Observation: I can only imagine that folks are getting burnt out with all of my recent beef related posts and the Santa Mara grill. Here is the issue on my end. With all the great threads here and all of the inspiration I get from this group, the creativity keeps increasing and the meals just keep getting better. Turning out food as good as it's been recently, I find it virtually impossible not to share. If any of the mods feel that I'm over-doing it, please send me a PM with a cease & desist order and I'll slither back under my rock for a while 
chilerelleno
3 weeks ago you stated that I was a bit trigger happy with my anemic attempt at a retaliatory strike using my prime rib as ammunition in our very friendly food wars. You were correct then and still are however it was all that I had left in my arsenal to to fire back at your 2 Pigs In A Blanket. Well sir, yesterday was judgement day and the prime rib was served. The aftermath of this onslaught is noteworthy so I'm going to lob a firecracker at your atomic warhead with this one.
Misplaced Nebraskan
Zach, so sorry you missed this. I understand that work called and you had to answer. As great as our Surf And turf was last week, this one edged it out by a bit.
Ok....now to get started. This turned out to be far more than just a meal, it was an overall amazing experience. Great friends, great food, a relaxing environment, and a whole bunch of fun....as well as a few margaritas. It was originally just going to be the 65 day aged Certified Angus Beef prime rib. Due to almost a 50% loss of weight between aging and trimming the prime rib, then doing a head count yesterday morning, I was concerned that we may not have enough meat. I decided to do a Piedmontese Beef sirloin roast smoked and reverse seared. First it would ensure enough meat to go around and second it would be a good practice run because I'm doing a couple of these for our Cen Tex Que and Brew event that's coming up, and I'd never done one before. Additionally, although not planned this way, it turned kinda into a mini SMF event. We had several members here. They were:
snakehead
(Gerald)
woodwindricky
(Ricky and his wife Connie)
T TXRick (Rick and his wife Susan)
tx smoker
(me and my wife Tracy)
Non-SMF members included:
Lori and Dave
Greg and Jan
Doug and Sue
Jonathan
Now to the food:
Appetizers and who brought them were: 2 different cured dry aged sausages (Ricky), smoked extra sharp cheddar cheese (me), a huge veggie plate with dip (Doug and Sue), an astonishing fruit salsa with homemade pita chips (Lori)
Here is a close-up of the fruit salsa. OMG!! So good....
Main course included: prime rib (me), sirloin roast (me), mushrooms stuffed with fresh lump crab meat, butter, and garlic (me), asparagus with a Parmesan cream sauce (me), homemade Au Jus (me), homemade horseradish sauce (Connie), two different salads (Susan and Jan), fresh croissants (Gerald). I pretty much concentrated on the main course and let everybody else fill in the blanks around the meal.
Prime rib bought over two months ago
Rinsed, dried, and into the UMAi bag
Just over 2 months later
Trimmed and ready to prep for cooking. Look at the rich coloring of that meat!!
Basted with Worcestershire sauce and coated with salt and pepper, and onto the rotisserie spit to go on the grill a bit later over Mesquite
The Piedmontese Beef sirloin roast. If you notice, it's almost the same color as the prime rib that aged for 65 days
As with the prime rib, just Worcestershire sauce, salt and pepper. Difference is that this will get smoked with Hickory then seared on the grill
Roast on the smoker about an hour and a half into the cook at 240*
Lump crab meat mixture made up and ready to stuff into the mushrooms
All stuffed into the Portabellas which will cook in more butter and garlic
A huge homemade grilling wok full of fresh asparagus tossed with EVOO and Italian spices
Prime rib on the grill
About an hour in and looking great!!
'Shrooms on the grill
Ricky picking up the Zach slack and working on the home brewed Irish Red Ale
Folks hanging out int he pool with their favorite libations
My buddy Gerald. If any of you are tired of my insanity, you have him to blame. He's the one who turned me onto SMF...so it's all his fault That's Greg off to the right
Rick and Susan
Ricky and Connie enjoying some munchies
Back to the food. 'Shrooms done. Will go into the oven to keep warm
Asparagus on the grill
Sirloin roast over the sear burner
Folks hanging out while I continue to slave away
Prime rib all done. Gonna wrap and put in a cooler for a bit
Au jus going
Parmesan cream sauce in progress
Sirloin roast all done
Prime rib all sliced. I had a couple of flare-up on the grill as the fat was melting off the outside. One end was more toward medium, but the other end nice and pink. This worked well though as some folks prefer their meat a little more on the medium side
Sirloin roast all sliced up. I should have pulled this 2 minutes earlier but it was still fantastic.
The whole spread. Two pics
Money shot: my plate
Now for the desserts. We had cheesecake squares (made famous by Connie) and a French Chocolate Silk pie made by Lori. Even though folks weren't overly hungry after eating, all of the pie was gone and most of the cheesecake squares.There are more of these but as hot as it was, we only put them out a few at a time so they wouldn't melt.
Rick performing his mandatory post-dessert concert. This is always a great time!!
