not at all, if you have ever had a real prime rib

Post #274,724 by boxley 12/3/06 9:46:07 PM Reply	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
Post #274,728 by drewk 12/3/06 10:04:04 PM Reply	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 by tonytib 12/3/06 10:21:39 PM Reply	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
Post #274,731 by boxley 12/3/06 11:10:11 PM Reply	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
Post #274,740 by crazy 12/3/06 11:45:14 PM Reply	Well, I be making it next weekend since I need to exercise my new smoker.
Post #274,742 by drewk 12/3/06 11:51:16 PM Reply	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 by crazy 12/3/06 11:54:36 PM 12/5/06 6:58:32 AM Reply	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 Expand All History
Post #274,772 by imqwerky 12/4/06 9:26:31 AM Reply	ICLRPD (new thread) Created as new thread #274771 titled [link\|/forums/render/content/show?contentid=274771\|ICLRPD] Smile, Amy
Post #274,817 by CRConrad 12/5/06 2:28:50 AM Reply	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]
Post #274,774 by imqwerky 12/4/06 9:28:13 AM Reply	ICLRPD (new thread) Created as new thread #274773 titled [link\|/forums/render/content/show?contentid=274773\|ICLRPD] Smile, Amy

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