Prime Rib Bordelaise...

Recipes that work best for teardroppers

Prime Rib Bordelaise...

Postby Dean in Eureka, CA » Mon Apr 25, 2011 7:01 pm

We had a blast at the Rustic Whitethorn Run this past weekend...
http://www.youtube.com/watch?v=4Fc7wfVa6qA
This will be our last video until we get a new camera, as it decided to buy the farm... Luck was with us as we were able to retrieve the clips for this video to share.
Enjoy!!!
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Postby parnold » Mon Apr 25, 2011 9:59 pm

Yet another great video!
:thumbsup: :thumbsup:
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Postby boomer » Wed May 04, 2011 11:25 am

a work of art!!! Beautiful!!
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Postby S. Heisley » Wed May 04, 2011 7:51 pm

Good job! :thumbsup:
Lodge should send you some free cast iron cookware.
After all, you're giving them plenty of free advertising. (TeeHee!)
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Postby boomer » Thu May 05, 2011 8:39 am

wonder how we could adjust the cook time for a smaller roast...
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cook times

Postby The Teardrop Nanny » Thu May 05, 2011 9:30 am

For a smaller PR, say 10 lbs., reduce the cooking time by about 30-45 minutes. For a cut of meat like this, a probe thermometer is the best indicator of doneness, and a laser one is even better. Keep in mind that the meat will continue to cook after removed from the heat, so if you remove it at the temp. about 5-10 degrees below your desired doneness, tent it with a foil covering, let it sit 30-50 min., it will continue to raise temp. over that time. We pull the meat about 10 degrees off, and if tent properly, and keep in a protected spot from cold winds, it will usually pop up to the medium/medium rare in that time. Enjoy and PM us when you buy one to try and we can give our recommended cooking time.
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