Beef. It's what's for dinner.

[Jeff Lebowski]

My beef days are over.

[Donuthole]

I skipped the Prib this year. Mrs. D doesn’t eat much red meat since having bwr gall bladder removed, and a Prib is just too much meat for my family to use. I love it, but it’s not worth the extra effort unless we are having others over. Since it was just us this year, I snagged some NY Strips at Costco. I had some Prime steaks in my cart and then I saw some Choice steaks with even better marbling. So for $16 less, I got some real beauties.

Dry rub marinade overnight of Johnny’s Season Salt and Kinders Caramelized Onion Burger seasoning (a persona gave). Then I cooked sous vide with some rosemary, thyme, and garlic cloves at 129 for 3 hours. Pulled, patted dry, and seared in my cast iron pan for 1 min per side.

While the steaks rested, I deglazed the pan with the strained drippings from the sous vide bag and a half cup of red wine. Reduced and stirred in a 1/2 tsp vegetable base, a tablespoon of hot pepper bacon jam, some black pepper or a, and a pat of butter. Best pan sauce I’ve ever made.

Best steak I’ve made this year. Looking forward to steak sandwiches with the leftovers.

EDIT: photos won’t upload. I think the resizing parameters don’t accommodate file size from newer model phone cameras.

Here are some low res screen caps:
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[Donuthole]

I skipped the Prib this year. Mrs. D doesn’t eat much red meat since having bwr gall bladder removed, and a Prib is just too much meat for my family to use. I love it, but it’s not worth the extra effort unless we are having others over. Since it was just us this year, I snagged some NY Strips at Costco. I had some Prime steaks in my cart and then I saw some Choice steaks with even better marbling. So for $16 less, I got some real beauties.

Dry rub marinade overnight of Johnny’s Season Salt and Kinders Caramelized Onion Burger seasoning (a persona gave). Then I cooked sous vide with some rosemary, thyme, and garlic cloves at 129 for 3 hours. Pulled, patted dry, and seared in my cast iron pan for 1 min per side.

While the steaks rested, I deglazed the pan with the strained drippings from the sous vide bag and a half cup of red wine. Reduced and stirred in a 1/2 tsp vegetable base, a tablespoon of hot pepper bacon jam, some black pepper or a, and a pat of butter. Best pan sauce I’ve ever made.

Best steak I’ve made this year. Looking forward to steak sandwiches with the leftovers.

EDIT: photos won’t upload. I think the resizing parameters don’t accommodate file size from newer model phone cameras.

IMG_5185.png

[smokymountainrain]

You killed it. Nice job.

For the ribs, try adding a little Tiger Sauce and some BBQ sauce when foiling and you'd have the Johnny Trigg ribs. If you're going to add all that sugar, the Tiger Sauce and some tangy sauce provides a little balance. Either way, sounds like your family ate very well this weekend. Nice job.

that's a good idea. thanks for the tip

[CJF]

i also did prime rib. smoke for 2 hours at 180, then sous vide for 9 hours at 128, then slathered in a butter mixture at 475 for 15 minutes. it was incredible.

that was christmas eve.

on christmas day, i did two racks of spare ribs on the smoker - two and a half hours at 275 until the rub was tacked on good, then wrapped in a mixture of butter, brown sugar, apple juice and rub, back on the smoker for about an hour and 15 minutes to about 200-202 internal, then glazed with peach habanero glaze and back on the smoker for 15 minutes. they turned out perfect.

also did two racks of baby backs in the instant pot - extra sweet and fall off the bone.

my son in law, my son and myself polished the smoked spare ribs off while my wife and three daughters preferred the overly sweet, mushy, instant pot baby backs. fun weekend of cooking and everybody seemed happy.

You killed it. Nice job.

For the ribs, try adding a little Tiger Sauce and some BBQ sauce when foiling and you'd have the Johnny Trigg ribs. If you're going to add all that sugar, the Tiger Sauce and some tangy sauce provides a little balance. Either way, sounds like your family ate very well this weekend. Nice job.

[CJF]

What kind of quality meat do you get with Smith's? I've always been afraid to buy prime rib there. I cooked prime rib as well (Costco select), and it also turned out great. Basically same spices as yours, but I did my standard 3+ hours at 250 degrees, taking it out at 120 degrees, letting it rest 30-45 minutes and then slather with butter and give it 15 minutes at 500 degrees. The basic chemistry/temps on mine sounds pretty close to yours.

I'm guessing what you got from Costco was actually Choice, not Select. I don't think Costco sells Select. If all things were equal, I would almost always choose Costco/Sam's over grocery store chains when it comes to meat selection. But the cost with Smith's full rib roast packages made it ridiculous to go with Choice at Costco/Sam's. Smith's was under $7 per pound. If you treat it well, and it sounds like you did, you still get a great finished product. So if you paid more than $7 per pound, you could have done the exact same thing with the Smith's meat and had a very similar dinner experience.

[Pelado]

I'm still not to the grandkids phase (as far as I know), but I did enjoy making food for Christmas get-togethers. Sadly, though, none of the food I made belongs in this thread.

