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#Post#: 10162--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 22, 2013, 12:07 pm
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I found this recipe, I'm not sure what putting in the oven at
the end does but I'm not going to do that. Do you have anyone
by you that sells the pellet poopers?
HTML http://allrecipes.com/PersonalRecipe/62158595/Backwards-Prime-Rib/Detail.aspx?prop31=7
#Post#: 10163--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: Notso Date: December 22, 2013, 12:09 pm
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[quote author=trollslayer link=topic=642.msg10157#msg10157
date=1387732774]
A four pound standing rib roast is going on the grill very soon.
I seasoned it up with salt, pepper, garlic and an A1 rub after
applying a thin layer of olive oil. Going to start it at 425
for the first half hour or so, then decrease it to about 300 to
finish it off. I don't really want the IT to get much above
120. I'm going to let it rest for an hour or so, then shave it
up for sandwiches, well, I'll probably keep a little out for a
lunch. ;D I can't wait.
[/quote]
Cooking purists may hate me for sayin, but finishing a big hunk
o'meat sometimes is easiest in that NESCO roaster at low temp.
#Post#: 10164--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 22, 2013, 12:17 pm
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[quote author=Notso link=topic=642.msg10163#msg10163
date=1387735797]
Cooking purists may hate me for sayin, but finishing a big hunk
o'meat sometimes is easiest in that NESCO roaster at low temp.
[/quote]
My mom cooked the Thanksgiving and Christmas turkey's in the
Nesco. Some of the best eating I've ever had.
#Post#: 10167--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 22, 2013, 12:26 pm
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Today after shoveling snow I am going to fix a cranberry pie.
Not the relish type. I have the recipe where I won't add a top
crust because the ingredients make its own crust.
#Post#: 10168--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 22, 2013, 12:28 pm
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2fat did you put a rub on yesterdays roast?
#Post#: 10169--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 12:28 pm
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[quote author=trollslayer link=topic=642.msg10162#msg10162
date=1387735641]
I found this recipe, I'm not sure what putting in the oven at
the end does but I'm not going to do that. Do you have anyone
by you that sells the pellet poopers?
HTML http://allrecipes.com/PersonalRecipe/62158595/Backwards-Prime-Rib/Detail.aspx?prop31=7
[/quote]
thats pretty much what I did--cooked at lower temp though---the
high temp finish gives crunch to the exterior(and gives a little
fat for popovers too), when roasting slow there were basically
no pan drippings after 4hrs in oven--ten min at high temp
rendered a bunch
Guess there is a MAK dealer in Seymour but otherwise nothing
that is on my short list other than Amazon----will shop some of
the bbq forums for a used unit too
#Post#: 10170--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 12:29 pm
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[quote author=luvcats link=topic=642.msg10168#msg10168
date=1387736887]
2fat did you put a rub on yesterdays roast?
[/quote]
just pre-salted about an hr before cooking and some pepper later
#Post#: 10171--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 12:33 pm
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[quote author=luvcats link=topic=642.msg10167#msg10167
date=1387736765]
Today after shoveling snow I am going to fix a cranberry pie.
Not the relish type. I have the recipe where I won't add a top
crust because the ingredients make its own crust.
[/quote]
Sounds like a Mrs Peterson Cranberry pie---remember getting them
at her cafe in Babcock--good pie--been baking breads/rolls
today----maybe a soapapilla cheese cake later---basically a
combo of crescent rolls, sweetened cream/marscapone cheese with
cinn/sugar on top
#Post#: 10172--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 22, 2013, 12:34 pm
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[quote author=2fat link=topic=642.msg10169#msg10169
date=1387736910]
thats pretty much what I did--cooked at lower temp though---the
high temp finish gives crunch to the exterior(and gives a little
fat for popovers too), when roasting slow there were basically
no pan drippings after 4hrs in oven--ten min at high temp
rendered a bunch
Guess there is a MAK dealer in Seymour but otherwise nothing
that is on my short list other than Amazon----will shop some of
the bbq forums for a used unit too
[/quote]
www.pelletheads.com
Not a lot of stuff for sale but you can get an idea as to who is
happiest with what.
#Post#: 10178--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 22, 2013, 1:55 pm
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[quote author=2fat link=topic=642.msg10171#msg10171
date=1387737197]
Sounds like a Mrs Peterson Cranberry pie---remember getting them
at her cafe in Bab****--good pie--been baking breads/rolls
today----maybe a soapapilla cheese cake later---basically a
combo of crescent rolls, sweetened cream/marscapone cheese with
cinn/sugar on top
[/quote]
Yes Sir, I have her recipe. Someone told me there is a patent on
that pie. It was supposedly a school project. Did anyone else
hear that?
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