How do you eat yours?

Eat fat first?

Fat and meat with every bite?

Save fat for last?

You're a faggot and trim all the fat off and leave it?


Just that.

Always eat the fat.

Don't make a plan. Just eat it as it presents itself.

Mmmmmm........beef jello! Never leave the fat behind.

You Gonna' eat your FAT?

What? Better question is who doesn’t eat it rare to maybe medium rare. Anyone who eats prime rib knows what’s up, usually….

Animal fat is where it’s at.

i eat my prime rib rare ,dripped in pure fresh white horseradish then dipped it in the Au Jus ,fat too

You and Neil did grill be best (tastiest, most tender, juiciest) steak I've ever had and in the middle of a Sandhill desert no less. Ruth's Chris has never come close.

My brother and I used to cook a prime rib on Sunday at deer camp. Two of the guys wanted it well done, ruined if you ask me. We gave up and started cooking pot roast for Sunday dinner.

I'm not a fan of the the fat but if I've been drinking lookout!

Man I been drinking....

That was good beef

I’d tell them where to cram it…

We would cook two. One rare one ruined. They were/are good guys just a waist of money.

Gotcha. As long as they paid..

No reason to come uncůnted.

Just cook the beef in a pan with some jus if someone can't eat it med rare.

No shît?

We cooked and they always paid their share. It killed me to overcook the thing. They liked the pot roast better.

Man I love the fat!!! Prime rib is good too.

Pards wth is a prime rib pards?

Much prefer the cap fat on a nice picanha (sirloin cap) steak to prime rib fat. But, if prime rib fat is all ya got....

I couldn’t do it

FAT!!

The tail first, the cap and eye in proportion to get a little wiggle jello in every bite.

^^ looks mighty tasty!

I bet that will be real good after you cook it and trim off the fat.

Mix the fat in with each bite and save the crust for last. Cook it medium rare and pan sear for the people that want it ruined as there is no need to ruin the whole thing.

# 1


Why is it such a dick measuring contest when it comes to meat?

I don’t know man..eat it how you like it has always been how I roll .

There ya go looks just right. A good vet should be able to bring it back to life

Looks killer, Cert.

Good to see the Pards (except that retard Eyeball) all on the same page regarding this contentious issue.

The fat is the best part. You need to evenly divide it so every bite full has the optimum amount.

I hate it when corporate butchers do you the "favor" of removing fat before they package your meat. I've been buying New Zealand racks of lamb forever. In the old days, they always came with a nice plate of fat over top, which is exactly how it's supposed to be, because they are oven roasted with the fat side up so it bastes the meat throughout the cooking process, and all that fat, when roasted, is a delicious part of the eating experience. But in the last few years they've been cutting most of it off before packaging. This is infuriating, but who do you complain to? New Zealand?

Just give the people who want it overcooked the two end slices.

I love me some prime rib, but yeah, a sirloin cap might be my favorite cut of beef.

Big Jimmy C has NZ ties....


lol

Hello...operator?

Get me New Zealand......collect!

Yup. Just gobble up everything in sight!

Animal fat consumption doesn't actually make you fat. In fact, your metabolism is super inefficient at converting dietary animal fat into fat. It's much more likely to be gradually converted into energy.

Fat with every bite. I don't mind a little blood if it's hot. But I like mine a little more done than you savages.

Pard stick to the news Pard..

Pard wtf, don’t make me put you on ignore Pard. If I had your phone number Pard I block you.

I've never eaten the fat on a prime rib or a steak for that matter. Grind it up and I'll be glad to eat it.

Uh oh! SuperDouche getting chippy!


Hahahaha!

Start with the pointy end on the left. Then eat the eye, saving the cap for last.

Then get another piece.





P

Slow it down and keep your spinalis more rare next time.

I do the 450 F 5 minutes per pound closed door method. We prefer the cap closer to medium.





P

Oh boy....I guess.

Thanks.

I've only had it a couple times about as rare as in these pictures. I could stand the rare part, but I thought a good sear on each side would have improved mine. What I had seemed too close to boiled rare meat. A good ribeye is still my favorite, medium rare with seared crunchy fat.

Well it's a roast so.......

Exactly. Not a speck of that would go to waste on my table.

Fat looks good but a little rare for me. If I was at your house, I would eat every bite and brag about how good it was, but I'm just not refined enough to prefer it that rare.

Took Jimmy less than 60 seconds to jump on this fud thread.

Sage advice Jimmy.

And here's what happens......... LoL

Uh oh.....SuperDouche has a crush on me!



Don't hurt my feelings sockpuppet!


Hahaha!

I cannot fathom why people like their red meat overcooked.

The secret to the best standing rib roast is the next day.

Cook it to just above raw, then put it back in the fat and juice from the pan. Let it cool on the counter, covered, then refrigerate. As the meat cools it sucks up all the juice it’s sitting in.

