I like my butt rubbed and my pork pulled.
Member since 2009
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Christmas "party" dinner
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onpoint456
Posts: 204
We are hosting a Christmas party with our safe family and I am responsible for dinner.
I plan on doing prime rib and green lightning shrimp but I feel this is some what ordinary as I've done similar menus before. I'm looking to kick it up a bit, maybe with some new sides?
What do think/suggestions?
I plan on doing prime rib and green lightning shrimp but I feel this is some what ordinary as I've done similar menus before. I'm looking to kick it up a bit, maybe with some new sides?
What do think/suggestions?
Comments
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I was in a similar quandary a few years ago and went with APL's beef tenderloin:
https://eggheadforum.com/discussion/1210685/serious-barbecue-adam-perry-lang-whole-beef-tenderloin-with-worcestershire-sauce/
Highly recommended.
Maybe instead of shrimp, go with crab or lobster?Mountain View, CA -
dmourati said:I was in a similar quandary a few years ago and went with APL's beef tenderloin:
https://eggheadforum.com/discussion/1210685/serious-barbecue-adam-perry-lang-whole-beef-tenderloin-with-worcestershire-sauce/
Highly recommended.
Maybe instead of shrimp, go with crab or lobster?
What are your thoughts on choice vs prime for a whole tenderloin? -
onpoint456 said:dmourati said:I was in a similar quandary a few years ago and went with APL's beef tenderloin:
https://eggheadforum.com/discussion/1210685/serious-barbecue-adam-perry-lang-whole-beef-tenderloin-with-worcestershire-sauce/
Highly recommended.
Maybe instead of shrimp, go with crab or lobster?
What are your thoughts on choice vs prime for a whole tenderloin?Keepin' It Weird in The ATX FBTX -
And good luck finding a spring from a young sassafras tree.______________________________________________I love lamp..
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nolaegghead said:And good luck finding a spring from a young sassafras tree.
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"Sprig" sorry, autocorrect______________________________________________I love lamp..
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Kroger sells crab cakes in the butcher section. Very tasty for a surf and turf. And French onion soup is a great appetizer before the steak.
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I don't disagree with @The Cen-Tex Smoker very often (and when I do, I'm usually wrong), but for tenderloin I've always thought that the difference between prime and choice is worth the cost for a special meal. It's such a lean cut that the added tenderness of prime meat is noticeable to my crowd.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Debating between prime rib or beef tenderloin using APL’s recipe for Christmas dinner but I’ve never cooked either. What’s the cook time per pound for a prime rib and for a beef tenderloin? That may make the decision.
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Foghorn said:I don't disagree with @The Cen-Tex Smoker very often (and when I do, I'm usually wrong), but for tenderloin I've always thought that the difference between prime and choice is worth the cost for a special meal. It's such a lean cut that the added tenderness of prime meat is noticeable to my crowd.
I agree it's better but I'm not sure it's 2x the price better. But then again I'm a cheap bastard. For Ribeye I prefer the choice because I find prime way too fatty and I leave a lot of that fat on the plate when I'm done.
______________________________________________I love lamp.. -
Lowcountrygamecock said:Debating between prime rib or beef tenderloin using APL’s recipe for Christmas dinner but I’ve never cooked either. What’s the cook time per pound for a prime rib and for a beef tenderloin? That may make the decision.
Edit to add: What a wonderful problem to have! Good luck with your cook!Clinton, Iowa -
Langner91 said:Lowcountrygamecock said:Debating between prime rib or beef tenderloin using APL’s recipe for Christmas dinner but I’ve never cooked either. What’s the cook time per pound for a prime rib and for a beef tenderloin? That may make the decision.
Edit to add: What a wonderful problem to have! Good luck with your cook! -
I just noticed that. I like indirect to catch the juices. I guess I normally think indirect for those types of cuts.
Either way, I think they will cook similarly, time-wise.Clinton, Iowa -
Thank you all, dinner turned out great. I deviated a little from the recipe above. Ingredients stayed the same but instead of high heat direct, I opted for 275 indirect reverse sear.
Beef was served with green lightning shrimp, pineapple head sous vide carrots and garlic thyme smashed potatoes.
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