Tired of July 4th weekend leftovers.
Having had a restaurant for many years back in the day, it is not necessary for anyone who eats at our home to have the same meal as each other. I can easily cook separately to specific tastes, likes, allergies et al. What counts is that we eat together.
I usually prepare a different dinner for my wife who is more of a fish and tofu person with occasional poultry but, of all surprises, she can't resist any of my ribs.
I smoked a nearly 4 lb. prime rib at 225° for 3 hours to an internal temperature of 131°. It rose to 136° during the rest. The roast had an agave glue and my usual multi purpose rub and was in the refrigerator for 3 days before I got around to this cook.
Just before it finished, I put a piece of fresh true cod (for my wife who does not eat beef), which had my rub on it, on the DB at the same 225° (the DB pit was 245° by this time). I took it off after an hour as it was basically done but I also put it under the broiler for a few minutes to crust the top.
I made a curry sauce with sauteed onion and apple, broth, curry powder, a touch of agave syrup and an arrowroot slurry.
Roasted sweet potatoes, my canned plapplesauce (plum + apple), creamy cole slaw and grilled Romanesque zucchini, our favorite vegetable. I added some of my garlic dill pickle slices to my beef plate.
Shelly
On the Daniel Boone:
Alice's dinner plate of the cod with curry sauce et al.
And my prime rib plate.
Having had a restaurant for many years back in the day, it is not necessary for anyone who eats at our home to have the same meal as each other. I can easily cook separately to specific tastes, likes, allergies et al. What counts is that we eat together.
I usually prepare a different dinner for my wife who is more of a fish and tofu person with occasional poultry but, of all surprises, she can't resist any of my ribs.
I smoked a nearly 4 lb. prime rib at 225° for 3 hours to an internal temperature of 131°. It rose to 136° during the rest. The roast had an agave glue and my usual multi purpose rub and was in the refrigerator for 3 days before I got around to this cook.
Just before it finished, I put a piece of fresh true cod (for my wife who does not eat beef), which had my rub on it, on the DB at the same 225° (the DB pit was 245° by this time). I took it off after an hour as it was basically done but I also put it under the broiler for a few minutes to crust the top.
I made a curry sauce with sauteed onion and apple, broth, curry powder, a touch of agave syrup and an arrowroot slurry.
Roasted sweet potatoes, my canned plapplesauce (plum + apple), creamy cole slaw and grilled Romanesque zucchini, our favorite vegetable. I added some of my garlic dill pickle slices to my beef plate.
Shelly
On the Daniel Boone:
Alice's dinner plate of the cod with curry sauce et al.
And my prime rib plate.
