You Most Likely Can Afford - Super-Moist Food Porn

I have a recipe sitting somewhere that my butcher gave me which I used for prime rib during Christmas. It was surprisingly simple and nearly foolproof to get your prime rib at medium rare - no grill or special setup involved; that is my biggest fear for prime rib...getting that sucker to medium rare and not going over. I'm normally a grill/smoker person, so I was initially having some reservations about using it, but for not having it on the smoker or anything, i must say it turned out pretty good.

I'll see if I can find it

Since 4d and Crowe want me to post what I eat when I brewery hop.

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Originally Posted by Bootsy Collins

Since 4d and Crowe want me to post what I eat when I brewery hop.

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to be mouth eaten in face...

first thing I thought of was Nolan dolla motoboating that broad moskow's tits...

Motorboating Colonel Sanders is God

And I motorboated the hell out of that shit.

don't have an after picture because i fucked it up

was marinating it last night and couldn't help myself

tried to slice off a third to bbq then but fucked up the cut to where it was totally uneven

rip good piece of meat

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Originally Posted by WillieMcFML

don't have an after picture because i fucked it up

was marinating it last night and couldn't help myself

tried to slice off a third to bbq then but fucked up the cut to where it was totally uneven

rip good piece of meat

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That's ok, i'm too hammered right now to change the KFC pic to say 'motorboating to face'. But I totally would have.

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Originally Posted by cmoney

They only have "Prime" during holidays

sfo

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So how many people did you feed with that side of beast?

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Originally Posted by 4Dragons

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Originally Posted by cmoney

They only have "Prime" during holidays

sfo

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So how many people did you feed with that side of beast?

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4 guys and 3 females and we killed it. Cooking the meat is always the easy part. Something of this size just do some Salt/Pepper and blast it in the oven for and hour and half and then let it sit in the oven for a few more hours. We do it 2-3 times a year. Usually around Christmas the butcher will have "Prime" which is about 100 dollar more for the same size, but I think it is worth it.

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Originally Posted by cmoney

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Originally Posted by 4Dragons

So how many people did you feed with that side of beast?

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4 guys and 3 females and we killed it. Cooking the meat is always the easy part. Something of this size just do some Salt/Pepper and blast it in the oven for and hour and half and then let it sit in the oven for a few more hours. We do it 2-3 times a year. Usually around Christmas the butcher will have "Prime" which is about 100 dollar more for the same size, but I think it is worth it.

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perfectly cooked! We like to add a butter, peppercorn, shallot and garlic crust for some extra taste.

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Originally Posted by Charham

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Originally Posted by cmoney

4 guys and 3 females and we killed it. Cooking the meat is always the easy part. Something of this size just do some Salt/Pepper and blast it in the oven for and hour and half and then let it sit in the oven for a few more hours. We do it 2-3 times a year. Usually around Christmas the butcher will have "Prime" which is about 100 dollar more for the same size, but I think it is worth it.

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perfectly cooked! We like to add a butter, peppercorn, shallot and garlic crust for some extra taste.

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Thanks. It is always tough when you are dealing with an oven you arent used to. We were at lake house rental. We made a bunch of sauces as well which were way more time consuming this cooking this beast. Def like the idea of garlic crust.

It's smoker Sunday at the house.

Daly is your camera focus like totally fucked or what?

Almond and walnut crusted red snapper on a bed of couscous.

Turned out really well even without using the oven.

http://i14.photobucket.com/albums/a3...pscnp8i17l.jpg
http://i14.photobucket.com/albums/a3...pswphv5d6p.jpg
http://i14.photobucket.com/albums/a3...psp8liqbii.jpg


Calamari with panko.

3 dipping sauces. Garlic mayo, chipotle, and chili ginger.

http://i14.photobucket.com/albums/a3...psroc2jkhr.jpg
http://i14.photobucket.com/albums/a3...ps0nxnqmmk.jpg
http://i14.photobucket.com/albums/a3...psigtpngwp.jpg
http://i14.photobucket.com/albums/a3...pspqigplc9.jpg
http://i14.photobucket.com/albums/a3...pswxspdycu.jpg
http://i14.photobucket.com/albums/a3...psxkps79it.jpg

Stuffed Cabbage Rolls (Golobki)

I do these maybe twice a year.

So I'm smoking ribs for Father's Day and I've been asked..... Wait for it..... To smoke some sausage. I figured if there was a group of guys to ask about smoking sausage this would be the place.

Any tips?

You have a smoker?

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Originally Posted by 4Dragons

You have a smoker?

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I do. And now I have 6 sweet and 6 hot prime sausages and 2 lbs of thick cut bacon (hand cut fresh by the butcher) that I'm going to wrap them in.

My insurance company should cancel me.... It's a heart attack waiting to happen Sunday.

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Originally Posted by Daly

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Originally Posted by 4Dragons

You have a smoker?

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I do. And now I have 6 sweet and 6 hot prime sausages and 2 lbs of thick cut bacon (hand cut fresh by the butcher) that I'm going to wrap them in.

My insurance company should cancel me.... It's a heart attack waiting to happen Sunday.

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What kind of a setup do you have? Im always interested in seeing peoples smoker setups especially when they display what they are cooking; im always looking to modify/advance and/or change setups.

Looking to name this creation. Can PFA help?

Spinach and Mushroom Stuffed Pork Loin Wrapped in Bacon