At the end of the day ladies and gentlemen, this was the best meal I've ever eaten.....period. Interestingly enough though, it kinda turned into a "Battle of the Beef". People were waffling back and forth about which was better: the prime rib or the sirloin roast. Both were amazing....juicy, tender, succulent, and unbelievably flavorful. Overall I'd say it was a tie but in my book the sirloin beat out the prime rib by a bit. It just had a flavor that I enjoyed more but still had all the tenderness and texture of the prime rib... but that prime rib did melt in your mouth All in all, this was a truly epic day spent with friends, food, and companionship. It just does not get any better than this and, as stated in the beginning, it was just too good not to share. Since it was more than just a meal, I wanted to share some of the experience versus just the food. Hope y'all don't mind
Slithering back under rock,
Robert
chilerelleno
3 weeks ago you stated that I was a bit trigger happy with my anemic attempt at a retaliatory strike using my prime rib as ammunition in our very friendly food wars. You were correct then and still are however it was all that I had left in my arsenal to to fire back at your 2 Pigs In A Blanket. Well sir, yesterday was judgement day and the prime rib was served. The aftermath of this onslaught is noteworthy so I'm going to lob a firecracker at your atomic warhead with this one.
Misplaced Nebraskan
Zach, so sorry you missed this. I understand that work called and you had to answer. As great as our Surf And turf was last week, this one edged it out by a bit.Ok....now to get started. This turned out to be far more than just a meal, it was an overall amazing experience. Great friends, great food, a relaxing environment, and a whole bunch of fun....as well as a few margaritas. It was originally just going to be the 65 day aged Certified Angus Beef prime rib. Due to almost a 50% loss of weight between aging and trimming the prime rib, then doing a head count yesterday morning, I was concerned that we may not have enough meat. I decided to do a Piedmontese Beef sirloin roast smoked and reverse seared. First it would ensure enough meat to go around and second it would be a good practice run because I'm doing a couple of these for our Cen Tex Que and Brew event that's coming up, and I'd never done one before. Additionally, although not planned this way, it turned kinda into a mini SMF event. We had several members here. They were:
snakehead
(Gerald)
woodwindricky
(Ricky and his wife Connie)T TXRick (Rick and his wife Susan)
tx smoker
(me and my wife Tracy)Non-SMF members included:
Lori and Dave
Greg and Jan
Doug and Sue
Jonathan
Now to the food:
Appetizers and who brought them were: 2 different cured dry aged sausages (Ricky), smoked extra sharp cheddar cheese (me), a huge veggie plate with dip (Doug and Sue), an astonishing fruit salsa with homemade pita chips (Lori)
Here is a close-up of the fruit salsa. OMG!! So good....
Main course included: prime rib (me), sirloin roast (me), mushrooms stuffed with fresh lump crab meat, butter, and garlic (me), asparagus with a Parmesan cream sauce (me), homemade Au Jus (me), homemade horseradish sauce (Connie), two different salads (Susan and Jan), fresh croissants (Gerald). I pretty much concentrated on the main course and let everybody else fill in the blanks around the meal.
Prime rib bought over two months ago
Rinsed, dried, and into the UMAi bag
Just over 2 months later
Trimmed and ready to prep for cooking. Look at the rich coloring of that meat!!
Basted with Worcestershire sauce and coated with salt and pepper, and onto the rotisserie spit to go on the grill a bit later over Mesquite
The Piedmontese Beef sirloin roast. If you notice, it's almost the same color as the prime rib that aged for 65 days
As with the prime rib, just Worcestershire sauce, salt and pepper. Difference is that this will get smoked with Hickory then seared on the grill
Roast on the smoker about an hour and a half into the cook at 240*
Lump crab meat mixture made up and ready to stuff into the mushrooms
All stuffed into the Portabellas which will cook in more butter and garlic
A huge homemade grilling wok full of fresh asparagus tossed with EVOO and Italian spices
Prime rib on the grill
About an hour in and looking great!!
'Shrooms on the grill
Ricky picking up the Zach slack and working on the home brewed Irish Red Ale
Folks hanging out int he pool with their favorite libations
My buddy Gerald. If any of you are tired of my insanity, you have him to blame. He's the one who turned me onto SMF...so it's all his fault
That's Greg off to the right
Rick and Susan
Ricky and Connie enjoying some munchies
Back to the food. 'Shrooms done. Will go into the oven to keep warm
Asparagus on the grill
Sirloin roast over the sear burner
Folks hanging out while I continue to slave away
Prime rib all done. Gonna wrap and put in a cooler for a bit
Au jus going
Parmesan cream sauce in progress
Sirloin roast all done
Prime rib all sliced. I had a couple of flare-up on the grill as the fat was melting off the outside. One end was more toward medium, but the other end nice and pink. This worked well though as some folks prefer their meat a little more on the medium side
Sirloin roast all sliced up. I should have pulled this 2 minutes earlier but it was still fantastic.
The whole spread. Two pics
Money shot: my plate
Now for the desserts. We had cheesecake squares (made famous by Connie) and a French Chocolate Silk pie made by Lori. Even though folks weren't overly hungry after eating, all of the pie was gone and most of the cheesecake squares.There are more of these but as hot as it was, we only put them out a few at a time so they wouldn't melt.
Rick performing his mandatory post-dessert concert. This is always a great time!!
At the end of the day ladies and gentlemen, this was the best meal I've ever eaten.....period. Interestingly enough though, it kinda turned into a "Battle of the Beef". People were waffling back and forth about which was better: the prime rib or the sirloin roast. Both were amazing....juicy, tender, succulent, and unbelievably flavorful. Overall I'd say it was a tie but in my book the sirloin beat out the prime rib by a bit. It just had a flavor that I enjoyed more but still had all the tenderness and texture of the prime rib... but that prime rib did melt in your mouth
All in all, this was a truly epic day spent with friends, food, and companionship. It just does not get any better than this and, as stated in the beginning, it was just too good not to share. Since it was more than just a meal, I wanted to share some of the experience versus just the food. Hope y'all don't mind Slithering back under rock,
Robert
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