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Prime rib, good wine and a few sides.

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
It has been a while since I posed a meal. Truth being told, I have not done anything original or interesting. Since I have never done a 45 day old dry age prime rib, I figured this was worth putting up.

Occasion: the planning session for this years fishing trips and methods. What we will and will not do/try this year vs. last year.

App: a cold corn bean salsa
Not pictured: charcuterie plate
Wines: 2 bottles of each: Sobon estate, Opus One, Berringer Private Reserve
Main: 45 day dry aged prime grade prime rib, garlic rosemary potatos with a kick of cayenne, asparagus, and both straight horseradish and @northgacock horseradish sauce.
Dessert: Cheesecake and Friendly's Vienna Mocha Chunk Ice cream.

Sorry, no plated pictures. I was lucky to sneak in these few pictures. This group has no patience or tolerance for picture taking of food.












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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • Gman2
    Gman2 Posts: 421
    Wow that looks great. Which wine did you like best?
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • Hntnhrd
    Hntnhrd Posts: 713
    Oh my word!! I take it you are camp cook on the fishing trips???
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  • YEMTrey
    YEMTrey Posts: 6,839
    That pic of the corn bean salsa is great. 
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Gman2 said:
    Wow that looks great. Which wine did you like best?
    Beringer, followed by Sobon Estate, followed by the Opus One. This is a good thing. Maybe if the Opus breathed more, we would have liked it more?  Not sure. Both bottles were decanted separately for 6 hours as it was and it was still harsh. Actually, it was disappointing as I have heard really good things about it. The Beringer was super smooth and was perfect with the beef.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Hntnhrd said:
    Oh my word!! I take it you are camp cook on the fishing trips???
    We do all saltwater fishing, and go offshore whenever the weather window allows.   I do prepare a lot of food for the trips, but for easy to eat meals. Only if we catch some squid or nail a tuna will I actually prepare something in the galley while fishing. Otherwise, we focus on the fishing while out there.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Foghorn
    Foghorn Posts: 10,319
    Sea2Ski said:
    Gman2 said:
    Wow that looks great. Which wine did you like best?
    Beringer, followed by Sobon Estate, followed by the Opus One. This is a good thing. Maybe if the Opus breathed more, we would have liked it more?  Not sure. Both bottles were decanted separately for 6 hours as it was and it was still harsh. Actually, it was disappointing as I have heard really good things about it. The Beringer was super smooth and was perfect with the beef.

    I was going to ask the same thing.  I've been disappointed by Opus One both times I have tried it.

    XXL BGE, Karebecue, 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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  • buzd504
    buzd504 Posts: 3,883
    2011 is still quite young for Opus One.
    NOLA
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  • bgebrent
    bgebrent Posts: 19,636
    Nice dining brother!
    Sandy Springs & Dawsonville Ga
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  • Hntnhrd
    Hntnhrd Posts: 713
    Sea2Ski said:
    Hntnhrd said:
    Oh my word!! I take it you are camp cook on the fishing trips???
    We do all saltwater fishing, and go offshore whenever the weather window allows.   I do prepare a lot of food for the trips, but for easy to eat meals. Only if we catch some squid or nail a tuna will I actually prepare something in the galley while fishing. Otherwise, we focus on the fishing while out there.
    The thing I miss about living near the coast is salt water fishing. I grew up in New England fishing for stripers and blue fin tuna. The past few years I have filled the void by spending a week in the east cape of Baja fishing the Sea of Cortez ! Plus fantastic local food!!
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  • northGAcock
    northGAcock Posts: 15,173
    The Opus...you are living large my friend. Some beautiful pictures you have there. Thanks for posting. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks grand.  Worthy post considering you need to post more food..


    Hntnhrd said:
    Sea2Ski said:
    Hntnhrd said:
    Oh my word!! I take it you are camp cook on the fishing trips???
    We do all saltwater fishing, and go offshore whenever the weather window allows.   I do prepare a lot of food for the trips, but for easy to eat meals. Only if we catch some squid or nail a tuna will I actually prepare something in the galley while fishing. Otherwise, we focus on the fishing while out there.
    The thing I miss about living near the coast is salt water fishing. I grew up in New England fishing for stripers and blue fin tuna. The past few years I have filled the void by spending a week in the east cape of Baja fishing the Sea of Cortez ! Plus fantastic local food!!
    I love living in an area where salt water fishing is convenient.
    ______________________________________________
    I love lamp..
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  • Foghorn
    Foghorn Posts: 10,319
    buzd504 said:
    2011 is still quite young for Opus One.

    @buzd504, with regard to my previous comment about Opus One, I fully admit that in addition to drinking it too early, I simply may not have a palate that is sophisticated enough to appreciate it. 

    For example, I rarely like a wine that Robert Parker rates at 94 or higher...

    XXL BGE, Karebecue, 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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  • buzd504
    buzd504 Posts: 3,883
    Foghorn said:
    buzd504 said:
    2011 is still quite young for Opus One.

    @buzd504, with regard to my previous comment about Opus One, I fully admit that in addition to drinking it too early, I simply may not have a palate that is sophisticated enough to appreciate it. 

    For example, I rarely like a wine that Robert Parker rates at 94 or higher...

    @Foghorn for the record, my post wasn't meant as a criticism as to your choice of wine or your palate.  I have made a similar comment on a similar vintage, and that's what I was told.  I have also noticed a difference (improvement) on older vintages.

    The meal looks grand, and I would never fault those wine selections.
    NOLA
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  • Foghorn
    Foghorn Posts: 10,319
    It's all good.  I didn't take it as criticism at all.  I just didn't want anyone reading this to think Opus One is not worth buying based on my comment.

    And there is no doubt that the meal and wine were outstanding.

    XXL BGE, Karebecue, 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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  • pasoegg
    pasoegg Posts: 449
    as Roland Martin says...."SON"!!! .... I'm in awh of your skill!  you could have a career in food service.

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • Gman2
    Gman2 Posts: 421
    Sea2Ski said:
    Gman2 said:
    Wow that looks great. Which wine did you like best?
    Beringer, followed by Sobon Estate, followed by the Opus One. This is a good thing. Maybe if the Opus breathed more, we would have liked it more?  Not sure. Both bottles were decanted separately for 6 hours as it was and it was still harsh. Actually, it was disappointing as I have heard really good things about it. The Beringer was super smooth and was perfect with the beef.
    Thanks for posting, Beringer has always been one of my all time favorites and it ages so well. I have always had a hard time justifying the cost of Opus One with so many other better values out there. I need to go get a bottle of the 2011 Beringer and lay it down for awhile or decant it for hours like you did. 
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Killing me.  :)

    Well done! 
    Living the good life smoking and joking
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