superbowl chow...
Printed From: Unofficial Allis
Category: Other Topics
Forum Name: Shops, Barns, Varmints, and Trucks
Forum Description: anything you want to talk about except politics
URL: https://www.allischalmers.com/forum/forum_posts.asp?TID=157830
Printed Date: 06 Jun 2024 at 5:35pm
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Topic: superbowl chow...
Posted By: shameless dude
Subject: superbowl chow...
Date Posted: 03 Feb 2019 at 1:25am
| I made up sum "sliders" yesterday. i'm sure a lot of you have made them, but for the ones that haven't...grab a package of dinner rolls, keep them all together, saw them in half the long way. now you can puts anything ya'll want on them, we did deli sliced roast beef, (lay it it out all over the whole area of the rolls), then added some (we used shredded taco cheeze) over the beef, then use diced red bell pepper over that. use the red bell, you will realize the flavor when eating, then add more roast beef, then top off with more shredded cheese of choice. leave the roll tops off, place in the oven on a lower shelf and broil until the cheese is melted and starting to darken. won't take long so stand there and watch it. take out, place the roll tops on, and cut apart with a sharp knife. ** now today we will be doing prime rib...Joe...you better sit down on this one. this is for bone in or not and any size chunk...pre-heat your oven to 550 degrees, make sure the buzzer has sounded...put a dry rub of choice on the meat, eub it on all sides, I just used SPG, place the hunk of meat in a shallow roasting pan (one of them aluminum throw away pans work great and less clean up), make sure the fat side is facing up, roast 5 minutes per pound for rare, 6 minutes per pound for medium, and 7 minutes per pound for well done. after what ever time period you have chosen, turn off the oven and DON'T open that oven door for 2 hours. not for even a second do you open that door. at the end of that 2 hours then you can remove the meat and slice it. now...I bought this chunk of bone in prime rib all 6.5 pounds of it...Joe you still sitting down? and had to pay $86. and change for it. whew! |
Replies:
Posted By: shameless dude
Date Posted: 03 Feb 2019 at 1:27am
| remember...DON'T open that oven door in that 2 hour sitting period...or i'll come there and SLAP you so hard...you'll pee in your own gas tank! |
Posted By: desertjoe
Date Posted: 03 Feb 2019 at 6:01am
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OH,,,don't you be worryin yourself one little bit,,Shameless,,,,first of all,,,,you just ain't gonna catch ole Joe be buyin that kind of meat,,,,holy'ist chit,,Shameless,,,thas like $13.39 per pound,,,,Before any of the fixins,,,,and,,,,and,,,after shrinkin and such,,you prolly wount up with just 4.7 Lbs of eatin which NOW is costin you bout $18.39 per Lb,,,,not countin the labor and waitin time,,,OH and the cost of the fuel for the stove,,chit now you is up to bout $20 Lb,,,,,!!! UMmmmm,,,,UMMmmm,,,reckon what's on sale at Burger King today,,,,???   Hey Les,,,,,if you is able to scrounge an invite to the eatin,,,,,send me a little chunk,,,just to get a taste of how the rich people eat,,,,,,,
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Posted By: Pat the Plumber CIL
Date Posted: 03 Feb 2019 at 6:49am
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Cranberry orange barbecue meatballs !!! Yum yum ------------- You only need to know 3 things to be a plumber;Crap rolls down hill,Hot is on the left and Don't bite your fingernails 1964 D-17 SIV 3 Pt.WF,1964 D-15 Ser II 3pt.WF ,1960 D-17 SI NF,1956 WD 45 WF. |
Posted By: Tbone95
Date Posted: 03 Feb 2019 at 7:24am
Joe you did a fine job calculatin the true cost per pound. Now.....do the same for the BK meal! 
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Posted By: Thad in AR.
