Weekend Cooking & Drinking Thread: Holiday Cheer Edition

[BeastMan]

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.

[BeastMan]

Ending the night with an Abita Christmas Ale

[Uncle Ruckus]

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.

[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

[BeastMan]

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.

[Dallas_Dawg]

Beast, that looks awesome. That is top notch.

[BeastMan]

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

[BeardoMSU]

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.

[BeardoMSU]

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.

[BeardoMSU]

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.***

[BeastMan]

Jeez, Speck....the view from your kitchen window really sucks. Do better.***

Haha I thought the same thing

[BeardoMSU]

Was quite happy with this...

http://oi65.tinypic.com/6r4qc3.jpg

http://oi67.tinypic.com/sza9n8.jpg

[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.

[SpeckleDawg]

A metric frick ton (yes, that’s a legit unit of measurement) of ribeyes and Woodford in now.

https://s17.postimg.org/nyavnj5dr/77_F24107-5_C04-40_AD-_BA51-337_EEEADCCAB.jpg

[BrunswickDawg]

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.

[WeWillScrewItUp]

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. http://i1283.photobucket.com/albums/a558/lancedale88/F4C4DEEB-7AC4-4FB4-AF97-3706664464C4_zpsufeabwej.jpg (http://s1283.photobucket.com/user/lancedale88/media/F4C4DEEB-7AC4-4FB4-AF97-3706664464C4_zpsufeabwej.jpg.html)

[Dallas_Dawg]

There?s a lot of win in this thread.

[Dallas_Dawg]

After seeing what Beast did (and Kroger having them on sale) I picked up a 4.5 lb rib roast today. I smoked mine using applewood and hickory, and it came out really damn good. Pictures aren?t as pretty as Beast?s, but it was fine eating.
May have to go get a couple more to put in the freezer. $4.99/lb can?t be beat.
https://thumb.ibb.co/cXLijm/8_DBBF8_D7_8865_4_AB4_B1_EB_79_F5308_E96_EB.jpg (https://ibb.co/cXLijm) https://thumb.ibb.co/g7kSAR/EFFE36_FA_5_A8_D_4186_92_C9_EAE03_ADCED9_B.jpg (https://ibb.co/g7kSAR) https://thumb.ibb.co/dq4Xc6/5_CFA9_C4_D_890_C_44_D3_9708_BAA313_D1126_E.jpg (https://ibb.co/dq4Xc6) https://thumb.ibb.co/g4kuqR/1_CDEC3_C3_1_E7_E_422_D_B54_E_3030206_E89_A4.jpg (https://ibb.co/g4kuqR) https://thumb.ibb.co/eXwdH6/77642_FF4_548_B_4_F63_9395_A6114946_B20_A.jpg (https://ibb.co/eXwdH6)