Cooking and Dining

NTP66
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Postby NTP66 » Wed Dec 23, 2020 6:30 am

I feel like bone in prime rib is more work than it's worth.
This is one of the worst takes I have ever seen on this board.

DigitalGypsy66
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Postby DigitalGypsy66 » Wed Dec 23, 2020 8:30 am

We’re doing a beef tenderloin. Managed to get a Angus 4 pounder and had the butcher trim it up for me.

NTP66
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Postby NTP66 » Wed Dec 23, 2020 8:32 am

@blackjack68: Do you french and truss your prime rib? The former is just for show, IMO, but the latter is worth it.

Dickie Dunn
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Postby Dickie Dunn » Wed Dec 23, 2020 8:34 am

You didn’t ask me, but I do both. I think frenching makes it easier to handle the roast both before and after roasting. Gives a bit of a handle to hang onto.

NTP66
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Postby NTP66 » Wed Dec 23, 2020 8:41 am

I do both, as well. I use tongs to handle the roast, so mine is purely for show... and to see if my knives are still sharp.

blackjack68
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Postby blackjack68 » Wed Dec 23, 2020 8:51 am

I truss but do not French. Waste of tasty beef/fat for me.

Dickie Dunn
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Postby Dickie Dunn » Wed Dec 23, 2020 9:15 am

I typically use the trimmings from frenching to make my pan sauce.

NTP66
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Postby NTP66 » Wed Dec 23, 2020 10:36 am

I throw the trimmings in the bag. Nothing goes to waste.

NTP66
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Postby NTP66 » Fri Dec 25, 2020 6:30 pm

The Fresh Market prime rib was worth its weight in gold. Easily the best prime rib that I’ve ever cooked.

dodint
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Postby dodint » Fri Dec 25, 2020 6:31 pm

Ours is about 20 degrees from being done. Smells great though.

Freddy Rumsen
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Postby Freddy Rumsen » Fri Dec 25, 2020 6:34 pm

We had bone-in ham for supper. It was fantastic.

mac5155
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Postby mac5155 » Fri Dec 25, 2020 7:22 pm

Is there a trick to carving a bone in ham?

I've all but mastered a turkey but still struggle with a ham.

blackjack68
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Postby blackjack68 » Fri Dec 25, 2020 7:31 pm

I cut around the bone and then you usually have three sections of ham along the fat lines. You can probably see the separation. One big section and two smaller sections. Cut out the sections and then carve each down.

blackjack68
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Postby blackjack68 » Fri Dec 25, 2020 7:33 pm

But I usually have a butt or shank, not a whole ham.

tifosi77
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Postby tifosi77 » Fri Dec 25, 2020 7:47 pm

Tonight we shall have bacon wrapped pork loin, with mushroom ragú, and Brussels sprouts slaw with grain mustard.

Shyster
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Postby Shyster » Fri Dec 25, 2020 8:27 pm

I'm having a frozen pizza.

NTP66
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Postby NTP66 » Fri Dec 25, 2020 8:30 pm

I’d make a plate for you if you were closer, Shyster.

DigitalGypsy66
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Postby DigitalGypsy66 » Fri Dec 25, 2020 9:25 pm

Same. Sorry to hear you are alone today.

In fact, we are taking a plate to my mother in law who has been alone since March. We've visited from her porch a few times, but that's it. This is the first Christmas she hadn't stayed with us in the 17 years we've been married.

blackjack68
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Postby blackjack68 » Fri Dec 25, 2020 10:47 pm

Fixed you a plate Shyster!

Image

Shyster
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Postby Shyster » Sat Dec 26, 2020 12:56 am

Thanks everyone. It was a good frozen pizza.

On the ham subject, I never really try to get too close to the bone or get all the meat off the bone when carving, because that way there's plenty of meat on the bone when you use it to make beans or stew a couple days later.

NTP66
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Postby NTP66 » Sat Dec 26, 2020 8:36 am

Dinner:
Image

Dessert:
Image

The big guy had my homemade alcoholic nog, while my daughter enjoyed being fancy with her store bought nog.

blackjack68
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Postby blackjack68 » Sat Dec 26, 2020 9:07 am

Good looking rib!

NTP66
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Postby NTP66 » Sat Dec 26, 2020 9:11 am

It was *chefs kiss*.

Dickie Dunn
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Postby Dickie Dunn » Sat Dec 26, 2020 7:51 pm

Beef Wellington was a massive, delicious success.

NTP66
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Postby NTP66 » Sat Dec 26, 2020 8:30 pm

Beef Wellington was a massive, delicious success.
Pics or it didn’t happen.

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