Welcome to The Platinum Board! We are a Nebraska Cornhuskers news source and community. Please click "Log In" or "Register" above to gain access to the forums.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
If you put a gun to my head it's probably the prime rib. I overcooked the tenderloin a wee bit though too. If it was cheaper I'd do one or the other every weekend.
If you put a gun to my head it's probably the prime rib. I overcooked the tenderloin a wee bit though too. If it was cheaper I'd do one or the other every weekend.
If the prime rib turns out perfect I would actually go with that because I have to confess I like the fat and the flavor it adds. I think beef tenderloins usually are more consistent on coming out better.
If the prime rib turns out perfect I would actually go with that because I have to confess I like the fat and the flavor it adds. I think beef tenderloins usually are more consistent on coming out better.
I could see that. Other thing with the tenderloin is I had it in the fridge in the garage during that really cold stretch and it was about 3/4 frozen. Was still really good despite my fuck ups.
I could see that. Other thing with the tenderloin is I had it in the fridge in the garage during that really cold stretch and it was about 3/4 frozen. Was still really good despite my fuck ups.
Every time I see a prime rib or tenderloin at the 8-9 range I’ll buy them. If the briskets hit 2.99 I buy them. You can never have enough of those three cuts. The brisket is by far the hardest one to get right.