Finish the cooking the next day.





Thank me later.





P

That's the secret to an overcooked spinalis?

No thanks haha!

So you believe a roast will "re-absorb" liquid just by sitting in it?
Like capillary action?

Where's your pic dipshìt?

Filed under "what happens when two male dogs fùck?

I like my prime rib Moooing

Nobody has mentioned it so I will...ever had deep fried prime rib...same apparatus as you fry the turkey with...maybe inject a little garlic butter...outside was coated the night before, just like prepping for roasting...5-8lb or smaller roast...in for hot 350 degree peanut oil for 3-4 minutes per pound...you know how YOUR fryer cooks...outside crust is crustier without being dry...that buttery fat is there in all it's "suntanned" glory...RARE...and CREAM OF HORSERADISH sauce for an occasional dip...to help encourage the "MEAT SWEATS"..."mmm, is the propane bottle full?"

It's eating everything else that made that bastard fat, not eating beef fat.

Man I love the fat. The fat is the best part.

Of any beef or pork cut I agree!

You should just buy suet then. Not $12.99/pound

That slice better than the previous, but that whole run the oven up to 500, throw in the roast and shut it down is about the best way to ruin a roast there is. The outside is well and the center is rare. NOBODY is happy with a slice like that!

Next time run it at 325 and buy meat thermometer. At least it will be basically consistent throughout. I run mine to med rate and just throw a slice in the skillet for a couple minutes for the well-done crowd. That way they at least have a good sear to keep em somewhat juicy. These aren’t sponges, once that’s out, it’s out!

Gimme a ribeye or tomahawk - y’all can have your prime rib.

You'll never get to eat under the buffalo head with Savage_99 if you keep up that attitude Mister!

Go spread faggotry elsewhere Duck.

We eat prime rib about once a month.

If you can’t cook it correctly you’re an idiot.

Hilarious.

People telling other people what they should like, or not like.





P

Reverse sear to get an even cook, i.e., oven at 250 right off the bat, till the center is 118°, take out and rest tented 45 minutes. Back in at 500 for ten minutes. Perfect rare throughout, with a great sear that doesn't penetrate too deep.

Now, with a rib roast, that outside meat is hard to overcook, so the above isn't strictly necessary, as it's great rare or well done. But if you want perfect rare all the way through, the above is the best way.

Don't be so sensitive Nancy.

You post pics...expect some discussion.

😀😀

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/18863301/dry-aged-beef#Post18863301

It's a chunk of a dead cow fer cryin' out loud.
I prefer my steak medium well.
My favorite way is to wrap it up in foil with onion, garlic, a pat of butter and stick it in the top of the smoker. Along with a baking potato that's been greased with butter and wrapped in foil!
While that's cooking 🍳, saute some mushrooms with garlic and onions.
A nice, chilled red wine fits nicely. Especially my homemade blackberry wine! 😉

That's my story and I'm sticking to it!

BTW, the fat is removed and set aside. The steak is cubed up with a matching bite of fat.
My dad didn't give ten cents about a ribeye! He wanted a T-bone. He took great pleasure in picking up the bone and gnawing off any remaining bits of meat.
I must say, the flavor remaining in the bone is every bit as good as the steak. Almost like a dessert! 😉

You can have all my venison fat.

Sounds like $2 can of Chunky Beef Soup.

Sounds about right coming from a drug dealer. POS

Mine too!

Ain’t crying about it. I just think it’s funny.





P

Steakums ftw

Current gig is tough, multiple sclerosis meds. With heart failure, most of the time people develop problems because of life choices. Too much prime rib, for example, and not enough exercise, over years.

Not so with MS. Three times more women than men, and usually diagnosed before 30 to 35. So there you are, mid 20’s, your whole life ahead of you, and bam, a trip to the neurologist to learn you have a progressive, debilitating disease. Damn.

But with the new stuff, people can live full, productive lives, with close to normal aging processes. So yeah, call me a drug dealing POS, but I’m part of the solution.



And I like the cap closer to medium than rare. Horseradish mixed with sour cream as a dip.





P

So you think (and believe) POS

PS. Your fork is fucked up. Non Pard

Fat and meat with every bite?

Yes

Maybe. But the table is cool.

And the non pard statement is a hoot.




P

Ok. So I'll get a can of soup should you decide to visit!
You're cheap and easy!

I’ll take some of that blackberry wine, but only if you serve it in a Mason jar.




P

I could tell you guys how to cook one of these so you can actually eat it ....but it would actually get moved down to the miscellaneous section as most of you guys would become wet...

Quit teasing and put up or shut up.

Unpopular opinion: prime rib is greatly overrated and brisket is far superior.

