Prime Rib Hash (Leftovers)

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

I love hash, all kinds of it. Since there are more Prime Ribs sold during the holiday season than any other time, I have been waiting to share this. As far as I'm concerned PR is the ultimate holiday meal and my favorite way to celebrate. Is there any other meal that's more fit for a King? If your doing up a prime rib then you might have some leftovers. Check out this recipe HERE I did last year with a piece of PRIME meat from Joseph's Finest Meats at 7101 W Addison. If your going to be doing it up right and spending cash on a whole prime rib this holiday season then I highly recommend going to Joseph's. It wont only be better but in most cases its also cheaper and family owned. This my friends is real deal prime meat, dry aged and full of beefy flavor. So what to do with the leftovers?

KingT's Prime Rib Hash (Recipe)

leftover prime rib (cut up into square pieces)
leftover mashed potato's (mixed with binder and formed into patty's)
chopped onions and pepper
Worcestershire sauce
salt and pepper

Step 1) Take your leftover rib and chop it down. Make sure to trim some of the fat but save it to lube the pan.


This...


...to this

Step 2) Take your leftover mashed potatoes and add an egg to them and form them into patty's. You can also add any seasoning or whatever else you think might be good. I added bacon and chives to mine. These take 15-20 minutes maybe longer to cook. Make sure your pan is well lubed and turn them often at the beginning so they dont stick. Make sure they get an outside crust. When the pancakes are done set them on a plate and leave it in a warming oven until ready.


From this...


...to this

Step 3) Chop down your onions and peppers. How much you use depends on how much meat you have left but figure 1/3 of the hash should be the pepper/onion mixture. Melt fat in fry pan and add veggie mixture into the pan and season with S&P and saute until translucent. About 7-8 minutes in add 3-4 dashes of Worcestershire sauce and mix it up and move to the side. Add the pieces of prime rib and cook for 3-4 minutes until heated thru or if you like it crispy, let it cook a while. Again, make sure your pan is hot when dropping the beef in.


Meat and Veggies always make a winner

Step 4) Mix up your meat and veggies and drop them over the potato patty's and dash with hot sauce. Enjoy.


chibbqking prime rib hash

Joseph's Finest Meats
7101 W Addison St

Chicago, IL 60634
(773) 736-3766

Another feast fit for a King...

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

This not just in! Joseph's finest meats has some damn fine meats, Ive told you that before. The other day I got two 2-inch think prime sirloins to order over at Joe's. Usually im about anything bone-in, but these baby's are the real deal and make for great meat on the grill.

When I pick up my meat from Joe's I like not doing much with it so the flavor of the prime meat stays intact. I just add some fresh ground pepper, sea salt and some garlic infused olive oil. Make sure your grill is well lubed and extra hot and throw the hunks of meat on that bad boy and cook for 10 minutes a side or to desired doneness. Figure 10 mins. a side for med. rare to medium depending how hot your grill is.

Char grilled prime sirloin

one 2-inch thick good sirloin steak (I get from Joseph's finest meats)
Salt and pepper
Olive oil


Char grilled 2-inch thick prime sirloin (Directions above)


Ready for slicing

Cant have meat without potato's so I decided to do up my own version of an old favorite of mine...Potatoes O'Brian. But I like to take everything a level above the rest so I have my own...potato's O' T. They are a variation of PO'B. Like everything else I make, I add bacon. Directions below.


Click the pic to get a clear view of what I do

Potato's O' T (above)

6 slice's of bacon
1 chopped green bell pepper
1 chopped onion
4-5 garlic cloves, chopped
8-10 small golden potato's

1) Preheat the oven to 450

2) peel the sides of each potato and leave the skin on the top and bottom. Chop your peeled potato in half lengthwise and then chop each half again. Proceed to chop your quartered potatoes into 2-3 inch dice. Place your diced potato on a very well lubed baking tray with olive oil and make sure each potato is well lubed so they don't stick.

3) place baking tray w/ tato's in the oven and cook until well browned.

4) Cook chopped up bacon in frying pan until crispy and remove the bacon and set aside and drain half of the fat. Cook your peppers/onions in the pan with fat and sautee until nicely browned. For the last 5 minutes, cook your garlic in the mixture. When done set aside.

