Saturday, September 25, 2010

Whole Smoked Prime Rib!

Roast Beast!
I tried my hand at whole Prime Rib for the first time the other night and it turned out awesome! We started it on the smoker for about 3 hours and then finished it in the oven for another 45 min. The wood smoke added so much great flavor to the beef it was incredible.

Quality Cuts!

The spread!
Tomato salad, pasta pesto salad, roasted potatoes, creamed cucumbers, and of course the meat.

Wrapped it up for the fridge to chill the day before.

I painted the beast with a paste of mustard, garlic, chili powder, and various pepper the day before so it could marinade and suck up all those flavors.

Yeah that's good Marbling!
I cut a couple steaks off the end for Dad and myself before I started the roast project.

20 lbs of USDA Prime Grade Moo-Cow Ribeye Roll!

Grilled Veal & Garden Goods

Baby Cow!
Silky smooth and tender as can be. Three ribeye chops and one t-bone. I marinaded these babies in a blend of olive oil and seasoning salts overnight, then put em on the grill. I used a cast iron griddle to sear them in butter for a nice crust, then transferred to direct flame to get some grill marks. We finished it with a dressing mix of olive oil, parsley, fresh garlic, lemon and black pepper. The meat sucks up all that goodness while it rests.

Carnage! Look how white this baby meat is, you'd think it was pork.

Potatoes grilled with olive tepanade.
This was an interesting recipe we tried for the first time out of an Argentinian cookbook I just picked up. I made a great olive tepanade with fresh kalamata olives and then topped these smashed potatoes with it before charring them on the cast iron pan. Basicaly you get this great combination of smoky charred spuds with the briny citrus flavor of the olives. It turned out great! The potatoes came from my dad's garden too.

Tomatoes & Cheese with Basil.
A nice assortment of various home-grown tomatoes chopped up with some fresh basil then toped with herbs and fresh hot chilies to give it some zip. A couple of balls of fresh Mozzarella since I think cheese is always a good addition to anything.

Pork Tenderloin & Garden Salad

Here's a simple meal we put together one night a couple weeks ago. Pork tenderloin seasoned with a spicy rub then grilled and served over rice with a home grown salad on the side. Easy and delish!