LOL

https://twitchy.com/justmindy/2023/10/22/just-for-fun-ribeye-post-n2388877

Care to share the cooking process that kept the cap from overlooking?

That is perfection

I predict a sous vide speech.

Guaranteed he used what's called a reverse sear. In the context of a roast, that means in the oven at 250° till the center is about 120°, then out of the oven to rest for 45 minutes, then back in at 500° for ten minutes to sear the exterior.

Normally, you'd do the opposite, i.e., 500° for ten minutes to sear the exterior, then down to 250° till desired internal temperature is reached, then rest.

I like the low and slow, pull and let rest, then into a 500 oven for a few to get a crust, method.

It’s all good though. Looks tasty.

Dammit Flave you take that back…ain’t no prime rib hot tub going on over here!!

Whoa pard, I take it back pard.

Apologies pard.

I love a good prime rib. Like it all fat,crust and meat. Brisket is the sorriest thing on a steer. Cows are best suited to grinding up for burger and making hot dogs and potted meat.

Yep, same as booze and shaving cream.

Whatever it is it’s not cooked yet

Sheesh

I don't know why the fugg people insist on ruining a perfectly good Rib eye, by turing it into that nasty ass cut of beef called Prime Rib

I do not eat fat short of what is ground in beef, pork, sausage, etc. I use a scalpel when eating prime rib. Sous vide and seared medium rare.

Ration that fat, try to have some in every bite.
Same with a pork chop.

Hell yeah.

Talked to our secretary chick at work last week, she’d never heard of applesauce with pork chops. Some folks just eat weird.

Pard Gruff say put it in the oven at 450* for two and a half days pards.

Sawzall for slicing pards.

Litterally LOL'd

Did Pard Gruff unblock you yet, Pard?

You can eat the end piece. That's what my mother always ate when my dad made it. The rest of us liked it rare.

Remember the old days when you could still get a pork chop with a ring of fat around it? Best part. They must cut that part off and sell it as lard, now.

He did pard.

Thanks for asking pard.

Pard Gruff doesn’t like adult food pard.

Chicken tenders or tater tots for the win pard.

Don’t want Gruff grumpy pard.

Holy chit that was a good one Pard!

Pards share the same kinda humor pard.

Our cycles sync as well pard.

Win/win pard.

Hey Gruff, remember that knife you made me Pard?

You know that raisin sauce is just out of frame😁

Gruff pard makes great knives pard.

He just doesn’t know a cucumber from a d i l do in the kitchen pard.

I can remember when brisket was ten cents a pound.
Lot'sa folks handed them back to the butcher (when grocery stores HAD butchers!) and had them ground up for hamburger meat.
Then, somebody figured out how to cook (smoke?) a brisket!
Now you gotta put 'em on lay-a-way or finance 'em at the bank!
It's insanity!

You're almost right, Hogwild7!
The very "WORST" cut on any bovine is a "flank steak"!
Now go order some high $ dollar "fajitas"! 😡

Pard they can be easily confused pard.

Not when you’re eating pard.

Delicious! Knock the horns off it, wipe it's ass and throw it on the plate. Pass the salt shaker please.

Veal shank used to be cheap, too. It was a poor person's cut, because few knew how to make it edible. Poor people knew how, though, i.e., low and slow in the oven submerged in liquid and vegetables. Then the fancier Italian restaurants started making it, and it became a huge hit. Now it's an expensive cut of veal.

Did some brined, fried chops a Sunday ago, had apples here from the local orchards, of course I whipped up a fresh batch.

Despite keto and watching carbs.

I did it for the kids, and wife.

Cheated a little...maybe.

With relatively cheap (seconds) apples available, we usually have a couple varieties sitting here. The whole family is spoiled, none of us want to eat sauce that isn't homemade, and fresh.

Ex-B-I-L Was a Greensburg import, his family were not like us. They were always amazed that we made applesauce.
It's soooo hard! Peel apples, cook, cimminon/sugar.🤣🤣🤣

Glad to see it's getting use!

Pard,

Maybe throw in a pard at the end of your sentence pard.

You’re talking a pard, pard.

Plate’s clean when I’m done with it.

Here's my sauce recipe for starters... 1 cup soy sauce
5 1/4 cups water
2 Tablespoons �Beef base�
1/2 Tablespoon Garlic (powder or granulated)
1/4 teaspoon black pepper, med to fine grind
1/4 teaspoon , Whole Celery Seed
Bring Soy Sauce and water to a boil. Remove from heat and add beef base to taste - add more beef base depending on your salt taste (Au Jus should be a little on the salty side). add the celery seed and black pepper. Cover and set aside 3hrs/over nite. Just before using bring back to a boil stir well to get pepper off botom heat to a simmer, u can run it though a ss screen so as to have no seeds or large pepper chunks...

I'm putting any beef rib roast on the smoke.