Date Posted: 03 Feb 2019 at 7:25am
| Not gonna watch the NFL but Jennifer made some Dr. Pepper BBQ ribs in the crock pot. Sounded weird but they were awesome. Still have some for today. |
Posted By: DiyDave
Date Posted: 03 Feb 2019 at 8:03am
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Don't give a hoot, about the crybaby bowl. Last night went out fer dad's 86Th birthday dinner, at the local german restaurant. Pork loin cordon blue, stuffed wif ham and swiss cheese! Only way it coulda been better, would be if they had wrapped it in BACON!
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Posted By: shameless dude
Date Posted: 03 Feb 2019 at 8:23am
| we should get 3 meals outta that chunk, of course it'll take a bottle of wine with each meal! |
Posted By: steve(ill)
Date Posted: 03 Feb 2019 at 8:39am
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food sounds great......... but it will be a cold day in he11 when I turn that racist rant BS on the tube... They can keep it... don't care if they go out of business. ------------- Like them all, but love the "B"s. |
Posted By: darrel in ND
Date Posted: 03 Feb 2019 at 9:14am
| I ain't watchin the super bowl, but am making some yummy beef summer sausage. And I don't think ole Shameless overpaid for that good beef. People should eat more of it. Darrel |
Posted By: Lars(wi)
Date Posted: 03 Feb 2019 at 9:17am
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dont think I'll watch. weather will be great here today, sunny and upper 70's, plenty to do outside. ------------- I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science. |
Posted By: desertjoe
Date Posted: 03 Feb 2019 at 9:45am
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You Bet,,,!!!,,all that food sounds great but since I'm batchin,,,I guess the extent of my Sunday cookin will be a couple of scrambled eggs with a big hot link sausage on the side,,,,,,  I was gonna post this last Thursday,,,when I went to C-Bad to see Momma,,the Albertson's store had the brisketts on sale for,,,,,,,,,$1.88 per LB,,!! They had a limit of 2 per person so,,I had to trick em with the "Shameless Maneuver" of switchin caps and shirts,,,,only wount up with 6 of them before they run me outa there,,,dang communists,,!!! I ain't watchin the Crybaby bowl for Chit this year either,,,they lost me and my family when they started their cxrybaby BS. Guess I'll just eat my scrambled eggs then go outside and work on my D14 hydraulics,,,,, Hey Darrel,,,you know you cannot mention makin some sausage 'thought givin me the recipe,,,I've got some quality Elk meat I been wantin to make some with,,,
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Posted By: Thad in AR.
Date Posted: 03 Feb 2019 at 10:05am
You do dip them sausage links in some of Sugarmakers real syrup don’t you??? If not then yer doing it wrong.👍👍👍 |
desertjoe wrote:Posted By: Hubert (Ga)engine7
Date Posted: 03 Feb 2019 at 1:30pm
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Have not watched any nfl games since they started all their commie bull crap and definitely won't watch the Stupid Bowl. Turn on the news here and all you see is Stupid Bowl crap. Tomorrow morning it will be over except for the reports on how many were assaulted, robbed, and/or killed. ------------- Just an old country boy saved by the grace of God. |
Posted By: darrel in ND
Date Posted: 03 Feb 2019 at 1:35pm
Ok Joe, I'll give you the recipe straight out of the book, then I'll give you the changes I've made to it. It's only based on two pounds of meat, but if you can do some math, you can make larger quantities. It's kind of a recipe to be made without a lot of equipment. Two pounds ground beef 1/4 tsp pepper 1/4 tsp garlic powder 1/4 tsp onion powder two tbsp tender quick one tbsp liquid smoke one tbsp mustard seeds 3/4 cup water Mix all ingredients. Form it into two logs. Wrap it in tin foil; shiney side in. Set the logs in the refridgerator for 24 hours. After the 24 hours, take it out, poke some holes in the tin foil, and bake it in the oven for one hour at 350 degrees. I've been making it in four pound batches for years, exactly as the recipe reads. Last batch I made, I smoked in the smoker at 150 degrees for about six hours instead of baking it. Now the batch I made this morning, I stuffed into 2 1/2 inch fibrous casings instead of using tin foil. After it spends it's 24 hours in the fridge, it will go into the smoker instead of the oven also. I cut back the liquid smoke by about half also, since it's getting the real smoke. It's kind of habit forming. Doesn't take long to devour a log of it with some cheese and crackers. Darrel |
Posted By: Thad in AR.
