What did I cook this weekend.....

[Temptd2]

Oh lordy @applescrap yer killin' me with those pictures! Wow. I bet THAT was good!

I'd never made those Hasselback potatoes either but they're easy. Scrub tater, cut pointy ends off, put chopsticks either side of the potato for a "knife stop" and use a very sharp thin-bladed knife to cut the slices. The chopsticks keep you from cutting all the way through it. There are Youtubes and recipes a-plentay on the net - but what I did was slice, put both taters on a foil-lined tray that goes into my Farberware toaster/air fryer oven, then brush a concoction of half butter/half duck fat melted together, and into which I stirred garlic powder, garlic salt, crushed dried thyme and rosemary. Brush that in between each layer and then all over the taters. Bake at 400* til browning, took about 40 minutes; then I let them sit in there on warm til the porchetta was ready.

Next time - I'm gonna get a small diameter onion and cut very thin slices of it and put a slice between each tater slice, or maybe every 2 or 3 tater slices, cuz how could potatoes and onions cooked together be bad? I'll also get some fresh rosemary sprigs from the garden and mince it up and stir into the butter/duck fat along with the garlic stuff because I think it could've used a little more "oomph" in the seasoning department. KOTC called those taters "Pringles without the can"

 

[Brewbuzzard]

This was our Christmas dinner.

 

[user 211287]

 

[Temptd2]

This was our Christmas dinner.

Now THAT is what I call a perfectly-cooked prime rib roast! [salivating on the keyboard]

 

[Temptd2]

Awright, you two, now I need me a prime rib roast, bone-in!

 

[schematix]

This was our Christmas dinner.View attachment 604261 View attachment 604262

I’m curious what temp your oven was and what temp you pulled the meat at? Lots of pretty red.

Mine (5lbs at 350F) coasted another 20 degrees after I pulled it.

 

[user 211287]

I bet thats a low and slow method with a blast at the end to sear. Internal temps come up much slower but cooks more evenly.

 

[schematix]

I bet thats a low and slow method with a blast at the end to sear. Internal temps come up much slower but cooks more evenly.

I was guessing sous vide with all the unrendered fat and almost uniform color edge to edge...

 

[applescrap]

Beautiful rib roasts evilgrin and brewbuzzard. Wow, tempted2 the chopstick is clever. The onion sounds great. I like the duckfat and herbs. Now I dont want to show my rib roast. I pulled mine perfect at 135 (a little high) but we didnt eat it for an hour or two. The ham was really good. Rubbed with a lot of brown sugar. Ham and rib smoked with hickory and apple mixed. Smoke rib is soo good imo.

 

[theinterneti]

I seared the filets in an electric skillet as hot as I could get it.

Tomorrow am going to smoke the prime rib. I always smoke at 275, wonder if it will need a late sear?View attachment 603959View attachment 603960

@applescrap I'm sorry, but no. Do not sear steaks (or anything) in an electric skillet if there is any other option available. Electric skillets = Teflon, which is not good for high heat cooking e.g. searing. Please, for your own good, use cast iron or a heavy bottom stainless steel for searing steaks indoors. A broiler would honestly be better than a Teflon pan.

I prefer prime rib cooked in steak form, but smoking one seems like an utter waste. Prime rib is usually cooked to a rare/medium rare for a reason. Slice that roast up into ribeyes! If you want to smoke beef, do brisket or chunks of chuck. Smoked chuck is amazing in chili or shredded beef sandwiches.

Thats a pretty great looking ham though!

@schematix that is a mighty fine looking slice of prime rib!

--------------------------

The matriarch (and eldest brother) of my wife's family have been put onto no salt diet. So no salt on anything for the Christmas feast. Salt free turkey, mashed taters, stuffing and veggies. No salt in the GRAVY!

That being said, it wasn't so bad. The gravy got some nice turkey flavor from the pan drippings and the turkey was at least cooked nicely. The potatoes and stuffing were wildly underwhelming though edible.

Next holiday, I simply must bring in some contraband salty/sugary dishes of my own concoction.

I realize now that a ham must be made, soon, maybe this weekend. I'm dreaming of red-eye gravy and brown-sugar roasted yams with mashed taters and a balsamic salad.

