making hamburger. Now we’re onto pot pies, fettuccini, and should peas be a go-no-go in a meat pie?

Please keep up.

🦫

No, you’re entry into the thread was to let SandBully know he bought a lesser choice cut off the bovine. Basically, the dogs leg of rib roasts.

🦫

PS

Excellent thread, though. Learned me some things - like, peas come in 6lbs cans, if you shop at Homeless Foods. 😂

Ha, fuggin, ha !!

Great thread boyz !

I love Prime Rib! I insist on the center-cut (rarest cut), then put it on the grill making it a good steak.....far better than Prime Rib! memtb

What Mr. No Ice in yer whiskey said^^^^
Some of us don't like our beef kilt twiced