[Non Sequitur]

i also did prime rib. smoke for 2 hours at 180, then sous vide for 9 hours at 128, then slathered in a butter mixture at 475 for 15 minutes. it was incredible.

that was christmas eve.

on christmas day, i did two racks of spare ribs on the smoker - two and a half hours at 275 until the rub was tacked on good, then wrapped in a mixture of butter, brown sugar, apple juice and rub, back on the smoker for about an hour and 15 minutes to about 200-202 internal, then glazed with peach habanero glaze and back on the smoker for 15 minutes. they turned out perfect.

also did two racks of baby backs in the instant pot - extra sweet and fall off the bone.

my son in law, my son and myself polished the smoked spare ribs off while my wife and three daughters preferred the overly sweet, mushy, instant pot baby backs. fun weekend of cooking and everybody seemed happy.

This is what Christmas is all about. The older I get, the only things about Christmas I enjoy are preparing food and watching grandkids open presents. Tis the season.

[smokymountainrain]

i also did prime rib. smoke for 2 hours at 180, then sous vide for 9 hours at 128, then slathered in a butter mixture at 475 for 15 minutes. it was incredible.

that was christmas eve.

on christmas day, i did two racks of spare ribs on the smoker - two and a half hours at 275 until the rub was tacked on good, then wrapped in a mixture of butter, brown sugar, apple juice and rub, back on the smoker for about an hour and 15 minutes to about 200-202 internal, then glazed with peach habanero glaze and back on the smoker for 15 minutes. they turned out perfect.

also did two racks of baby backs in the instant pot - extra sweet and fall off the bone.

my son in law, my son and myself polished the smoked spare ribs off while my wife and three daughters preferred the overly sweet, mushy, instant pot baby backs. fun weekend of cooking and everybody seemed happy.

[Non Sequitur]

Prime (Choice) Rib cooked three ways was a hit again. It is a little extra work, but really produces great results. I bought a 27 pound rib roast from Smiths. I removed the ribs and cleaned off a lot of the surface fat. I divided into three roasts. 9 pound, 5 pound and 4 pound roasts. I seasoned with salt and pepper and some garlic salt. I smoked all three at 180 degrees for about 90 minutes. The 4 pounder got up to 106 degrees. The other two were 95 and 102. I put all three into vacuum sealed bags with crushed garlic cloves, fresh sprigs of thyme and rosemary and sealed them up. The small one went into my freezer for a future family dinner. The other two went into my sous vide at 125 degrees for 14 hours. I pulled them out and put them on my grill for 12 minutes at 475 degrees to put a crust on them.

With this process I get some smoky flavor while getting the perfect medium rare color entirely through the meat. No gray at all on the edges. It sliced like butter. Great crust.

I was planning on at least a few of the guests wanting medium. I was planning on leaving the smaller roast on the grill longer. They surprised me and all voted for medium rare. Really really good. I was running late so didn’t get photos, but take my word for it. It’s worth the extra effort. Give it a shot sometime.

What kind of quality meat do you get with Smith's? I've always been afraid to buy prime rib there. I cooked prime rib as well (Costco select), and it also turned out great. Basically same spices as yours, but I did my standard 3+ hours at 250 degrees, taking it out at 120 degrees, letting it rest 30-45 minutes and then slather with butter and give it 15 minutes at 500 degrees. The basic chemistry/temps on mine sounds pretty close to yours.

[CJF]

Prime (Choice) Rib cooked three ways was a hit again. It is a little extra work, but really produces great results. I bought a 27 pound rib roast from Smiths. I removed the ribs and cleaned off a lot of the surface fat. I divided into three roasts. 9 pound, 5 pound and 4 pound roasts. I seasoned with salt and pepper and some garlic salt. I smoked all three at 180 degrees for about 90 minutes. The 4 pounder got up to 106 degrees. The other two were 95 and 102. I put all three into vacuum sealed bags with crushed garlic cloves, fresh sprigs of thyme and rosemary and sealed them up. The small one went into my freezer for a future family dinner. The other two went into my sous vide at 125 degrees for 14 hours. I pulled them out and put them on my grill for 12 minutes at 475 degrees to put a crust on them.

With this process I get some smoky flavor while getting the perfect medium rare color entirely through the meat. No gray at all on the edges. It sliced like butter. Great crust.

I was planning on at least a few of the guests wanting medium. I was planning on leaving the smaller roast on the grill longer. They surprised me and all voted for medium rare. Really really good. I was running late so didn’t get photos, but take my word for it. It’s worth the extra effort. Give it a shot sometime.

[BigPiney]

I’m beat. That was difficult but it was a pretty big success. We had about 325 people. We ran out of roasted onions and only made 15 gallons of root beer but probably could have made another 5 gallons. I was just too busy. We ended up making about 20 to go meals with left overs.

I am impressed. Way to go. That root beer sounds really good right now

[CJF]

I’m beat. That was difficult but it was a pretty big success. We had about 325 people. We ran out of roasted onions and only made 15 gallons of root beer but probably could have made another 5 gallons. I was just too busy. We ended up making about 20 to go meals with left overs.

[Pelado]

delta center - come to crown burger at 6 to break bread with us.

Delta Center as well, but I'll be eating at a different restaurant than SMR.

Competing parties!

Competing for what? I didn't see an invitation from BFM, just a statement of what he'll be doing.

Sadly, the snowy weather has me thinking that I'll be watching the games (women's soccer and men's basketball) from my couch. Perhaps even more sad, given the awesome thread title, is that the only beef for dinner will likely be the leftover sloppy joes from last night.

[smokymountainrain]

Hah - didn't mean it that way, but, what the heck, I'll own it.

it's okay, yours doesn't offer free parking a block away from the game!