Wellllll....not yet anyway. Just picked up my Prime Rib this evening. This will be for either a Christmas dinner or New Years day.
AUS Grange 150 day aged Grain Fed YP
This will be a hand rubbed slow oven roasted cook. I'm hungry already. How many days left?
^ looks great JPPR, how much and where from if you don't mind me asking?
Tops Market Chitlom. They have an outstanding meat market. I got this at wholesale price because it was not unpacked and trimmed and it was over 5kgs. Total was 6900 bht but wife had a coupon so ended up taking another 650 bht off. Total 6250 out the door, Tax, license and bagged in ice. . About $175 USD.
I definitely will not cook it all. Nobody in my family or the family guests coming for Christmas over New Years likes beef. So I will cut into two 2 bone Prime ribs and a 1 bone. I plan on some prime rib sammys the day after.
I had a little beef tonight too.
Slow oven roasted to medium. Added some baked spuds or potato au gratin for the family depending on their preferences.
My youngest son is normally a vegetarian. But not tonight, he scoffed it and then chewed the bone!
^ Very nice KW
That is certainly a perfect example of this cut of beef KW.
Do you want a job in our kitchen?
Cooking for a birthday party tonight, cottage pie, roasties and some bangers
Lang may yer lum reek...
Ahhhhh. Back home
Ribeye on the grill
Baked tater with butter and carrots with olive oil and Italian seasonings with a BeerLao dark to complete the meal
Thats a damn good looking plate of food even without the beerlao dark gotta bring a smile to yer dial
Having a good hunk of beef with side dishes is top priority on a Friday. The BeerLao was a nice addition.
Happy Friday
To be honest, it's not hard though. Start with quality, treat it properly and you will end up with quality.
Or stop masturbating. I told you it will send you blind
There are currently 10 users browsing this thread. (0 members and 10 guests)