Rotisserie bone-in prime rib and beef short ribs on my Santa Maria grill. I used hickory for this cook, and seasoned with my own beef seasoning. The roast and ribs were from a cow I got about a year ago. The short ribs were super fatty but there were some nuggets of gold in there. The prime ribs were lights out and the roast was quite heavenly.

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That all looks top shelf, really like the Santa Maria. Care to share your beef seasonings?

Tonight I am going to roast a large pork Country style rib covered in my favorite rib rub (Famous Dave's). On the same cookie sheet will be a large amount of my own okra with Cajun seasoning along with EVOO, and Balsamic vinegar. This okra info came partially from Normin on this thread. I just changed things a bit and am very pleased with the results.

quote:

Originally posted by MRBTX:
Care to share your beef seasonings?

I use this for about everything we do with beef. Hamburgers, roasts, stew, and steaks. Brisket is about the only thing I haven't used this on. I should really measure this out sometime, but off the top of my head:

Coarse Salt 25%
Coarse Pepper 25%
Garlic Powder 10%
Onion Powder 10%
Cowboy Rub 7%
Smokehouse Rub 7%
Ground Mustard 5%
Paprika 5%
Lawry's 5%

Split Pea soup with Spam. I call it Splam Pea soup.

Ribs.

Mississippi pot roast, mashed potatoes, steamed
carrots.

Pork loin and smoked sausage with cabbage, sweet onion, garlic, and ginger with baked apples with walnuts.

Pancetta wrapped halibut on a bed of lemon wild rice with a dijon and shallot cream sauce and a side of green and yellow bean medley. It was quite delicious! I liked the sauce so much I put it on the bottom of the plate as well as on top of the halibut. Wife didn't like the sauce as much as I.

Wow that looks amazing!

Tomato Soup, got it from a recipe here, 3.5 lbs of Beefsteak Tomato's chopped, one half white onion chopped, whole clove of garlic cleaned and crushed, put all on cookie sheet, olive oil, salt pepper, cook at 350 for an hour.

Heat up 2 cups veggie broth, handful of fresh basil, once simmering add the contents from the oven, simmer about 5 to 10 minutes, use emersion blender to whatever level you like, smooth or chunky.

Serve with some oyster crackers and a grilled cheese, didn't get pictures of the grilled cheese sandwich though....

Thanks SF, you just cost me $32 for an immersion blender. I guess it's not as bad as some threads have affected the bank account.

Looking forward to trying the tomato soup, especially with my own garden tomato.

I was asked to fry catfish.

I used the leftover breading to make Calabash Shrimp.

Lamb, green beans, cheese bread, and stove top. Haven't had stove top in many, many years. Actually surprisingly good.

Sunday is steak night on the ship. Tonight with a little fried shrimp. There was baked potato too, but I couldn't fit it on the plate.

Although I can't see how the steak was cooked, it looks delicious from the outside.

How does cooking work while at sea? Dedicated chef or do y'all take turns? How's the general quality of the food?

Cooked perfectly.

We have a dedicated cook onboard. Meals are prepared for breakfast, lunch, and dinner. They can be hit or miss, but our cook is pretty good.

I count three steaks in that picture....

Buffalo fish stick sammie with extra pepper jack cheese on brioche bun.

Having sandwiches with the extra rib roast I cooked yesterday. I spent some time today with my whetstones and carving knife. Should be all set for the turkey tomorrow.