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Thanks, Charlie.
Between having a few pops as I slaved away over a hot grill and then eating too much,................I fell asleep on the couch after dinner.
Okay, sorry I got side tracked after dinner last night, but everything went swimmingly.
The wife and kids like their's cooked to 140, so those go on first.
Put a bit of char on them before removing them to the cool side of the grill.
Mine resting a bit before I tear into it. I cook mine...
What a lovely day. Its 70 degrees, no wind and the sun has been out about half the time this afternoon.
So I'm going to grill my clan some steaks. Rib eyes for my sons and I and a filet for the wife.
Some of you purists may need to avert your eyes. I like to lightly marinate steaks an hour...
" I love beef ribs, but I never like the ribs when they are cooked to such a low internal temp on a standing rib roast. They are usually undercooked and chewy. "
That's an excellent point, Chris. That's why I prefer the ribs removed prior to cooking the roast.
But, but, Al provided me with a link even!
But seriously, I've been looking at Hong Shoa Rou recipe videos, a couple of which are even in English. It sounds very tasty, I have enough pork belly to try it a few ways, which I probably will.
I appreciate everyone's input.
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