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- Joined Oct 17, 2014
Last week I copped a full standing rib roast on a sweet deal!
When I got it home I tuned up a few blades, turned into a five pound two rib roast and seven nice boneless ribeye steaks, some odds and ends
I had one oddball steak that I grilled that night on the Weber for dinner
The next morning I was up early and sliced up the rack and threw them into the crockpot with some onions and seasoning for 12 hours until they were FOTB
I was wondering what to make with the stuff when it dawned on me to take a page out of my good friend Robert's book,
tx smoker
, and do a CI dish!
Sauce, egg noodles, parm, rib meat mixed wit some spinach, more sauce then topped with French wine cheese
On to the Weber indirect for about 40 minutes
Plated it up with a little Cesar salad, was delicious! My wife who doesn't eat beef polished the leftovers the next morning for breakfast, shocking!
Next day I wanted a beef break, a few Vortex yardbird legs
Then it was time to get back on that ribeye horse with a cheesesteak on a fresh baked bun
The flattop ran out of gas right when the peppers and onions were done, Plan B. I made another drink and fished some leftover leg-o-lamb from Freezermart and tossed it into a pot of hot water on the stove. Half hour later I made a lamb cheesesteak on the stove, smell real nice!
Put it all on that fresh bun and sat down to inhale it.
I was just about finished eating when I realized I'd forgot to add the cheese, didn't miss it a bit. Now the ribeye cheesesteak I was going to eat will have to wait until after Christmas, it'll keep. So some butchering scraps and a screw-up turned into some pretty decent feed for a few days, that's my story and I'm sticking to it. Thanks for lookin' in, and y'all have a great Christmas and stay safe! RAY
When I got it home I tuned up a few blades, turned into a five pound two rib roast and seven nice boneless ribeye steaks, some odds and ends
I had one oddball steak that I grilled that night on the Weber for dinner
The next morning I was up early and sliced up the rack and threw them into the crockpot with some onions and seasoning for 12 hours until they were FOTB
I was wondering what to make with the stuff when it dawned on me to take a page out of my good friend Robert's book,
tx smoker
, and do a CI dish!Sauce, egg noodles, parm, rib meat mixed wit some spinach, more sauce then topped with French wine cheese
On to the Weber indirect for about 40 minutes
Plated it up with a little Cesar salad, was delicious! My wife who doesn't eat beef polished the leftovers the next morning for breakfast, shocking!
Next day I wanted a beef break, a few Vortex yardbird legs
Then it was time to get back on that ribeye horse with a cheesesteak on a fresh baked bun
The flattop ran out of gas right when the peppers and onions were done, Plan B. I made another drink and fished some leftover leg-o-lamb from Freezermart and tossed it into a pot of hot water on the stove. Half hour later I made a lamb cheesesteak on the stove, smell real nice!
Put it all on that fresh bun and sat down to inhale it.
I was just about finished eating when I realized I'd forgot to add the cheese, didn't miss it a bit. Now the ribeye cheesesteak I was going to eat will have to wait until after Christmas, it'll keep. So some butchering scraps and a screw-up turned into some pretty decent feed for a few days, that's my story and I'm sticking to it. Thanks for lookin' in, and y'all have a great Christmas and stay safe! RAY
