or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 11.44# Prime Rib w/qview
New Posts  All Forums:Forum Nav:

11.44# Prime Rib w/qview - Page 2

post #21 of 37
Quote:
Originally Posted by Bearcarver View Post

 

The only Awesome Steakhouse I've ever been to is right here, at the "Bear's Den".

 

 

Bear

 

Then you are eating what you believe is the best, nothing wrong with that at all.  That's what we all strive for including Doohop for example.  I'm sure his next will be an improvement.

 

Just for the fun of it, google dry aged Prime Ribs for sale, the prices are crazy even from restaurant supplier's.

 

Happy New Year to you also.

 

Tom

post #22 of 37
Thread Starter 
Thanks guys. I have to thank you all and the forum. I have learned so many interesting and fun things.

I have personally learned from several of you that have commented on this page in your previous posts of your own. I would not have had near the success without all of your help.

Thanks for all the help and I will keep improving my technique and sharing along the way. My wife and family appreciate enjoying all the quality smokes you have all been part of.
post #23 of 37
Quote:
Originally Posted by Bearcarver View Post
 


When I pay big bucks for Prime Rib, I want to eat the whole thing, not only 60 %.

 

 

Pffft, "Big Bucks"?  You get your PR for $5-$6 per pound most the time   :biggrin::biggrin::biggrin:  Dry aged would run your about $10 per pound at that rate, which is insane.  :biggrin::biggrin::biggrin:

post #24 of 37
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Pffft, "Big Bucks"?  You get your PR for $5-$6 per pound most the time   :biggrin::biggrin::biggrin:  Dry aged would run your about $10 per pound at that rate, which is insane.  :biggrin::biggrin::biggrin:

 

The person who is concerned more about price than flavor most likely would not enjoy dry aged beef.   :icon_cry:

 

T

post #25 of 37
Quote:
Originally Posted by Mr T 59874 View Post
 

 

The person who is concerned more about price than flavor most likely would not enjoy dry aged beef.   :icon_cry:

 

T

 

Truth be told, while I enjoy dry aged beef, I absolutely refuse to pay restaurant or butcher shop prices for it.  It's kind of like Prime graded beef.  Sure, it tastes great, but it's not worth 2x the price of Choice in my opinion.

post #26 of 37
Quote:
Originally Posted by Demosthenes9 View Post
 

 

Truth be told, while I enjoy dry aged beef, I absolutely refuse to pay restaurant or butcher shop prices for it.  It's kind of like Prime graded beef.  Sure, it tastes great, but it's not worth 2x the price of Choice in my opinion.

 

Gotcha D,  the reason I do my own.

 

T

post #27 of 37
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Pffft, "Big Bucks"?  You get your PR for $5-$6 per pound most the time   :biggrin::biggrin::biggrin:  Dry aged would run your about $10 per pound at that rate, which is insane.  :biggrin::biggrin::biggrin:


Looks like those days are over:

Last Christmas my Prices went from $4.99 to $6.98 for Choice.

This year I've been waiting for the Christmas Sale, and now that I see there aren't any sales in next weeks flyers, it looks like my best price for Choice this year is the sale that ends today for $7.99. So I guess that's my target.

So I guess I'm stuck with the lousy Prime Ribs I make that everybody loves, because I can't afford $30 a pound.

 

Oh well everybody who ever had any of my Smoked Prime Rib has told everyone it was the Best they ever had, so I guess it doesn't take a lot of money to have Awesome food. If that's caring more about price than flavor, then so be it.

 

 

Bear

post #28 of 37
Quote:
Originally Posted by Bearcarver View Post
 


Looks like those days are over:

Last Christmas my Prices went from $4.99 to $6.98 for Choice.

This year I've been waiting for the Christmas Sale, and now that I see there aren't any sales in next weeks flyers, it looks like my best price for Choice this year is the sale that ends today for $7.99. So I guess that's my target.

So I guess I'm stuck with the lousy Prime Ribs I make that everybody loves, because I can't afford $30 a pound.

 

Oh well everybody who ever had any of my Smoked Prime Rib has told everyone it was the Best they ever had, so I guess it doesn't take a lot of money to have Awesome food. If that's caring more about price than flavor, then so be it.

 

 

Bear

 

I hear ya Bear.  Been waiting for a good sale myself so that I could restock my freezers, it just hasn't happened sad to say.

