Show Us What You're Cooking! (SUWYC) - Volume 32, Winter 2023/2024

[frailinryan]

Christmas rib roast. The edges got a little overcooked for my liking, but it was still delicious.

[labbq]

I’ll take those edges! Looks delicious. Merry Christmas!

[BBQandLove]

Bacon wrapped, blue cheese stuffed dates.

[ssandy_561]

LOBSTER TAILS!



I brushed them with clarified butter and then dusted them with smoked salt, freshly ground black pepper and paprika. They went under the broiler for 5 minutes.



Served with steamed asparagus and a loaded twice baked potato.

[texastweeter]

Lotta bugs

[Michael_in_TX]

Now that is a generous and proper helping of lobster tails.

[texastweeter]

30 day dry aged prime rib, yorkshire pudding, scratch made green bean casserole, cheesy mashed potatoes, and horseradish sauce

[barelfly]

Looks excellent! I didn’t read at first, but could tell that rib roast was dry aged! And that Yorkshire pudding! Heck yea!

[Skinsfan1311]

Perfection!

[SheilaAnn]

Well, good and not so good tonight.

good: French onion soup! So good! Actually, it was too MUCH cheese.
good: spinach with Boursin cheese….mmmmmmm (riff on creamed spinach)
not so good: rib roast. Tanked and finished in the oven. Too salty. Not tender. I take solace in the fact that it was free-99. Part of that large rib roast that was gifted to me last year.

[texastweeter]

No such thing as too much cheese

[JCBBQ]

Bouchon, I assume. lol. Your triple recommendation has me headed that way. Probably make it NY’s Eve.

[SheilaAnn]

JCBBQ for sure! I also use the recipe for beef stock found in the basics section.

[Pete G]

Just wanted to say thanks to Meathead for the amazing prime rib recipe. Always struggled with these but followed the recipe and rub to the letter and it came out fantastic. Family was raving about it. It was about 10 pounds after trimming and took about 4 hours to get to 118 degrees, but what a payoff! Merry Christmas to the Amazing Rib team and to all.

[Michael_in_TX]

I agree. I've only done prime rib once, but that was the recipe I used. It turned out fantastic; far better than any restaurant prime rib I had ever had.

[treesmacker]

Christmas dinner during the Ravens/49ers game (bummer). I didn't want to cook today, so smoked these yesterday and DW made potato salad yesterday too. Very pleased (except for the outcome of the game). The Rec Teq pellet grill never lets me down!

[Jfrosty27]

Recteq for the win! (See my avatar 😉)

[texastweeter]

Nice ring. Hard to get on a pellet pooper

[treesmacker]

texastweeter Thanks! I put em in cold straight from the fridge at 180F for 30 to 60 minutes before cranking it up to 225F for the duration. These were done 3-2-1 method. I usually get a pretty good ring on the Rec Teq, but not always real smokey flavor.

[glitchy]

Creekstone Prime boneless rib roast, dry brined overnight and smoked on the MAK. One of these days I’ll work more on the edge to edge color on these like I get on steaks, but this method is too easy and results taste great. Smoke setting 1 hour, raise to 225°, when hits 105-110° turn it up to 450° until 123° IT and rest 20 mins. Usually hits 132-136.

[Wallpapers]

This prime rib roast was perfect. Unfortunately, I didn’t get to slice or plate it the way I wanted, but every single person at the Christmas Eve dinner table was amazed. Served with Au Jus and homemade Horseradish Sauce.

[Michael_in_TX]

Mmmm drippings.

[Gringo Bob]

So I took a 17.5lb prime boneless ribeye from Costco Business Center, trimmed off 4 steaks, and scraps for Lomo Saltado, roasted it on the Webber and had a feast. Also did a 10lb Costco spiral sliced ham that I smoked and treated with homemade apricot honey glaze. Christmas dinner with our family was great! The next day I had a cold ham sammie on a ciabatta roll with Carolina Golden Mustard BBQ Sauce.

[DaveD]

That all looks fantastic!

[Attjack]

I made carrots and farro for a Christmas potluck.

[Attjack]

theroc there's whipped ricotta spread on the plate under all of that too.

[hoovarmin]

Man, that is really beautiful.

[Michael_in_TX]

Dangerously close to too-pretty-to-eat territory.

[Spinaker]

So........did anyone make prime rib yesterday? LOL

[texastweeter]

Well, new years is coming up. Got a venison ham on deck (city cured), with collards (used a couple hocks from some wild hog hams I cured), corn bread, and black eyed peas soon. Wonder who all goes that route.

[Troutman]

I didn’t even both taking a picture of mine, just enjoyed eating it 👍😂

[SheilaAnn]

For NYD it’s fried chicken, collards, black eyed peas. It’s a tradition.

I have to work 10-2 because we do Pozole on NYD.

[radshop]

We'd done all the big group stuff over the weekend; for Christmas, it was just me and my 2 sons plus 1 friend for dinner. I asked them whether I should make pulled pork or homemade pizza. They said, Both! No father was ever more proud! So we had pulled pork pizza. And while the pork butt was on the PK, I harvested some oranges and avocados.

[texastweeter]

That looks wonderful

[DaveD]

Pulled Pork Pizza?? Genius!

[gboss]

I also did prime rib. 15lb USDA Choice from the ShopRite sale $4.99/lb after digital coupons etc.
Trimmed, cut and tied the bones back. Dry brine 48h, in fridge (covered). Pepper and very light touch of Lawry's. Smoked at ~200F then bumped to ~225F. When the combustion thermometer said there were about 45mins left, transferred to a 225F oven and stoked the coals. With the CPT telling me I had about 20 mins left, I put it directly over hot coals to sear and render the outside fat. Lots of flames, but under control and got a delicious flame-kissed crust. Many thanks to the leather gloves that SSantaCaptainMike gifted to me in a prior year's exchange.

I am very pleased with how it came out. I loved the technique and timing that the CPT afforded me.

Stuck the rack of back bones in a low oven while we ate and exchanged gifts, etc. Should be a fantastic snack later on.

Merry Christmas and Happy Holidays, everyone!

[CaptainMike]

Nicely done, Greg!!

[Troutman]

Dang whole side of cow right there 👍

[DaveD]

Beautiful.

[Bad Hat BBQ]

Christmas Dinner

Bone-In Pork Loin (this is a new cut for me)

• Meathead's Pork Seasoning (Heavy Coat ; no binder)
• About 3 hours @250
• 100% White Oak on the Off-Set
• Pulled off the smoker when the internal temp hit 160

2 cups cider, 1 cup coffee, 1 cup beer and the roast was tightly wrapped in a small tin pan to rest....re-heated that concoction for a surprisingly good Au Jus that was drizzled on the pork when it was served.

Roasted Potatoes, Pierogi with onions and Sour Kraut were also on the menu

It was sunny and 53 degrees in Manassas. Today is chilly and light rain!