Date Posted: 03 Feb 2019 at 2:40pm
| We need some way of saving info like recipes n such on here. |
Posted By: captaindana
Date Posted: 03 Feb 2019 at 2:54pm
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Shameless!!!! So I wake up and read your slider and roast recipe and go to flying for a few hours and can't get that roast recipe out of my head. So......I call my butcher driving home and ask if he'll cut me a 4 or 5 pound roast . He says sue. I get there and he said he didn't like the color of it!! I said if you don't then I don't either , thanks for being homest. I go to th next Price Chopper and they have no roasts and no butchers in the meat room working. So I go to the next big chain and it's the same thing...no roasts to be seen. Almost back home I stop at the last place and no roasts but I did get 3 delmonico's and will broil them in my wood stove coals after I do my packets of chunked up sweet and regular potatoes, mushrooms, shallots, carrots, butter and garlic wrapped in foil. Also will have a few giant shrimp with hot cocktail sauce. Anyhow thanks for making me drool all day over your roast recipe. I will try it soon and will report back. Thank you Dale!!👍 ------------- Blue Skies and Tail Winds Dana |
Posted By: LouSWPA
Date Posted: 03 Feb 2019 at 3:25pm
try roasted red peppers instead of the bells ------------- I am still confident of this; I will see the goodness of the Lord in the land of the living. Wait for the Lord; be strong and take heart and wait for the Lord. Ps 27 |
Posted By: Hubert (Ga)engine7
Date Posted: 03 Feb 2019 at 4:15pm
Thad, I copy and paste them to a word document and them save them in a documents file on the computer. The only problem is I have 3 laptops I use, two with MS Word and one with Open Office (free program) and I need to take the time to sit down and combine them into one file and then save a backup on disc. ------------- Just an old country boy saved by the grace of God. |
Posted By: shameless dude
Date Posted: 03 Feb 2019 at 4:44pm
| there are a lot of us on this site that are great cooks. and I agree with Thad! HEY DARREN! Lou...ain't them the hot peppers? neither one of us can eat anything that is spiced hot. but others on here can i'm sure. |
Posted By: chaskaduo
Date Posted: 03 Feb 2019 at 5:03pm
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Shammers roast cooking routine does work, I've have done it a few times before. Seriously do not peak, a friend was trying this out and the wifey had to take a look see (like it's gonna sneak off somewhere) while in the 2 hour rest, sure nuff it was under cooked. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: Ray54
Date Posted: 03 Feb 2019 at 9:34pm
Nothen wrong with it undercooked
. You just eat the outside today,an the red part comes out of microwave just right tomorrow. |
Posted By: Ted J
Date Posted: 03 Feb 2019 at 10:36pm
Dave, ANYTHING is better with bacon on or around or in it.