 

[bob1852]

Best part about Christmas turkey is making soup with the leftovers. Made 3 qts of stock with the turkey carcass and some veggies in the instant pot. Then added carrot, onion, celery, garlic, parsley, turkey, and cous cous.

 

[Temptd2]

@applescrap

I prefer prime rib cooked in steak form, but smoking one seems like an utter waste. Prime rib is usually cooked to a rare/medium rare for a reason. Slice that roast up into ribeyes! If you want to smoke beef, do brisket or chunks of chuck. Smoked chuck is amazing in chili or shredded beef sandwiches.



--------------------------

I beg to differ with your opinion - a rib steak, although cut from the same piece of meat, is a "very different animal" from a standing rib roast. I love both. Couldn't actually say I prefer one over the other though - they're just very unique. As for smoking, we've smoked whole prime rib roasts many times and love it. If you use a probe thermometer and a digital readout you can smoke it to perfection until done to your liking. We quite enjoy it! Brisket or chuck are excellent too but take a long slow cook time - you can smoke a rib roast in a few hours, depending on size, and it's tender and succulent. Personal preferences!

@applescrap your roast looks delicious!

 

[theinterneti]

@Temptd2
Fair enough on the prime rib vs rib eyes. I can enjoy a prime rib, but for the money I get either a 1 meal roast, that isn't really as good the next day -OR- I can have 3-5 steak dinners (my wife and I split a rib eye). Yorkshire puddings are also a PITA, but I gotta have 'em if I'm eating prime rib. I think @Evilgrin nailed their prime rib cook. Those portions though ZOMG! The potato is bigger than the sour cream tub!

. If you use a probe thermometer and a digital readout you can smoke it to perfection until done to your liking.
@applescrap your roast looks delicious!

Ok, I have to admit now that I hadn't imagined they were smoking it to med-rare and not fall-apart!

I think I will have to try making some hasselback potatoes like you did. Maybe not quite as decadently, with the duck fat and all. I feel like I used to eat spiral potatoes very similar to this at a steakhouse in Juneau (or maybe Seattle?) as a child.

@AZ IPA -- your soup is making me seriously crave leftover turkey enchiladas!

 

[Temptd2]

@Temptd2


I think I will have to try making some hasselback potatoes like you did. Maybe not quite as decadently, with the duck fat and all. I feel like I used to eat spiral potatoes very similar to this at a steakhouse in Juneau (or maybe Seattle?) as a child.

Those potatoes were seriously good. I had never made them before. I think you can use melted butter and olive oil and be fine, or melted butter alone, or bacon fat, or or or.... I tweaked that recipe anyway from one that The Pioneer Woman posted (google Pioneer Woman hasselback potatoes if you want to see what she did) but I am in love with the duck fat (procured in a jar in the fats/oils section of Walmart!) and it does add a lovely flavor.

Gonna try them with sweet potatoes next time and see how THAT works out!

 

[Staestc]

Man, I’m way behind on the forum! Been busy. I’ll catch up on my computer. But tonight is chicken and sausage Jambalaya!

 

[Staestc]

Better picture now that it’s done.

 

[Hoppy2bmerry]

Looks good, Travis. I cooked salmon filet and served salad and semolina bread with it simple and light tonight.

 

[Staestc]

Remembered to get a plated picture. First time to do a Jambalaya. It was awesome despite that I was out of shrimp and used prefab Cajun seasoning. It was a tad too salty because of the later but other than that it was great!

 

[Staestc]

I buy Bomba rice on Amazon for paella. It's a VERY short-grained rice and is perfect for making the paella. Not sure about japanese/sushi usage. It's certainly not sticky, if you need that. Here's a picture of it in action I make that paella on the Weber kettle grill.

Weird. I showed my wife this days ago, but apparently never clicked Like. Gorgeous Andrew!

 

[passedpawn]

Weird. I showed my wife this days ago, but apparently never clicked Like. Gorgeous Andrew!

Thanks! If you ever want to make it yourself, I have an exact recipe and process here that I've kinda worked out. PM me when needed.

 

[Bklmt2000]

Had our daughter and SIL over yesterday for a belated B-day lunch for her, and wings were on the docket. Cool.

Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.

Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.

Wings deployed and ready for to go:

30 minutes in, just flipped:

25 more minutes in and ready to sear:

Seared:

A close-up, post-sear:

The money-shot; sauced, plated w/ celery and ranch, and ready to eat:

Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.

