superbowl chow...

I made up sum "sliders" yesterday. i'm sure a lot of you have made them, but for the ones that haven't...grab a package of dinner rolls, keep them all together, saw them in half the long way. now you can puts anything ya'll want on them, we did deli sliced roast beef, (lay it it out all over the whole area of the rolls), then added some (we used shredded taco cheeze) over the beef, then use diced red bell pepper over that. use the red bell, you will realize the flavor when eating, then add more roast beef, then top off with more shredded cheese of choice. leave the roll tops off, place in the oven on a lower shelf and broil until the cheese is melted and starting to darken. won't take long so stand there and watch it. take out, place the roll tops on, and cut apart with a sharp knife. ** now today we will be doing prime rib...Joe...you better sit down on this one. this is for bone in or not and any size chunk...pre-heat your oven to 550 degrees, make sure the buzzer has sounded...put a dry rub of choice on the meat, eub it on all sides, I just used SPG, place the hunk of meat in a shallow roasting pan (one of them aluminum throw away pans work great and less clean up), make sure the fat side is facing up, roast 5 minutes per pound for rare, 6 minutes per pound for medium, and 7 minutes per pound for well done. after what ever time period you have chosen, turn off the oven and DON'T open that oven door for 2 hours. not for even a second do you open that door. at the end of that 2 hours then you can remove the meat and slice it. now...I bought this chunk of bone in prime rib all 6.5 pounds of it...Joe you still sitting down? and had to pay $86. and change for it. whew!    

Joe you did a fine job calculatin the true cost per pound. Now.....do the same for the BK meal!   

Don't give a hoot, about the crybaby bowl.  Last night went out fer dad's 86Th birthday dinner, at the local german restaurant.  Pork loin cordon blue, stuffed wif ham and swiss cheese!  Only way it coulda been better, would be if they had wrapped it in BACON!

food sounds great......... but it will be a cold day in he11 when I turn that racist rant BS on the tube... They can keep it... don't care if they go out of business.

dont think I'll watch. weather will be great here today, sunny and upper 70's, plenty to do outside.

desertjoe wrote:     You Bet,,,!!!,,all that food sounds great but since I'm batchin,,,I guess the extent of my Sunday cookin will be a couple of scrambled eggs with a big hot link sausage on the side,,,,,, I was gonna post this last Thursday,,,when I went to C-Bad to see Momma,,the Albertson's store had the brisketts on sale for,,,,,,,,,$1.88 per LB,,!! They had a limit of 2 per person so,,I had to trick em with the "Shameless Maneuver" of switchin caps and shirts,,,,only wount up with 6 of them before they run me outa there,,,dang communists,,!!!    I ain't watchin the Crybaby bowl for Chit this year either,,,they lost me and my family when they started their cxrybaby BS. Guess  I'll just eat my scrambled eggs then go outside and work on my D14 hydraulics,,,,,   Hey Darrel,,,you know you cannot mention makin some sausage 'thought givin me the recipe,,,I've got some quality Elk meat I been wantin to make some with,,,

You do dip them sausage links in some of Sugarmakers real syrup don’t you??? If not then yer doing it wrong.👍👍👍

desertjoe wrote:     You Bet,,,!!!,,all that food sounds great but since I'm batchin,,,I guess the extent of my Sunday cookin will be a couple of scrambled eggs with a big hot link sausage on the side,,,,,, I was gonna post this last Thursday,,,when I went to C-Bad to see Momma,,the Albertson's store had the brisketts on sale for,,,,,,,,,$1.88 per LB,,!! They had a limit of 2 per person so,,I had to trick em with the "Shameless Maneuver" of switchin caps and shirts,,,,only wount up with 6 of them before they run me outa there,,,dang communists,,!!!    I ain't watchin the Crybaby bowl for Chit this year either,,,they lost me and my family when they started their cxrybaby BS. Guess  I'll just eat my scrambled eggs then go outside and work on my D14 hydraulics,,,,,   Hey Darrel,,,you know you cannot mention makin some sausage 'thought givin me the recipe,,,I've got some quality Elk meat I been wantin to make some with,,,

Ok Joe, I'll give you the recipe straight out of the book, then I'll give you the changes I've made to it. It's only based on two pounds of meat, but if you can do some math, you can make larger quantities. It's kind of a recipe to be made without a lot of equipment.


Two pounds ground beef
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
two tbsp tender quick
one tbsp liquid smoke
one tbsp mustard seeds
3/4 cup water

Mix all ingredients. Form it into two logs. Wrap it in tin foil; shiney side in. Set the logs in the refridgerator for 24 hours. After the 24 hours, take it out, poke some holes in the tin foil, and bake it in the oven for one hour at 350 degrees.


