rib roast

Rib Roast
  1. 1 (3 – 18LB) Prime rib roast (18LB was full rack, 7 ribs)
  2. onion powder
  3. garlic powder
  4. chopped garlic
  5. dried rosemary
  6. salt
  7. black pepper
  1. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Our oven's lowest temperature is 170°F
  2. Make a dry rub with salt, pepper, onion powder, garlic powder. Rub on meat.
  3. Place roast, with fat cap up in a large roasting pan.
  4. sprinkle chopped garlic and rosemary around meat.
  5. Add 1/2 cup water.
  6. Cover, place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  7. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
  8. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
  1. I like a minimum of 4 ribs which weighs ~ 10 lbs.
  2. The middle stays medium rare while the edges are medium.
recipes https://blog.homlish.net/

Smoked Rib Roast

Smoked Rib Roast
  1. rib roast, at least 3 ribs
  2. garlic
  3. dried or fresh rosemary (I grow a variety called BBQ rosemary which works great for this recipe)
  4. salt
  5. pepper
  1. Cut slits in the top of the roast and insert a clove of garlic and (if you have fresh rosemary) a sprig of rosemary in each.
  2. Combine salt, pepper (and finely crumbled dried rosemary if that's all you have). Rub over the top of the roast wrap it or bag it and refrigerate 6 hours.
  3. Preheat smoker and keep it in the range of 200F-211F.
  4. Place roast over water pan on top grate.
  5. Add wood chunk and another after 45 minutes.
  6. Cook for 3 to 4 hours until 120F @ middle rib and 130F to 140F @ outer ribs.
  7. Remove and sear over hot coals.
  8. Remove to a pan suitable to collect juices and rest under foil tent for 30 minutes.
  9. Slice to serve.
  10. Serve with au-jus.
recipes https://blog.homlish.net/
I always buy at a rib roast with at least 3 ribs. I try to keep the middle rib rare while the two outer ribs are medium rare.

Smoked Beef Brisket

Smoked Beef Brisket
  1. For dry rub
  2. 1/2 cup paprika
  3. 3 tablespoons ground black pepper
  4. 3 tablespoons coarse salt
  5. 3 tablespoons sugar
  6. 2 tablespoons chili powder
  7. 1 7 1/2- to 8-pound untrimmed whole beef brisket
  8. For mop
  9. 12 ounces beer
  10. 1/2 cup cider vinegar
  11. 1/2 cup water
  12. 1/4 cup vegetable oil
  13. 2 tablespoons Worcestershire sauce
  14. 2 tablespoons minced jalapeño chilies
  15. 5 pounds (about) 100% natural lump charcoal
  16. 4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
  17. 1 cup purchased barbecue sauce (such as Bull's-Eye)
  18. 1 tablespoon chili powder
Make dry rub
  1. Mix first 5 ingredients in small bowl to blend.
  2. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
Make mop
  1. Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
  2. Start cooking.
  3. Light fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
  4. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened.
  5. Get ready to eat.
  6. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
  7. Thinly slice brisket across grain. Serve, passing sauce separately.
recipes https://blog.homlish.net/

Swedish Meatballs


Swedish Meatbakks
  1. 3 lbs ground beef
  2. 1 lbs ground pork
  3. 1 cup breadcrumbs
  4. 3 eggs
  5. 1 onions, pureed
  6. 3 Tbs oil
  7. 1 Tbs allspice
  8. 1 Tbs nutmeg
  9. 4 cups beef stock
  10. 16 oz sour cream
  11. 1 cup flour
  1. mix ground beef, ground pork, eggs, onion
  2. add bread crumbs
  3. form into 1" balls
  4. fry in oil until brown on outside
  5. remove from frying pan, place on a rack on a cookie sheet
  6. bake 300 degrees for an hour or until feather light
  7. drain most of the grease from frying pan
  8. add beef stock, enough to liquefy the brownings in the frying pan
  9. transfer to a pot and add remaining beef broth, allspice and nutmeg
  10. cook on low to keep warm
  11. turn off pot and add meatballs to pot
  12. let the meatballs absorb the liquid for about 15 minutes
  13. remove meatballs
  14. heat up the pot to boiling
  15. reduce heat, add flour to pot, cook on medium and stir until thick, add more flour if needed
  16. Combine meatballs and sauce into serving size portions, freeze or refrigerate
  17. reheat by microwaving
  1. Next time try parsley in the balls and Worcestershire & mustard in the sauce.
recipes https://blog.homlish.net/


