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Already thinking about Christmas Dinner....
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Beachbum
Posts: 61
I refuse to type x... - [p]So anyway, I am hosting Christmas dinner for my mother (who like Egger, will probably be my last with her due to cancer). We would like to do Prime Rib or a standing rib roast. Which is easier.. and what exactly is the difference? I would also like to make Richard's Key Lime Pie that is mentioned below somewhere.. does anyone have the recipe?[p]I'd really like to make this a special dinner for my mom.. it kills me to think that this will be my last Christmas with her.[p]TIA,
Lisa
Lisa
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Beachbum,[p]Been there and am humbled. Enjoy the times together. Richard
[ul][li]http://playingwithfireandsmoke.blogspot.com/1998/02/key-lime-pie.html[/ul] -
Thank you fine sir... I have added it to my BGE favorites. Consider it made.[p]Lisa
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Beachbum,[p]I believe the difference is bone-in or not. There may also be a difference in what part of the roast it is cut from (front or back).[p]My vote is for bone in. Cook it and remove the bones right before slicing to serve. The added flavor is worth it.
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So what do I order from the grocer? A standing rib roast? Sorry... I am clueless on this.[p]Lisa
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Beachbum,[p]Yes, but call a butcher shop if you can.[p]Order by the number of bones. A 3 bone roast will be between 5-6 pounds total and will serve 4-5 people easily.[p]I usually pay around $6 per pound for reference.
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Any links on how to cook the darn thing?[p]Thanks,
Lisa
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Beachbum,[p]There was a good thread early today, or check out the mad max method on the naked whiz site.[p]
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul] -
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Beachbum,
here's a link to how i do em. .. don't worry about the extra fat cap unless you have a custom butcher that will do this for you. .. .whether you go bone=in or boneless, it will be very good. . .about the only way to screw up a prime rib roast is to overcook it. .. . and it will take just about any kind of 'treatment'. .i like to coat mine in herbs, but you can go with a rub like dizzy cowlick, or a lot of garlic, or simply salt and pepper. ..its all good. ..
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul] -
Thanks guys... I hope I can get back on here next year and say I'm cooking for her again, but the odds are against it.[p]If you've got any great side dishes, I'd be most appreciative![p]Lisa
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Holy crap those look good... recipes?[p]Lisa
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Beachbum,
here's the link to the potato gallet[p]http://www.eggheadforum.com/archives//2005/messages/179675.htm[p]let me see if i can find the one to the souffle ...
[ul][li]http://www.eggheadforum.com/archives//2005/messages/179675.htm[/ul] -
and here's the link to the souffle recipe. .. both are great on the egg. . .with the souffle, make sure the egg is burning very cleanly. . .cheese really picks up the smoke, and if it isn't clean it will get a bitter flavor. .. but with a nice clean fire burning, the flavor is fantastic, very rustic. . .
[ul][li]http://www.eggheadforum.com/archives//2005/messages/220675.htm[/ul] -
Max,
You are the best.. thank you!
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Beachbum,
Well, this won't be popular on a bbq forum but we usually do the hot oil fondue thing on the 25th. It's nice because it takes a while so you're sitting around the table for a good long time and lots of conversing while you're cooking your beef and chicken in the fondue pots. I use the beni hana dipping sauces - the mustard and ginger - and they're excellent.[p]Not a lot of people do fondue anymore so people just LOVE it because it's unusual and very yummy at the same time.[p]Gwen
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