And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Cooked a 1.4 lb boneless ribeye last night on the weber, cut just a tad over 1.5 in thick. 165F-170F., rested for an hour. Oh my!!! Cost is now $33.99 pound, ouch.
Cut the large side off the bone and you have a KC strip. Cut the smaller side off and you have a tenderloin. The bone is a piece of spine cut down the center with a piece of rib hanging on. T-bone or more accurately called on a large cut with significant piece of tenderloin, the Porterhouse. -Snakepit
I think I’m in love…
ReplyDeleteMe too.
DeleteCan't you just SMELL that on a hickory fire?
ReplyDeletedon't ferget the ketchup!
ReplyDeleteX-tra well done.
DeleteWe call that a roast.
ReplyDeleteCooked a 1.4 lb boneless ribeye last night on the weber, cut just a tad over 1.5 in thick. 165F-170F., rested for an hour. Oh my!!! Cost is now $33.99 pound, ouch.
ReplyDelete165 to 170F. You might as well cook it in the microwave
DeleteLooks like a Lamb Loin Chop
ReplyDeleteFilet/ribeye???
ReplyDeletePorterhouse
DeleteCut the large side off the bone and you have a KC strip. Cut the smaller side off and you have a tenderloin. The bone is a piece of spine cut down the center with a piece of rib hanging on. T-bone or more accurately called on a large cut with significant piece of tenderloin, the Porterhouse.
ReplyDelete-Snakepit