 But I HAVE to get at it one of these days.....------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: Ted J
Date Posted: 03 Feb 2019 at 10:41pm
We had a guy at work, who had NEVER cooked water!! He had NO idea about anything. We figured we'd start him out with something easy, pork steak and kraut. 6 pork steaks and 2 bags of kraut. Browned GOOD on both sides and put in the oven at 350 degrees for 2.5 hours. It was RAW!!!!! WTH??? Seems he kept looking in at it about every 5 minutes to make sure it didn't dry out. ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: LouSWPA
Date Posted: 03 Feb 2019 at 11:18pm
No Dale, they are red bell peppers that are roasted and packed in either water or olive oil....I like them in olive oil. Fantastic on eggs or sliced up on sandwiches ------------- I am still confident of this; I will see the goodness of the Lord in the land of the living. Wait for the Lord; be strong and take heart and wait for the Lord. Ps 27 |
Posted By: Hubert (Ga)engine7
Date Posted: 04 Feb 2019 at 2:56am
Ted, I was thinking of the fans and locals. Saw a news clip on tv after the game and some of those fans were in an advanced state of intoxication. But you are right, some of the wives/girlfriends probably were assaulted after the game. ------------- Just an old country boy saved by the grace of God. |
Posted By: shameless dude
Date Posted: 04 Feb 2019 at 3:32am
| broiled up that chunk of beef, came out wonderful! after slicing off 2 pieces of (one inch thick cut) meat, we'll still get 2 more meals off this chunk! might go ahead and slice it and freeze sum of it to enjoy later. now Joe...."rich people???) really??? if'n we would have gone out to eat this, it would have cost us $50 more/less each time for the 2 of us without the wine! we'll enjoy this 3 times now...you do the math on that! how is Momma doin? |
Posted By: desertjoe
Date Posted: 04 Feb 2019 at 9:24am
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Well,,,Good Buddy,,,that sorta changes everything,,,it does,,,,Now,,that you gonna eat off thet piece of meat several times,,why, the price kinda goes DOWN,,,, SOOoooo,,,now,,,you prolly lookin at ,,lets just see UMmmm,,,where's that dang calculous,,??? OK,,,I'll use my fingers this time,,,,, OK,,you say it cost you $86 plus the fixins adds $5 plus cost of fuel +$5 equals bout,,,,chit I gotta go 3-4 times usin my toes on this one,,,lookin like bout $96,,,but WAIT,,,I had not figured 4 good meals outa thet chunk,,,and,,,AND we gotta figure in Ms Dee supping on it 3-4 times so ,,,,ya see I was thinkin you was eatin on it by your own self,,,,, $96 divi by 4 meals = $24 ,,,and,,,divi that by two peoples = $12.00,,,,NOW,,THATS more like a great piece of prime beef to enjoy,,,,whew,,,!!! (I think I mighta got out of thet one,!) UMMmmm,,,where did you say you got thet great chunk of beef,,?,,,,,,,,, You prolly gettin thet prime meat from ole Darrel,,ain't you,,??? OH,,,,and I'm gonna dress one of those $1.88/LB brisketts today and put in fridge for a few days,,,,,
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Posted By: desertjoe
Date Posted: 04 Feb 2019 at 9:39am
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OH,,and since you asked,,,,,,Momma is doing good and her therapy is doin lots better than the other times as I think she has finally realized,,,she is gonna have to get with the program if she ever expects to walk again. I will say this,,,that right there is one heck of a Durable woman and,,,,and,,,almost invinceable to have made it past two strokes and an amputation and be where she is today. CHIT,,Her speech and memory is way better than mine and she remembers way better than me ,,,but ain't that just like a woman,,,????? The Dr took her off the Lasix as she is now down to 124#,,, almost where she was when we got married,,,,now I gotta get my arse in gear and lose a few of MINE,,,,,
Dr did tell me that he suggests that she get moved to a nursing home with Rehab facilities to continue her rehab and I agreed as did all our Sons did as well. I think I'm gonna go up to the place in the mountains for a few days when he does tell her cause the chit is fixin to hit the walls,,,,,, |
