<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
We bought 20lbs of crab legs and I’ll turn some ribeyes in to my favorite steak sandwiches that I make. Just chill with the kids and eat.Looks like I’m pretty lame and will be doing the same thing this year. Kids love it, lady loves it, and I do as well. Probably will be sleeping long before midnight.
Not much not to love about those choice. all sound yummy to me.
Yeah nothing wrong with any of that FT! Can’t beat crab legs and a good ribeye! I might do a prime rib but we don’t get in to MSP until almost midnight on new years eve so we won’t be home until like 2 if we are lucky. I’ll be a mess so maybe something more simple is in order.
Yeah nothing wrong with any of that FT! Can’t beat crab legs and a good ribeye! I might do a prime rib but we don’t get in to MSP until almost midnight on new years eve so we won’t be home until like 2 if we are lucky. I’ll be a mess so maybe something more simple is in order.
Not a idea way to spend New years eve. where are you returning from ?
I am gonna try cooking a perfect prime rib in the smoker… not smoked, but cooked in the smoker… slow and steady 
maybe get some colossal prawns too or some fresh scallops… or both ! 
grilled venison back strap steaks
Prolly the Grilled Octopus
https://royalton-chic-antigua.firstview.us/en/pescari
Just did a boneless prime rib 13.25 lb. on the smoker for Christmas big g. Delicious!
Smoke at 225 till it hit 115 degrees. Let rest for 30 minutes.
Put in oven at 550 for 12 minutes for reverse sear. Turned out perfect. 
Not a idea way to spend New years eve. where are you returning from ?
Houston Texas. 76 yesterday, lots of rain today but gorgeous the rest of our time here. Going to the ranch in Franklin hoping for some dead things, hogs, racoons, yotes whatever. He does have a very nice buck one the camera he’d shoot if he showed up. Looked like a very tall and wide 10pt.
Wow sounds like everyone is doing it up for NYE. We keep it simple since it is just the wife and I. We will be having a family tradition, oyster stew.
Simple is always good too and Oyster stew sounds amazing!
So damn good I couldn’t stop eating it!
LOL I know that feeling. You just keep trying to stuff more in.
Puerto Rican Pernil (slow roasted Pork shoulder) and Arroz con Gandules (Rice with Pigeon Peas and chopped green olives). This has been our family New Years day meal for years.
Just did a boneless prime rib 13.25 lb. on the smoker for Christmas big g. Delicious!
Smoke at 225 till it hit 115 degrees. Let rest for 30 minutes.
Put in oven at 550 for 12 minutes for reverse sear. Turned out perfect.
I may have to try the reverse sear…never did that yet !
Reverse sear is fantastic! I did my very first one that way last year at New Years very similar to how mxskeeter did it and amazing! Its very forgiving just watch the meat temps as you would already know to do.
Some people put the prime rib in the oven when its cold. Set the oven to 400. When it hits 400 degrees turn the oven off and keep it in there. I cannot remember how long, I think until its cool and I think its then ready. Which seems astonishing to me. Im sure its a well known procedure but that sounds pretty much foolproof too.
So for New Years We’ll be eating Walleye cooked at the Zippel Bay Lodge. Maybe some Poor Mans Lobster too!
Not a bad place to spend New Years. I’d take some Poor Mans Lobster any day.
We did a prime rib for Christmas. Like others, I do the reverse sear. It’s absolutely foolproof. Cook at 250 degrees til it hits 120 internal temp, rest for 30 minutes, then back in at 500 for 6-8 minutes. With homemade horsey sauce it’s tough to beat.
We’re flying home from Phoenix late NYE. I got a blackstone for Christmas so I’ll probably fire that up for the first time on NY. Apparently fried rice is unbelievable on it. Maybe we’ll do some shrimp fried rice.
Apps at the neighbor’s place. Not sure what I’m bringing to contribute, yet.
We did a prime rib for Christmas. Like others, I do the reverse sear. It’s absolutely foolproof. Cook at 250 degrees til it hits 120 internal temp, rest for 30 minutes, then back in at 500 for 6-8 minutes. With homemade horsey sauce it’s tough to beat.
We’re flying home from Phoenix late NYE. I got a blackstone for Christmas so I’ll probably fire that up for the first time on NY. Apparently fried rice is unbelievable on it. Maybe we’ll do some shrimp fried rice.
Make sure to get that Japanese bbq sauce. Fantastic to cook that fried rice with. But a hibachi fried rice is better then fried rice, and it’s simple.
Our traditional New Years includes a pot of dried beans. I saved the bone from a Thanksgiving ham that I’ll use to season the beans.
The old family hillbilly wife’s tale is if you have a pot of dried beans with a penny in it you’ll have money the whole year.
IMO the best, and easiest, way to do Prime Rib in the oven is to take the prime rib out for at least an hour before the cook, then start it at 500 degrees for 5 minutes a pound (12 pounder goes for an hour at 500 for example). Then shut the oven off and don’t open the door for at least 2 hours, but you can leave it longer. Ultimate crust and perfect from edge to edge. If you want it smoked, that’s a different convo.
IMO the best, and easiest, way to do Prime Rib in the oven is to take the prime rib out for at least an hour before the cook, then start it at 500 degrees for 5 minutes a pound (12 pounder goes for an hour at 500 for example). Then shut the oven off and don’t open the door for at least 2 hours, but you can leave it longer. Ultimate crust and perfect from edge to edge. If you want it smoked, that’s a different convo.
I’m going to try this next time. I’ve heard people say it’s great.
Werm that is probably thinking about.
The best way to finish prime rib is dipped in au-jus and seared on an open flame grill. It’ll render out excess fat and sear in flavor. I first saw this technique in Sun Valley, Idaho at the Pioneer Saloon. By far the best prime rib I’ve ever had.
https://pioneersaloon.com/inside-pioneer-saloon.php
Thinking about taking my favorite lady to red lobster to use up this gift card burning a hole in my wallet!
Having our traditional Oyster Stew and Maidrites.
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