What's for supper?

Prime Rib Sunday dinner

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Dang BW!!!
Looks delish

Eelpoutguy wrote:

Dang BW!!!
Looks delish

i’d say. had prine rib for chow saturday nite..we cheated and went to Jerry’s pub and grill in Richmond!!!!!

BigWerm wrote:

Prime Rib Sunday dinner

That looks amazing dude!

Thanks! I wanted to do it on the Weber kettle, but didn’t have time. So into the oven at 500 degrees for 5 minutes per pound (this was almost 12 lbs so an hour in the oven), and then shut the oven off and leave it in without opening the door for at least 2 hours (you can go longer, I did 3 because we were at flag football), and it should look like that every time.

John Rasmussen wrote:

That looks amazing dude!

Ya it does.

Venison roast from the kids deer he shot a week and a half ago with his bow. Will be ready to mow it down after trap league

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I butterflied and made stuffed pork chops, mashed taters, and I did garden green beans but I made a hot honey and teriyaki glaze on them that was delicious

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Wheres the Top The Tater?

Philly’s with the leftover prime rib. Prime rib hash likely coming to the breakfast thread tomorrow.

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BigWerm wrote:

Philly’s with the leftover prime rib. Prime rib hash likely coming to the breakfast thread tomorrow.

drool……. i absolutley love a good philly!!!!!!!!!

BC’s roast and piggy chops look mighty fine too!!!!!! now i’m hungry!!!

JEREMY wrote:

Wheres the Top The Tater?

Nasty.

The kid and I ate that entire roast hovering over the crock pot lol. Never had a chance to make a side. There wasn’t a bite left.

Grilled a couple hunks of cow! Vegans should thank me.

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Technically Lunch, but Bakers Ribs ain’t too bad. And it’s health food if it’s all protein right?

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Roadkill pheasant wild rice casserole.

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Smoked leg of lamb. Kosher salt, coarse black pepper, garlic powder and oregano. 225 degrees for 16 hours to internal temp of 200.

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One of my FW and I’s favorite restaurants is Louis, which is upstairs of Cossetta’s in St Paul. If nothing else stop at the market downstairs, but if you have the chance for a special meal out, go to Louis. My FW’s favorite dish is: GAMBERI FLORENTINE

tiger prawns sautéed in garlic, topped with spinach and mozzarella and served with a lemon and white wine sauce

And here is my version of it.

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Highbeeze24 wrote:

Smoked leg of lamb.

Never had smoked lamb. But it looks delicious and I’d try it.

BigWerm wrote:

tiger prawns sautéed in garlic, topped with spinach and mozzarella and served with a lemon and white wine sauce

And here is my version of it.

Dang Werm! Were did you learn to cook? Your stuff always looks restaurant quality.

John Rasmussen wrote:

Were did you learn to cook? Your stuff always looks restaurant quality

Haha thanks, probably just good photography . But seriously I learned almost everything from my Mom (and Dad for grilling/meats), she cooks at a far better level than most restaurant chefs. And that’s not hyperbole, my mom and her best friend have quite a few family recipes that ended up in Amy Thielen’s cookbooks, as her best friend is Amy’s aunt and was on her Food Network show. I usually gain about 10 lbs every weekend at the cabin.

BigWerm wrote:

But seriously I learned almost everything from my Mom (and Dad for grilling/meats), she cooks at a far better level than most restaurant chefs. And that’s not hyperbole, my mom and her best friend have quite a few family recipes that ended up in Amy Thielen’s cookbooks, as her best friend is Amy’s aunt and was on her Food Network show. I usually gain about 10 lbs every weekend at the cabin.

Let me know if you need a dock boy for a weekend, will work for food.

Fried chicky, taters and corn. Full now!

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Montana pheasants an some Minnesota grouse hit the smoker

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They look to be ready for some poultry porn.

Ellenson wrote:

Montana pheasants an some Minnesota grouse hit the smoker

I’d love to hear how you do these. How do you keep them moist?

I will soak them in ice water till blood doesn’t show in the water. Then i will brine them in tender quick and brown sugar for 12 hours. Smoke them till 160ish an pull apart the whole pheasant and use for various recipes. I’ve never had them come out dry.

Masons buck made 2 nice sized neck roasts, this is the lower one with about 6 inches of back strap i left connected. Carrots, peppercinici, onions, and my made up roast concoction of seasonings.
Turned out delicious, even the baby is mowing it down.

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good lookin meal and little one!!!