  1. 3 pounds ground beef, 80% lean
  2. 1 pound ground pork
  3. 2 large onions
  4. 8 large eggs
  5. 4 cups bread crumbs
  6. 1/4 cup olive oil
  7. 1 bulb garlic
  8. 2 cans tomato sauce
  9. 2 cans stewed tomatos
  10. 4 pounds mushrooms (optional)
  11. 2 Tbs fresh or 1/2 Tbs dried thyme
  12. 2 Tbs fresh or 1/2 Tbs dried basil
  13. 1/2 Tbs fresh or 1/8 Tbs dried oregano
  1. Add stewed tomatoes and tomato sauce to a large pot. Dice the mushrooms and add to the pot. Add the herbs. Simmer all day.
  2. Using a food processor grind the onions. Mix the ground meat, eggs and onions in a large bowl. Add the bread crumbs and mix well. Add oil to a large frying pan. Make about 8 meatballs and start cooking in the frying pan at medium heat. Turn the meatballs at least once, hopefully more depending on if they are not falling apart. When finished cooking, remove and place in a large deep baking sheet (preferably use a wire rack in the baking sheet to keep the meatballs from sitting in the grease) . Fry all the meatballs and continue to pile them up on the baking sheet.
  3. Bake the finished meatballs in the oven at 250 degrees for 1 to 3 hours. The drier they get the better they will taste.
  4. Turn off the sauce and add the meatballs from the oven. They will soak up the sauce and become juicy and tender.
  1. Serve over pasta. Best served with salad, crusty bread or crusty rolls, red wine, and chocolate cake and expresso for desert.
  2. Freeze leftover meatballs and sauce in individual meal sized containers.
recipes https://blog.homlish.net/

Ground Beef “Wellington”

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Ground Beef "Wellington"
  1. 1 Tbs. Olive Oil
  2. 1 lb. ground beef or turkey
  3. 2 Tbs. bread crumbs
  4. 1 Egg
  5. 1 tsp. ground cayenne pepper
  6. 1 tsp. salt
  7. ¼ Tbs. ground black pepper
  8. 1 tsp. crushed red pepper flakes
  9. 1 tsp. fresh chopped parsley
  10. ½ Cup: white onion
  11. 4 large cloves Garlic (minced)
  12. ¼ Tbs. celery seed
  13. 1 package Crescent Rolls
  14. ¼ cup melted butter with Garlic powder
  1. Preheat oven to 350oF. Lightly grease a baking sheet
  2. Heat olive oil in a skillet over medium heat. Stir in onion, garlic. Cook and stir until the onion and garlic has softened and turned translucent, about 5 minutes. Stir in red pepper flakes, celery seed. Meanwhile, beat the egg in a bowl, add to ground beef. Also mix in bread crumbs, parsley, salt, pepper, cayenne pepper, cooked vegetable mixture. Stir the mixture until well combined.
  3. Separate the crescent rolls into 4 squares, sealing all seams. Divide the meat mixture among the crescent roll squares, and then wrap the dough around the meat, ensuring all seams are closed. Place seam – side down onto the prepared baking sheet and brush melted garlic butter over the pastries.
  4. Bake in the preheated oven until the pastry has turned golden – brown, and the center of the pastries register 1600F on a kitchen thermometer, about 30 to 40 minutes. Roughly 15 minutes through baking apply another coating of melted garlic butter to pastries and allow to finish baking. Slice in half and enjoy. You can apply leftover melted garlic butter to pastries after slicing, IF DESIRED.
recipes https://blog.homlish.net/

Stuffed Peppers

Stuffed Pappers
  1. 12 medium green peppers
  2. 2 lbs ground beef
  3. 4 cups white rice
  4. 5 medium tomatoes or 2 large cans whole tomatoes
  1. Cook the rice.
  2. Simmer the tomatoes over low heat for about 30 minutes. When finished mash them with a potato masher.
  3. Brown the ground beef.
  4. Allow all ingredients to cool.
  5. Cut the tops off of the green peppers. Remove the seeds and groom the tops.
  6. Fold the ground beef, rice, and 2/3 of the tomatoes together.
  7. Stuff the green peppers with the mixture, sprinkle with tomatoes. Place the top of the pepper back on top.
  8. Place in a tin baking pan. Cover with tin foil.
  9. Bake for 45 minutes at 350 degrees. Serve hot.
recipes https://blog.homlish.net/

Stuffed Cabbage


Stuffed Cabbage
  1. 1 medium head of cabbage
  2. 2 lbs ground beef
  3. 4 cups white rice
  4. 5 medium tomatoes or 2 large cans whole tomatoes
  1. Cook the rice.
  2. Simmer the tomatoes over low heat for about 30 minutes. When finished mash them with a potato masher.
  3. Using a large pot, boil the cabbage head in 2 inches of water for about 5 minutes. Let cool, then separate the leaves carefully trying not to rip them.
  4. Brown the ground beef.
  5. Allow all ingredients to cool.
  6. Fold the ground beef, rice, and 1/2 the tomatoes together.
  7. Use about 1/4 cup of mixture in each cabbage leaf, wrap the leaf around the mixture. Place in a tin baking pan. Sprinkle remaining tomatoes over the cabbage rolls.
  8. Will make about 4 small baking pans of stuffed cabbage rolls, can be frozen.
  9. Bake thawed cabbage rolls for 45 minutes at 350 degrees. Serve hot.
recipes https://blog.homlish.net/
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