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Prime Rib for 5 (Double Birthday Dinner) - Page 3

post #41 of 47
Quote:
Originally Posted by Bearcarver View Post

 

Actually there's no "h" after the "c" Worcestershire

 

 

Exactly why I never use the "W" word, I always say Lea & Perrins. It is just easier to spell, besides it is what I actually use anyway!

 

Or when with local friends I use the old joke, "whats dis here sauce"

post #42 of 47

Hello Bear.  Yep!  I misspelled it.  Still how you get the pronunciation slays me.  Couple towns nearby: Leicester ( Lester )  and Derby ( Darby ).  th_dunno-1[1].gif  Here is some other useless pieces of info.  Lea and Perrins is Lea and Perrins right?  Nope!  Lea and Perrins here has a different taste.  I used L and P quite often back in Texas but I do't care for the U.K. stuff.  Tastes sweeter.  I know they "invented" the sauce but I prefer the U.S. version.  Beef, and pork tastes different because of the way they are fed.  They breed pigs so that there is ABSOLUTELY as little fat on them as possible.  Then when the butcher gets the meat he trims as much fat off the cut of meat as he can.  It is a heath kick as far as I can see but they are missing some fine food.  Luckily I have a great local butcher who has been to the States.  When I order a cut of meat he just smiles and gives me pretty much gives me what I asked for.  He in turn receives smoked "treats".  :icon_biggrin:  Just useless info I thought I would share.  Keep Smokin!

Dany

post #43 of 47
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

Looks great as always Bear!

Thank You Sir!!!

 

Bear

 

Quote:
Originally Posted by TJohnson View Post
 

I'm still waiting for my invite........!

Great job As Usual Bear!!

 

Thank You Todd !!!

You know there's always a seat at my table for you!!

Peeps would have never heard of me, if it wasn't for my Amazing Smokers!!

 

Bear

post #44 of 47
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

 

I think all the members ought to get together and show up and surprise Bear one weekend when he is doing his prime rib

 

Gary

 

LOL----A surprise wouldn't be a good thing----It takes about 4 days to thaw one of my Prime Ribs from -2*

 

Bear

 

Quote:
Originally Posted by Foamheart View Post
 

 

Exactly why I never use the "W" word, I always say Lea & Perrins. It is just easier to spell, besides it is what I actually use anyway!

 

Or when with local friends I use the old joke, "whats dis here sauce"

 

LOL----"Whats dis here" sounds pretty close!!  I like that.

 

Bear

post #45 of 47

Not a problem we could visit and cook some other stuff while waiting for the PR to thaw.

 

Gary

post #46 of 47
Thread Starter 
Quote:
Originally Posted by KC5TPY View Post
 

Hello Bear.  Yep!  I misspelled it.  Still how you get the pronunciation slays me.  Couple towns nearby: Leicester ( Lester )  and Derby ( Darby ).  th_dunno-1[1].gif  Here is some other useless pieces of info.  Lea and Perrins is Lea and Perrins right?  Nope!  Lea and Perrins here has a different taste.  I used L and P quite often back in Texas but I do't care for the U.K. stuff.  Tastes sweeter.  I know they "invented" the sauce but I prefer the U.S. version.  Beef, and pork tastes different because of the way they are fed.  They breed pigs so that there is ABSOLUTELY as little fat on them as possible.  Then when the butcher gets the meat he trims as much fat off the cut of meat as he can.  It is a heath kick as far as I can see but they are missing some fine food.  Luckily I have a great local butcher who has been to the States.  When I order a cut of meat he just smiles and gives me pretty much what I asked for.  He in turn receives smoked "treats".  :icon_biggrin:  Just useless info I thought I would share.  Keep Smokin!

Dany

Very Interesting!!

 

If they breed their pigs to be lean, do they still call them "Pigs"???

 

Sounds like you got a good thing going with your butcher----Works Great for both of you!!

 

Bear

post #47 of 47

When I was in Baku the same thing all the meat taste different, Hard to find pork at all lots of Lamb and chicken, Bought all my meat from a butcher shop that had proper processing. About a block from my apartment, about once a week a guy would have a scrawny tied up to a tree I'd come back by and he would have that calf strung up, cleaned and selling meat right there on the street corner. and another guy about a half mile from me would get 5 or 6 sheep at the first of every week, same thing.

 

Gary

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