5) Take potato's out when done (45-50 minutes) and use a spatula to release them from sticking to the bottom of the pan, if they are sticking trying to keep them intact, if its well lubed not that many will stick.

6) Place all your tato's in a bowl and dump the green pepper/onions and the bacon and sprinkle some salt and pepper on top and toss it up and place them in a bowl. Prepare your plates.



Also served on that plate is a concoction that I threw together really quick. A sauteed portobello mushroom topped with some sauteed spinach with two shrimp placed on top and a slice of tomato with some Parmesan sprinkled on top and baked for 15 minutes.

FYI- You'll notice I grilled two steaks, check back next week to see what regional tailgate recipe I did with the other steak. Stay tuned.

The feast of a King

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

What do King's eat for dinner you ask? prime rib. The King of any lion pride always gets the first pick of meat and he always pick's the prime rib. Its the ultimate meal served on special occasions and holiday's. Its also no coincidence that prime rib is always the Sunday special at any respectable steak house. I remember the good ole' days of going to a dinner club in Wisconsin on Sundays called Fitzgerald's where you could get a prime rib dinner for $11.95 and they had a drive-thru! I always wondered why this is, why only on Sundays? could it be because NFL players want a big ole hunk of meat after a game on Sunday's? thats my belief and according to William refrigerator Perry, im right. Prime rib and Sunday's are a match made in heaven. Screw church and prayer ill take you to heaven with this here. Perfect for a Sunday night football dinner for you and some friend's.


damn that cat T knows how to cook it rare and juicy

The biggest key in making a perfect prime rib is to make sure you got the right supplier. Guess what? I got the hook-up, holla if you hear me! I use a small family run butcher here in Chicago. At "Joseph's finest meat's" you will be served with real dry aged beef, aged in house and cut to order to specific request. Joseph's is one of those little neighborhood butchers that has withstood time and continues supplying the residents of the neighborhood with fresh meats of all variety's. They make their own sausage on site including hot/mild Italian, veal, breakfast, green pepper, Polish, wieners, garlic and a few im probably forgetting. The real star of the show though is the in house dry aged beef. So if you want the best you need to go here and buy a full bone-in prime rib and they will trim and handle everything needed so that your beef is ready to be cooked when purchased. The beef at Joseph's comes from the same supplier that alot of steak houses around town use. Joe goes the extra step by dry aging them in a room on site at his place.

Prime Rib
1 prime rib of beef roast, 7-bone size
3 tablespoons fresh ground black pepper
2 tablespoon kosher salt
4 tablespoons fresh minced garlic
1 teaspoon dried rosemary
1 teaspoon dried basil

Preparation: Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Known as Frenching it. Joesph's does this for you.

Pre-heat oven to 450 degrees.

In mortar with pestle, crush peppercorn, garlic, salt and herbs.

Let roast sit at room temperature at least 45 minutes before cooking

Rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 12 to 13 minutes per pound or until desired temperature is reached (less 5 degrees). When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.

The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too make sure you put the thermometer into the deepest part of the roast. SAVE the meat drippings.


Bet you wish this was scratch and sniff

If your eating prime rib then you got to have a potato side. I like to make a twice baked potato casserole which is easy and also less time consuming than stuffing the potato. Look up any recipe on the internet and just create your own from that. To top off the dinner serve Yorkshire pudding and grilled asparagus or butter sauteed green beans.

Yorkshire Pudding
In medium bowl, beat eggs with wire whip or fork until foamy. Beat in milk and salt. Gradually beat in flour until smooth. Turn oven to 400 degrees. Spoon off 2 tbsp. clear hot beef dripping from roasting pan (Standing Rib Roast drippings) and divide into 12 - 3 inch muffin pan cups. Tip pans to coat cups evenly. (Use remaining drippings in pan to serve as jus.)

Heat muffin pan cups in oven 5 minutes until drippings are very hot. Remove pan from oven and quickly pour 2 1/2 tbsp. batter into each muffin pan cup. Bake 30 minutes or until golden. With narrow spatula, loosen edges of each pudding and transfer it to meat platter. Serve immediately alongside a piece of sliced meat covered in gravy and your sides. Voila!

eat like a king- Prime rib ala KingT

Joseph's Finest Meats
7101 W Addison St
Chicago, IL 60634
(773) 736-3766