Christmas Dinner 2025 - what are you planning?


 
ChuckO said:
Been looking at Rib Roasts and so far, Wally World has my interest. Normally I rotisserie it, but I’m thinking of doing an indirect. I had great success doing a Rack of Pork indirect, I’m feeling luckyView attachment 123103
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That sounds great, I think you should go for it.

I wound up getting my tenderloin from WalMart, too. I've been watching the local stores for sales since before Thanksgiving but
had about decided I would just use my backup, which is a couple of Teres Major from Snake River Farms.

Then 2 days ago I walked past a cooler at WM and was shocked to see a bunch of these prime ribs and 3 beef tenderloins.
The tenderloins were just under $16 a pound and the best looking one was about 8 lbs - now I'm good to go.
I have only seen a few prime ribs at my WM over the years and never a tenderloin, so it was a pleasant surprise.
 
Peter Gallagher said:
had to google Kugela....!
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Goes back to my roots. I don't post a bunch of recipe's but that was one from when I first joined.
timothy

Thread 'Kellys Kugela :)'

Kelly's Kugela:

This is a Lithuanian side dish. Very flavorful.


5 # red skin potatoes – grated as finely as possible

1 pound bacon – finely diced

1 large onion – finely chopped

handful of flour ( about ½ c.)

1 large can evaporated milk

5 eggs

salt and pepper to taste


Fry bacon and onions until bacon is crisp – add bacon, onions, and ½ of bacon drippings to the grated potatoes – combine thoroughly with remaining ingredients – pour into a greased 9 x 13 inch pan – bake for 1 hour at 375 degrees or until top is just starting to brown – Let stand for approximately 20 minutes.
The...
 
ChuckO said:
My observation, YMMV. Rib Roast are the one cut where USDA Prime is overrated. I've had Prime (back in the day I wasn't paying) and I can't tell the difference from USDA Prime vs USDA Choice. In MHO, the real decision is the cow or the environment. Angus is a favorite of mine, and Grass Fed is a plus. But to choose Prime over Choice (or even Select) I don't bother. In all truthfulness, I'd rather has a 7-Rib Select over a 3-Rib Prime, which probably would cost the same amount (or the 3R Prime might still be more expensive than the 7R Select)

Again.....YMMV
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I did not buy a prime sub primal I was simply comparing the "choice" grade sub primal at Sam's vs Costco that is all. First off neither place had any prime grades for sale, second like you on that cut I find it unnecessary. I may have simply called it a "Prime Rib sub primal" just misusing the term "Prime Rib". But Costco choice grade sub primal whole boneless was $14.99lb and Sam's for the same thing $19.99lb. Honestly even though I don't see a "need" for prime on that cut I think I might have sprung for the one at Sam's had it actually been prime grade at that price. But DEFINITELY not gonna pay $5 more per lb at Sam's
 
I was at Sam's before Thanksgiving. Saw two women talking about not doing a rib roast this year. The price was like $27.00 lb.

Looked at one roast, and it was over $400.00 total.

I guess they were prime, but jeesh.
 
Thankfully the sub primal I bought was a little under $300. But OTOH it's gonna give us some outstanding meals. At least 2 roasts of substantial size, and a few steaks of good thickness as well. Honestly at $14.99lb for a whole boneless sub primal I really cannot complain. I know how to get our $$$$ worth out of it.
I REALLY want to try tackling a chuck roll though. But not right now. Freezer is pretty packed up at moment. Almost wondering if a smaller chuck roll couldn't be treated like a brisket. Trim a little silver skin off the top, and slap it on the smoker for a really longish overnight cook. Part of me wants to gamble on that.
 
I bought one last year but the price was closer to $200.00 ( biff was cheaper )
Yep some nice steaks and roasts, separated the bones for some prime rib on a stick.
 
timothy said:
Goes back to my roots. I don't post a bunch of recipe's but that was one from when I first joined.
timothy

Thread 'Kellys Kugela :)'

Kelly's Kugela:

This is a Lithuanian side dish. Very flavorful.


5 # red skin potatoes – grated as finely as possible

1 pound bacon – finely diced

1 large onion – finely chopped

handful of flour ( about ½ c.)

1 large can evaporated milk

5 eggs

salt and pepper to taste


Fry bacon and onions until bacon is crisp – add bacon, onions, and ½ of bacon drippings to the grated potatoes – combine thoroughly with remaining ingredients – pour into a greased 9 x 13 inch pan – bake for 1 hour at 375 degrees or until top is just starting to brown – Let stand for approximately 20 minutes.
The...
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That sound pretty much AMAZING! I might have to start that tradition here! I’m cutting and pasting that right now!
Thanks brother!
 
Timothy F. Lewis said:
That sound pretty much AMAZING! I might have to start that tradition here! I’m cutting and pasting that right now!
Thanks brother!
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Add 1/2 cup of farina to that.
Old school was squeezing the grated potatoes with your hands but saving the starch as a thickener.
Easier to drain the potatoes and add the farina.
 
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