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Hubby made the most amazing dinner last night.

post #1 of 27
Thread Starter 
I am so glad that I married someone who loves to cook - I personally can't stand cooking, I prefer baking. He saw a lovely AAA prime rib at Costco and he decided we needed a treat. We haven't had prime rib (home made) in over 2 years. He seared it with a crust of sea salt, pepper and garlic in a pan 1st to seal in all of the juices. He then decided to BBQ it. It was still in a roast pan over indirect heat with wood chips added to the BBQ for flavour (hickory). It took over 2 hours to make, but it was the best piece of meat I have ever had - it was so tender. He served it with corn on the cob and potatoes mashed with ceasar salad dressing, mayo, onion powder and some paprika. Can't forget the gravy. I am still full and dinner was a good 18 hours ago.

Thought I would share this with you!
post #2 of 27
Awwwww...and you didn't invite your best cat buddy over! For shame!!



Sounds delish! But I was able to bring home my mom's famous cabbage rolls so I was in food heaven as well. That's the problem when mom moves away, I don't get her cooking often, but when I do it's worth it!



post #3 of 27
Thread Starter 
Trade ya some prime rib for cabbage rolls!
post #4 of 27
<< Drooling as she crunches on raw carrots and celery >>
post #5 of 27
whoa. that sounds amazing.

I had cereal for dinner

but we are having tacos for dinner, so I have something to look forward to.


you are a lucky, lucky woman Ady!
post #6 of 27
Thread Starter 
Maybe if he didn't enjoy cooking so much (and I didn't enjoy eating his cooking so much) we could both loss some weight!
post #7 of 27
eating is like my favorite thing to do! I can't imagine how hard it would be to 'be good' if I lived with a cook like your husband! I guess I should be glad my S/O doesn't make anything more complex than hotdogs in the microwave! Although prime rib on the grill does sound good.....
post #8 of 27
Wow that sounds so good

Baby makes me tacos!

I'm going to make Italian Stuffed artichokes tonite...
post #9 of 27
My brother-in-law loves to cook and he made us BBQ chicken with corn on the cob and baked potato. It was great! I bought him the BBQ sauce when I was on vacation.
post #10 of 27
Sounds delicious! Once a week, Frej cooks for me, and he particularly loves making gourmet ice creams from scratch (he made a coconut ice cream that was to die for).

We had a great dinner last night, a recipe I made up that follows our diet guidelines...wonderful chicken,green pepper, two mushroom variety dish served with a cheese/sour cream sauce, all atop a bed of mashed cauliflower. Yum (but I'd have KILLED for a piece of your Prime Rib..boy that sounds great!)
post #11 of 27
Sounds too good - when we get there - I 'll buy it if he cooks it!!!! Can I have mine still bleeding please - like meat should be eaten - still twitchin and near as dammit raw.
I understand that is why we have an appendix - for raw meat - well Ajax and Pickering hospital got mine on my honeymoon, so to hell with it - I can still eat it my way - even if it still turns Carol's stomach...... slurppppp

Kev
post #12 of 27
Kev,

I'm sorry, but that is just gross. I sympathize with Carol.
post #13 of 27
Well... that does sound yummy! glad you had an enjoyable meal ady!!!!
post #14 of 27
Thread Starter 
Quote:
Originally posted by kev
Sounds too good - when we get there - I 'll buy it if he cooks it!!!! Can I have mine still bleeding please - like meat should be eaten - still twitchin and near as dammit raw.
I understand that is why we have an appendix - for raw meat - well Ajax and Pickering hospital got mine on my honeymoon, so to hell with it - I can still eat it my way - even if it still turns Carol's stomach...... slurppppp

Kev
Don't worry - John and I love our meat rare - can you hear the moo?
post #15 of 27
That sounds like a meal to die for. I haven't had good prime rib in a long time, so I envy you. This is close to the best time of the year for corn too. We need a drool smiley!
post #16 of 27
Quote:
Originally posted by adymarie
Maybe if he didn't enjoy cooking so much (and I didn't enjoy eating his cooking so much) we could both loss some weight!
I've got one of those too.....he LOVES to cook, I LOVE to eat, don't weigh nearly as little as I need to ! But ain't life GRAND !

