supper last 2 nights...
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Topic: supper last 2 nights...
Posted By: shameless dude
Subject: supper last 2 nights...
Date Posted: 11 Dec 2021 at 9:10pm
| was smoked prime rib roast. smoked the roast for about 3 hours and took it out, nice and done on the outside, and very pinkish on the inside, ready to finish off to the doneness that is wanted in the skillet. last night had mashed taters with and tonight had sweet taters with it. roast was big nuff to slice in 1 inch pieces. might do a pork butt tomarrow night in the smoker...dunno yet. |
Replies:
Posted By: plummerscarin
Date Posted: 12 Dec 2021 at 6:48am
| Dang, you're making me hungry now. My accountant made a bear stew for the crockpot while we were out for the day. Really hit the spot after a long cold day outside |
Posted By: fixer1958
Date Posted: 12 Dec 2021 at 6:56am
| Wow. Prime rib is kind of pricey. Made one for Thanksgiving and it was good, but we ate on it for 3 days. 5lb bone in was $65. |
Posted By: Ted J
Date Posted: 12 Dec 2021 at 10:43am
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Shamers, HOW can you afford Prime Rib?!?!?! Pricey is RIGHT!! You musta had high heat on it if only for 3 hrs? I guess the USPS is getting worse.......I didn't receive my invite?   That is one of my wifes favorites! We had a special place to go for it and they just sold out.  We'll see if they left the recipe and the how to.------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: D19allisowner
Date Posted: 12 Dec 2021 at 12:38pm
I think he's getting paid to spray us with that snow machine! ------------- If you choose not to decide you still have made a choice. |
Posted By: Alberta Phil
Date Posted: 12 Dec 2021 at 2:20pm
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Got us last night with about an inch or so of "pretty" Good part was, it was easy to track the small herd of calves that came over from the neighbors in the night! |
Posted By: fixer1958
Date Posted: 12 Dec 2021 at 6:16pm
| Don't they call that veal |
Posted By: JW in MO
Date Posted: 12 Dec 2021 at 6:37pm
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That sounds mighty good, I don't order prime rib when dining out, seems to me there's about 30 minutes difference in their version of done and mine, don't like cold red center. ------------- Maximum use of available resources! |
Posted By: shameless dude
Date Posted: 12 Dec 2021 at 9:36pm
| i bought the prime rib this last summer on sale, we got about 8 meals off the piece i bought, i cut it up and put most of it in food saver bags for the freezer. think i paid about $109. for the whole piece. i'll do it again if/when they go on sale again. the piece was about 2 ft long and about 5 inches thick. Ted my heat setting is always on high when smoking anything. i cut up a 5 gallon bucket of applewood a couple weeks ago. i think the highest temp is around 250/270 degrees. shucks when i do a normal 1 ft x 3 inch pork loin it only takes an hour and 30 minutes from froze solid to done. i did do the pork but tonight, had it in for about 4-1/2 hours, it was froze solid when i put it in the smoker. it was done perfect. it was a big pork butt. we'll be able to eat on it for about 2 more nights if i don't cut some up for sanwiches. that's always a possibility. most of our pretty has melted now, just a few drifts left, the puppy is loving it! not sur5e what i'll smoke up for Christmas day yets. i'll be doing my loaded beans on the grill tomarrow, be enough for a meal and then freeze several containers for future meals. i did find rib eye steaks on sale last week, buy on and get one free, i loaded my cart up with them. then the grocery store gave me a .75 cent off a gallon of gas with my grocery purchase, i filled the burb up and saved over 16 dollars in filling up the tank. i've got alot of shrinp and calamary in the freezer, i might bring that out this week, trying to clean out the freezer some, to make room for more good stuff for this winter. i am outta breakfast chow right now. guess i better hit the store soon again! |
Posted By: HD6GTOM
Date Posted: 12 Dec 2021 at 10:24pm
| I made sloppy joes last night. Looks like it's gonna last me 3-4 days. 2 lb of 90% hamburger well drained and a good mix the old gal came up with. I found out this young cat don't like raw hamburger. |
Posted By: shameless dude
Date Posted: 19 Dec 2021 at 1:48am
| my old lady.....ooooops.....i mean the loving wife takes hamburger, ads black olives, mushrooms, manwich sauce, a little garlic and sum parsley, mix it all together, puts in the fridge over night then nukes it and puts over open faced burger buns, and lots of times she'll put it on the open faced buns, ad cheese and broil for just a short time...til the cheese melts and just as it starts to turn brown...don't take long! we eat on that about all week! she calls it....uh....oh heck, i don't know what she....oh wait....yeah....she calls them pizza wiches! |
