beef jerky next!

 

... Yeah, where's my invite?

 

pork butt is good for some good old fashioned 'pulled pork'

have the fat side up so it keeps the meat moist and for flavor. some people even boil the meat for 20-30 min then throw in a smoker for 6+ hours.

check out foodnetwork.com for recipes

 

Thanks dude. But... I think I gave up now... I wasted a lot of meats trying to pull this off =P

 

You could of gave all that meat to Ed

 

or to you, "boney reuben". get it? haha.. nevermind -_-

 

tis ok, i prepared a prime rib i found on sale at vons over the weekend. came out fairly decent for only 10 min. prep time.

 

prime rib sounds good right now, damn I'm getting hungry

 

and i wonder if the preheating worked out for you.

 

did no one else see that he likes something

 

yeah, thanks for the advice. a bit tough, but still good. would a lower temp help? im using a small convection oven btw

 

http://www.cookingforengineers.com/r...ding+Rib+Roast

i was way off.

 

i still have the other half of my prime rib in my freezer. i'll try this recipe next time. my last one was cooked to about 130F internal, thought it was a bit too rare, so i'll get it up to 135 this time. good thing i still have more leftovers for tonight

 

Meat [bevis]huh huh, huh[/bevis]

 

The temperature from yesterday was an educated guess. Now that I'm a bit more educated, my educated guess should be a tad more accurate. Logically if the beef is sliced 1/2" ~ 1" thick, the beef would absorb the oven's heat fairly quick. Can anyone explain heat transfer? The question is, how long does it take to get the slice of beef to reach 130* with a preheated 325* oven? with the right calculation, any degree that's greater than or equal to 130* will be the slice to medium rare. Then again, we'll also have to consider that there exist a temperature greater than 130* that will cause the slice of prime rib to form a crust on the surface while maintaining the inside to be rare. Kinda like using a torch to caramelize the surface of the creme brulee dessert. There are certainly a lot of physics involved with cooking or should I say physichemistry?.