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Old 12-30-2012, 7:00pm   #61
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You said clique!! yourself!
Hey...I was told that we Texas members are just a clique. Might as well live up to the hype.
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Old 12-30-2012, 7:01pm   #62
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I'm smoking a bone-in turkey breast and a spiral sliced ham and taking that to the par-tay.
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Old 12-30-2012, 7:03pm   #63
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I'm smoking a bone-in turkey breast and a spiral sliced ham and taking that to the par-tay.
I did a ham for XMAS. Was thinking about some pasta bolognese but in the end, nothing beats a good prime rib on NYE. I'll make a nice crust on the outside, serve with roasted fingerling potatoes. Mmmmmm...yummy.
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Old 12-30-2012, 7:07pm   #64
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Still butt-useable.
When you get right down to it, there really aren't too many things that aren't.
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Old 12-30-2012, 8:22pm   #65
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Well I just got back from the store. Got a 7-bone Standing Rib Roast. About 15 lbs. It'll be the centerpiece of tomorrow night's feast. Got the clique coming over so it has to be good.
Damn Texas Cliques.....

Last edited by Ms.Gem; 12-30-2012 at 8:43pm.
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Old 12-30-2012, 8:38pm   #66
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When you get right down to it, there really aren't too many things that aren't.
Razor blades aren't.
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Old 12-30-2012, 8:46pm   #67
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Razor blades aren't.
Nooo, they're great ! You really should try some...
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Old 12-30-2012, 10:28pm   #68
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Bear's is in the fridge waiting patiently for tomorrow. I cover mine in yellow mustard (laugh all you want), and do the 450 for 15 min, then 300 for 20 min/lb.

Cyber- I'm gonna try that cast iron skillet for pieces that go to the in-laws.

Mama Bear and Baby Bear are handling the sides, so I don't even know what they're planning on making.
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Old 12-30-2012, 10:32pm   #69
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Bear's is in the fridge waiting patiently for tomorrow. I cover mine in yellow mustard (laugh all you want), and do the 450 for 15 min, then 300 for 20 min/lb.

Cyber- I'm gonna try that cast iron skillet for pieces that go to the in-laws.

Mama Bear and Baby Bear are handling the sides, so I don't even know what they're planning on making.
I do Tri-Tips all the time with yellow mustard and rolled in rock salt. Makes a mess on the grill, but tastes great.
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Old 12-31-2012, 9:12am   #70
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Yeah, the mustard disappears during the cook and the acid in the vinegar gives a nice tangy savory flavor to the crust. Me? I'm a purist when it comes to prime rib. Lots of garlic, coarse sea salt, and fresh black pepper. That be it.
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Old 12-31-2012, 10:35am   #71
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I'm haviing lunch with our contract security manager (former Brittish SAS sniper) and some of his Ghurkas. They butchered a cow, it ought to be a blast. We held the perimeter against a Taliban attack the other day, now my soldiers and I get to hang-out with the cool kids...
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Old 12-31-2012, 11:05am   #72
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I'm haviing lunch with our contract security manager (former Brittish SAS sniper) and some of his Ghurkas. They butchered a cow, it ought to be a blast. We held the perimeter against a Taliban attack the other day, now my soldiers and I get to hang-out with the cool kids...
Looks like things have really gotten out of hand in Sherman Oaks.

Wes!
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Old 12-31-2012, 11:43am   #73
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@ Iron Chef, truth be told, the hot chow ain't bad, when we can get it.

December was a crazy month, glad it's over. When the weather goes to sh*t (as it tends to in the winter), and our air and observations assets are unavailable, things get interesting, and occasionally ugly.

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Old 12-31-2012, 6:18pm   #74
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@ Iron Chef, truth be told, the hot chow ain't bad, when we can get it.

December was a crazy month, glad it's over. When the weather goes to sh*t (as it tends to in the winter), and our air and observations assets are unavailable, things get interesting, and occasionally ugly.

Thanks for your Service Wes! Happy New Year to you and all the Personnel there!

Hope the New Year brings Y'all safe returns home and where ever your travels take you!
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Old 12-31-2012, 6:21pm   #75
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Wes !! Glad you are safe. Now break out some wife pics.
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Old 12-31-2012, 8:38pm   #76
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Well, the bacon/garlic mashed potatoes were awesome as well as the brussel sprouts and asparagus.
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Old 12-31-2012, 8:39pm   #77
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... and the meat?
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Old 12-31-2012, 8:45pm   #78
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I have a 15lb prime rib in the oven. Using lspencer's cooking technique. Report later.
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Old 12-31-2012, 8:53pm   #79
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... and the meat?
Well I had a mom and pop running out of the kitchen as I cut in to the medium rare prime rib.
Cut the ends off and threw it in the oven until it resembled shoe leather.
They liked it.

My medium rare piece was pretty good. I wish I had a bit of the crusty end on it though.
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Old 12-31-2012, 8:54pm   #80
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Well I had a mom and pop running out of the kitchen as I cut in to the medium rare prime rib.
Cut the ends off and threw it in the oven until it resembled shoe leather.
They liked it.

My medium rare piece was pretty good. I wish I had a bit of the crusty end on it though.

















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