Prime Time

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sawhorseray
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Prime Time

Post by sawhorseray » Sat Dec 22, 2012 01:04

With a half day to kill before taking off for the airport I found prime rib going for $5.79lb at my local Food Source, and Harris Ranch beef at that! I picked out 2 3-rib roasts and one thick 2-ribber, all from the large end, 18.5 lbs total.

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I backed off the ribs for a couple of packs of BBQ beef ribs, and sliced the rest of the prime into boneless ribeye steaks 1 & 3/8" thick. I use the fat end of the large blade for my thickness gauge, A nice thick steak that still cooks properly on the grill.

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All shrink-wrapped with a huge steak for dinner that should leave enough left over for a steak and swiss sanny one a French roll for the plane ride to Mexico.

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Post by ssorllih » Sat Dec 22, 2012 01:58

Steaks big enough for two people for just a bit over $8 each is a good buy any day. Well done.
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Post by w1sby » Sat Dec 22, 2012 15:04

Excellent bargain! I just paid $8.98/lb for Choice grade boneless at Sams Club (cryovac whole primal). And this is in beef country.
I was considering smoking a large roast for Christmas dinner, but I think I will do a peppercorn crust instead.

73! de Allen, W1SBY
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Post by ssorllih » Sat Dec 22, 2012 15:31

Ray you boning knife looks like it may have started life about a inch longer than it is now. Must be an old favorite.
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Post by Chuckwagon » Sat Dec 22, 2012 18:48

Alan wrote:
I think I will do a peppercorn crust
Now there's a 'man after me own heart'! :mrgreen:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by el Ducko » Sun Dec 23, 2012 05:46

Ross, all of a sudden, I'm starting to see more and more pork butts at $1.00/lb. I grabbed two the other day, boned 'em out, whacked them to the usual smithereens, and got roughly 32% fat versus the usual 20%.

What do you figure- - couldn't meet the standards for pork butt?
:mrgreen:
Experience - the ability to instantly recognize a mistake when you make it again.
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Post by sawhorseray » Sun Dec 30, 2012 21:23

ssorllih wrote:Ray you boning knife looks like it may have started life about a inch longer than it is now. Must be an old favorite.
Very observant Ross! About 30 years back I did a side-job with a friend that involved relining the walk-in freezers and refrigerators at a meat wholesaler up here. We played some golf with the foreman of the plant and when the job was over he gave the that blade, it was his personal favorite.
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Post by ssorllih » Sun Dec 30, 2012 23:22

Russ I don't comprehend the price of pork at all. lean hogs on the commody market are 87.70 and the primal cuts are less than 1.50/pound .all of them Saw a whole ham for 1.25/pound last week.
Ray I have an old case brand knife that I bought new in Oregon in 1962. It is my reach for kinfe for a lot of my cutting especially chickens.
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Post by w1sby » Tue Jan 01, 2013 03:47

ssorllih wrote: I have an old case brand knife that I bought new in Oregon in 1962. It is my reach for kinfe for a lot of my cutting especially chickens.
Old Case knives are great! I have an older (1970's) Case stag handled carving set I break out for the ritual holiday carving duties. There are better, easier ways to carve a turkey or roast, but none look as nice. I have a couple hundred Case pocket knives too.

To get back on topic, my Prime Rib for Christmas dinner came out very very good.
Not perfect though, it carried over farther than I thought. I pulled it at 145 and it carried over to 162... Next time I'm pulling at 135. Lesson learned.

73 de Allen, W1SBY
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Re: Prime Time

Post by linakhan988 » Thu Jan 10, 2013 13:20

i wanted to know beef recipe because i hate pork. :razz:
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Post by crustyo44 » Thu Jan 10, 2013 20:15

Hi,
What recipes are you after?
Regards,
Jan.
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Re: Prime Time

Post by ssorllih » Thu Jan 10, 2013 21:40

linakhan988 wrote:i wanted to know beef recipe because i hate pork. :razz:
The cookbooks are filled with beef recipes. All the way from burgers and meat loaf to vegatable beef soup. You just have to tell us more before we can help.
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Post by rohail1 » Tue May 21, 2013 12:25

I don't comprehend the price of pork at all. lean hogs on the commody market are 87.70 and the primal cuts are less than 1.50/pound .all of them Saw a whole ham for 1.25/pound last week.
Ray I have an old case brand knife that I bought new in Oregon in 1962.
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Post by ssorllih » Tue May 21, 2013 17:29

rohail1 wrote:I don't comprehend the price of pork at all. lean hogs on the commody market are 87.70 and the primal cuts are less than 1.50/pound .all of them Saw a whole ham for 1.25/pound last week.
Ray I have an old case brand knife that I bought new in Oregon in 1962.
Rohail, Welcome to the forum. I look forward to more posts from you.
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Post by sawhorseray » Tue May 21, 2013 21:48

w1sby wrote:. To get back on topic, my Prime Rib for Christmas dinner came out very very good.
Not perfect though, it carried over farther than I thought. I pulled it at 145 and it carried over to 162... Next time I'm pulling at 135. Lesson learned. 73 de Allen, W1SBY
I like to pull my primes between 128° to 132°, let 'em sit for 10-15 minutes before carving. A prime that had hit 162° would have been followed up with some Xmas silence at the table in the house that I was raised in. :lol:

Some unusual contributions to this thread. I wonder if Osama was chowing down on bratwurst and Italian mild during his time in Pakistan? RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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