So last Friday I got the two whole 103 sub primal beef rib sections from Certified Piedmontese. Not wanting to sit on my laurels very long, I decided to make a run at dissecting one of these babies on Saturday. We will start with the roast and progress to the chili.
This thing is pushing 30# of beefy bliss (as noted in a previous thread)
Here it is all cut up...as best I could never having done this before. In the front is a pile of "scraps" from trimming the tomahawk steaks
Next day I was gonna make a nice pot of beef soup with the scraps for a day of football. Tracy said nope, she wanted chili. I was fine with that but we'd just done this chili very recently and I didn't think she'd want it twice in such a short period of time. Here is the chili coming along nicely
This is one of several bowls I ate throughout the afternoon and evening
Yesterday I was looking through some leftovers we'd complied recently to use some of them for dinner. Tracy once again steps in. She wants chili stuffed taters for dinner. I'm fine with that too. Chili heating back up last night
Taters done, split open, "meat" chopped up, and a hefty dose of butter. Sorry but IMHO a baked tater always needs lots of butter, no matter how you're serving it
Load it up with chili
Add some grated smoked extra sharp cheddar
Green onions
Finish with some sour cream. Sorry that got a bit messy in the back. I was using one of those squirt tubes and as I pulled the tube forward to apply it to the front, the lid drug through the sour cream in the back and made a mess. It didn't hamper the flavor though
At the end of the day, making chili was a great use of the "scrap" prime rib and using the leftover chili for these taters was pretty much off the charts. Kinda weird that I've struggled with chili for years trying to find the perfect balance of chili richness, flavor, and a bit of spice tingle. A couple weeks ago I threw everything out the window and started completely from scratch....and finally nailed it!! This chili is outstanding. Tracy says the best ever but I say second best. Problem is that my first best was done before I started writing things down and it's forever lost That's ok as this is outstanding and those taters sure made a gratifying and tasty meal. Looking forward to doing these again...and it's nice we added one more idea for stuffed taters. We do a lot of them and it's fun to have the variety.
See y'all on the next one,
Robert
This thing is pushing 30# of beefy bliss (as noted in a previous thread)
Here it is all cut up...as best I could never having done this before. In the front is a pile of "scraps" from trimming the tomahawk steaks
Next day I was gonna make a nice pot of beef soup with the scraps for a day of football. Tracy said nope, she wanted chili. I was fine with that but we'd just done this chili very recently and I didn't think she'd want it twice in such a short period of time. Here is the chili coming along nicely
This is one of several bowls I ate throughout the afternoon and evening
Yesterday I was looking through some leftovers we'd complied recently to use some of them for dinner. Tracy once again steps in. She wants chili stuffed taters for dinner. I'm fine with that too. Chili heating back up last night
Taters done, split open, "meat" chopped up, and a hefty dose of butter. Sorry but IMHO a baked tater always needs lots of butter, no matter how you're serving it
Load it up with chili
Add some grated smoked extra sharp cheddar
Green onions
Finish with some sour cream. Sorry that got a bit messy in the back. I was using one of those squirt tubes and as I pulled the tube forward to apply it to the front, the lid drug through the sour cream in the back and made a mess. It didn't hamper the flavor though
At the end of the day, making chili was a great use of the "scrap" prime rib and using the leftover chili for these taters was pretty much off the charts. Kinda weird that I've struggled with chili for years trying to find the perfect balance of chili richness, flavor, and a bit of spice tingle. A couple weeks ago I threw everything out the window and started completely from scratch....and finally nailed it!! This chili is outstanding. Tracy says the best ever but I say second best. Problem is that my first best was done before I started writing things down and it's forever lost That's ok as this is outstanding and those taters sure made a gratifying and tasty meal. Looking forward to doing these again...and it's nice we added one more idea for stuffed taters. We do a lot of them and it's fun to have the variety.
See y'all on the next one,
Robert