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Holiday beef reccomendations

  • Brittman
    Participant
    Posts: 514
    #2159513

    Lunds and Byerlys Manhattan Strip Roast is really good. Easy to cook. Smaller and size … so for smaller groups or do two …

    tim hurley
    Participant
    Posts: 4280
    #2159538

    We do have a small group and serving that will not make me feel like Fred Flinstone.

    Justin Donson
    Participant
    Posts: 165
    #2160104

    Not sure where you are located, but Morelli’s in St. Paul always has a fantastic sale around christmas/new years. Keep an eye out for it, I swear it was just $5.99/lb a couple years ago for beef tenderloin, probably a bit more expensive now.

    If you go tenderloin, by it UNTRIMMED, it will be like half the cost per pound. Watch a youtube video on how to trim it(it’s easy), save yourself money AND get more meat. We normally trim off the Chateuabriand for the big family meal and save the rest for other meals.

    The chain and the thinner parts of the tenderloin are just as tender and flavorful, normally there’s enough left over for another meal or two for our family.

    Steven Krapfl
    Participant
    Springville, Iowa
    Posts: 1131
    #2160107

    No one fry up bullheads for the holidays?

    tim hurley
    Participant
    Posts: 4280
    #2160215

    I love bullhead

    Morellisis the place with the great pizza right?-worth the drive. Nice tips, I will check that out Justin-Thanks

    tim hurley
    Participant
    Posts: 4280
    #2160280

    Looks like we are serving lasagna!
    The wife and I will try a prime rib on Xmas eve (that saves me about a hundred bucks waytogo )

    Eelpoutguy
    Participant
    Farmington, Outing
    Posts: 7793
    #2160285

    Is Morelli’s still cash only?

    DaveB
    Participant
    Eagan MN
    Posts: 4128
    #2169167

    18 lbs this year, one family couldnt make it

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    tim hurley
    Participant
    Posts: 4280
    #2169184

    Prime rib tonight!

    Bearcat89
    Participant
    North branch, mn
    Posts: 10449
    #2169186

    Fresh caught crappies and sunnies and a smoked back strap from a deer kill.

    gimruis
    Participant
    Plymouth, MN
    Posts: 7921
    #2169189

    Prime rib tonight!

    My Mother made one last night for us at her house. It’s so freaking good. You can cut it with a fork. I ate until I couldn’t hardly get up from my chair, and took another portion home for lunch today.

    catnip
    Participant
    south metro
    Posts: 565
    #2169191

    I injected and smoked a small prime rib at low temp for 3 hours to an internal temp of 90°. I’m going to let it cool a bit then slice onto steaks and sear them on a very very hot lump charcoal fire. Should know in a couple hours if it turns out. If not I have 2 double smoked hams just in case.

    lindyrig79
    Participant
    Forest Lake / Lake Mille Lacs
    Posts: 3268
    #2169203

    Let me know how it turns out. Typically a good cut of beef does not need injection, but some of the lArger cuts that may be choice could benefit. Tonight I experimented with a butter/herbs de provenance injection into this 3 lb bone-in ribeye. I don’t think this type of injection could hurt anything. Doing a reverse sear and finishing on high heat on the pellet grill.

    Prime Rib tomorrow……

    lindyrig79
    Participant
    Forest Lake / Lake Mille Lacs
    Posts: 3268
    #2169206

    Pic

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    pbitschura
    Participant
    Posts: 156
    #2169211

    Prime rib is the ticket. Then if you make enough, there are prime rib omelets for breakfast with prime rib hash. And for dinner there’s prime rib fajitas. Fantastic all around.

    tim hurley
    Participant
    Posts: 4280
    #2169242

    Turned out great! Gonna use those bones for soup.

    CaptainMusky
    Participant
    Posts: 9899
    #2169259

    Made prime rib for first time ever and it turned out terrific! My youngest won’t even eat steak but to my surprise he ate it and loved it! 250 degrees on the bullseye to 120 IT.

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    Denny O
    Participant
    Central IOWA
    Posts: 5366
    #2169266

    Smmoker at 225 till it gets 125.

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    BigWerm
    Participant
    SW Metro
    Posts: 6997
    #2169274

    Got a 12 lbs bone in Ribeye going at 225 right now. Can’t wait!

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    catnip
    Participant
    south metro
    Posts: 565
    #2169290

    The injected smoked and seared roast was a hit, full of smoke and flavor. So tender we used butter knives to cut it.

    BigWerm
    Participant
    SW Metro
    Posts: 6997
    #2169300

    Yup, silver butter knife award here too. 12 lbs went for 5 hours at 225, rest for 30, seared for 30 at 500, rest 30 and eat! This one was from Hugo’s in Park Rapids, and it was bone-in, but the bone was 75% removed and on the side in the pick which was as very convenient. Those bones were crazy good too!

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    gimruis
    Participant
    Plymouth, MN
    Posts: 7921
    #2169313

    Oh man does that look fantastic.

    lindyrig79
    Participant
    Forest Lake / Lake Mille Lacs
    Posts: 3268
    #2169331

    We did a 10 lb prime rib tonight. We did a heavy garlic butter rub, in the oven at 500 for 45 minutes and then turn the oven off and don’t open for about 2 hours or until internal temp was 125. Have to say it was pretty awesome.

    Swimjiggin
    Participant
    Burnsville/Willmar
    Posts: 51
    #2169410

    Yep lindy that’s how we’ve done them also. It seems heat and smoke will toughen them up a bit, although I wouldn’t mind trying a short cold smoke before hitting the oven.

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