Recent content by Home chef

Although I live within a stone's throw of Chicago, we rarely go downtown after work. We have 2 kids and the budget is pretty tight. Well, wifey has been having a rough couple of weeks what with work and being married to me and all that bad stuff LOL. Anyway, I decided tog et us a room for the...

I think I've figured out how to post the pics. Here's a few samples. I have it wrapped in a towel right now to draw out a little moisture. Unless someone tells me otherwise I'll change the towel tomorrow and again on Sunday morning.

Pics of the roast!!! OK, here's the pics of the butchered rib roast. It's 17 pounds of glorious tasty beef! The butcher removed the chine bone and tied it up for me. All I have to do is skewer it, massage it with seasoning, and cook it. On edit... I can't figure out how to post pics yet...

Thanks again G-Dub:wink: I didn't think I would need to wrap in bacon but I figured I'd ask first. My family REALLY likes garlic. After more reading on different sites I think I've decided to do a rub of salt, pepper, olive oil, and smashed garlic. Turn that all into a paste & rub generously but...

OK, so I ordered the rib roast (20lbs @ $9.95/lb):ohmy: I really can't afford to screw this cut of meat up. I think I have my technique down. I'm going to rotisserie it whole and season it with plenty of salt & pepper. I thought about slitting it in several spots to insert whole cloves of...

I flew in a Long Ranger from Lansing, IL to Atlanta once. Had to stop in KY for fuel. It was a fantastic experience. I am very good friends with the owner of a helicopter company in Lansing. He flies all the Nascar owners & drivers to and from the course. I have about 10 hours in a Piper...

Wow, I coincidentally found this thread right when I was going to announce my career change. I'm heading to school to be a career pilot in a few months WOO HOO!!!! I'm tired of driving a truck. I'm tired of getting dirty. I'm tired of the lousy pay. Blah, blah, blah... Mayby I'll hire Crewsk...

Oh, I know Crewsk pretty well:wink: We share a lot of the same interests outside of cooking. We tried to meet up once in ATL but it never happened. No biggie though. She hasn't been around here much lately though. Fisher's Mom, glad you liked the suggestion!

Yea, I changed my avatar last night. I didn't realize yours was the same one LOL. As far as using balsamic to finish off the steak, after I let it rest for about 5 minutes I hit it with a dash of the balsamic. Truthfully, a good and well prepared steak doesn't really need any help but I just...

I've been using blasamic vinegar to finish my steaks off recently. I don't know why I started doing it. Maybe I was out of A-1 or something (I'm putting on my flame resistant suit right now.) but it really changed the flavor of the beef. Intensified it a lot! I'll definitely have to try it in my...

Also, bone-in or bone out?? I think I'd prefer bone-in and present it at the table whole then cut out individual rib prime.

Yea, time & temp are always a struggle for me the first few attempts. Also, since I'll be using my BIL's oven the temp will be different I'm sure. Plus, he's using propane from a tank outside and I'm on CNG from the city. I've had some people tell me to put a good salt rub on the roast the day...

Truthfully, for my own taste, I have never had a tenderloin taste as good as a bone-in prime rib. That's not to say it can't be done. I just haven't ever had one.

OK, so I'm feeling ambitious this Easter. I need to cook for only 10 adults and about 5ish kids. This is for Wifey's side of the family. Traditionally my side would roast or grill a leg of lamb but her side isn't really into lamb. We ALWAYS have ham at nearly every family get together...

I looked at your recipe and it does look a bit too wet. Also, more importantly, only use ONE egg. Two eggs is way overkill and can take your already "wet" loaf and make it near impossible for the excess fats and juices to drain out. One thing I do is fater I mix my ingredients loosely and pack...