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USDA Prime rib roast vs. USDA Prime strip loin?

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    #16
    Nice! What cooker did you use?

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    • DeadSalmon
      DeadSalmon commented
      Editing a comment
      Used my Kamado Joe Big Joe with a HeaterMeter for the cook and my Weber kettle for the sear--so I didn't need to take the time to bring the KJ up to temp.
      Last edited by DeadSalmon; December 29, 2016, 10:46 AM.

    #17

    ​
    Used my Kamado Joe Big Joe with a HeaterMeter for the cook and my Weber kettle for the sear--so I didn't need to take the time to bring the KJ up to temp. 40 degrees and raining on Christmas day in Wisconsin. What's up with that??!?

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      #18
      I can't see the pictures, and would like to.

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        #19
        Great cook DeadSalmon that is a beautiful roast for sure. Can we rename the title from ",, ,," to something that will tell us what it's about?

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        • DeadSalmon
          DeadSalmon commented
          Editing a comment
          Feel free to rename. The thread started with questions about choice prime rib vs prime NY strip roast. Just showing off the results and thanking the group.

        #20
        Wow! That ain't no dead salmon! If it looks good, it's got to taste good. Eat good & have fun!

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          #21
          Beautiful!

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            #22
            Rib roast over all others any day. Even better, ribeye steaks. Lots more char per bite. Just did prime NY strips (sous vide to 128°F, then seared on smoking hot GrillGrates--flat side) and they didn't begin to compare to a choice ribeye steak.

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