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  • Your Responses - Share & Have Fun :)

    • I have been doing whole prime rib on a weber grill since I was 20 years old and they cost 2.99 lb at the long ago defunct Country Club Market in St. Paul. I put the coals on each side for indirect heat and add salt and pepper and garlic. For the garlic I put the fat side up and take a knife and put holes into the fat down to meat. In each hole I put a garlic clove. I don't add any pellets or wood chips for smoke. I just want to taste that beef cooked in owns fat with a few spices but go ahead and add some smoke to it if that is what you want.
    • The storm last weekend  has moved the birds into the heavy duty winter cover. We had pretty good hunting in the cattails the last couple of days. Perfect weather helped.
    • In my humblest of opinions the simpler the better for prime rib.   Take it out of the refrigerator, salt (kosher) the entire piece and let stand until it's at room temp. Stick it into your smoker/oven at 450-500 degrees until crusted (about 1 cocktail). Lower heat to 325. Have a least 3 cocktails before poking it with a thermometer. Remove once internal temp is 120. Let rest for at least 1 more cocktail Cut and serve with horseradish.
    • In the worst case, the population would have to be held at a low level for a few years, like maybe 5.      I still haven't seen much indication that prions in the dirt are an issue in actuality (as opposed to theoretically).   
    • Fire Mike Preifer now : https://www.reviewjournal.com/sports/raiders-nfl/kicking-adjustment-makes-difference-for-raiders-daniel-carlson-1546061/
    • The prions will always be in the soil, so the “clean” population will eventually contract them and we’re back to where we are now.    I love the the idea of trying to control CWD, but I don’t believe we can.   
    • I have not but it really sounds interesting. The video I watched used garlic, butter and thyme sprig when they seared it. Looked perfect when they cut it open.
    • It was probably always around but the deer population was kept to levels that were low enough that it never became an issue until people started to create game farms and food plots that concentrated the deer in smaller areas.    I suppose we could just go all in on the big antler craze and forget about eating them and just take the antlers for the wall. 
    • 99% of the time when I do beef I stick to kosher salt and coarse ground black pepper.  I salt the beef liberally as soon as I get it home from the market, wrap it back up in the butcher paper, and pop it in the fridge until cooking (24 hours is ideal, 12 is ok).   The salt will draw the water out of the meat, and then the meat will reabsorb the water with the salt molecules in it.  Seasons the inside and really helps produce a moist chunk o beef.   Check out articles on a dry brine for more details on how that science works.     Add the pepper before cooking.     I always have a bit of grated horseradish on the side.   The 1% of time I add more than salt n pepper, I add garlic and rosemary at the time I add the pepper.
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