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Thread: Whole rib eye recipes wanted

  1. #11
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    Quote Originally Posted by Mucho Bocho View Post
    I took the OP to mean a whole boneless prime rib, but I think I said sirloin.
    Yeah this. Sorry terminology is a little different. We typically call it scotch fillet down here, and don't usually differentiate between roast and portions.

    As for why sous vide, essentially cause i can. And also my wife doesn't like a lot of beef so i will be roasting a chook or two so its convenient to cook them in separate methods.

  2. #12
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    Quote Originally Posted by ThEoRy View Post
    Personally in this case, I would separate the spinalis dorsi muscle from the heart, roll it up with some meat glue, vac it and rest for 6 hours, then take it out and cut it into portions, cut the heart into portions, vac those up with herbs, garlic, shallot and butter and SV up to 135 F for like 2 plus hours. Take em out season and sear then serv.
    Feel free to do a video showing how to split and portion it like this.

  3. #13
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    Quote Originally Posted by malexthekid View Post
    Yeah this. Sorry terminology is a little different. ....so i will be roasting a chook or two so its convenient to cook them in separate methods.
    Chickens? Can't you guys speak english? When I was in Navy we called it "separated by a common language"
    Older and wider..

  4. #14
    Senior Member Mucho Bocho's Avatar
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    Dave speaking of chickens

    https://youtu.be/A4jc9RAUT6w
    One thing you can give and still keep...is your word.

  5. #15
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    Quote Originally Posted by daveb View Post
    Chickens? Can't you guys speak english? When I was in Navy we called it "separated by a common language"
    Who ever said we speak english? I feel you are just purely mistaken.

    We speak Stralian down here.

  6. #16
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by malexthekid View Post
    Feel free to do a video showing how to split and portion it like this.
    I already did that years ago.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #17
    Senior Member ThEoRy's Avatar
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    Found it. I think this was my first ever spinalis. My technique could be tighter and I remember being distracted by everyone walking by asking me what I was doing.

    We're going way back to my pre transglutaminase days so I just tied it up and cut the portions. I also have some raw footage laying around with another spinalis that I remember doing faster/better. Let me see if I can find it.

    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #18
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    Enjoyed that Rick. Same watch and 1 glove back then. Music was better (for this old fart). And after watching yours, Utube popped up an old Salty video for the same cut.
    Older and wider..

  9. #19
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    Thanks Rick. How have i not seen that i would have sworn i had watched almost all.of your videos

  10. #20
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by daveb View Post
    Enjoyed that Rick. Same watch and 1 glove back then. Music was better (for this old fart). And after watching yours, Utube popped up an old Salty video for the same cut.
    Thanks. Yeah Salty was the pioneer.

    Quote Originally Posted by malexthekid View Post
    Thanks Rick. How have i not seen that i would have sworn i had watched almost all.of your videos
    It's a really old one. Maybe 5 years ago.


    Here is the other footage I have. This time I clean it more efficiently and roll the meat into mini cap steaks. You may or may not like the music this time Dave. It is of my own production. Original work produced written and recorded by myself.

    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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