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OT: Weekend Outdoor Cooking Thread.....

Clem'sSon

Woodrush
Gold Member
Jan 21, 2012
29,265
90,557
113
The Greer/Lyman Metroplex
Nothing tonight, but have a variety for the weekend.

A Pork Loin that has a Mexican marinade/spice rub, likely Friday.

Started thawing a 10 lb. Boneless Wagyu Prime Rib Wednesday Night. Cooler, ice packs. Will smoke it 3 - 5 hours, monitoring internal temp all the way. Overcooking is a crime against nature. Medium Rare is where its at.

Prime Rib is a treat, regardless how it is cooked. @Cris_Ard has posted his own go-to method on numerous occasions, it's a winner. If you've never had it smoked, you may want to try it. Adds an extra level of flavor.

Two Maine Lobster tails to finish it off. There are any number of recipes for grilled lobster tails available. I first had grilled lobster in Mexico a coupla' decades ago. Have not boiled one since. Have a pair of crab cakes from the same company to go with.





I know that all sounds a bit pretentious, but not my intent, at all. I'm just another 'neck from Greer. but that is this weekend's menu

Burgers, dogs, chicken, steaks....it's all good groceries. Watchoo got?
 
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