 

 

WRT your PR, it seems that you are inferring a slight that isn't there.   You're PR is killer.  No doubt about that.  Wouldn't surprise me if it's the best that many people have had.    That said, there are some things that would take your PR to an even higher level.    I mean, wouldn't you agree that it might be even better with an insanely well marbled prime grade rib eye ?    I think that is kind of the path that Mr T was walking down, that using dry aged would make it even tastier.

post #29 of 37
Quote:
Originally Posted by Demosthenes9 View Post

 

 

WRT your PR, it seems that you are inferring a slight that isn't there.   You're PR is killer.  No doubt about that.  Wouldn't surprise me if it's the best that many people have had.    That said, there are some things that would take your PR to an even higher level.    I mean, wouldn't you agree that it might be even better with an insanely well marbled prime grade rib eye ?    I think that is kind of the path that Mr T was walking down, that using dry aged would make it even tastier.

Well said D,  there is no doubt that the best PR that many have had is Bears and I am not trying to demean it in any way.  It was my only intent to open a new window for members.  It's not like you can't salt crust a fresh PR, I do it much more often than the dry aged one's.  The only additional cost is the salt.

 

T

post #30 of 37
Quote:
Originally Posted by Demosthenes9 View Post
 

 

I hear ya Bear.  Been waiting for a good sale myself so that I could restock my freezers, it just hasn't happened sad to say.

 

 

WRT your PR, it seems that you are inferring a slight that isn't there.   You're PR is killer.  No doubt about that.  Wouldn't surprise me if it's the best that many people have had.    That said, there are some things that would take your PR to an even higher level.    I mean, wouldn't you agree that it might be even better with an insanely well marbled prime grade rib eye ?    I think that is kind of the path that Mr T was walking down, that using dry aged would make it even tastier.


Sure---You could buy "Prime" instead of Choice, or buy Wagyu for a couple thousand $$$. Or Dry age it & trim off all the good stuff I paid for & end up eating 60% of what I bought.

 

No thanks, I'm not from a rich family & I don't throw my money around like that. Everybody is perfectly happy with my Choice Prime Ribs the way they are---Pink from edge to edge & mighty tasty.

 

I just got back from Giant & brought home 5 Choice Prime Ribs with the bones cut off separate, so I can make the bones & the Roasts differently.

 

That will take care of my Prime Rib demand for the whole year.

 

The whole works cost me $253 including a Whole Pork Loin & a Dozen Roses for Mrs Bear for our 46th Wedding Anniversary "Today".

 

 

Bear

post #31 of 37

Hey Bear, I thought you were Rich,???

 

Gary

post #32 of 37

What is wonderful about prime rib is that you can cook the crap out of it & it still tastes nice and tender. It doesn't become "shoe leather" like a steak. I've got some family members, that no matter how much I try to explain, that beef has to have no pink in it at all.

post #33 of 37
Looks great. I haven't got the nerve up to do a prime rib yet, but as soon as I see one on sale I'm going to give it a try.
post #34 of 37
Quote:
Originally Posted by davefincher View Post

Looks great. I haven't got the nerve up to do a prime rib yet, but as soon as I see one on sale I'm going to give it a try.

Dave,


Out of all the smokes I've ever done, Smoked Prime Rib is the easiest & the best tasting of all.

 

Don't hesitate---Just do it !!

 

Here's my best Step by Step:

Smoked Prime Rib (My Best Ever)    

 

 

 

Bear

 
post #35 of 37

Mr. Bear is absolutely right. Taste fantastic, and easy, not as hard as ribs or near as long as a brisket

 

Gary

post #36 of 37
Thanks bear, as soon as they go on sale again I'm on it like amuck on a June bug!
post #37 of 37
Quote:
Originally Posted by AK1 View Post
 

What is wonderful about prime rib is that you can cook the crap out of it & it still tastes nice and tender. It doesn't become "shoe leather" like a steak. I've got some family members, that no matter how much I try to explain, that beef has to have no pink in it at all.

 

 

I know a few like that.  I'll cook them some cheap pot roast or some ground beef in

Quote:
Originally Posted by Bearcarver View Post
 

Dave,


Out of all the smokes I've ever done, Smoked Prime Rib is the easiest & the best tasting of all.

 

Don't hesitate---Just do it !!

 

Here's my best Step by Step:

Smoked Prime Rib (My Best Ever)    

 

 

 

Bear

 

 

 

Yep yep.    If it helps,  almost every butcher will cut a PR to order for you.  You could ask for a smaller 2 bone PR to lower the cost and remove some of the anxiety.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 11.44# Prime Rib w/qview