SpringTime

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Mitre

Gone

Well

Nomad

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Sword

Above

Near enough, Trinidad - seems they'll do this pretty much anywhere, cameras or none, and at any time. Bah!

Carriage

Posts

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Dudes

Da

Opted

Too

Ooh, thanks Seabag - not sure what the chine bone is - have to check.

Sad news Colin. This was also posted in the Chapel of Rest thread in the Lounge. Perhaps you've some stories to share?

Hey folks. I've just landed a five rib prime beef cut (which, contrary to the thread title, wasn't at all cheap - sorry) and at about 7 kilos it's twice the size I initially planned. This'll be a Christmas main course and I want to get it right. Most of the online guides involve smaller cuts, and this one is large and pricey so I definitely need to avoid screwing up! Any tips on searing, sealing and cooking times for a rare or medium rare serving much appreciated. And any advice on prepping the meat also more than welcome. It's already hung for 30 days and I won't be freezing it as Wednesday is near.

Thyme

D'yer Mak'er

Steam