Venison Backstrap on the Treager with John Henry's Honey Rib rub...then wrapped in extra thick cut bacon...with John Henry's Apple Chipotle sprinkled on the bacon...had to put the extra bacon too use too....and as my good friend Stale Cracker says..."Why we wait...we hydrate!...will take a pic of the finish for ya.
I fuckin love bacon, but pork kills me every time I eat it...it is like poison to me...truly a sick joke as I love dry rub ribs, bacon, pulled pork bbq etc.
Man, that would just kill me. Pork is second only to shellfish in my protein hierarchy.I fuckin love bacon, but pork kills me every time I eat it...it is like poison to me...truly a sick joke as I love dry rub ribs, bacon, pulled pork bbq etc.
That sucks, sorry man. I just had carnitas and pigged. Bought 4lbs of bacon today at Winco $3.28lb.I fuckin love bacon, but pork kills me every time I eat it...it is like poison to me...truly a sick joke as I love dry rub ribs, bacon, pulled pork bbq etc.
That sucks, sorry man. I just had carnitas and pigged. Bought 4lbs of bacon today at Winco $3.28lb.
Still waiting for that first heart attack...
First...that's a lot of lemongrass. Smash lemongrass and tie in a knot seems to release more flavor from the oils. also just rip the limes leave up across the vein. We usually have a side dish of fish sauce/lime..I add Thai chili's to mine. I put some soup and chicken over rice a little of the fish sauce...cooking with ? there
Looks delicious though @Gentlemancorpse, what did the family think?
My friends family is Hmong...I have been to many of her families get togethers...the food is very good and different to me...which I like.@Deebs finally got around to making the soup! As usual, had to make some substitions so I'm sure it's not spot on. Couldn't find galangal anywhere so I subbed in ginger, and I just straight up forgot the green onions... used all drumsticks because, well, I randomly have a shit ton of them in my freezer. I also added some chopped chiles at the end cause I like spicy View attachment 96761 View attachment 96762
How do you usually serve it? Since I'm so new to Cambodian cooking I was grabbing approximate measurements from a cookbook I recently bought and they said these kinds of soups are usually served with the rice on the side so I did that. Which was awesome but I could also see this being great with noodles or on its own.
You've got me completely hooked on Cambodian food. Still amazed with how popular Thai and Vietnamese have become that you don't see more Cambodian restaurants.
I'm hosting Christmas and I suggested we make an all Cambodian feast but I got shot down lol. Some of my family members are still mad at me for a few years back when I made all Greek food for the family holiday get together... they all loved the food but I was (and have been many times since) informed that Christmas dinner should be made in the great American tradition of Large Hunk of Meat©, served with various tubers, a vegetable that has been made in the least healthy way possible and lots of bread.
Is that a bone in rib roast? If so cut them suckers off than you’ve got some Texas ribs for a meal for another day or leave them in you look fancier than lolThis is actually all for tomorrow night's dinner, making a base for my jus and dry brining a 12lb prime rib roast! About to start a batter for some Yorkshire puddings. We're going for the full British experience... doing some beef tallow roasties as well. Only thing is I'm doing green beans with shallots and bacon, no one seemed interested in mushy peas. The toughest part of my night is how high I am and how good the kitchen smells... and I can't eat any of it yet lol View attachment 97391 View attachment 97392 View attachment 97393
Sure is! I genuinely think the whole roast has more flavor when you roast it bone in so I always leave them on. I can't back that up with science or anything, it's just something old people told me and now I believe. It could be psychosomatic lolIs that a bone in rib roast? If so cut them suckers off than you’ve got some Texas ribs for a meal for another day or leave them in you look fancier than lol
That’s awesome I love me some prime rib your always cooking some awesome shit. I don’t fuck up the hamburger helper and we are having a good night lol…last year I did a 16 pound prime rib for Christmas and the way I did it you heat the oven than shut it off for so many hours than heat it again and shut it off…well we got a new oven like a week before Christmas well turned out I never shut it off lol let’s just say we all had to choke down extremely well done prime rib lolSure is! I genuinely think the whole roast has more flavor when you roast it bone in so I always leave them on. I can't back that up with science or anything, it's just something old people told me and now I believe. It could be psychosomatic lol
I'll slice them off following the bones and then separate them before carving the roast at the end, and then eat the rib sections. My favorite bite of prime rib is that little bit that has the crispy membrane or whatever it is and it tries to cling to the bone just a little bit before pulling away, so even if it didn't make the roast taste better I'd still do it for that... damn I can't wait until tomorrow. I haven't done a roast like this in years cause of the cost but decided to splurge a bit. There's only 8 people coming to Christmas this year and one of them won't eat the prime rib (my son) so I'm hoping to eat leftover all weekend!