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Tag

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  1. I always liked the line "New Yorks alright if you wanna get pushed in front of the subway"
  2. And the is for..........?It isnt for the song, big fan of Fear
  3. New Yorks alright if you like saxophones.
  4. This explains alot about you. A vegan, I should've guessed What exactly does this "explain" about me? It's funny to presume that you know anything about me based on what I choose to eat. GB you closed minded, judgemental Christians. When I read that you are a 'Vegan" (That word cracks me up for some reason) I stereotype you into a Liberal/Athiest box. Sometimes stereotypes are right on the money eh?
  5. This explains alot about you. A vegan, I should've guessed
  6. Jesus give it a rest. You'll have your tree hugging, gutless democrat president in a year. Cant you even wait that long?
  7. Garlic salt? :no:Kosher salt is the only way to go. Put on some garlic powder if you must but use kosher salt.Dont know why Garlic Salt would be so bad, i use it on my steaks all the time.Start using kosher salt (and if you want garlic, garlic powder) and your tastebuds will thank you.Trust meGood enough, Ill have Mrs Tag get me some Kosher salt instead. Would adding some black pepper be wise on this or just the salt?
  8. Garlic salt? :no:Kosher salt is the only way to go. Put on some garlic powder if you must but use kosher salt.Dont know why Garlic Salt would be so bad, i use it on my steaks all the time.
  9. I read that same thing online which brought me here. It seems that medium rare is anywhere between 105 - 130. That cant be right.
  10. I think the safe bet is to keep it in until it reaches 125 degrees and hope for the best. I planned on using plain ol Garlic salt and black pepper as my rub.
  11. Now Im even more confused. A lady that i work with told me she did a prime rib and took it out when it hit 130 degrees and it was too done. She said she had ruined it.
  12. I have a 7 pound 4 bone prime rib. I've never cooked one before and have read confilicting reports on the temp of the meat for medium rare. I've read that anything over 120 degrees is ruining the meat and anything under 130 is rare?? anyone have any experience cooking a prime rib. My family likes theirs a bit more done than I but i figure i can just give them the end pieces. My original plan is to cook it at 450 degrees for about 15 mins to seer (sp) it then drop it down to 250 degrees for about 20mins for each pound but im not so much interested in how long to cook it as much as the inside temp of the rib. Im thinking about taking it out of the oven when it hits 120 degrees and letting it sit about 20 mins covered up so it should be ready to eat at about 125 degrees. Is this too rare in your opinion or should i leave it in longer? ugh