What did everyone cook today?
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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. ]
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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
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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.
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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.
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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. ]
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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.
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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. ]
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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.
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When it’s only 2° at noon, you need something to warm you
up. Buffalo wings did the trick. -
kyle Oops. Wife and I ate them all, but can always make more!
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wdaly One just has to warm a body from the inside outward. Way to go.
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wdaly 2f-102f I’ll take that plate.
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wdaly Did you smoke these first then let them hit the hot tub for a bit?
4 apiece I think I’d have to do a double batch of wings that look that good!!?Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
wdaly Did you smoke these first then let them hit the hot tub for a bit?
4 apiece I think I’d have to do a double batch of wings that look that good!!?@dennyo That was just my first plate. It was so cold outside with a -14° wind chill so I took the rest way and baked them for an hour. I then tossed them in buffalo sauce. Quick and easy but the wings are still great.
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Well the wife started a new work schedule with the new year, she’s working evenings every day so supper is now
on me during the week. Things may be getting more simple in my kitchen, I’ve got an 1.5 year old to occupy as well.For my first home-alone cook, earlier in the week it was a pesto and Parmesan pasta with roasted brussel sprouts and venison sausage, sided with a frozen vegetable mix and garlic bread.
Matt W.
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Well the wife started a new work schedule with the new year, she’s working evenings every day so supper is now
on me during the week. Things may be getting more simple in my kitchen, I’ve got an 1.5 year old to occupy as well.For my first home-alone cook, earlier in the week it was a pesto and Parmesan pasta with roasted brussel sprouts and venison sausage, sided with a frozen vegetable mix and garlic bread.
RafterW We would just put our kid in a walker while we would cook meals, I mean sometimes yeah we would have to kick the walker out of the way!! But it all worked out!!!
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RafterW We would just put our kid in a walker while we would cook meals, I mean sometimes yeah we would have to kick the walker out of the way!! But it all worked out!!!
HerbcoFood I tend to just let him roam pretty free lol. There is usually a drawer of measuring cups/spoons to pickup before we eat but he’s been learning to help pickup before he gets to eat. From time to time he will complain about it but all-in-all, he’s really not too bad to have in the kitchen.
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