Dinner

[ZmaXimus]

What are you having for dinner? I have no idea yet

[Leaguegolf]

Jackamo Lives!

[Wazmankg]

Tilapia. It's frozen and breaded with a Parmesean flavored breading. I love Tilapia and finally found it a frozen type that works for me. I got a bag of it at GFS and it's great and easy. And some chicken-flavored Uncle Ben's long grain rice.

[Bulls9999]

Made a ~12-lb bone-in prime rib the other day using a merging of recipes from the internet....came out superb....medium rare throughout....every inch was cooked exactly the same!

Prime rib - let sit out at room temperature for 2-3 hrs before cooking to get close to room temperature (chilled prime rib won't heat as evenly as room temp meat).

Seasoning - course ground peppercorns rubbed in with a little virgin olive oil, & sea salt....but with outer fat and thick meat, it's not likely to penetrate so provide pepper/salt to guests. Have a Rosemary bush growing outside our back door, took 5-6 sprigs about 8-inches long and wove them under the twine that is holding the meat onto the bones (most butchers will partially cuts the meat from the rib rack and tie it back on....bones supposedly provide much flavor while cooking),

Oven - pre-heat to 500*F

- Searing - 3 min on each side (top side first, then bone-side 2nd so it will be ready to leave in this position for final cooking).

- Place meat thermometer into geometric center of meat, add onion or pineapple slices to surface, using toothpicks to hold the slices onto surface.

- leave at 500*F for 12 min

Main Cook - turn oven down to 250*F. I saw several recipes that went from 350*F after searing (without the 500*F/12 min) (which indicated outer edges will be done/medium to rare/medium rare inside), all the way to slow cook at 200*F suggesting the lower temperature will provide a more even cook appearance throughout (but suggested 45 min per pound!!! = 8 hrs for a 12 lb prime rib!!). So we kind of went in-between, lowered the oven to 250 (and previously added the 12 min at 500*F step). The total time from start of searing (~11:00am) to taking it out of the oven (~2:30pm) was ~3.5 hrs. The meat thermometer was in the 130*F range and then we covered the meat with tin foil and left it on the counter for about 45 min (I think this was important too, letting it sit...it probably cooks a little bit more during this, but absorbs and retains the juice better).

It was PERFECT !! Medium rare throughout and those that wanted medium had the ends. I never cooked a prime rib this perfect before....can't wait for the next one.

Oh, gotta have the horseradish mixed with sour cream.....can't have Prime Rib without that.

Enjoy.

-
Prim

Originally Posted by ZmaXimus

What are you having for dinner? I have no idea yet

[J.D.]

Originally Posted by Wazmankg

Tilapia. It's frozen and breaded with a Parmesean flavored breading. I love Tilapia and finally found it a frozen type that works for me. I got a bag of it at GFS and it's great and easy. And some chicken-flavored Uncle Ben's long grain rice.

I prefer it cooked myself...

[RodeoTex]

Well this will be dinner tomorrow night:
Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts - BBQ Blog

[GolfSavage]

Originally Posted by RodeoTex

Well this will be dinner tomorrow night:
Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts - BBQ Blog

Looks like a great foundation for experimentation!

[essurfer]

grilled chicken maybe with some jerk seasoning on it.......peas and corn

[BunkerBound21]

going to a mexican restaurant, Agave, in newburyport, MA.... going to have a chicken and black bean quesadilla for appetizer and then tres beef enchiladas with mexican rice and baked beans with melted cheese.. absolutely fantastic!

if anyone ever comes to MA and your in the newburyport / salisbury area.... i highly recommend Agave!

[essurfer]

Originally Posted by BunkerBound21

going to a mexican restaurant, Agave, in newburyport, MA.... going to have a chicken and black bean quesadilla for appetizer and then tres beef enchiladas with mexican rice and baked beans with melted cheese.. absolutely fantastic!

if anyone ever comes to MA and your in the newburyport / salisbury area.... i highly recommend Agave!

ok i may have to go to my favorite mexican place tonight after that description....

[Darth Fader]

Roast chicken and pasta tonight.