PRIME RIB!!!!!!!
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12-18-2010, 11:14 AM
(This post was last modified: 12-18-2010 11:18 AM by HardwareGrl.)
Post: #13
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RE: PRIME RIB!!!!!!!
(12-18-2010 08:23 AM)old honda rider Wrote:(11-16-2010 09:17 PM)HardwareGrl Wrote: Yummmm, a great Ham, thats a hard act to beat. Making hams and managing a smokehouse, thats an art form in my opinion.(my emphasis added) In my experence, no, it hasn't made the meat dry. One of the things that I do is pick a prime rib that has a nice thick fat cap on it, that way it adds lot of mousture and flavor. I put the garlic and rosemary slits through the fat cap side, and it seals the slits up nicely. If your guests object to a fatty cut, well thats why you gave them a knife, wasn't it? ![]() (12-18-2010 10:01 AM)Detroit Dan Wrote: How did I miss this thread? LOL! ![]() I was going to say something, but I didn't want to be accused of acting like a moderator, (which can happen, I get a little bossy at times ![]() Dan, do you have any other hints for a great prime rib? What timing do you use? "Life ain't like books. Books got somebody writin' 'em and tryin' to entertain ya. Life is more like a set of Legos. Unless you take care of 'em, you lose a few pieces and you end up steppin' on 'em with bare feet. You gotta take care of your life." ~Laura Moncur |
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