What's for dinner???

The in laws had us over for prime rib and they cooked the living hell out of it. With some au jus and creamy horseradish it was just decent. A crying shame, turning gourmet food into buffet leftovers.
a1891ffe475f9b7f1e42841acdf5230e.jpg



Sent from my iPhone using Tapatalk
 
Jerry-B-WI said:
Never heard of pork tasso, dr. google helped me with that. Do you make your own or buy it?
Do you use it for flavoring or can it be the main event in a meal?
Click to expand...
I buy mine but if you have a smoker, you could easily make some. Basically just cut a pork shoulder roast (Boston butt) into 1/2 pound chunks, seasoned with your favorite Cajun seasoning and smoke until done. Usually it is used as a flavoring to beans, cabbage, or greens, kinda like salt pork.
 
g squared 23 said:
The in laws had us over for prime rib and they cooked the living hell out of it. With some au jus and creamy horseradish it was just decent. A crying shame, turning gourmet food into buffet leftovers.
a1891ffe475f9b7f1e42841acdf5230e.jpg



Sent from my iPhone using Tapatalk
Click to expand...
Some people just don’t know how to cook meat.
 
Quick rice dressing.
Pound and a half of ground venison browned in a stick of butter. Seasoned with diced onion, diced bell pepper, Tony’s creole seasoning, garlic powder and Worcestershire sauce. Once meat was cooked and vegetables were caramelized, I mixed in 2 cups of IMG_4997.jpegcooked rice. Easy and tasty.
 
g squared 23 said:
The in laws had us over for prime rib and they cooked the living hell out of it. With some au jus and creamy horseradish it was just decent. A crying shame, turning gourmet food into buffet leftovers.
a1891ffe475f9b7f1e42841acdf5230e.jpg



Sent from my iPhone using Tapatalk
Click to expand...
Buy them a $14 Amazon digital meat thermometer for Valentines day, these cheap gadgets turn a mediocre cook into an expert chef.
 
g squared 23 said:
Thank you the condolences. I will make things right in the future


Sent from my iPhone using Tapatalk
Click to expand...

I’m going to right the wrongs of the past. I’ve got a 4 pounder in the over now. Started with a 500 degree sear x 15 minutes. Now it’s in the oven at 250 for as long as it takes. I can’t decide on a target temperature, for now plan to take out and foil wrap at 126-127. I’m not eating lunch (other than a beer or two) in anticipation of the feast. Horseradish sauce already whipped up. Now we wait.

617887aae590e78c71e6ab90b67c9229.jpg


e9d4512ed630c34475e860c2fca6a629.jpg



Sent from my iPhone using Tapatalk
 
You must log in or register to reply here.
Back
Top