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Recent content by rrpil
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A voluminous mountain gal walks in to the hospital of the nearby town. She goes up to the receptionst:
Mtn gal says "Hi - i need to see an upturn"
Recpt replied "upturn? You must mean an intern"
Mtn gal "okay an intern then - because I need a contamination"
Recpt replied "contamination? You...
Congrats to all of you! Hope to see you over on the DrybagSteak forum where we exchange ideas, hints, pictures and more! And a big tip of the hat to Thea for making the contest possible!
I hot tubbed this chunk for 70 minutes and then hit it with kosher salt plus a dry mustard based home made rub that we love on prime rib.
After about 30 minutes on a 330° fire indirect it hit 127° internal, so I removed, left my fire go ballistic and returned the meat to a brief 15/15/15/15...
I'm not stuffing the ballot box since I already have disqualified myself from the drawing, but I wanted to whet your appetite for the tpye of results you can get at home with the DrybagSteak products. This Saturday night will be a feast of beef with this 1 poind 10.5 oz prime rib from a...
SmokerMark - I became a "convert" a couple years ago to this method that we call "hot tubbing" on the BGE board. While I have yet to do a full standing rib roast myself I'm convinced it would greatly enhance the cook! OTOH I often use the method for 2# chunks of prime rib from sub-primals I've...