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Old 12-20-2006, 07:15 PM   #1
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Holiday Beef

Did somebody pardon the cows for the holidays?

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Old 12-20-2006, 07:45 PM   #2
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Huh?

Lee
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Old 12-20-2006, 08:26 PM   #3
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Roast turkey, leg of lamb, quarter pounder?
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Old 12-20-2006, 08:33 PM   #4
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I take it she means that traditionally you have the T-giving turkey, Christmas Goose, Easter Ham. There really is no Holiday that is truly associated with some type of beef. Yes I know that individual families have their traditional standing beef rib roast but it's not recognized by the masses. You don't see grocery stores selling a Beef tenderloin for $1.00 a pound as a lost leader to get people into the store because 90% of the country eating it on the specific day. The closest thing that comes to it is New Year's Eve but it has to share the billing with lobster for a Surf and Turf.

Sorry stirblue if your a he not a she, I'm just going by the name

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Old 12-20-2006, 08:41 PM   #5
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What do you typically make stirblue? I have no set menu, I just go by what people want to eat each year.
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Old 12-20-2006, 09:25 PM   #6
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We always have a tenderloin. My parents always fixed standing rib and Yorkshire pudding.
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Old 12-20-2006, 09:35 PM   #7
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well goose is hardly an American favorite. Probably more beef served in this country than goose. We alternate goose with standing rib and Yorkshire puddin'.
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Old 12-20-2006, 09:51 PM   #8
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For the most part Christmas food has been platters of finger foods for busy people on the go all day trying out and trying on all that new stuff. We actually have a light dinner in the evening when all are tired and hungry. The day after Christmas we are busy looking for the missing accessories to our gifts.
I guess I should have phrased my thread a little differently. Thanks for the replies.
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Old 12-20-2006, 11:30 PM   #9
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Quote:
Originally Posted by StirBlue
Roast turkey, leg of lamb, quarter pounder?
This 14lb bad boy has been dry aging in the cooler since Monday. It'll be roasted Christmas day.
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What are you cooking?
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Old 12-21-2006, 04:57 PM   #10
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Quote:
Originally Posted by Crash
This 14lb bad boy has been dry aging in the cooler since Monday. It'll be roasted Christmas day.
Attachment 2272

What are you cooking?
What is dry aging and how are you cooking your standing rib roast??
Thanks
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