Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: jdmessner on May 07, 2021, 12:53:50 PM
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Doing Mothers Day a little early. Cooking 30 lbs. of rib roast for a Mother's Day banquet tonight. I have a 20 lb. and two 5 lb. roasts. I put the 20 pounder on around 6 am and the smaller ones at noon. My wife is headed to her moms tonight to celebrate holiday with her mom and siblings. I put on a pork loin and ribs for her to take with.
This is the first large dinner I have done since we moved. Even though the Louisiana and the Pit Boss have served me well, I was excited to pull out my big old (or should I say vintage) Trager. I have had it in storage for a year now. It was like saying hi to a long lost friend. It fired up with no problem. It predates hotrods, so I actually had to do the firing with a little lighter fluid. As nice as it is to push a button to get started, I realized I actually missed the ritual that goes into igniting the pot. It has been humming along for several hours now. I will try and post some pictures later on.
What is anyone else doing for Mother's Day?
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Surf and Turf. T-Bones and Shrimp.
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We are doing simple this year. Going down to my moms. It will be us, my mom, my sister and part of her family (a couple grown kids cant make it). My brother and his family can't make it due to work. Plan is for just sausage (picking up tomorrow at the Dutch Market), burgers and dogs and the usual type sides. Calls for rain, so will probably bring a pop up tent to put over the grill while cooking. Happy Mothers Day all..... especially the mothers out there!!
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My mom has long since passed, the mother of my five children has also passed, my current wife and I have no children and besides, she left for Washington last night to manage a large Mothers day brunch for our yacht club. So, the dog and I are batching it and will pull something benign out of the freezer. :(
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I am going to check in with my mother to see if she would like to go out for lunch or dinner somewhere.
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We talked about this, I wanna see some photos! For all that can, I will live vicariously through you...give your Mother a kiss for me.
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My Mom decided that we are going out to lunch tomorrow to apparently avoid the crowds on Sunday. I gave her the option to decide when and where so that's what we will do. Outback is the current option that she chose.
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I have tried posting pictures a couple of times, but my phone won't doesn't like to do more than a couple at a time, so I will have to try multiple posts.
The meat turned out very well. It got rave reviews despite the fact that they served it by pouring canned gravy over it. There are only a few things in this world that I despise more than canned gravy. We also could have done much better with the sides (instant mashed potatoes and canned green beans). No matter how hard you try, sometimes it is impossible to compete with "This is how we have always done it!" The fruit pies from the local bakery helped take away some of the pain!!
Nothing like lighting up the pellet pots before the crack of dawn!
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Denny did a masterful job of carving. He got 54 very nice uniform servings out of 30 lbs of bone in rib roast. We served everyone in less than half an hour!
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The world would be a much better place if there were a lot more JDs in it!! 8)
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Not sure why you would put even the best gravy in the world on a rib roast aka Prime Rib. I will just hold my tongue.
What IT did you cook it to?
...they served it by pouring canned gravy over it.
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Not sure why you would put even the best gravy in the world on a rib roast aka Prime Rib. I will just hold my tongue.
What IT did you cook it to?
...they served it by pouring canned gravy over it.
I tried to talk them out of it, but to no avail. I grudgingly gave in because I didn't want to be "that guy" who needs to have everything their way in the kitchen. It was my first time working with them and I didn't want it to be my last. The logic behind it was two fold. First we had way too much gravy and needed to get rid of as much as possible. You cannot let anything go to waste! The second argument was that it would keep the meat warmer longer.
The IT was 135* when I pulled them. I would taken them off earlier if it was just for family and friends. However, since it was for a crowd I figured it would be safer to go more mainstream. The beef pictured did have the drippings and some hot beef broth poured over just before the picture was taken, so it does look more done than it was.
I don't know if I mentioned that the meat was wet aged for around 35 days, I think that also added a lot to the flavor. It was one of the best roasts I have done. If I can catch that meat sale again I will stock up!
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An extremely HAPPY MOTHERS DAY to all the mothers out there.. Let this be a wonderful day.
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I am sure everyone was very happy JD and I especially believe all the Mothers thought it was wonderful that folks thought enough about them to cook a special meal!!!
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Steak with shrimp cocktail.
T-Bone steaks smothered with sautéed onions.
Steak filled the whole plate, so we had to improvise and grabbed salad bowls.
And before anyone asks, no, I did not eat all of that. ;D
Ate half the steak, half of a potato, and some of the shrimp.
We will be able to have a repeat tomorrow. :lick: