Left-Over Holiday Beef

We make beef salad out of many left-over meats from the holidays. Have made it with roast beef, standing rib roast, English roast, chuck roasts, etc.. just about anything we don’t clean up in one meal. 

I just did this one a few minutes ago for our lunch and my left-over beef for this one was Prime Rib or a some would call it, standing rib roast. 

Cut the meat up along with some onions and put it through the food processor.

Next step was to mix in some sweet pickle relish, horseradish, and some Miracle Whip.

There it is...a simple 10 minute prep job. 

I started with a couple of large pieces of dark rye bread. Slapped a piece of lettuce on it and then loaded it up with my Prime Rib Beef Salad. On the other slice of bread, I put a few slices of baby Swiss cheese, some tomatoes, and then squirted on some horsey sauce. 

I then put my sandwich together and cut it in half for serving. 

Now, there is a real sandwich and it was as good or better than the Prime Rib meal it came from.

Non-Traditional Thanksgiving Meal / Cobb Rotisserie

With just the two of us for Thanksgiving this year, and a freezer full of cooked turkey, we decided to do something a little different this year for our holiday meal. 

tarted with the dessert and made up a dish of the four ingredient peach cobbler made with Crescent Roll Dough and stuck it in the oven.

This is a 3-3/4 pound Prime Rib, or standing rib roast, or maybe a bone in ribeye roast, or whatever you call it. Anyway, It was a little too long to fit in my Cobb rotisserie so I sawed off about 2 inches of bone and fat from the small end of the roast so it would fit. I rubbed it with some Oakridge Santa Maria rub and it was ready to be carried out and placed on my warming up Cobb Grill. 

Was a cool morning at 47 degrees and some misting rain for my cook.

Just about done on the grill. I also had placed my potatoes for the meal on the grate under the rotisserie at the start of the cook. 

Just off of the Cobb and resting on the counter. I pulled the meat at 120 degrees internal and the total time for the cook was one hour even. 

I cut the bones out of my roast and then sliced it in half for serving.

For serving, I added the baked potato with some butter and sour cream, some green beans seasoned with some two year old country ham, cranberries, a yeast roll, and a serving of the peach cobbler along with a dip of ice cream. 

Sure was a wonderful non-traditional meal.

Standing Rib Roast / Whole Meal on Smoker

This was our Christmas dinner a couple of years ago and there just the two of us so I decided to do the complete meal in the Backwoods upgraded Party. The cook and bake took about two hours and all came out great. I ran the cooker at 370 degrees for the whole cook and bake.



This first picture shows the meal prep for this cook.

The meat was a 2 bone Prime Rib or standing rib roast that weighed 6-1/2 pounds. I salted, and peppered with fresh cracked telicherry pepper and then added rosemary all over the roast. It was to be cooked to an internal of 120 degrees and then tented for a rest which should give me medium rare meat.

The big baker potatoes were oiled heavily with peanut oil and then sprinkled with a generous dose of Smokin Gun's hot rub.

The green beans were seasoned with about 4 strips of bacon and about 3/4 pound of 2 year aged country ham along with salt and pepper and will be brought to a boil with the lid on the Dutch oven and then the lid removed for the balance of the cook for just that hint of smoke flavor.

The cake is a pineapple upside down cake which is always a hit in a smoker.

Not shown are my sweet diner rolls and they will be placed on the cooker when the meat comes off and is resting. The rolls only take a few minutes.



This is about an hour into the cook and after I got the lid off the Dutch oven.



This shows the meat about an hour into the cook and about half done and it did look good.



These are the pan rolls I did for the meal about done.



This is the meat off the cooker and just before I cut it for the plate. It had rested for about 30 minutes.



This is the results of the cook and I sure made a pig out of myself on this great meal. A standing rib roast (Prime Rib) is about my favorite meal for the holidays.

Christmas Spread

After a week of just pitiful cooking weather with ice storms, rain, and high winds, Christmas day was a joy to see. Sunshine but very cold with the temp around 13 degrees for most of my cook. I used my trusty pellet cooker for this cook.
My cook was to be a 3 bone in standing rib roast, baked potatoes, green beans, sweet yeast rolls, and the dessert was to be a couple of pineapple upside down cakes. The appetizers were to be 80 ABT's and about 30 hot chicken wing pieces. I planned to do all of the above in the cooker.



I prepared my ABT's by combining the 4 pounds of cheese with my finely chopped onions and about 2 pounds of pulled pork into one large cheese ball which make doing a large amount of these treats real easy.



These are the 80 peppers ready for the fire.



I got my breaded hot wings ready next. The breading was flour, cornmeal, onion powder, garlic powder, black, white, and red pepper. I run them thru an egg & milk wash first and then the hot and spicy breading.



My standing rib roast was graded choice and looked very good. I am not one to apply a whole bunch of stuff to a great cut of meat as I want to taste it so I used a little garlic salt and some fresh cracked black pepper on the outside of the roast. After starting up the cooker, I placed my cast iron griddle on the hottest grid in the cooker and turned the cooker up to 450 degrees for my sear which I needed to do first to prevent a fire in a cooker.



I seared 5 sides of my roast and it came out well. The roast then went into the fridge as I didn't need it on the cooker yet.



I dropped the cooker back to about 300 degrees for my appetizers. They filled up three grids in the cooker.



My breaded and crunchy hot buffalo wings came off first. I then put my standing rib roast back on the cooker.



About a half hour later, I got my ABT's off the cooker. Ate 5 !!!
Cheated a little on my green beans as I got my seasoning ready on the stove. I used a couple of strips of bacon and about a quarter pound of some great 2 year old country ham. Rendered it out some in a skillet on the stove and then poured it over my beans in the casserole dish.
Applied peanut oil and some Smokin' Guns hot rub to my potatoes.
Wife fixed up my yeast rolls and then made up two pineapple upside cakes for the cooker.



I upped the temp on the cooker to about 350 degrees and loaded it all up on the cooker with my roast.



The potatoes and green beans came off next.



Then came the pineapple upside down cakes.



The yeast rolls look great.



Add a little salad, the wine, and a drink and I am ready to make myself sick with this big meal but it was worth it!!