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Old 03-21-2012, 07:21 PM   #11
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we actually had GREAT success i wrapped it 6 times with foil and grilled it right over the fire via a tri pod turning EVERY half hour.
after four hours it was medium rare ! PERFECT !
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Old 03-21-2012, 08:23 PM   #12
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We cook prime rib each Christmas for around 15 people. We cook it outside on our BBQ using indirect heat. We cook it at around 325-350 degrees. We use a meat therometer till it reads 125 degrees; then take it off the heat for around 20-30 minutes. It is medium-rare when served. We love it!
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Old 03-21-2012, 08:31 PM   #13
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Originally Posted by ralphieadie View Post
We cook prime rib each Christmas for around 15 people. We cook it outside on our BBQ using indirect heat. We cook it at around 325-350 degrees. We use a meat therometer till it reads 125 degrees; then take it off the heat for around 20-30 minutes. It is medium-rare when served. We love it!
According to your places traveled map you guys get around!
Wow! Jealous !
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Old 03-22-2012, 03:31 PM   #14
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According to your places traveled map you guys get around!
Wow! Jealous !
But...... how did they get their trailer to Alaska without going through the Yukon ??? (Hyder AK ??)

...VTX-Al
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Old 03-22-2012, 05:53 PM   #15
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According to your places traveled map you guys get around!
Wow! Jealous !
We were able to travel one month each summer throughout NA.
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Old 03-22-2012, 05:54 PM   #16
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But...... how did they get their trailer to Alaska without going through the Yukon ??? (Hyder AK ??)

...VTX-Al
Made a mistake. I've made the correction. Thanks.
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Old 03-22-2012, 06:59 PM   #17
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Here is prime rib from Webbers app that I own for your next prime rib meal.

I just got the app so I haven't had a chance to try it yet. Looks great.


Serves: 12 to 15

Prep Time: 15 minutes

Marinating time: 3 to 12 hours

Grilling time: about 2-1/2 hours

Special equipment: spice mill or mortar and pestle, instant-read thermometer

Rub

30 g/1 oz cumin seed
30 g/1 oz pure chile powder
30 g/1 oz paprika
1 tablespoon mustard seed
1 tablespoon coriander seed
30 g/1 oz kosher salt
21 g/ oz packed brown sugar
1 tablespoon garlic salt
2 teaspoons ground cayenne pepper
1 boneless prime rib beef roast, 4.5 to 5.4 kg/10 to 12 pounds
1 In a large saut pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt, and cayenne. Grind the mixture coarsely.

2. Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours.

3 Grill the prime rib, fat side up, over indirect medium heat (350F/177C to 450F/232C), with the lid closed, for about 2- hours. Remove the prime rib when it reaches your desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into slices 13 to 25 mm/- to 1-inch-thick. Serve warm.

From Richard hope ya like it
From Weber's Art of the Grill™ by Jamie Purviance
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Old 08-20-2012, 04:18 PM   #18
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I have also buried it in a hole with coals and let it cook until done.
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Old 08-20-2012, 04:29 PM   #19
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On a tri pod?
In the warm coals?
In a pan on coals?
In a pan on tri pod?

Thanks in advance for comments and suggestions.
Being the lazy type, we just find a restaurant that specializes in PR and chow down. Just like it rare tho'. DW doesn't like red meat and goes for shrimp or chicken.
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Old 08-20-2012, 04:38 PM   #20
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Originally Posted by dunnnc

Being the lazy type, we just find a restaurant that specializes in PR and chow down. Just like it rare tho'. DW doesn't like red meat and goes for shrimp or chicken.
Rare for me too.
Cooking another one labor day weekend.
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