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  1. 73saint

    Prime Rib

    LEFTOVERS. May have been better than the first go round. Pistolettes, provolone, peppers and onions and we had a heckuva French dip!!
  2. 73saint

    Prime Rib

    Thanks Jim!
  3. 73saint

    Prime Rib

    Ha, you're right. And thanks! Thanks Al! Thanks Warren! Thanks Hawg! Thanks Bear!
  4. 73saint

    Prime Rib

    Thanks Vol! You know, that's why I made the foil boat. I saved all the buttery drippings, and added that to my aujus mix...it was heaven. We have one big steak left (& aujus) so tonight we are having french dips with the leftovers!!
  5. 73saint

    Prime Rib

    Just an old family basting recipe. What can I say, I like it. Sort of like A1, I love the stuff. I honestly doubt you taste either, but the kitchen bouquet certainly did give the crust a nice color!
  6. 73saint

    Prime Rib

    Thanks Chop! Thanks Sow, it was delish! You’re right, I’m glad to see them together and happy, it ain’t easy that’s for sure!
  7. 73saint

    Prime Rib

    Thanks everybody. I just realized how poor my plated pic was. What a shame. We had fresh turnip greens, and my mom made her famous rice with pine nuts. A fantastic pairing. @indaswamp, I think I got that idea from an episode of Man Fire Food, I cant take credit for it. But the aroma...
  8. 73saint

    Prime Rib

    Lol, yep actually I was cold smoking bacon at the same time!!
  9. 73saint

    Prime Rib

    Shout out to @Bearcarver, his method for prime rib is spot on. This weekend was my parents’ 49th wedding anniversary, and with the storm in the gulf there was to be no bowhunting. I had a 3 bone prime rib that I bought last December, so we decided to smoke one Sunday. Used pecan wood...
  10. 73saint

    Cold smoking wings

    How have I missed this!? Cannot wait to try.
  11. 73saint

    Milano Salami

    Ugh, I can't keep up! I couldn't keep up last month when I was still only working about 20 hours a week; now that I am back to full time you are going to lap me! I will continue to live vicariously through you!
  12. 73saint

    Cold smoking wings

    I'm with Bear, I have been wanting to cure some wings and smoke them. I bet that'd be good.
  13. 73saint

    60# Cajun Smoke Sausage & 25# Cajun Tasso

    I just put some hickory smoked Tasso in my white beans Monday. But it was store bought. Nothing like this I’m sure.
  14. 73saint

    Praline candied bacon

    Thanks Chop! Ha, thanks Bear! After last night’s performance I’m beginning to wonder.
  15. 73saint

    Is It Just Me...?

    I’ve always been that way. It definitely has to do with the smoke desensitizing your taste buds.
  16. 73saint

    Is It Just Me...?

    For me, some things are absolutely better the next go round. Red beans, chili, spaghetti & bbq come to mind. But that’s not the case for everything. For example, I absolutely can make myself sick on pizza hot out of a brick oven; leftover it just isn’t the same, no matter what I do (even w...
  17. 73saint

    Praline candied bacon

    Let me know what you think. Better yet, let me know how you think it can be improved. I pretty much sat by the oven, right when brown sugar starts to bubble and liquify, I turned off the oven. First batch I got a little too dark. I bet it’d be good w a dash or two of cayenne.
  18. 73saint

    Praline candied bacon

    Thanks Steve. I used 3/4 cup of light brown sugar to 1/4 cup of white sugar to 1 cup of chopped pecans.
  19. 73saint

    Praline candied bacon

    Absolutely Chris. Matter of fact the first time I did this I tried cane syrup. Anything w a sweet sticky glaze oughta work.
  20. 73saint

    Praline candied bacon

    Been tinkering, and really like this batch. I took some of my home made bacon, ugly pieces that didn’t make the packages. Cooked it off in the skillet, and set to the side. Preheated my oven to 375, coated the strips with maple syrup & dredged in a mix of brown sugar, white sugar and chopped...
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