RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
What's cookin' boys?
- Thread starter RCW
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RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Said here before we typically do Christmas early since two of our three children along with SIL’s have long trips to get to upstate New York (and the freaky weather we can get).
We don't have any grandkids. Not sure any of our kids are planning children, and we're fine with that. Their choices; not ours as potential grandparents.
Tradition has been a whole beef tenderloin roasted on the grill outside.
Got a great 9-pounder at Warehouse owned by former Commercial Restaurant Supply. At $15.99 for Angus, I almost took 2.....
As a restaurant cook I cleaned 100’s (1,000’s ?) of these for Filet Mignon like you’d see on a menu.
Since I roast them on the grill, I figured out early on I didn’t need to trim them so much. Like some fat on them and also leave the “chain” on. Chain typically goes in soup or the garbage.
That stinks when it’s so expensive, but it is what it is and we don’t really do any gifts, etc. without youngsters around.
I then add some rosemary, thyme, oregano, sage, garlic, coarse black pepper and some olive oil to a large vacuum seal bag and button it up for a few days.
Will be ready to go Saturday onto a SCREAMING hot grill for about 15 minutes, then turned down to low/medium for another 20.
I shoot for an internal temperature of about 115-118, then let it rest.
For reference, this was last year’s Guest of Honor. Pretty close to what I shoot for.
Gives some medium rare and the tail allows some more done for folks that like it that way.
Can see the round “chain” on the right side of the tail piece. I don’t serve that to anyone.
When I was in the business I figured a tenderloin would feed 8 and we have 8 coming.
I’m not a big fan of beef tenderloin but my family loves it.
Give me a good Porterhouse any day, and I might work a couple of those in as well……the grill be going anyway.
This comes from a great young farmer that’s filling his Dad’s shoes after his passing unexpectedly several years ago. Probably a Highlander cross that is really good.
We don't have any grandkids. Not sure any of our kids are planning children, and we're fine with that. Their choices; not ours as potential grandparents.
Tradition has been a whole beef tenderloin roasted on the grill outside.
Got a great 9-pounder at Warehouse owned by former Commercial Restaurant Supply. At $15.99 for Angus, I almost took 2.....
As a restaurant cook I cleaned 100’s (1,000’s ?) of these for Filet Mignon like you’d see on a menu.
Since I roast them on the grill, I figured out early on I didn’t need to trim them so much. Like some fat on them and also leave the “chain” on. Chain typically goes in soup or the garbage.
That stinks when it’s so expensive, but it is what it is and we don’t really do any gifts, etc. without youngsters around.
I then add some rosemary, thyme, oregano, sage, garlic, coarse black pepper and some olive oil to a large vacuum seal bag and button it up for a few days.
Will be ready to go Saturday onto a SCREAMING hot grill for about 15 minutes, then turned down to low/medium for another 20.
I shoot for an internal temperature of about 115-118, then let it rest.
For reference, this was last year’s Guest of Honor. Pretty close to what I shoot for.
Gives some medium rare and the tail allows some more done for folks that like it that way.
Can see the round “chain” on the right side of the tail piece. I don’t serve that to anyone.
When I was in the business I figured a tenderloin would feed 8 and we have 8 coming.
I’m not a big fan of beef tenderloin but my family loves it.
Give me a good Porterhouse any day, and I might work a couple of those in as well……the grill be going anyway.
This comes from a great young farmer that’s filling his Dad’s shoes after his passing unexpectedly several years ago. Probably a Highlander cross that is really good.
Last edited:
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
We tend to use Pecorino Romano cheese at home versus a Parmesan cheese.
Availability can be sketchy out here in the sticks.
Found a 3-pound wedge on Amazon for a very good price. Locatelli is the same brand we get at home when available.
Came very well packaged with freezer ice pack wrapped in styrofoam.
Grated a little and portioned rest into vacuum sealed bags to go in the freezer.
Definitely recommend the product and brand if anyone has a need.
They offer a variety of cheeses and sizes.
Top notch in my book.
Availability can be sketchy out here in the sticks.
Found a 3-pound wedge on Amazon for a very good price. Locatelli is the same brand we get at home when available.
