I have been chosen to do a prime rib for at least 20. Not a huge turkey fan so this works.
Sheesh, did they choose to send some ducats your way as well? @ 8oz. Per serving average, you’re gonna shell out for a couple of loins if you find good 12& downs in USDA Prime! Costco had them at $13.99/pound last i was there I think? That’s a lot of jack, and what time do we eat?I have been chosen to do a prime rib for at least 20. Not a huge turkey fan so this works.
Sheesh, did they choose to send some ducats your way as well? @ 8oz. Per serving average, you’re gonna shell out for a couple of loins if you find good 12& downs in USDA Prime! Costco had them at $13.99/pound last i was there I think? That’s a lot of jack, and what time do we eat?
Naturally, it is a good excuse to also throw in some bacon!
Hey Doug, what time's dinner? We're eating at 1 pm, so if you're dinner is later....
Ironically it is at 1300 as well.
Dinner is at 1:00, come hungry.
Next year, we Fort Wayne INGOers need to plan this better.
Or maybe this is proof that we all have a hive mind and think alike...?
Instead of Ham as the secondary meat, I voted for and got approval for a smoked roast.
I've not done this enough times so I have to ask: what do you all use for fuel in the smoker? I would guess you pros aren't using just Matchlight.
I use Royal Oak lump hardwood almost exclusively. And don't use fluid to start it, use an electric starter, mapp gas, or a chimney starter.
I'll take that as a compliment!
Tonight I'm making the spiced pecans for the pie and maybe the Parker House rolls - pre-bake & freeze.
I use Royal Oak lump hardwood almost exclusively. And don't use fluid to start it, use an electric starter, mapp gas, or a chimney starter.
Instead of Ham as the secondary meat, I voted for and got approval for a smoked roast.
I've not done this enough times so I have to ask: what do you all use for fuel in the smoker? I would guess you pros aren't using just Matchlight.
I use Royal Oak lump hardwood almost exclusively. And don't use fluid to start it, use an electric starter, mapp gas, or a chimney starter.
I prefer going Tim Allen and using a weed burner.
I'll take that as a compliment!
Tonight I'm making the spiced pecans for the pie and maybe the Parker House rolls - pre-bake & freeze.
You're getting an early start!
I'll do preliminary shopping on Friday for basic ingredients. While taking my cooking class I want everything to be as fresh as reasonably possible, but I'll start making some stuff ahead of time.
The chicken stock and beef stock will be made on Sunday. Some of the beef stock will be turned into a brown sauce on Tuesday, and some more turned into a demi-glace on Wednesday. That way I have demi-glace ready to go on Thursday to turn into the Chasseur sauce right before lunch.
I will start the spiced pumpkin cheesecake on Tuesday and it will be finished on Wednesday. Waiting one day won't hurt it too much and it can be time consuming so it will be better to get this out of the way.
I'll do the Flan Wednesday evening and that will be fine for less than 12 hours in the fridge. I'll also do my candied pecans on Wednesday as well for maximum freshness without getting in the way of the Thursday crunch.
Thursday morning I'll stick the ham in the slow cooker early and prepare the mise en place. This is the massive prep work for having everything ready to go for the real cooking, like dicing onions, putting exact spice measurements out in bowls, etc. This makes the real cooking go so much easier.
I also need to set the table Wednesday evening so that is one (1) less thing to do on Thursday morning.
My countertop oven arrived today and I checked it out. Seems to be good so this will help a bit come the big day with an extra cooking space.
Regards,
Doug