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I’ll never give up the sausage!
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Don't vegetarian / vegan people eat lots of grains?
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Did you mean Vagitarians?
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I only eat prime rib eye
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I go ribeye rare to ribeye med rare.. That counts, right?
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OP, if you’re going to make these wild claims, at least back them up with scientific evidence from good sources.
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Night-Rider... you are SO behind the times. This is 2019. Evidence is so 1990s.
All you need is a claim... a few anecdotes and the internet and ... tadaaaa! You can get people to believe you are an expert. (It also helps if you have can work social media ie: YouTube channel, Instagram, Twitter..... HX)
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I only eat free meat or USDA Commercial
I'm retired and that's all I can afford.
Some times I splurge and get a mic muffin.
I'm not sure what her muffin tastes like nowadays?
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I'm having my first red meat in six months. I ordered tri tip from Stone fire grill for Thanksgiving .dinner. 
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Vegetarians don’t necessarily live longer. But it must seem longer.
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Give me med rare filet mignon, a steamed fresh leafy green veggie and a salad. No carbs and plenty of protein. Absolutely nothing wrong
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@chucky.... that’s a good one 😂
@lamar My most favorite Thanksgiving ever was when my mom decided to do prime rib for Thanksgiving instead of turkey. I’d say thanksgiving is my least favorite holiday because I don’t really like any of the Thanksgiving food so perhaps this year I will back the trend as well and go for some red meat. There’s nothing I like more than a nice piece of meat
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Hopefully I can pick up a nice prime rib roast today
4 bone, rare-medium rare is perfect
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I hope the McRib is all natural.
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Face I just picked up a 3-boner (!) at Staters for like $25, chopped it into three massive steaks and threw it on the Kettle, so good.
Sales are so good right now, it's meat overload.
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I have never done a prime rib on the grill...
I hate you guys! I’m doing it this weekend!
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Sausages and 100% All Beef Weiners All Day! 🤤😋
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MsMariah....I do like how you think......
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And I like how Alexis thinks as well....
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Prime Rib = Rib Eye
My group does not like the "rareness" and texture of a perfectly roasted, rare Prime Rib - they are crazy, we acknowledge that. They rush for the end cuts only.
But, everybody loves the medium rare Rib Eye so I cut that one up into three Flintstone sized bone ins and essentially gave us 6 end cuts.
I have never done a traditional Prime Rib over coals but I'm told it's incredible, just need to pay careful attention to the vents and temp. I'll probably try one over the holidays because of the prices.
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Staters doesn’t carry prime, typically select or choice
I’ve been getting prime at Costco or Bristol farms
Sometimes ralphs carry it
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NSF... I might need to get some prime rib advice from you.
I do ribeyes all the time... but have never done a big fatty roast.
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I’m guessing this blog didn’t go the way OP intended.
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This is too confusing. I'm going to an all whiskey liquid diet.
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KS...there are a million recipes and opinions out there, but the one I've linked seems foolproof to me. I've varied on the seasoning but the temp & math method has worked out really well for a reasonably sized chunk of meat.
Chef John is like the Bob Ross of cooking, something about his friendly delivery puts me in a trance.
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Nothing like a few slices of brisket 
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I had a feeling Travel would come flying in here with one of his Meat Meteors
This blog is not going Mango's way...
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Notsofast, that's exactly what I do. l After observing that people go for the end cuts of a 4 bone prime rib taken off the rotisserie on my BBQ, I now cut the big prime rib roast into 4 individual, huge, thick rib steaks first, then BBQ them. Everybody's happy and everybody gets what is essentially an end cut prime rib.
Plus it's so much fun to gnaw those meaty rib bones afterward.
For T'giving, though, we brine the turkey in a huge vat, then smoke it, then roast it, and serve it with a lot of terrific sides. My fave side is yams cooked with raisins and coconut shreds, mashed with butter.
My cardiologist joins us and passes out his card to the assembled guests... 
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Never done a PR on the spit. How do you do it? Reverse sear? Steady temp with lid shut?
I have one of those thermometers with the wire that connects to the base and transmits to my phone but for obvious reasons you can't use that with the rotisserie.
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The last thing I need is more testosterone.
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"I’m guessing this blog didn’t go the way OP intended"
They rarely do.
"I try to only eat grass feed, pasture raised & finished, but it's almost triple the cost & I'm not crazy about the gamey taste"
Awesome. Tastes gamey and costs triple. Sweet. Just what I am looking for.
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Thanks NSF. I needed that info.
Loki... I might need your cardiologist’s number 😁
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You are welcome, let us know how it turns out.
I figure the only way to really mess up a roast like that is to over cook it, you just can't undo that.
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NSF, I use the rear infra-red sear burner with the rotisserie turning. I use a Bull Angus BBQ grill, which comes with the rotisserie assemblage and the infra-red rear sear burner.
I don't turn on any of the 4 regular grill burners below when using the rotisserie set-up. So it's really efficient on propane use and effortless. You set up the roast on the spit, place it in the motor receptacle on the BBQ, switch it on and walk away. The rotisserie is great for putting a big roast on it, or two fat roasting chickens, a small-to-medium turkey, a leg of lamb, etc.
For the rib roasts that I cut into individual steaks, of course those are done on the grill burners. Haven't figured out how to rotisserie those.
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I only eat beef raw as it was intended!
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Mmmmmm meaaaat
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ralphs at la sierra in riverside has long bone rib roasts 3-5 bone, $9.99 lb
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Crashin1336 that diet works wonders!
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'Change the meat that you eat.'
Eat less of it.
Is pussy a meat? ).gif)
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Oh MsM Vagitarian here.
The best pink meat!!!
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KissMeLucky
Pasture finished means no grains fed at all.
Or do they shoot em in the pasture? Oh God. I can't breathe. I know they die regardless, I'm hoping there is a less torturous death.
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I don't hunt anymore so I no longer feel responsible for the deaths of the animals that I eat. It's Foster Farms and Farmer John's fault.
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Don't have any tamales because then it will be someone else's responsibility
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Exactly
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do they make bean and cheese tamales ?, just askin for a friend as he would say
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Yes but that would be worse than ham.
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We talk about this sorta stuff in my Food Sustainability class.
The conventional food system where we buy our food in the markets made to last long on shelfs- and get on the shelf faster are engorged with crap.
Grass fed cattle eat of the land.
Conventional cows slaughtered get a certain feed. Usually farmers are growing grains n corn to feed their live stock. Commonly the cows dont live long happy lives- they are shot up with hormones and fat and fillers to get to size faster in less than a year to head to the chop house.
You will find a grass fed cow that graze and lives as natural as possible will have tender meat- cause it's less stressed. It will have more nutrients as it had a proper diet eating off the land.. with rich soil.. and it will be leaner.. Not stuck in a Box.. grass fed and organic is better way to go. If u can afford it.
Keep in mind red meat is a large contributor to colon cancer.
Another thing is..supposibly my hippy teacher says the beyond meat burger patty requires more water n resources to produce ..than a regular beef patty... just throwing that out there.
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that is why we should demand real kobe beef
grain and beer fed cattle, messaged thru their life to attain the most fat/flavor attributes
probably too expensive for taco meat anyway
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Just look at the additives in Beyond Meat, scary shit.
I'm surprised Opie hasn't died of ThrAD cancer yet.
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