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  #11  
Old 12-25-2011, 05:51 PM
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Don't forget dessert!

simple dessert....pear tart tatin


grab some small baking dishes

peel/core and cut up some pears...no too ripe

toss pears with a dash of cinnamon..to your liking

grab a non reactive pan...add 2 cups of sugar burner on high



sugar will start to melt...stir slowly



browing will start....you just made caramel




stir till smooth consistency and just brow...will burn quick so move fast



pour into bottom of dishes





cover with cut pears/cinnamon


cover with pasty dough...home made or store bought will work (follow package directions for thawing) slit middle to vent




bake 350 until golden brown and bubbley on the edges...let cool for 20 min


to plate...cover with small plate and flip it over....pastry on the bottom pears on top...carmel sauce will pour over. Serve with generous scoop of homemade vanilla ice cream.....yum
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Old 12-25-2011, 06:19 PM
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thats how we did it when i worked at buger king too looks good diz
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Old 12-25-2011, 06:30 PM
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Lookin fantastic!! Cooking is a passion of mine and I took notes on your prime rib cut!
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Old 12-25-2011, 07:12 PM
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we do some thing close 500 for 25 min and 200 after and i like to take it out at 128 deg and let stand for 15 min covered MMMM. i use a internal thermometer and pick the coldest location before you put it in the oven.
you can sub the pairs for apples too.
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Old 12-25-2011, 08:08 PM
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Old 12-26-2011, 11:04 AM
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Now, could on do the same, but in a smoker? I would think you could but time would be a huge factor.

Since PR is never really cooked well done, more medium to medium rare. Do you check to see it's at the desired completion with a thermometer?
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Old 12-26-2011, 11:14 AM
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I insert a long paring knife into the center....then judge on how hot the tip of the knife is when I touch it to my bottom lip. Weird I know.....but how I was taught by an old timer many years ago


125 on a thermo...let rest before carving.


Prep would be the same if you wanted to smoke....although putting a 100$ cut of meat in the smoker would not be my first choice
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Old 12-26-2011, 03:12 PM
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Why? I love the flavor that wood brings out in food.

I'm much better with grille and smoker cooking than I am in the kitchen with an oven. I'm afraid that I'd dry it out.

And where in the blazes do you buy your meat??? I can get a cut from the Meat market in town for less than that. You guys joke about Kremtucky but I kid you not, that butcher has been bringing people from all over to buy his cuts for decades. He's retired and he sold it to his intern kid, but the stipulation was that the kid could add custom cuts and recipes but COULD NOT change the old. This kid is every bit as good as the old guy. He's so good that I plan on buying a couple lambs at the 4H sale next summer.
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Old 12-26-2011, 04:25 PM
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That's the difference between prime and choice

Smoker is just one tool in my arsenal...not my main one either.

Smoker for me is a way to take inexpensive/inferior cuts of meat and make them better.
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Old 12-26-2011, 05:33 PM
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Quote:
Originally Posted by Tudizzle View Post
That's the difference between prime and choice

Smoker is just one tool in my arsenal...not my main one either.

Smoker for me is a way to take inexpensive/inferior cuts of meat and make them better.
Bingo

Good looking ribeye right there diz. You ever done one on spit? I know a little different way to cook them. Couple years ago I was into doing roasts on a rotis. and did a couple of prime ribs that way and they turned out fantastic.

Those pear deals look tasty too.
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