Posted By: Kiwi
Date Posted: 19 Dec 2021 at 3:21am
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I cook a roll of venison in the smoker last night so nice sitting outside in the sun drinking beer and watching it cook.the venison,new potatoes,beetroot and feta cheese salad was so delicious.that’s what you can do in the summer . ------------- Tractors Allis EB,two C,diesel G |
Posted By: Ted J
Date Posted: 19 Dec 2021 at 12:00pm
 She could never remember the amounts of each ingredient. I think she just cooked like I do......a handful of this, a dollop of that, a pinch or so of that......etc...Must be lunch time, I'm getting hungry!! And I made us Eggs Goldenrod for breakfast! But, that WAS five hours ago. ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
shameless dude wrote:Posted By: Lars(wi)
Date Posted: 19 Dec 2021 at 3:49pm
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Ted, what are ‘Eggs Goldenrod’? I love eggs, don’t matter how they are made(except eggnog). ------------- 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: Ted J
Date Posted: 24 Dec 2021 at 8:28am
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Lars, they are really simple to make! Make a white sauce, some toast or fried taters and put the egg white in the sauce and then grind the egg yolk over the top. Now, for particulars...... I make enough for the wife and I, so I........ Boil up six eggs and peel. I use my steamer as it is EASY and they peel better. Separate the whites from the yolks. Cut the whites up into bite size pieces. Drop some toast into the toaster. At least 2 pieces per person. melt over a small heat, 4 Tbls of butter. When melted, drop in 4 Tbls of flour. Mix well with a whisk. Pour in 2 cups of milk. Stir constantly until the mixture congeals. Cover the white sauce to let it stay warm. Cut the toast into bite size pieces. I go about 3/4" square. Put the cut up toast on a plate and spoon out the white sauce/egg mixture on top. For the egg yolk......I used to use a sieve. You drop them into the sieve and push the yolk through the sieve onto the top of the white sauce. It looks great that way. NOW I use one of the cheese graters that are the exact same thing as they use at Olive Garden. It is SO much easier and also to clean up. I hope this makes sense......Next time I make some, I'll get a picture and post it. The first time I asked the wife about it, she went 'yeck' and I told her not to knock it until you try it..... She can't get enough of it now..... ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: shameless dude
Date Posted: 25 Dec 2021 at 1:47am
| that sounds great Ted! i smoked up another prime rib roast again last night. caught them on sale again, bought 2 biggins! smoked one with applewood for about 5 hours in the smoker at 250 degrees. came out perfect! we'll be able to eat off it for 2 more meals. costs us about $3.50 per piece of meat for each of us at each meal. that's figgered from the price of just one meal from a resturant. most resturants around here now are going ale cart, if you order meat...that's all you get, if you want a salad with it, you order one at an extra cost, same with taters/beans or any side dish, order it with the meat at an extra cost. |
Posted By: Thad in AR.
Date Posted: 25 Dec 2021 at 4:38am
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Jenny is working in KS 3 days a week right now. She called me and said she had two steaks thawed out and for me to cook them. Twice this week I had medium rare t-bone steak n eggs. I’m here to tell ya. |
Posted By: DMiller
Date Posted: 25 Dec 2021 at 5:14am
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Wife slow cooked a Brisket last night, started at noonish 260 degrees, moved heat to 300 at 3:30 done at 5, absolutely perfect and supremely tender. Boiled carrots in butter sauce, asparagus and baked taters!! Bottle of good local dry red wine. Finished with cheesecake from in town. Great Xmas Eve dinner.
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Posted By: plummerscarin
Date Posted: 25 Dec 2021 at 6:55am
| Lobster tails, shrimp, and scallops. Our regular Christmas eve tradition. Added eggnog to the mix. A splash of Fireball and rum to boot. |
Posted By: Ted J
Date Posted: 25 Dec 2021 at 3:00pm
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Grandson made us HUGE baked spuds, fresh asparagus, fresh green beans ALL on the grill. Also shrimp, rolled pickle/ham rolls and lots of sweets. He says he learned watching me. (shrug) I guess maybe he did. He loves to cook too. ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |