Easter menu and schedule: advice sought...

[Jaskew82]

OK, so I have nailed down the easter menu. My cousin scored me a 17# prime rib from work (she works in wholesale food vendoring for restaurants) for $50. I am pretty sure its choice grade. I will be cutting the meat down to about 11#s or so.

We are having 11 (now maybe 12) guests. 1 doesn't eat beef at all and 2 or 3 need it cooked to at least medium well. Below is my full menu and schedule (as it currently stands). What do you guys think...

P.S
I need to kick some serious ass on this menu. Christmas prime rib was a major disaster and I want to show my family I know what I am doing...


easter menu

apps - 1pm
1 rack of ribs - stumps
APL ~12 wings - bge
10 ABTs– bge
Nicole's mexican dip and chips
spinach dip
pepperoni x2 sticks
mozzarella x1 ball
Cheeses (Pepperjack, chedder and provolone) w/ Ritz

dinner – 5:30pm
prime rib – stumps - US
Baked Ziti – small oven – Momma Keane
Burgundy Mushrooms - US
Generic salad – Momma Keane
green bean Casserole – big oven - Nicole
butter corn – microwave - US
mashed potatoes – stove - US

dessert – 7:30pm
Mom supplying

Schedule
TUESDAY
Prime rib in fridge to thaw

FRIDAY
Trim off most of the fat (if not all). Sprinkle with table salt liberally and put back in fridge. uncovered

SATURDAY pre-make:
Au-Jus (3 hours)
ABTS
Spinach Dip
Wing marinade
Prime rib gravy
Mrs. O’Leary’s cow crust

SUNDAY
6AM – Start up stumps to 275
7AM – Rub ribs
8AM – Put ribs on Stumps
9AM – Put wings in marinade.
9:30 – Peel and cut potatoes. Put in ice bath and set aside.
10:45am – Start up BGE to 350
11AM – Foil ribs.
11:30am – Take prime rib out and let sit at room temp.
11:55PM – Put blues hog in mini Cast iron pot and in smoker to warm.
12:15PM – Remove ribs from foil and glaze with Blues Hog.
12:15PM - Put ABTs and wings on BGE.
12:30pm – Put out pepperoni, mozzarella and spinach dip
12:45PM – Put cow crust on prime rib
1PM – Remove wings, ABTs and ribs. Serve with Spinach dip, pepperoni & Mozz.
1PM – Top-off and Crank up Stumps to 325deg.
1:30PM – Close BGE vent to 1/8th inch
2PM – Put prime rib on with gravy in pan.
2:30PM – Take out corn to begin thawing
3PM – Start Mushrooms
3:30PM – Crank BGE up to 500 degrees. Remove plate setter.
4PM – Once meat reaches 115 degrees. Remove and bring to BGE. Place on big green egg with top open and sear for 3-5 minutes per side. Keep thermo in and match sure it doesn’t go higher than 125.
4PM – Finish mushrooms and let sit with top on.
4:30PM – Remove meat and let rest under foil tent until ready to serve (up to 1 hour).
4:45PM – Boil potatoes for 15 minutes
4:45PM – Put baked ziti in oven @ 350
5PM – Put Green bean casserole in oven @ 350
5:15PM – Microwave corn and butter
5:15PM – Begin mashing potatoes. Mix in butter, salt,
5:15PM – Re-heat mushrooms with little red wine on simmer.
5:15PM – Begin cutting prime rib
5:25PM – Take first 4 cut slices and sear on BGE to well done .
5:35PM – Serve!

 

[AlanTX]

Geeez...too bad you're not in Texas. Looks pretty kick ass to me!!

 

[cowgirl]

Holey Easter egg you're organized!! Sounds great!! :-D

 

[deepsouth]

i've got to see a picture of you and how many arms you have!

 

[Jaskew82]

i've got to see a picture of you and how many arms you have!

Well I have a Sous chef - the wife. But I need to be fairly organized to make sure you can do this and still be around and not stuck in the kitchen the entire time.

 

[Hoss]

CDO are we??? It's like OCD/AR but the letters are in the correct order!:twitch: Just FUNNIN! Sounds like a GREAT plan.Good Luck. :-D

 

[Code3BBQ]

Has anyone ever accused you of being a "planner"? Wow, I'm super jealous. Looks great. Hope all goes well.

 

[OMFGBBQ]

I would finish the well done prime rib slices in the Au Jus to keep them moist.

 

[Jaskew82]

I would finish the well done prime rib slices in the Au Jus to keep them moist.

How do I do that. Put them I'm a simmering pot?

 

[PCFisher66]

That's a FULL day, good luck!

 

[OMFGBBQ]

Exactly. Just heat the Au Jus it to a boil and reduce heat to low. Let the meat sit in the warm Au Jus until you need it. Good Luck.

 

[Jaskew82]

Exactly. Just heat the Au Jus it to a boil and reduce heat to low. Let the meat sit in the warm Au Jus until you need it. Good Luck.

Thanks. I will do that for the few people that don't know what good meat is...

 

[Jaskew82]

Here is a shot of the prime rib. Turns out its 16" long and about 15.5lbs. I put in my restaurant depot card so you can get an idea of scale. Sadly, it is boneless. I think I am going to cut it down by 5 inches making it closer to 11lbs.