I've been making it in four pound batches for years, exactly as the recipe reads. Last batch I made, I smoked in the smoker at 150 degrees for about six hours instead of baking it. Now the batch I made this morning, I stuffed into 2 1/2 inch fibrous casings instead of using tin foil. After it spends it's 24 hours in the fridge, it will go into the smoker instead of the oven also. I cut back the liquid smoke by about half also, since it's getting the real smoke. It's kind of habit forming. Doesn't take long to devour a log of it with some cheese and crackers. Darrel

Shameless!!!! So I wake up and read your slider and roast recipe and go to flying for a few hours and can't get that roast recipe out of my head. So......I call my butcher driving home and ask if he'll cut me a 4 or 5 pound roast . He says sue. I get there and he said he didn't like the color of it!! I said if you don't then I don't either , thanks for being homest. I go to th next Price Chopper and they have no roasts and no butchers in the meat room working. So I go to the next big chain and it's the same thing...no roasts to be seen. Almost back home I stop at the last place and no roasts but I did get 3 delmonico's and will broil them in my wood stove coals after I do my packets of chunked up sweet and regular potatoes, mushrooms, shallots, carrots, butter and garlic wrapped in foil. Also will have a few giant shrimp with hot cocktail sauce. Anyhow thanks for making me drool all day over your roast recipe. I will try it soon and will report back. Thank you Dale!!👍

Thad in AR. wrote: We need some way of saving info like recipes n such on here.

Shammers roast cooking routine does work, I've have done it a few times before. Seriously do not peak, a friend was trying this out and the wifey had to take a look see (like it's gonna sneak off somewhere) while in the 2 hour rest, sure nuff it was under cooked.

Thad in AR. wrote: Not gonna watch the NFL but Jennifer made some Dr. Pepper BBQ ribs in the crock pot. Sounded weird but they were awesome. Still have some for today.

WELL Thad, if'n you want a cook book on here, you have to GIVE US the recipe for Jen's ribs!!

DiyDave wrote:   Last night went out fer dad's 86Th birthday dinner, at the local german restaurant.  Pork loin cordon blue, stuffed wif ham and swiss cheese!  Only way it coulda been better, would be if they had wrapped it in BACON!

HAPPY Birthday Dad!!
Dave, ANYTHING is better with bacon on or around or in it.

Lars(wi) wrote: dont think I'll watch. weather will be great here today, sunny and upper 70's, plenty to do outside.

Lars, git your butt back up here to WI, you won't be so happy!!

Hubert (Ga)engine7 wrote: Have not watched any nfl games since they started all their commie bull crap and definitely won't watch the Stupid Bowl. Turn on the news here and all you see is Stupid Bowl crap. Tomorrow morning it will be over except for the reports on how many were assaulted, robbed, and/or killed.

I agree with this too Hubert.  I won't watch these cry babies either.  Disrespect my flag,,,,I'll disrespect your face,,, it's called freedom of speech.   And Hubert, are you talking about the guys or the guys girl friends and wives??

captaindana wrote: Shameless!!!! So I wake up and read your slider and roast recipe and go to flying for a few hours and can't get that roast recipe out of my head. So......I call my butcher driving home and ask if he'll cut me a 4 or 5 pound roast . He says sue. I get there and he said he didn't like the color of it!! I said if you don't then I don't either , thanks for being homest. I go to th next Price Chopper and they have no roasts and no butchers in the meat room working. So I go to the next big chain and it's the same thing...no roasts to be seen. Almost back home I stop at the last place and no roasts but I did get 3 delmonico's and will broil them in my wood stove coals after I do my packets of chunked up sweet and regular potatoes, mushrooms, shallots, carrots, butter and garlic wrapped in foil. Also will have a few giant shrimp with hot cocktail sauce. Anyhow thanks for making me drool all day over your roast recipe. I will try it soon and will report back. Thank you Dale!!👍

Now you have ME drooling!!!  DANG that sounds good!!

Hubert (Ga)engine7 wrote: Thad, I copy and paste them to a word document and them save them in a documents file on the computer. The only problem is I have 3 laptops I use, two with MS Word and one with Open Office (free program) and I need to take the time to sit down and combine them into one file and then save a backup on disc.

HAHAHA,,,,,,I have 3 laptops and 3 desktops that I have them on and have about half a dozen hard drives that are backups.  It'll take me at least a week to combine all of them.   But I HAVE to get at it one of these days.....

shameless dude wrote: there are a lot of us on this site that are great cooks. and I agree with Thad! HEY DARREN! Lou...ain't them the hot peppers? neither one of us can eat anything that is spiced hot. but others on here can i'm sure.

No Dale, they are red bell peppers that are roasted and packed in either water or olive oil....I like them in olive oil. Fantastic on eggs or sliced up on sandwiches

broiled up that chunk of beef, came out wonderful! after slicing off 2 pieces of (one inch thick cut) meat, we'll still get 2 more meals off this chunk! might go ahead and slice it and freeze sum of it to enjoy later. now Joe...."rich people???) really??? if'n we would have gone out to eat this, it would have cost us $50 more/less each time for the 2 of us without the wine! we'll enjoy this 3 times now...you do the math on that! how is Momma doin?