Prime Rib

[picker]

 

[Vaquero]

Not to my liking.
Reckon I ain't cultured enough.
Slice a ribeye at 3/4" thick and grill it over mesquite.
Medium well.
I can show ya how if I need to.

 

[SQLGeek]

Not to my liking.
Reckon I ain't cultured enough.
Slice a ribeye at 3/4" thick and grill it over mesquite.
Medium well.
I can show ya how if I need to.

And I'll volunteer to eat it if you're afraid to try it.

 

[TxStetson]

I’m in as long as you promise to stop mine at medium rare. No point in burning it.

 

[Vaquero]

I’m in as long as you promise to stop mine at medium rare. No point in burning it.

Nope.
I'll cook it done, and show ya how it aught ta be.
Tender, juicy, no damn bacteria.

 

[ScorpionHunter]

I'm with Vaquero on prime rib. I cook steaks like sirloin, tri tip, the occasional strip, and even chuck to about 131 degrees for a nice medium rare. But there's so much fat in prime rib that taking it up to 140 or so allows that fat to render a bit and give the meat more flavor and, I think, better texture. But if someone else is doing the buying and the cooking, I'll eat it at any temp.

 

[picker]

Not to my liking.
Reckon I ain't cultured enough.
Slice a ribeye at 3/4" thick and grill it over mesquite.
Medium well.
I can show ya how if I need to.

You are dead on, I love a good charcoaled Ribeye, no mesquite here tho, gotta head south to my old stomping grounds.
A Ribeye cooked like that washed down with some good bourbon add a few friends and a guitar or 2 and Boy you got it going on...[smile]
Best/joe

 

[picker]

Nope.
I'll cook it done, and show ya how it aught ta be.
Tender, juicy, no damn bacteria.

We are going to hafta do that Vaquero, bring your favorite pistol and lotsa ammo.
Best/joe

 

[picker]

And I'll volunteer to eat it if you're afraid to try it.

Thanks for the offer but I probably won't need any help [smile]
Best/joe

 

[TheDan]

no damn bacteria.

I've got an immune system. There's not much that lives in that 10° difference between medium-rare and medium anyways. Anything over medium is just ruining it as all the bad critters are dead over 140°. Plus most contamination is just on the surface and searing takes care of that.

 

[DubiousDan]

Steak and Ale had a herb roasted prime rib that I really liked . I was disappointed when they shut down. The Officers Club at Lackland AFB used to have an all you can eat prime rib buffet like once a month or every Thursday (don't remember) and it was OK but not as good as Steak and Ale.

 

[Moonpie]

This thread is making me hungry.

 

[acorneau]

This thread is making me hungry.

I just had dinner and it's making me hungry!