supper last 2 nights...

was smoked prime rib roast. smoked the roast for about 3 hours and took it out, nice and done on the outside, and very pinkish on the inside, ready to finish off to the doneness that is wanted in the skillet. last night had mashed taters with and tonight had sweet taters with it. roast was big nuff to slice in 1 inch pieces. might do a pork butt tomarrow night in the smoker...dunno yet.

Wow. Prime rib is kind of pricey. Made one for Thanksgiving and it was good, but we ate on it for 3 days. 5lb bone in was $65.

I think he's getting paid to spray us with that snow machine!

Don't they call that veal

i bought the prime rib this last summer on sale, we got about 8 meals off the piece i bought, i cut it up and put most of it in food saver bags for the freezer. think i paid about $109. for the whole piece. i'll do it again if/when they go on sale again. the piece was about 2 ft long and about 5 inches thick. Ted my heat setting is always on high when smoking anything. i cut up a 5 gallon bucket of applewood a couple weeks ago. i think the highest temp is around 250/270 degrees. shucks when i do a normal 1 ft x 3 inch pork loin it only takes an hour and 30 minutes from froze solid to done. i did do the pork but tonight, had it in for about 4-1/2 hours, it was froze solid when i put it in the smoker. it was done perfect. it was a big pork butt. we'll be able to eat on it for about 2 more nights if i don't cut some up for sanwiches. that's always a possibility. most of our pretty has melted now, just a few drifts left, the puppy is loving it! not sur5e what i'll smoke up for Christmas day yets. i'll be doing my loaded beans on the grill tomarrow, be enough for a meal and then freeze several containers for future meals. i did find rib eye steaks on sale last week, buy on and get one free, i loaded my cart up with them. then the grocery store gave me a .75 cent off a gallon of gas with my grocery purchase, i filled the burb up and saved over 16 dollars in filling up the tank. i've got alot of shrinp and calamary in the freezer, i might bring that out this week, trying to clean out the freezer some, to make room for more good stuff for this winter. i am outta breakfast chow right now. guess i better hit the store soon again!  

my old lady.....ooooops.....i mean the loving wife takes hamburger, ads black olives, mushrooms, manwich sauce, a little garlic and sum parsley, mix it all together, puts in the fridge over night then nukes it and puts over open faced burger buns, and lots of times she'll put it on the open faced buns, ad cheese and broil for just a short time...til the cheese melts and just as it starts to turn brown...don't take long! we eat on that about all week!  she calls it....uh....oh heck, i don't know what she....oh wait....yeah....she calls them pizza wiches! 

Jenny is working in KS 3 days a week right now.
She called me and said she had two steaks thawed out and for me to cook them.
Twice this week I had medium rare t-bone steak n eggs.
I’m here to tell ya.

Lobster tails, shrimp, and scallops. Our regular Christmas eve tradition. Added eggnog to the mix. A splash of Fireball and rum to boot.