The Food and Beverage Thread

[fishepa]

Re: The Food and Beverage Thread

I"m cooking a standing rib roast sometime around Christmas, not sure when. Gonna make some good prime rib!!!

[Chef Matt]

Re: The Food and Beverage Thread

You guys don't even need me around here.

The best advice I can give though, with any nice beef cut, Prime Rib, Tenderloin, etc. is sear, then cook slow and low to promote even cooking throughout.

In restaurants we cook our Prime Ribs at high temperatures so that we can get different degrees of doneness throughout our rib. Well done near the end, rare in the center.

However for top dollar buffet carving we cook them in ovens around 225 - 250 to get nice even cooking.

Sidenote, last week we did an event that called for us to roast 18each 22pound prime ribs!

[fishepa]

Re: The Food and Beverage Thread

You guys don't even need me around here.

The best advice I can give though, with any nice beef cut, Prime Rib, Tenderloin, etc. is sear, then cook slow and low to promote even cooking throughout.

In restaurants we cook our Prime Ribs at high temperatures so that we can get different degrees of doneness throughout our rib. Well done near the end, rare in the center.

However for top dollar buffet carving we cook them in ovens around 225 - 250 to get nice even cooking.

Sidenote, last week we did an event that called for us to roast 18each 22pound prime ribs!

I plan on doing mine in the smoker right at that temp. I will probably add some pecan wood to add a little smoke flavor.

[fishepa]

Re: The Food and Beverage Thread

I suppose this being the food and beverage thread you all will probably appreciate this:

Here's a turkey I smoked 2 weeks ago with some cherry and apple wood, brined for 12 hours in salt, brown sugar and water.



Uploaded with ImageShack.us


Here's some standard pulled pork I made a few months ago.



Uploaded with ImageShack.us

[Chef Matt]

Re: The Food and Beverage Thread

Looks like you got a real nice smoke ring on that pork.

And that bird is picture perfect. Wow.

[N51_rob]

How'd the cake go?

Came out great! Thanks for asking. It went quick. I almost didn't get a piece.

I'm so pissed. Finally got the go ahead to make an xmas goose and Whole Foods is out, so I went to the local farmer who sells them. Sadly he is out because he is the local farmer who supplies Whole Foods. DAMN IT! Spent the last month lobbying for that goose.


Sent from RedskinNation.

[Fresh Tendrils]

Re: The Food and Beverage Thread

Fish, that turkey looks amazing. I'm drooling on my keyboard.

[Motown]

Re: The Food and Beverage Thread

Making a filet mignon roast for Christmas. Hopefully it comes out as nice as the picture!

I suppose this being the food and beverage thread you all will probably appreciate this:

Here's a turkey I smoked 2 weeks ago with some cherry and apple wood, brined for 12 hours in salt, brown sugar and water.



Uploaded with ImageShack.us


Here's some standard pulled pork I made a few months ago.



Uploaded with ImageShack.us

That BIRD looks photoshopped...It LOOKS that DAMN good... What's the parts on the salt,brown sugar, & water Fish? thanks

[Husker_OS]

Re: The Food and Beverage Thread

That pulled pork looks amazing. I love pulled pork.

[fishepa]

That BIRD looks photoshopped...It LOOKS that DAMN good... What's the parts on the salt,brown sugar, & water Fish? thanks

I believe it's one gallon water, 3/4 cup Morton salt, 1/2 cup brown sugar.

[N51_rob]

Re: The Food and Beverage Thread

Had my GF's parents over for a little "upscale" meal.

Started with a simple corn soup. So easy to make. Onion's, Red Peppers, Corn, chicken stock and my new favorite kitchen toy (my vitamix creations II)

Second course: Spinach Salad, GF handled this, I just added the beef bacon, as her parents don't eat pork.

Third Course: Chicken Satay with a Peanut Sauce. Marniated the chicken overnight, and use the vitamix to make the peanut sauce.

Fourth Course: Petite Fillets wrapped in beef bacon, with Bobby Flays "Scalloped Sweet Potatoes" (These stole the evening. Loved by all)

Dessert: Home made banana Creme Brules.

All in all it went well. I "undercooked" her mothers steak, but damn that you eat in my house you don't ask for well done red meat. Not EVER!

[N51_rob]

Re: The Food and Beverage Thread

My contribution to our family Christmas dinner this year was Mushroom risotto. Came out wonderfully. Cooked the mushrooms in a little white wine reduced that added some heavy cream and let that simmer for about 5 mnutes then set it aside. Once the rice had the right texture and consistancy I added the mushroom/cream mixture to the rice and stired that untill it was well mixed, spoon and serve.

Happy Holidays fellas!

[Fresh Tendrils]

Re: The Food and Beverage Thread

So, I decided that I'm going to actually cook dinner at least 2 times a week. I have the classic Betty Crocker cook book, plus some other random ones that I plan on going through and bookmarking the ones I want to try. The goal is to try something new every week and have left-overs.

This Thursday I'm making lasagne. I've never tried making it before, so we'll see how it goes. I'm going to use creamed cottage cheese instead of ricotta.

[fishepa]

Re: The Food and Beverage Thread

Got a good one here. Standing rib roast I smoked last weekend. 7lb smoked at around 325 for almost 3 hours.

Before:

Uploaded with ImageShack.us">

After:

Uploaded with ImageShack.us">

It was so good I can't even explain. I made a horseradish sauce to go along with it.

[Fresh Tendrils]

Re: The Food and Beverage Thread

I was hanging out with a friend last night and he had this Weber cookbook. I'm thinking about picking it up because while the pictures are drool inducing, it also has a lot of great recipe for sides and dressings/sauces, along with in-depth ways of preparing and grilling meat.