Amazing. I'd have scoffed at the very thought of deep-frying a rib roast, but now I'll put it on my list of Things to Try Someday When I Have the Necessary Pot.

As for fire extinguishers, I had two, actually: A Kidde Mariner 110 A-B-C three pound dry chemical extinguisher, and an Amerex industrial A-B-C twenty pound dry chemical extinguisher.

On the bright side, potatoes roasted under a beef roast always taste very good.

Your fire extinguisher should have a gage on it with a little needle in the green zone if it's good. Also, any time you use an extinguisher, even for a second, you'll need to get it recharged/refilled. (Again, your local firefighters can advise you.)

For dry chemical extinguishers, you need to turn them over a couple of times once a month to keep the powder flowing freely. That's pretty much the only home maintenance you need.

Honestly, I'd never not fry stuff.

Unfortunately I was unable to do anything creative with the bones because my brothers polished them off for lunch the next day before I could say anything.

I may never prepare a similar chunk of prime rib again in my life, but it was fun to do once.

Heather @13: The kids thought "boxing day" meant they'd get to play Wii boxing all day. It almost happened. Three cheers for redirection! Hip hip, "hey, what's that over there..."

* 2 tablespoons paprika
* 2 tablespoons crushed black pepper
* 2 tablespoons kosher salt
* 1 tablespoon granulated garlic
* 1 tablespoon granulated onion
* 1 tablespoon crushed coriander
* 1 tablespoon dill
* 1 tablespoon crushed red pepper flakes

It sounds wonderful and easy to boot.

Racks of beef ribs seem to be well above 59 cents per pound, nowadays, but are usually under a dollar, so that (if not the roast) is affordable. But being on a low-fat diet means that I'll continue to toss the ribs into a large pot, add onions, a few herbs, and water to cover, simmering this overnight, then draining & chilling the stock/both to de-fat, and using it for soup or whatever.

(If I'm feeling energetic, I'll remove the meat and mince it for the neighborhood cats, then use the post-hole digger to bury the bones under the olive tree in the back yard. Well... okay (but don't tell my Cardiologist -- she Glares ferociously), sometimes I'll freeze the meat and toss it into the next batch of chili, or simmer it with some barbecue sauce for burritos.)

Hmm, you cook a large chunk of meat by placing it on a rack in a semi-sealed chamber that is heated indirectly via gas combustion ... I think they've reinvented the oven!

Take a large chunk of boneless ham. Plonk it into a big pot of water and simmer for a couple of hours. Extract from the water and stick it in a slow-to-medium oven, leave in there for about 45 minutes. Extract ham. Carve the fat off (note how it did not say "trim" earlier), glaze with a mix of mustard(s) and an egg, shove back into the oven for 10-15 minutes, to let the glaze darken.