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Forums10
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Mar 29th, 2024
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Joined: Oct 2009
Posts: 6,485 Likes: 391
Sidelock
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OP
Sidelock
Joined: Oct 2009
Posts: 6,485 Likes: 391 |
Many people favor prime rib over filet mignon, I don't know because I've had many filets that were cooked to perfection but I don't know that many restaurants that would tackle a prime rib. I have a friend who has been cooking these at home, in a convection oven, for years. It took him a few to get his technique down, but, internal temp of about 150, 20 minutes of rest after that, seems to be the key. I don't do it because the minimum cost of participation is around $60, and my family, 'cepting me and my dear old Mom, are not big meat eaters. Fully intend to thow one on the Weber grille, over a nice, smokey, fire one day, but, it will have to be when we have company. I'd be eating even a little 6 pounder for a week after the event, if it was just we three. Best, Ted Took me 25 years but I am now always confident that prime rib will come out of the oven done to perfection. Takes a long time to get the technique down because we don't cook them every week.
The world cries out for such: he is needed & needed badly- the man who can carry a message to Garcia
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Joined: Jul 2012
Posts: 4,463 Likes: 207
Sidelock
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Sidelock
Joined: Jul 2012
Posts: 4,463 Likes: 207 |
For the week end after Christmas, with family, I am doing for the first time a country salt cured ham, low and slow, on my new Master Built electric smoker. Cook all night with a touch of hickory smoke. Capture the juices-"brown jelly" part goes into wife's bean pot, along with hock part( whole ham too long for smoker, so have to shorten it).You can't get this from precooked ham/w water added and pre-sliced. My sister/sister-in-law/cousin are bringing other great "stuff". I feel sorry for anyone that doesn't live in the south.
Mike
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Joined: Feb 2010
Posts: 425 Likes: 11
Sidelock
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Sidelock
Joined: Feb 2010
Posts: 425 Likes: 11 |
Tradition here is a traipse to homes of all of my relatives within walking distance ... whisky ,or black rum then on to the next one gaining a family member as we go,eventually ending up at the point of origin around noon for a local turkey ,stuffed with our Newfoundland savoury dressing ,blueberry duff,pease pudding , salt meat ,cabbage ,boiled potatoes ,carrots ,mashed turnip ...it's rough trying to get it all on one plate.
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Joined: Mar 2013
Posts: 2,862
Sidelock
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Sidelock
Joined: Mar 2013
Posts: 2,862 |
Roast saddle of venison (a deer I harvested with son-in-law Geoffrey), Do you "Lard" your saddle? Lardoons (thin strips of fat) marinated in a fruit flavored brandy before being inserted in the slits really keeps the meat moist and adds a nice flavor. Regards Ken
I prefer wood to plastic, leather to nylon, waxed cotton to Gore-Tex, and split bamboo to graphite.
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Joined: Dec 2001
Posts: 3,553
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 3,553 |
I have a nice local Fresh Farm Turkey, also a smoked shoulder ham that a mate n I raised n had smoked locally.They do a wonderful job
I do the cooking.
My real delight are...
1..making the stuffing..big tasty portabello mushers cut thin, loads of onion,celery n red pepper,
some of the same pig sausage pork, a few roasted chestnuts, dried apricots & have at it with the herbs n bread crumbs.Lots of garlic
2...the gravy.. getting all the juice from the bird pan scraps n all, put outside in the cold to separate, skimming the fat n a shot of Gravey Master, corn starch to thicken.
3....Then my locally famous roast spuds & parsnips.
Par boil peeled spud cut in nice sized chunks till fluffy on outside but still well solid,...dry on towel until dry (other wise they will not brown. that is important),Then heat big pan in oven with 3/8th" olive oil, garlic n a few spatterts of Worcester Sauce mixed in (helps the brown n crispy_) roast around 375 for about90 mins ,get them all oily. basting every 20 mins or so/Peel Snips, but if small cut in half n add to oil with spuds.no need to par boil as they cook fast
Then a big pot of Brussle Sprouts..
that gets me goin'
cheers
franc
Home made whole cranberry sauce, of course
eat well mates
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Joined: Oct 2009
Posts: 6,485 Likes: 391
Sidelock
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OP
Sidelock
Joined: Oct 2009
Posts: 6,485 Likes: 391 |
Franc, it's the one thing I miss about switching to the Prime Rib....no stuffing. And yours sounds pretty tasty.
The world cries out for such: he is needed & needed badly- the man who can carry a message to Garcia
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Joined: Apr 2011
Posts: 1,850
Sidelock
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Sidelock
Joined: Apr 2011
Posts: 1,850 |
I'm on my own now. Christmas Eve day I will continue the tradition of fasting breakfast and lunch. My evening meal will be fish and toasted homemade bread. Christmas Day meal will be a thick Porter House steak so rare the steer will beller when I sink my teeth in it. Side dish will be chicken pasta salad and croissant rolls. Dessert will be German Lebekuchen and when I'm done I'll raise my glass of "middles", (that my neighbor stilled for me), to all who passed before me this past year.........to my Mother, to PA24 Doug Woodin, and also two of my local friends. May their memories live forever. You all take care now and have a very Blessed Christmas.
Practice safe eating. Always use a condiment.
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Joined: Oct 2009
Posts: 6,485 Likes: 391
Sidelock
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OP
Sidelock
Joined: Oct 2009
Posts: 6,485 Likes: 391 |
Hey Joel, think I'll join you in that toast to Doug. All the best this Christmas.
James
The world cries out for such: he is needed & needed badly- the man who can carry a message to Garcia
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Joined: Jan 2002
Posts: 13,149 Likes: 1147
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 13,149 Likes: 1147 |
Hey Joel, think I'll join you in that toast to Doug. All the best this Christmas.
James And I. Doug's loss leaves a big hole. All my best, SRH
May God bless America and those who defend her.
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Joined: Dec 2001
Posts: 3,553
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 3,553 |
So did anyone burn anything, or screw up badly yesterday?
Hope all went well, mine was pretty awesome...I'm having the same again shortly..nice pyrex dish full of a bit of everything in the oven as I type...love those left overs
The roast spuds do well with a light second roast, still nice n crispy yummm
cheers
franc
Last edited by Franc Otte; 12/26/16 02:02 PM.
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