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Discussion Starter #1 (Edited)
I invited the farmers from across the valley to enjoy it with us.
The first photo shows how the meat was wrapped in paper and a big bath towel and allowed to rest for a half an hour until the very center reached 130 degrees F.
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The meat was removed from the wrapping, the salt and spices brushed off and the thermometers removed.
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I then cut off the ends and sliced it into four big portions.

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Florist
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:dancing:
 
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Diva extraordinaire
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Looks delish!
 
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Discussion Starter #11
Any reason for brushing the spices and salt off? I like a well seasoned bark.
There was a quarter inch in kosher salt stuck to the outside. I had to bush it off the reach the strings to cut them off and remove the ribs and fat cap. I then cut of thin slices on both ends. We will have the ends and ribs for supper tonight.
 

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Nothing like some prime rib on Saturday night at the supper club.

There aren't enough good supper clubs anymore[/QUOTE
YES! unfortunately the only real old time supper clubs are in northern Wisconsin , an old fashioned or a manhattan or two in the lounge while waiting to be seated . Damn! too far of a drive for dinner:eat:
 
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