braised brussel sprouts

 

1 lb fresh brussel sprouts
1 teaspoon garlic salt
2 tablespoons butter
1/2 to 1 cup chicken stock

use 1/2 garlic salt season brussel sprouts
add brussel sprouts and chicken stock to medium skillet with a lid and bring to a boil
cover and lower temp to medium simmer until fork tender 10 - 15 minutes (SIZE)
add butter and rest of salt toss/shake in pan
serve while hot!

the sweet russet mashies are here


#whats4dinner
#christmasdinner

Slow roasted rib roast

i have come to the realization that while i love my weber grill it is difficult to maintain a 200 degree temp for 2-3 hours so i have been roasting on the grill for an hour or so and then slow roasting at low temps in the oven to finish the melt in your mouth job.

5-7 lb USDA CHOICE rib roast
kosher salt
pepper


2 hours before grilling remove a thawed roast from fridge and cover liberally with kosher salt and fresh ground pepper
tie roast long ways just inside the bones on both ends to keep the meat together during the long process

preheat grill for one hour set up for indirect cooking
just before adding the rib to the grill preheat the oven to 200 degrees

sear on each flat side for 5 minutes on the hot side of the grill
move roast to roasting pan with rack flat side facing coals and place rack on grill

( i use a 10" cast iron skillet with tin foil rolled up to keep it elevated)

roast for 30 minutes and then turn around and roast other flat side for 30 minutes

(you want the grill to be as low as you can go but not lower than 200 for me that means 1/4 inch air gap top and bottom on my standard issued Weber.)

move roast to oven and roast until internal temperature reaches your desired liking for me 135
(just above medium rare)

(its low and slow so your internal temp may be medium but its still gonna be pink)

let meat rest for 20 minutes slice and serve immediately

#christmasdinner
#whats4dinner

@HarayCaray's italian vinaigrette

I would like to say that every time someone asks me for a recipe its my own creation or one that i adjusted but that isn't always the case.  The most popular cook book i own, by a landslide, The Haray Caray's Restaurant Cookbook.

I have made this twice & it has gone over quite well going forward the adjustments i would make are

sub Lawry's season salt for the salt
add lemon zest from the lemon

@HarayCarays recipe is:

2    cups olive oil
1    cup peanut oil
2/3 cup balsamic vinegar
2/3 cup red wine vinegar
1/4 cup lemon juice approx 1 lemon
3    Tblpns white wine
1     tspn Worcestershire
1/2  tspn Tabasco
1     tspn granulated garlic
1     tspn fresh black pepper
1.5  Tblspns salt
1     Tblspn oregano
1/2  yellow onion, scored

whisk together all ingredients, not onion, put in plastic container add scored onion cover and refrigerate overnight.  remove onion and serve!

PEOPLE: get some granulated garlic in your house, Seriously!