On Tue, 27 Dec 2005 09:46:30 -0500, Harry Krause wrote:

JohnH wrote:
On Tue, 27 Dec 2005 07:48:04 -0500, Harry Krause wrote:

Bryan wrote:
"JohnH" wrote in message
...
On Sun, 25 Dec 2005 09:11:10 -0500, Wayne.B
wrote:

On Sun, 25 Dec 2005 12:59:02 GMT, Shortwave Sportfishing
wrote:
Their 20oz T-Bone is a joy to behold. Damn, I haven't been there in a long
time.
Maybe tomorrow.

Merry Christmas all!
--
John H

I tried their Rib Eye with their Greg Norman Cabernet/Merlot the other day;
a great combination. Give it a try.


Twenty ounces of beef? You guys order that much beef? Do you eat it all,
or do you take it home for snacks the next few days?

Well, there's a pretty good bone in the T-bone, but no, none gets taken home!

Lot's of exercise!
--
John H


I hardly ever order a steak at a restaurant. Once in a while, I'll order
a small prime rib, because prime rib is not something I cook at home.
When we eat out, I usually do not order what I cook.

When I lived in KC, back when the stockyards were still active, there
were at least a dozen restaurants in the downtown area where you could
buy a first-class steak dinner (12 ounce steak, baked spud, salad) for
$2.50, and the beef was prime. I "steaked out" my first year on the
paper. There was also a sort of diner place called "Nichols Restaurant"
or maybe it was "Nichols Lunch" where you could buy steak and eggs with
toast for 99 cents.

Great hamburgers, too, at a place called Winsteds.

In my days in KC, the ballpark was downtown, within walking distance of
Bryants' Barbecue, considered the best barbecue in the world. Really.
Sometimes I'd get assigned to write a "crowd" story on a particular ball
game, an assignment I relished, because the pressbox copy boys would be
dispatched to Bryants to bring back all the barbecue they could carry.
There was always a keg in the press box.

Those were the days.

A prime rib roast is very easy to cook at home. The method I like the best, is a
searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or
until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or
until the meat thermometer reaches 5 degrees under desired temperature.

I cut the fat on top to make a 'cap', liberally sprinkle Monterey Steak Seasoning
over the roast, especially thick under the cap, Then lay the cap back over the roast.

It's excellent. The horseradish sauce recipe that JimH provided is an excellent
condiment to serve with it.
--
John H

**** May your Christmas be Spectacular!****
*****...and your New Year even Better!*****