My sister used to make pretty good lemon chicken growing up. Didn't look that tasty though. Sorry, sis. Tonight is rib roast on the smoker. Pecan, of course. Roughly 300 F for ca. 2.5 hours, until internal temp of 125 F. Then test for roughly 45 mins in the cooler while the wife finished up her errands. T
One more pic. I usually like mine a bit more pink, but this was a good compromise with the missus. Also, this wasn't a prime rib, but actually a select grade one that was on sale for only $6/ lb @ Kroger. Not bad for the money. A few gristle-y bits. Good smoke without the creosote taste you can get from smoking with straight wood. T
Heres your pink! Fresh made pesto with a sous vide strip: Image Unavailable, Please Login Image Unavailable, Please Login
Those both look great. I have a small chunk of prime rib in the freezer. I may have to dig it out and cook it up now. I went out to dinner with friends. Wine, pizza, and salad. Great little local place that a been there for 50 years. Good times.
I find prime rib availability is usually by area for grocery stores and Costco. You can always get it at higher end butcher shops. Stores in my area only seem to have it during holidays. Rest of the year, its one or two or you need to order it.
Truly prime ribs, yes. Lower grade version - standing rib roast - easier, but as you said, still not as common as during the holiday season. Maybe they chop them up into bone - in rib eyes for the summer grilling season? T
I missed this earlier. Did you use an immersion sous vide? ANOVA, if I recall correctly from an earlier part of yours? How long, what temp? Searing? I'm very interested in these things. Putting it at the top of my Xmas wish list! T
True. Safeway always has a few roasts on sale. The Safeway in Canada is less selection. They run out fast. I believe its the neighborhood, low income majority, etc. One of the reasons I go to Safeway in the US weekly, better meat and poultry selection. The bonus even with currency exchange, most meats, etc. you save money in the states. The nice thing about the west coast Canada customs. If you are out of Canada for more then 24hrs. You can bring back $200 worth of goods duty free. Except Tabaco products and alcohol. Now the good. Customs here gives the exemption even if you are out 1hr. The thing that annoys me about Safeway. They have a club price and non club price deal. The good about the club card, it gets up to $1 per gallon off their gas. In the US the discount can be used at Chevron. Up until 2013 Canada's Safeway was a sub of the USA stores. So you'd get points and earn the discount on gas even in the US shopping at Canadian Safeway. They sold Canada Safeway and now they are separate. No more points in Canada. The $1 off was nice when filling my truck and boat at the same time.
Good memory! Yes, I used the ANOVA and absolutely love it. I'd recommend it to anyone. I also wouldn't recommend waiting for Christmas; you're missing out on ample time! This was done at 126F for about 50 minutes or so then tossed on a hot (not crazy hot) cast iron skillet with butter for maybe 45 seconds per side. This one was probably my best so far, looking forward to seeing what 124.5F brings next weekend..
Ok, now you're just plain showing off! 😀 Tonight was another attempt to use my Weber bullet smoker for a job it wasn't originally intended for. Did veggie fajitas. The veggies were stir fried in a wok over a wood fire. Got close to 700 F, so hopefully in the wok hai temperature range. Wok cooled to 400 F once the veggies (mushrooms, freshly pegged corn, zucchini - seasoned with black pepper, cumin, chili powder, garlic powder) went in, but took the door off the smoker and was able to maintain ~600 F. Whole thing was done in about 6 mins. Served on tortillas with sour cream. Freshly made guac as a side. T
Thanks. I sweated off five pounds wok'ing over a 700 degree fire in 100 degree heat. 😀 Gained it back at eating time, though! T
A del monico from a few nights back from a local mexican grocery/butcher. I had rib eye tacos while there shopping but got some reactions from the residual soy oil and pepper from the flat top they were fried on, even after scraping. Having Celiac disease/leaky gut is like having an "you get to eat at home from now on" sentence, for life. Image Unavailable, Please Login
A colleague's wife has Celiac. No fun is putting it mildly. She has to be so careful when dining out. Is that steak beef or bison? T
Mmm. Looks great. Grill it on your Stok? BTW, bought some fresh turmeric. What's the best way to start working it into my diet? Maybe my morning smoothie? I usually blend up a smoothie in the AM - fresh fruit, plain yogurt, skim milk, whey protein powder - I find it keeps me from being crazy hungry until well into the afternoon. Thank you...T
Balancing healthy vs not Quinoa salad and hot dogs Image Unavailable, Please Login Sent from my iPhone using Tapatalk
I've most often used powdered turmuric in smoothies, but fresh should blend in fine too, so that would be a good way to take it. Fresh fingers of it, I've juiced with other items in both a masticating and centrifugal juicer. I also like to grate it with a microplane onto hash browns, meats, salads, and into dressings and the marinade for kale chips, and soups. Adding to a hot lemon water in the am is also good, as is to chicken broth for a light meal aimed at settling agita or other stomach distress. Turmeric stains, but it's usually pretty easy to clean off by using Bon Ami cleanser and a little elbow grease, and doing it as soon after cutting/grating as you can. Getting it before it dries/sets is very helpful. Stains are slow to release without the Bon Ami, though. After planing or grating it, I shake some onto both sides of the microplane and rub it in with a finger, veggie brush, or dish rag that I dont mind staining or dyeing. It's a strong pigment but the pigments are the antioxidants, so strong is good in that regard.