I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.

Cheers.

 

[passedpawn]

Had our daughter and SIL over yesterday for a belated B-day lunch for her, and wings were on the docket. Cool.

Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.

Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.

Wings deployed and ready for to go:

30 minutes in, just flipped:

25 more minutes in and ready to sear:

Seared:

A close-up, post-sear:

The money-shot; sauced, plated w/ celery and ranch, and ready to eat:

Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.

I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.

Cheers.

When you say sear, did you move them directly over the coals? And what did you use for sauce? BTW, they look awesome

 

[Bklmt2000]

When you say sear, did you move them directly over the coals? And what did you use for sauce? BTW, they look awesome

Thanks, PP, they really did turn out well. Grilling is my preferred method, weather-/time-/life-permitting.

To your questions, yes, I did sear them over the coals directly, and I could only sear 4-5 wings at a time, since the heat was blazing and I didn't want to risk scorching any wings. Took about 10-15 seconds, tops, per side to get a good set of grill marks on the wings; most didn't need even that long.

The sauce is plain ol' Franks wing sauce; once sauced, the wings sat in a pre-heated oven (on a stainless cooling rack, set in a rimmed baking sheet) for ~10 minutes to let the sauce set up, since I didn't want to cook the wings any further, but I didn't want them getting cold between saucing and plating.

Worked pretty well, I'd say.

 

[passedpawn]

Thanks, PP, they really did turn out well. Grilling is my preferred method, weather-/time-/life-permitting.

To your questions, yes, I did sear them over the coals directly, and I could only sear 4-5 wings at a time, since the heat was blazing and I didn't want to risk scorching any wings. Took about 10-15 seconds, tops, per side to get a good set of grill marks on the wings; most didn't need even that long.

The sauce is plain ol' Franks wing sauce; once sauced, the wings sat in a pre-heated oven (on a stainless cooling rack, set in a rimmed baking sheet) for ~10 minutes to let the sauce set up, since I didn't want to cook the wings any further, but I didn't want them getting cold between saucing and plating.

Worked pretty well, I'd say.

Thanks, will give it a shot in the next few days. I've done them before with mixed success. Bought some from the store today for one of my boys (watching college ball). More bowl games coming up!

 

[Bklmt2000]

I'd be interested to hear how making wings on the grill works out for you.

What was/is your approach for grilled wings? I saw above where you said you had mixed success.

 

[passedpawn]

I'd be interested to hear how making wings on the grill works out for you.

What was/is your approach for grilled wings? I saw above where you said you had mixed success.

I dried them out several times - I think I was trying to cook them direct. But I've also made them where they came out fine.

 

[bob1852]

I dried them out several times - I think I was trying to cook them direct. But I've also made them where they came out fine.

Lower temp is key, in my opinion....

300* for around an hour and a half, finished with a quick sear (or even quick fry).

Search Scarbelly wings on some of the popular meat smoking forums for a great recipe (injected with butter/hot sauce/creole seasoning) and smoked at 300* before finishing with a sear or fry.

 

[Bklmt2000]

I dried them out several times - I think I was trying to cook them direct. But I've also made them where they came out fine.

I've had the best success when I start the wings off on the cooler side of the grill, opposite the coals as shown above, for ~1 hour. Flip in place halfway through.

A quick sear, just enough to get some grill marks on the wings, and then back to the cool side of the grill to rest.

For saucing, you can either sauce the wings while still on the grill, (if you do this, sauce both sides, then drop the lid and let rest ~5-8 minutes to let the sauce set up), or transfer the wings to a bowl, add sauce and toss, a la BW3.

Then serve.

 

[schematix]

New toys came from amazon today

What’s most amazing is all 4 fit on my cook top together, something my old pans could never do.

 

[passedpawn]

New toys came from amazon today

What’s most amazing is all 4 fit on my cook top together, something my old pans could never do.

View attachment 604764

We are all all-clad here. SS with the Al core. The first one I ever bought looks the same (inside the pan) as the day I bought it, 20+ yrs ago. If you want the short-cut to cleaning them, SS scrubby.

God I wish we had a gas stove. Gas wasn't in my hood when we moved here - it's here now though.