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Date Posted: 03:51:57 05/22/01 Tue
Author: GJ
Author Host/IP: cfa1.execulink.net / 199.166.6.10
Subject: Re: Busy weekend
In reply to: reg 's message, "need help" on 18:34:33 05/21/01 Mon

Well, on Saturday night I cooked a fresh ham for some guests we had over on Saturday. I served it with some North Carolina stlye sauce (Ketchup/cider vinegar, mustard). I would have prefered a shoulder but the butcher was out. I would say it was a bit dry for my taste but the guests liked it. I took it off at 184 as it had been on for 23 hrs (15#) and the guests were coming.

Yesterday I cooked up a Prime Rib Roast with a salt crust rubed in some worchestershire, paprika, and some penzeys prime Rib Rub. Cooked it at 550 for 60 minutes and let stand for 10. I cracked off the crust and low and behold...a wonderful roast. It was a beautiful 145 when I carved it up. Very tender and tasty. The butcher said the meat was aged 21 days and it tasted great. I was a bit concerned about cooking at such high a temp but no fear and little shrinkage.

That's it on my front.

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