Came very well packaged with freezer ice pack wrapped in styrofoam.
Grated a little and portioned rest into vacuum sealed bags to go in the freezer.
Definitely recommend the product and brand if anyone has a need.
They offer a variety of cheeses and sizes.
Top notch in my book.
We get ours at Costco. Usually buy the Locatelli and parmesan in couple of pound chunks. They also have 5 pound bags of shredded mozzarella that are good. We break the mozzarella up and freeze to have cheese for fresh pizzas when the grandkids visit. Mozzarella is the only cheese that freezes good we have found. The hard cheeses vacuum sealed will last months in the fridge.We tend to use Pecorino Romano cheese at home versus a Parmesan cheese.
Availability can be sketchy out here in the sticks.
Found a 3-pound wedge on Amazon for a very good price. Locatelli is the same brand we get at home when available.
Came very well packaged with freezer ice pack wrapped in styrofoam.
Grated a little and portioned rest into vacuum sealed bags to go in the freezer.
Definitely recommend the product and brand if anyone has a need.
They offer a variety of cheeses and sizes.
Top notch in my book.
View attachment 144025
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RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Kids came to upstate New York for our early Christmas.
Tenderloin was pretty darned good.
Geddy got to spend some time with his sisters and the SIL’s.
Tenderloin was pretty darned good.
Geddy got to spend some time with his sisters and the SIL’s.
johnjk
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Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Thanks. First attempt. Quite good. We used the drippings in the pan to make the gravy. Subtle smoke to it
I believe my kitchen floor will have similar character. I replaced the linoleum with black walnut from my place. I was told it was relatively soft and it is. Plenty of dings. But I love all the colors when the light hits it in the morning. I stained mine dark to match the wooden pegs in the adjacent red oak, now sanded down and unstained. Polyurethane over the top.I was a commercial cook years ago and she’s obviously an accomplished baker.
Viking top/hood, and double convections were important to us. I did a lot of demolition and other preparatory work to pay for the upgrades
As a Forester by education, I like North American hardwoods in their natural colors without stains.
Our maple kitchen floor has taken a beating. Lot are scratches from dogs, but there’s some shallow dings and gouges caused by our kids’ toys or the random bowl or pans getting dropped.
A relative once asked “how did your floor get ruined?!?!”
I explained that those marks in the floor didn’t ruin it at all.
Those are as Memories and Character…..
Hindsight, I might have done a hickory floor. Hickory is much harder than maple and often has a lot more color variation.
I still like the Memories and Character…….
I'd say pretty darn fantastic. Never handled that much meat before....umm wait
Oh man that looks fantastic as well
Used a 4lber last night for tacos....The kids ravaged it
Hour 1
Hour 5
And before that, the youngest daughter has been begging for cake pops for a couple of weekends now.
And although totally not worth the 3 hours it took to make 35 of these, saturdays bake was inspired by them tiny elves...I should've just went to Kroger and spent the 4 bucks lol
****This is what happens when the farm slows down and theres no tractorin' to do. LOL......I will literally cook & bake ALL DAMN DAY!
johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Braised beef short ribs slow cooked in the oven and home made perogi’s. Supervising was in full force
johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Now I know what I want for dinner today! I can smell it from here.
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Friggin cold.
Tonight is good old fashioned macaroni and cheese. Genuine seriously sharp Cabot, VT cheddar cheese.
Put it together and parked on pellets in garage. 34 degrees out there.
Do some broccoli with olive oil, onions and garlic.
PS - DONE.
Tonight is good old fashioned macaroni and cheese. Genuine seriously sharp Cabot, VT cheddar cheese.
Put it together and parked on pellets in garage. 34 degrees out there.
Do some broccoli with olive oil, onions and garlic.
PS - DONE.
Last edited:
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
We did Christmas a couple weekends ago.
Fish fry tonight and lasagna tomorrow.
Up to 40 degrees F in the garage. Good place to park the fish for a while.
Fish fry tonight and lasagna tomorrow.
Up to 40 degrees F in the garage. Good place to park the fish for a while.