Posted By: Tbone95
Date Posted: 04 Feb 2019 at 9:54am
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Posted By: shameless dude
Date Posted: 04 Feb 2019 at 6:04pm
| Pat....the old lady....ooops...I mean the loving wife wants yer meatball recipe |
Posted By: shameless dude
Date Posted: 04 Feb 2019 at 6:05pm
| thanks Darrel, we gonna try yers! |
Posted By: john(MI)
Date Posted: 04 Feb 2019 at 9:36pm
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Great game because the Pats won! Brady is the best quarterback in history and may never be outdone! Six rings. The halftime show was okay. Some good music and great light FX's and pyro's. The defensive coordinators for both teams deserve awards. The wife made roast duck for me for eats. ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: darrel in ND
Date Posted: 04 Feb 2019 at 11:13pm
I just tried my latest batch, and for some reason it's way too salty. I'm thinking I have cut back on the tender quick in the past. I'd say that you should probably cut back on that by at least half. Darrel |
Posted By: shameless dude
Date Posted: 05 Feb 2019 at 2:03am
| tender quick...is that like a meat tenderizer? oh...and do you butcher and sell the meat from your honey's herd? |
Posted By: shameless dude
Date Posted: 05 Feb 2019 at 2:14am
| we had another great meal off that PR roast tonight, and we'll have another tomarrow night, it'll be gone then, but not wasted! |
Posted By: desertjoe
Date Posted: 05 Feb 2019 at 6:45am
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OK,,Darrel,,I guess ya'll talked bout a meatball recipe I missed,,,,,so give,,,,,,,I LOVE meatballs,,my wife's family make a soup type called "Le Boulette" or just "Bullets" for short that is basically just flavored meatballs in water with onions and spices,,,Good,,!! Your summer sausage recipe is real close to what I have used for a long time but,,YES,,I did cut back on the Tender Quick also cause I ain't susspossed to eat too much salt. The recipe I use has lots more ,,,,ummmm,,,whats them little bitty balls,,?? can't remember for chit,,!!! anyway,,I use bout 4 Tbs to 4 LBs of HB meat,,,(I likes em,,) Hey Shameless,,,Morton's Tender Quick is a salt based meat cure comes in a blue bag. My experience is that most recipes call for way too much Tender Quick and like ole Darrel says,,it pretty salty,,,,, UMMmmmmm,,Yep,,thinkin I'm gonna go fish out some of thet prime Elk meat and make me some Winter Sausage,,,yes sir,,,,,,,
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Posted By: darrel in ND
Date Posted: 05 Feb 2019 at 7:07am
With the tender quick, it's like Joe said. I can't figure out why my latest batch tastes so salty. Maybe it's just me. My son said he didn't think it was too salty. Maybe I just got a slice or two that wasn't mixed good. Cause like I said, been using the same recipe for years. Maybe I have cut back on it in the past, and forgot that I did that. Lol. As far as the butchering, yes we eat our own beef. We had used the same custom butchering shop for over 25 years, but the owner of that shop is having a hard time keeping up any more. So we tried a different shop for our last critter. Turned out just as good. Little more expensive, but they have a federal meat inspector on site when they do the slaughtering. Other place didn't. So the new place, being that the inspector is there, said that we could legally sell any beef that they process for us. We haven't sold any, but maybe we should find a little niche market, and start selling it. Darrel |
Posted By: desertjoe
Date Posted: 05 Feb 2019 at 10:01am
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You know,,I watch alot of them cookin shows and to a one,,,they all,,according to ME,,,they never mix whatever they're cookin enough to get all the ingredients mixed well,,,,, They prolly pressed for time and figure nobody is gonna eat thet stuff on TV so it just a quick stir and go on to next part,,,,,,,,I mix my stuff aplenty,,,, UMMmm,,,Darrel,,,the meatballs,,,???