BTW, gotta agree w/kev, most meat is overdone !
post #17 of 27
Oh yeah...medium rare, pink but not bloody, and you can cut with a fork...drool, smack...
Sounds like a great dinner! That is a treat.
post #18 of 27
Quote:
Originally posted by adymarie
He then decided to BBQ it. It was still in a roast pan over indirect heat with wood chips added to the BBQ for flavour (hickory).
What kind of grill do you have? We bought a smoker over the summer and do most of our cooking indirect with various wood chips. I get my husband out of the house for a while, as he is the grill-meister in the household.

I'll share a chicken recipe if you want it - made it for the first time a few weeks ago for a party and everyone (all 20 of my guests) said it was to die for.
post #19 of 27
ummmm hope this thread doesn't upset the vegetarians

I like mine cooked all the way, for some reason I get sick if I see any pink...but I am a southerner, I think we eat ours well done

Ady, what a great hubby
post #20 of 27
share it!!!
post #21 of 27
Quote:
Originally posted by kev
Can I have mine still bleeding please - like meat should be eaten - still twitchin and near as dammit raw.
All I can say is:

post #22 of 27
Sounds a little complicated, but this really only takes less than 10 minutes to prepare and about 1-1/2 hours to cook. The term Spatchcock comes from somewhere in Great Britain, and I believe it refers to the shape of the chicken as it cooks (flattened).

Ingredients:
1 whole chicken (about 4 pound range)
Creole Seasoning (I use Tony Cachere's)
1/2 TBLSP Turbinaro or Brown sugar (I use Turbinaro since it doesn't burn as some sugars do - find it with sugars in grocery store)

Soak a handful of flavored wood chips in water for about 30 minutes before throwing on the chicken. I use one or two mesquite chips and the rest fruitwood (apple, cherry, plum, apricot, pear, etc).

Hard part of the recipe: Cut the backbone out of the chicken with kitchen shears (that's the side if you put the chicken with the wings up, you will be looking at the backbone). Snap the bones as necessary to get the backbone out - you will be cutting out about 1 inch worth of chicken. Rinse the chicken and pat dry.

Turn the chicken skin side down and sprinkle generously with the Creole Seasoning and about 1/3 of the sugar. Turn the chicken skin side up and spinkle remaining sugar and another generous dose of Creole Seasoning. It won't be as covered as blackened chicken, but it should be obviously covered all over (pick up the legs and wings to get into the folds).

Get your grill up to about 350 degrees and try to maintain this temperature throughout the cook. You should set up your grill for an indirect cook. Add soaked wood chips to get the "smoke" going. Put a drip pan under the grill rack and place the chicken skin side down - you will pull the legs outward so that it lays flat. Close the lid and cook for 45 minutes. Flip the chicken over, again pull the legs out so it remains flattened and cook another 45 minutes.

Take off grill, let it rest for about 5 minutes, cut in half or quarters, then serve.

I've got a picture of one fully cooked on my other computer - I'll post it tonight so you can see what it looks like.


Apologies to the vegans out there!
post #23 of 27
OH MY GOSH that sounds YUMMY!!! Can't wait for the pic...can I put woodchips and stuff on a pit? I have a propane tank and we use the lavachips. I think I would marinate it with the recipe you have and then bake it in the oven first for 20 minutes so that I don't burn it on the grill, but I have always wondered about those woodchips like mesquite, apple,etc.
post #24 of 27
Aha...if you are on gas with lava chips: Soak the wood as suggested (just find a small bag of fruitwood like apple or cherry - they sell these in most grocery stores these days by the charcoal briquettes), wrap the wet wood in foil and poke some holes in the foil to let the smoke escape. Throw it in the grill as close to the heat as you can. This will give you the same effect as if you threw the chips on a charcoal fire.
post #25 of 27
I reposted the recipe with the picture in the recipe thread.
post #26 of 27
guys..i'm drooling.... i only have a pathetic sandwich for lunch... u guys are not helping....
post #27 of 27
Thread Starter 
Hubby does have 2 smokers, but he did this one on the propane BBQ. He only lit 1 side and put wet wood chips in a foil wrap with fork holes in it. The roasting pan with the meat when on the grill on the unlit side. He uses the smoker for things like ribs, pulled pork, chicken and brisket.

That chicken recipe sounds great!
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