Bear’s Kitchen: a T&T foodie thread

Laughing Grass

Laughing Grass

Well-Known Member
Metasynth

Metasynth

Well-Known Member
cannabineer said:
My Walmart rib roast. Graded “prime” but what I see is upper-tier Choice. The eye is more marbled than the pic shows, and I care more about that than the thinnish fat cap. It’s in the oven (bone down, not as shown) for a slow roasting at 170, as low as my oven will go. I’ll go til the low probe reads 125, then cover it on the counter. The center should heat ballistically to maybe 130, which is for me a perfect medium-rare.

View attachment 5049158
Click to expand...
How did the roast turn out???
 
xtsho

xtsho

Well-Known Member
Snack of last nights pizza. I did a garlic white sauce instead of tomato. Diced smoked chicken, olives, and mushrooms. The mushrooms were canned but it still tastes good. In fact I like canned mushrooms on pizza better than fresh. A rare exception.



Picked up a 6 lb 2 bone ribeye roast. They were $5.77 a pound at Safeway. It might not be the best beef but it was only around $35 and it's going to eat good. Brother is bringing a ham. There's just going to be 4 of us so plenty of food.

I ground some peppercorns in the spice grinder along with dried thyme, garlic, and onion powder and rubbed it down. It's all wrapped up waiting for Saturday. I'll put the salt on before cooking.


 
cannabineer

cannabineer

Ursus marijanus
Metasynth said:
How did the roast turn out???
Click to expand...
Perfect! I omitted the reverse sear, deboned it and sliced it up into the freezer. No pics. Yesterday I ate the meat off the two bones. With mashies and gravy. Yum.

~edit~ I pulled it when the low probe read 124. I put a foil tent over it and then a folded towel. Over 30 minutes the temp slowly reached 129 before starting back down.
 
Last edited:
curious2garden

curious2garden

Well-Known Mod
Staff member
cannabineer said:
Perfect! I omitted the reverse sear, deboned it and sliced it up into the freezer. No pics. Yesterday I ate the meat off the two bones. With mashies and gravy. Yum.

~edit~ I pulled it when the low probe read 124. I put a foil tent over it and then a folded towel. Over 30 minutes the temp slowly reached 129 before starting back down.
Click to expand...
This guy has an interesting take on it
www.notanothercookingshow.tv

how to make a PRIME RIB DINNER from START TO FINISH

Prime Rib is on the menu this holiday. Shout out to @grandwesternsteaks for hooking it up with this 7 lb, 3-bone, prime, prime rib. I took the bones off and treated them like ribs so people can go to town on the ribs. Served with horseradish sauce and au jus. Other I prefer the port reduction...
www.notanothercookingshow.tv www.notanothercookingshow.tv
 
cannabineer

cannabineer

Ursus marijanus
curious2garden said:
This guy has an interesting take on it
www.notanothercookingshow.tv

how to make a PRIME RIB DINNER from START TO FINISH

Prime Rib is on the menu this holiday. Shout out to @grandwesternsteaks for hooking it up with this 7 lb, 3-bone, prime, prime rib. I took the bones off and treated them like ribs so people can go to town on the ribs. Served with horseradish sauce and au jus. Other I prefer the port reduction...
www.notanothercookingshow.tv www.notanothercookingshow.tv
Click to expand...
I will try that!
 
BudmanTX

BudmanTX

Well-Known Member
ok last night i got a little happy, i was like hmm what do i have in the freezer...and behold pork shoulder steaks......

20211222_213938[1].jpg

after a little slicing, added salt, pepper, onion powder, and garlic powder......and a good hot cast iron skillet, based with butter

20211222_232239[1].jpg

had to taste one to make sure it was worthy.....science/munchie thing
 
You must log in or register to reply here.
Top