Hope your experience is as good as VORs. You bringing his post back up reminds me of how much I'd love to try that Grand Marnier Souffle, never had one of them before.
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What's for Dinner?
- Thread starter Boone
- Start date
Shout out to Voice_of_Reason for the recommendation to L'Auberge Chez Francois. It was expensive but worth it.
I had the lobster and my wife had the tenderloin. Cheesecake for my dessert and she had chocolate cake. They also brought out an ice cream birthday treat for her.
Our bill was over $400 including tip and a bottle of wine so very expensive but well worth it for special occasions. Our waitress even sang happy birthday in whisper voice to my wife which was adorable.
I had the lobster and my wife had the tenderloin. Cheesecake for my dessert and she had chocolate cake. They also brought out an ice cream birthday treat for her.
Our bill was over $400 including tip and a bottle of wine so very expensive but well worth it for special occasions. Our waitress even sang happy birthday in whisper voice to my wife which was adorable.
Good morning! Beef ribs for dinner.
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How they looking???
Decent bark after 7 hours naked. I'll probably run 9 hours next time to get it darker.
I'll wrap it in foil once its internal temp hits 175 F and then it goes into the hot hold box for an hour.
I'll wrap it in foil once its internal temp hits 175 F and then it goes into the hot hold box for an hour.
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Yum. I love beef ribs! Impossible to find without paying through the nose online here though. I can get Korean style beef ribs but not full racks. Too bad, I would do them more often if I could find them at a reasonable cost.
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Yesterday afternoon, made 'soup beans' - what my Mom called pinto bean soup. Basically simmering dried beans with chicken broth, some sauted garlic, onion, and celery, ham hocks, bay leaves, red pepper flakes. Add a spoon of sweet pickle relish in the bowl. Comfort food. Simple but so good.
That sounds good and easy!. I have made similar before but never heard of adding sweet relish. That would certainly through a twist in things
All beef is expensive nowadays. I drive an hour to Inwood, West Virginia for mine. Fortunately they are still $9.99/lbs.
I've added Walmart (Sterling supercenter) to my beef sources. They currently have T-bones and Porterhouses on sale right now between $10.99 and $11.99/lb.
I also just signed up for a Harris teeter VIC card. They are selling prime rib roasts for $10/lb this week with a VIC card. In another week or two Walmart will lower their prime rib roasts to $11/lbs. I'll stock up the freezer with those.
I do need to Eat Mor Chikin though.
A heads up that you can get a prime rib/w bone from Harris Teeter for $8.99/lb which is half off. This is their RANCHER version instead of their ANGUS one which was $11.99/lb.
You need their VIC card for the discount.
You need their VIC card for the discount.
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$100 for a roast at regular pricing.
Oh
My
God
Oh
My
God
This is the time of year to buy them. Walmart will drop their prices over the next week or so. I'll get three meals for the wife and myself from the one I bought today so not too bad for $50.
Once Walmart drops their price I'll buy 2-3 of them to freeze.
Once Walmart drops their price I'll buy 2-3 of them to freeze.
We used to alternate between duck and rib roast for Christmas Eve dinner. Wife never really liked duck, one year she barely ate her serving so I ate it too. As I was cleaning up there was too little to save so I ate that a as well. Yep I ate an entire duck that night.
So we just do rib roast but it is problematic as she likes her beef medium and without pink it's no good to me. And the leftovers never really worked out. How do you eat your leftover roast?
We always did turkey for Christmas. Two years ago we did rib roast and now turkey is for Thanksgiving only.
Both my wife and I like it rare so that's half the battle. Reheating is 300 F for 30 min covered and I'll add an ounce or so of beef broth to the pan. This will cook it more unfortunately, so I'll just use more of my wife's horseradish sauce to counter that.
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We always do turkey on Christmas Day at the wife's family house.
If you have a rare roast or medium rare and people want it more well done? Just plop it in the au jus to bring it up to temperature. Some people also like it on the grill. Just ideas.
I also love having a bone in spiral cut glazed ham with that crunchy crust!
I also love having a bone in spiral cut glazed ham with that crunchy crust!
Sounds kind of like navy bean soup with an old ham bone. But with pinto beans and ham hocks. Same idea just a twist. Sounds really good.
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