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Posted By: shameless dude
Date Posted: 05 Feb 2019 at 12:05pm
| plummer Pat had the meatballs Joe |
Posted By: john(MI)
Date Posted: 05 Feb 2019 at 3:31pm
I used to make that! I should dig out my recipe. One difference I noted in your recipe and it probably replaces the tender quick, is we used Kosher Salt instead. If I can find my recipe I'll see if there are any other differences. Do you bake your right on the oven rack with a catch pan underneath? ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: darrel in ND
Date Posted: 05 Feb 2019 at 7:12pm
| Yes John, we bake it on the rack with a catch pan. My last batch, we was going to smoke, but it was too cold for the smoker to work, so it got baked, too. As far as my post on it being too salty, I guess that was a false alarm. Last night, the piece of sausage I ate must have had a little pocket that wasn't mixed as good as it should have been. I was eating it all day today (took it the road with me for a snack. Cheaper than jerky) and it was good. Darrel |
Posted By: shameless dude
Date Posted: 06 Feb 2019 at 2:01am
| Darrel...that would prolly be better than you driving all over, there are lots of folks doing the organic meat now. they's making a killing! |
Posted By: shameless dude
Date Posted: 06 Feb 2019 at 2:29am
| finished up the last of the PR tonight. was still good tasting! I prolly won't buy another chunk until I gits my new outdoor kitchen delivered and set up. I wanna smoke the next one. we always went out for PR on our anniversaries, now the old lady...oooops...I mean the loving wife wants me to cook it from now on. what do we do now on our special occasions? |
Posted By: darrel in ND
Date Posted: 06 Feb 2019 at 6:35am
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"What do we do now on our special occasions...….?" Maybe you getting too old if you have to ask that here. Darrel |
Posted By: chaskaduo
Date Posted: 06 Feb 2019 at 10:06am
I guess the loving wife doesn't want to be seen out with you anymore. Can you blame her, probably making funny faces and loud pooter noises. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: shameless dude
Date Posted: 06 Feb 2019 at 12:11pm
| Darrel...me thunks I gots to old for what you is thunking! and I still don't have that "pooter" working yets. PffffT! |
Posted By: chaskaduo
Date Posted: 06 Feb 2019 at 5:21pm
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You'll just have to go back to Chili and Lasik (Furosemide), you know you can get that to work. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: darrel in ND
Date Posted: 07 Feb 2019 at 7:18am
I don't know how well that would work up here, Shameless. If every man, woman, and child in a fifty mile radius of me bought 10 pounds of beef per year from me, that would be about one critter per year. Back when Eldon had his vegetable stand going out there near Spokane, I should have teamed up with him and sold beef along side of him. Folks could have gotten there meat and veggies all in one stop. May have been profitable. Darrel |
Posted By: desertjoe
Date Posted: 07 Feb 2019 at 7:34am
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Well,,I'm feelin for Ya Darrel,,, I really am,,,,I been pokin ole Shameless on his Prime Rib but fact of the matter is,,,I LOVE a great piece of beef,,,it just don't like ME,,!!! I've had a couple of bad cases of Gout and don't think I want any more and have tried to stay on the low side of partaking of thet great tastin beef. I am a sucker of a smoked briskett and should be rationing myself there as well,,,,, , but you know how weak the mind can be,,,, I have bragged bout the steaks at Golden Corral and I will have one bout every other month or so,,,cause,,,,them are some of the most tender cuts off meat I've ever had and thats the troot,,!!!! I take that back,,,I just remembered,,when I was still workin,,the company would send me twice a year to a refinery they had in Great Falls, Mt and there was a resturant in Black Eagle just north of the refinery that had ABSOLUTLY the biggest and the most FORK TENDER steaks ever,,!! I cannot remember the name but it was the BEST'est beef you ever bit into,,!!!
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Posted By: darrel in ND
Date Posted: 07 Feb 2019 at 7:44am
| Joe, you mention Great Falls MT. I was just through there little over a week ago; in fact I spent a night there. Next morning I had to drop part of my load at a ranch in the mountains, off the beaten path, about an hour west of there. Let me tell you what, that puts a whole new meaning to the phrase "beautiful scenery". Darrel |
Posted By: shameless dude
Date Posted: 07 Feb 2019 at 10:53am
| just think how "Omaha steaks" started Darrel! there was sum folks out in the sticks of our county, that were doing organic meat of all kinds, they butchered everything on location, and would prolly still be doing it if the nosey neighbor wouldn't have ratted him out. the neighbor didn't like all the extra traffic on their gravel road. the county did shut them down cuz the city based county board didn't think it was ag related! can't get any more ag related than that! said it was zoned right! LMAO! dumb azzes |