Prime Time
- sawhorseray
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Prime Time
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.
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.
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.
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.
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.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- Chuckwagon
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- Location: Rocky Mountains
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?
What do you figure- - couldn't meet the standards for pork butt?
Experience - the ability to instantly recognize a mistake when you make it again.
- sawhorseray
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- Joined: Fri Jul 27, 2012 20:25
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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.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.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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.
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.
Ross- tightwad home cook
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.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.
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
i wanted to know beef recipe because i hate pork.
Re: Prime Time
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.linakhan988 wrote:i wanted to know beef recipe because i hate pork.
Ross- tightwad home cook
Rohail, Welcome to the forum. I look forward to more posts from you.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.
Ross- tightwad home cook
- sawhorseray
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
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.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
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.”