Post #274,717
12/3/06 9:36:33 PM
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Does it taste salty when you're done?
According to that recipe you're not letting it sit in the salt, so it doesn't have a lot of time to soak in before the heat starts pushing juices out. On the other hand, it's freaking encased in salt. So, how salty does it end up?
===
Kip Hawley is still an idiot.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
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Post #274,722
12/3/06 9:44:02 PM
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I love the hammer instruction
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Post #274,727
12/3/06 10:02:04 PM
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I've seen it done for fish (Iron Chef)
But they all thought it was too salty. But of course fish is much thinner than a roast, so even if only the edge is salty it's mostly edge.
===
Kip Hawley is still an idiot.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
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Post #274,744
12/4/06 12:03:48 AM
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I've got a recipe for southwest goat leg in clay
Looks pretty festive. Press little designs in the clay and make a big deal cracking it open at the table with a hammer and chisel.
Maybe I'll give that a go if I can find one.
[link|http://www.blackbagops.net|Black Bag Operations Log]
[link|http://www.objectiveclips.com|Artificial Intelligence]
[link|http://www.badpage.info/seaside/html|Scrutinizer]
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Post #274,770
12/4/06 9:11:41 AM
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find out where the mexicans shop, the local carniceria
should carry that. Probably on the mainland, doesnt sound like the hermanos have a large contigent where you live.
thanx,
bill
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
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Post #274,781
12/4/06 11:44:36 AM
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Actually, there's a mexican grocery in Poulsbo
just over the bridge and through the reservation.
I'll have to check it out.
[link|http://www.blackbagops.net|Black Bag Operations Log]
[link|http://www.objectiveclips.com|Artificial Intelligence]
[link|http://www.badpage.info/seaside/html|Scrutinizer]
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Post #274,724
12/3/06 9:46:07 PM
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not at all, if you have ever had a real prime rib
that salty flavorful crust on the edge of the meat is the only salty spot. The meat is incredibly tender. Unfortunately I have never been able to find real prime rib south of the mason dixon. The best in the nation is(was) at the 210 east cafe in Anchorage, followed by a restaurant Chicago and several in the west and one or two in DC.
thanx,
bill
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
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Post #274,728
12/3/06 10:04:04 PM
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Can't find it?
They don't do that cut? Even if you ask the butcher for one?
In any case, I really want to try this, but don't want to experiment with a 5-bone roast for Christmas Eve dinner. Maybe I'll try a smaller one next weekend. And since it's an experiment, I'm thinking that roast will need some fresh ground pepper before I apply the salt.
===
Kip Hawley is still an idiot.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
|
Post #274,729
12/3/06 10:21:39 PM
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It's probably the aging
IIRC, people in Chicago like their steaks aged.
People in Texas don't. So maybe Box likes his aged, but all he can get is Texas-style. But, I'm guessing.
--Tony
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Post #274,731
12/3/06 11:10:11 PM
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nope to all, pay attention
restaurants claming to serve prime rib serve pre-packged slabs of ribeye with flavoring added heated to your spec. Restaurants in the south who serve a true prime rib use the english cooking method. Rosemary Thyme Basil Dill rubs, that is an english roast not a prime rib. The salt method is used by europeans with saxony backgrounds, germanic, jewish and ossies, the 210 east cafe in anchorage has a mad, drunken elderly swiss cook. It is the place where I opined that a true escargo burguignon was hard to find, the next time I went it was on the menu.
[link|http://www.thegutsygourmet.net/escar_bourg.html|http://www.thegutsyg.../escar_bourg.html]
thanx,
bill
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
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Post #274,740
12/3/06 11:45:14 PM
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Well, I be making it next weekend
since I need to exercise my new smoker.
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Post #274,742
12/3/06 11:51:16 PM
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Don't blame me
We were talking about a standing rib roast. Then you said (which I see now that I went back and re-read) that you can't get a good prime rib.
Dammit, now I'm hungry for charred cow, and it's nearly midnight.
===
Kip Hawley is still an idiot.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
|
Post #274,743
12/3/06 11:54:36 PM
12/5/06 6:58:32 AM
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I've been wandering recipe sites
Oh, I'm gonna do some serious smoking!
Edited by crazy
Dec. 5, 2006, 06:58:32 AM EST
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Post #274,772
12/4/06 9:26:31 AM
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ICLRPD (new thread)
Created as new thread #274771 titled [link|/forums/render/content/show?contentid=274771|ICLRPD]
Smile,
Amy
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Post #274,817
12/5/06 2:28:50 AM
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SIE... Sights???
Hey, let's switch a few letters around:
SIGH... Sites!!!
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Ah, the Germans: Masters of Convoluted Simplification. — [link|http://www.thetruthaboutcars.com/?p=1603|Jehovah]
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Post #274,774
12/4/06 9:28:13 AM
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ICLRPD (new thread)
Created as new thread #274773 titled [link|/forums/render/content/show?contentid=274773|ICLRPD]
Smile,
Amy
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Post #274,746
12/4/06 12:38:35 AM
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I saw Jamie Oliver do something like to a chook.
(That's a chicken for you non-Aussies.)
Wade.
"Don't give up!"
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