What's for Dinner?

[Skinsfan1311]

Saw this article and thought of this thread. Pork shoulder is the same as pork "butt." Just some different ways to prepare it instead of smoking it. I really like the onions and mushrooms idea, but fresh not packaged or canned. I would probably use chicken stock. You can slow roast this in the oven as well instead of in a Crock-Pot

Why You Should Be Giving This Pork Cut The Pot Roast Treatment In Your Slow Cooker - Chowhound

Everyone loves a good pot roast, but, even without the cost of beef soaring, you should be giving the dish a try with this pork cut instead.

www.chowhound.com

I make them in rhe crock pot too and keep it simple. Onions, SPG, chicken stock and toss in some baby taters about 5hrs into the cook.

 

[RedWolf]

Anybody cooking anything special for Easter or Passover? Roasted Leg of Lamb? Braised Lamb Shanks? Traditional Ham?

 

[Boone]

My wife usually does a ham on Easter so I relinquish duties to her on that day. I made some really good beef stir fry for dinner last night.

 

[Ashburn Dave]

Anybody cooking anything special for Easter or Passover? Roasted Leg of Lamb? Braised Lamb Shanks? Traditional Ham?

We'll be at a beach house with the grandkids so nothing special this year.

 

[Skinsfan1311]

Anybody cooking anything special for Easter or Passover? Roasted Leg of Lamb? Braised Lamb Shanks? Traditional Ham?

Nothing special this year. Usually I smoke a ham, roast some sweet taters sauté greens and the kids come over. The boys and Grandkids went down to Va Beach to spend time with Mom, and my brother & sister so this Easter she'll be surrounded by her kids, grandkids & great grandchildren so she's over the moon about it. Mom's a great cook, so she'll probably make a leg of lamb for them. I'm enjoying the break from cooking for a crowd so it'll be a Mississippi Pot roast in the slow cooker, pepper biscuits, roasted asparagus with sauteed cherry tomatoes. If I'm feeling froggy I might use up the buttermilk and make a pie.

 

[Skinsfan1311]

Change of plans! I couldn't pass this up.
I'll slice a thick steak off this baby to freeze for later & the menu is now rib roast, garlic mashed potatoes & the aforementioned roasted asparagus

 

[Voice_of_Reason]

I peeked and o didn’t see a restaurant thread.

We’re vacationing in Hawaii, and we’ve been to some great spots.

A couple nights ago we went to Dukes in Waikiki, and it was amazing. I had a prime rib. Wife got a fish fish. My goodness. Both were amazing.

The crowning achievement however was the desert. It’s a desert with its own website. It’s a full pint of ice cream in the shape of a pie. The 4 of us finished it. Next time I might just get one for dinner and skip the real dinner…

Hula Pie

www.dukeswaikiki.com

 

[Boone]

Change of plans! I couldn't pass this up.
I'll slice a thick steak off this baby to freeze for later & the menu is now rib roast, garlic mashed potatoes & the aforementioned roasted asparagus

View attachment 14533

I don't think I have ever done a standing rib roast. How do you prepare that?

It's a rainy day here in the Carolinas so I am doing a vegetable beef stew with a 3 lb piece of grocery store brisket. Will cut it up and brown the brisket on the stove in a dutch oven, then move it to slow cooker with lots of vegetables and some San Marzano tomatoes and beef broth and let it simmer all day.

 

[Skinsfan1311]

I don't think I have ever done a standing rib roast. How do you prepare that?

It's a rainy day here in the Carolinas so I am doing a vegetable beef stew with a 3 lb piece of grocery store brisket. Will cut it up and brown the brisket on the stove in a dutch oven, then move it to slow cooker with lots of vegetables and some San Marzano tomatoes and beef broth and let it simmer all day.

Rib roast is one of the few meats that I don’t smoke. I prefer oven roasted and this is my go-to recipe. In a nutshell slow roast it at low heat untiI it hits 130° then blast it with the highest heat that your oven can achieve. Details in the attached. I cut the bones off and truss the roast to make it round for even cooking. Follow the attached recipe and it you'll have a perfectly cooked, tender edge-to-edge pink delicious roast. The bonus is that the roast can sit out for up to 1 1/2 hrs before you blast it with high heat, which makes it really easy to prep & cook side-dishes.
I cook the ribs at the same time.
I dry brined it overnight with kosher salt & will probably season it with SPG.

 

[Ashburn Dave]

I don't think I have ever done a standing rib roast. How do you prepare that?

It's a rainy day here in the Carolinas so I am doing a vegetable beef stew with a 3 lb piece of grocery store brisket. Will cut it up and brown the brisket on the stove in a dutch oven, then move it to slow cooker with lots of vegetables and some San Marzano tomatoes and beef broth and let it simmer all day.

The beef stew with brisket sounds like something I need to try, thanks!

 

[Skinsfan1311]

It's gettin' there!

 

[Voice_of_Reason]

after a week on vacation, I’m Really looking forward to getting home and cooking for myself again.

I’m trying to decide what I’m going to do first over this weekend. I think I’m going to clean up the grill from the winter and grill something. Thinking maybe kabobs and veggies. Then maybe some chicken thighs on Sunday.

keep it simple.

I need to go out and get the WSM and then maybe start a few smokes the next couple of weeks…

 

[Skinsfan1311]

Done!

 

[Boone]

That looks amazing.
My soup came out really great as well.

 

[Skinsfan1311]

That looks amazing.
My soup came out really great as well.

Thanks!
We just finished a small batch of San Marzano tomato soup.

 

[RedWolf]

A bit rare for me but to each his own

 

[Skinsfan1311]

A bit rare for me but to each his own

Yeah...I like 'em rare to medium rare, leaning more towards rare. If I'm cooking for others, I'll make it medium rare. It just the two of us & Mrs. Skinsfan likes it,(gulp!), well done, so her slices end up under the broiler anyway.
It's more of a challenge to cook a decent well-done steak, than one that's medium rare. She says they're great, but I can't bring myself to even try it.
We have plenty leftover, so that will be used for steak and eggs and the rest vac-sealed & frozen for Philthy cheesesteaks down the road...

 

[Voice_of_Reason]

Yeah...I like 'em rare to medium rare, leaning more towards rare. If I'm cooking for others, I'll make it medium rare. It just the two of us & Mrs. Skinsfan likes it,(gulp!), well done, so her slices end up under the broiler anyway.
It's more of a challenge to cook a decent well-done steak, than one that's medium rare. She says they're great, but I can't bring myself to even try it.
We have plenty leftover, so that will be used for steak and eggs and the rest vac-sealed & frozen for Philthy cheesesteaks down the road...

I like medium rare to medium. I find rare just too chewy most of the time.

I always aim for medium rare. If it goes a touch over I’m fine with that.

My wife likes steak a little more on the rare side. I have my 12 year old daughter well trained to medium/medium rare.

 

[RedWolf]

Hey guys if you ever go to fine dining restaurants please be advised that they serve you one step down from what you order. If you order medium? It comes out medium rare. If you order medium rare? It comes out rare.

GP FYI

 

[Skinsfan1311]

Hey guys if you ever go to fine dining restaurants please be advised that they serve you one step down from what you order. If you order medium? It comes out medium rare. If you order medium rare? It comes out rare.

GP FYI

...and if you order well done, the chef chases you around the dining room with a cleaver!