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Weekend Cooking & Drinking Thread: Holiday Cheer Edition
All i know if that I have a ribeye loin and we're going to some Christmas program Saturday night. I'm still trying to stick a deer before baby gets here. That's what's on my agenda this weekend.
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Ending the night with an Abita Christmas Ale
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Wife’s got a b-ball game this afternoon then going to see Star Wars afterwards. No big cooking plans since it’s supposed to rain most of tomorrow. Probably do a couple steaks, salad and sweet tater fries. My grocery store has been doing thick 8-10oz sirloins lately. It’s no filet, but I really like a thick sirloin.
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Deer suasage and burgers for lunch. Mess of steaks going on for dinner later.
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![](https://s26.postimg.org/hjepy6w6h/51_C40_ACE-9_A8_A-4320-8_CA0-_B731_BC79_A8_E1.jpg)
![](https://s26.postimg.org/tzbfrxpih/76_AC4_C95-_B8_E3-452_E-8017-_E89_EDDDCE749.jpg)
Had a 3lb rib loin from Sam’s and had never done prime rib with anything but the whole loin so I wasn’t sure. Started by melting butter and garlic, oregano, rosemary, and thyme in a pan. After getting that hot I poured most of it off (to the side for later) only leaving a little bit in the pan. Seasoned the meat with salt, pepper, and garlic powder. Got that pan screaming hot and seared on all sides. Transferred the ribeye loin to a baking pan and spooned half of the reserved herb butter right on top. Convection oven on 200 for a cpl hours, I’m not even sure how long because I was working, and pulled when internal temp hit 120. Immediately wrapped in foil and spooned remaining herb butter and placed in an insulated box. Came back 30-45 mins later and unwrapped the meat. Sliced a beautiful med rare and spooned a little of the au jus/herb butter/drippings from the foil on top. Plated with loaded garlic mash. It was freaking outstanding. I will most definitely do this again.
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Beast, that looks awesome. That is top notch.
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![Quote](images/misc/quote_icon.png)
Originally Posted by
Dallas_Dawg
Beast, that looks awesome. That is top notch.
Thanks. Can’t really tell in the pic but I got 4 nice slices. 2 in the middle and the 2 end cuts. Perfect for a family when you don’t want to buy a whole loin for $150 and have a bunch of leftovers
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OMG, Beast, that looks uh-may-zing. Perfectly cooked, too (not that I'm surprised, lol).
I'm branching out tonight with a new recipe. I'm making a Chicago style stuffed deep dish pizza, with pepperoni, roasted-red bells, fresh spinach, and my canned arrabiata sauce (made from this years garden).
I'll post pics when it comes outta the oven.
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Btw, the deckle meat (my favorite part of a rib-eye/prime-rib) on that joint is huge; like literally half of the cut. You found a gem, dude.
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![Quote](images/misc/quote_icon.png)
Originally Posted by
SpeckleDawg
Deer suasage and burgers for lunch. Mess of steaks going on for dinner later.
![](https://s33.postimg.org/judzejtgf/0_AD1_FF35-_CE4_A-4467-91_ED-1_CB8_D9_F8_CD7_D.jpg)
Jeez, Speck....the view from your kitchen window really sucks. Do better.***
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![Quote](images/misc/quote_icon.png)
Originally Posted by
BeardoMSU
Jeez, Speck....the view from your kitchen window really sucks. Do better.***
Haha I thought the same thing
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Was quite happy with this...
![](http://oi65.tinypic.com/6r4qc3.jpg)
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Very nice Beardo. It’s on my agenda to get a pizza stone for the Weber. Never made a homeade pizza at home. Tossed a few at City Bagel in Vegas so I half way have an idea what to do.
I had a cpl slices for dinner and a white can. I’m taking it easy because I’m on stand-by pregnant taxi duty for the next week or so.
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A metric frick ton (yes, that’s a legit unit of measurement) of ribeyes and Woodford in now.
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![Quote](images/misc/quote_icon.png)
Originally Posted by
BeastMan
Very nice Beardo. It’s on my agenda to get a pizza stone for the Weber. Never made a homeade pizza at home. Tossed a few at City Bagel in Vegas so I half way have an idea what to do.
I had a cpl slices for dinner and a white can. I’m taking it easy because I’m on stand-by pregnant taxi duty for the next week or so.
I don’t do it on the Weber, but I bake homemade pizza on a pizza stone in the oven all the time. Beardo looks like he did some type of deep dish. Mine comes out more hand tossed thickness. I cheat and use a Martha White pizza crust mix that works very well. Good stuff.
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Senior Member
My sister graduated from college yesterday and wanted a steak for dinner. My wife and I ran by Diamond J in Brookhaven before heading to Arkansas for graduation.
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There?s a lot of win in this thread.
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