What did everyone cook today?
-
Asparagus and spatchcocked chicken.
Also had arugula salad with feta, sliced almonds, and beets with balsamic. (No pic).Surg that looks great
-
kyle When I was young I used to go with my dad and cut asparagus right out of the ditch on a back road. Can’t remember where it was but I remember him telling me not to tell anyone where we got it.
-
kyle When I was young I used to go with my dad and cut asparagus right out of the ditch on a back road. Can’t remember where it was but I remember him telling me not to tell anyone where we got it.
bocephus I would love to find a spot like that.
-
kyle I’m with you. Don’t plan on any fresh asparagus for 6 months, them about founder on it!
-
kyle When I was young I used to go with my dad and cut asparagus right out of the ditch on a back road. Can’t remember where it was but I remember him telling me not to tell anyone where we got it.
-
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
-
Dr_Pain it is great to here from you I don’t no what was wrong but it didn’t sound like fun I would like to thank your wife and chef for posting your adress so I could send you a card I really missed not seeing your post and the food you cooked I am very thankful to callthis community friends it is better than just a group thanks for coming back
gus4416 said in What did everyone cook today?:
Dr_Pain it is great to here from you I don’t no what was wrong but it didn’t sound like fun I would like to thank your wife and chef for posting your adress so I could send you a card I really missed not seeing your post and the food you cooked I am very thankful to callthis community friends it is better than just a group thanks for coming back
I appreciate you man! Since I have a lot of interest, I will more than likely post the “saga” of what happened to me. The title of the novela will be “When routine becomes not so routine”
-
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
zbigjeff Shrimp are gone at my home in the same way that you described. That Prime Rib looks super delicious. Did you make a “jus” for it?? I am wondering how the Excalibur seasoning faired in the au jus!?
-
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
-
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
zbigjeff mercy that looks terrific
-
bocephus my uncle was like that with his morel mushrooms. He died with the secret. Kinda too bad
kyle I have a brother in law that hunts mushrooms, he has found chicken of the woods and hen of the woods, they are both very good.
-
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
zbigjeff That’s one fine looking prime rib. And cooked to the perfect doneness for my preference.
-
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
zbigjeff
Perfection! -
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
-
zbigjeff Shrimp are gone at my home in the same way that you described. That Prime Rib looks super delicious. Did you make a “jus” for it?? I am wondering how the Excalibur seasoning faired in the au jus!?
Dr_Pain Made the “jus” with a combo of beef broth and the drippings from the rendered roast which included the Excalibur seasoning. She said that the “jus” was the best out of the last 5-7 for sure. The stealing of my seasonings was a testament to how good they were.
-
It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
-
zbigjeff very nice. I buy the big bottles of steak and roast rub and butter garlic. They are both so good, we go through a lot
kyle Looks like I will be doing the same on the size of my order.
-
When it’s only 2° at noon, you need something to warm you
up. Buffalo wings did the trick. -
When it’s only 2° at noon, you need something to warm you
up. Buffalo wings did the trick. -
When it’s only 2° at noon, you need something to warm you
up. Buffalo wings did the trick.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better đź’—
Register LoginSponsored By:
