Monday, January 7, 2013

Grilled Fresh Swordfish

Picked up this Swordfish at the Seafood Store, took it home 
where Jackie put Lemon. Essence of Emeril's spice, and butter on it. 
 Also we are having Grilled Romaine With Ken's Lite Balsamic 
Vinaigrette Dressing 
On a 475* grill for 3-min. a side  
Next the Romaine with the Dressing and Parmesan Cheese 
 Served with Jackie's Risotto and Mushrooms

Thanks for looking

Ross

Saturday, January 5, 2013

Christmas Day 2012 Prime Rib

Started out with a 9.5 four bone Prime Rib 
Separated the bones from the meat, put slivers 
garlic bottom and top. Then the rosemary 
and tied it all together. 
 Made a past of 2-C Black pepper, 2-C Garlic salt, and
 2-C water and covered the Prime Rib then stuck in the heat probe
Put it on the Egg @325* indirect for 3+hrs. to a internal 
Temp. 128* then rested it for 30-min. 
After the rest separate and carve
 Prime Rib, green beans, salad, mashed potatoes, carrots, and lasagna.
 Four different pies
Every one had a great meal! I've cooked my Prime Ribs 
this way for ten years and that's the way they want it.
Thanks for looking 
Ross