John, welcome back to anewscafe.com. You’re somewhat of a regular here, mainly about your barbecue classes. And if I live to be 100 I’ll never forget the time you roasted a whole pig.
I think the last time we spoke was last year, when you barbecued Prather Ranch meatballs for the Harvest Sampler. Plus, you’re a former Redding City Council candidate, too.
But these days, you’ve branched out from your City of Redding barbecue classes to a regular venue for your cooking. Tell us about it.
John Reit
I do prime rib once a month and barbecued ribs once a month at the Elks Lodge on Fridays at 6 p.m.
Prime rib. I confess, that’s something that intimidates me as a cook, probably because if you screw it up, you’ve just wasted a lot of money.
I wouldn’t want to be responsible for making prime rib for hundreds of people, like you do at the Elks Lodge. But enough about me. How did this prime rib gig come about?
The lodge trustees and I were talking about my wanting to try something new, and one of them suggested prime rib and grilled salmon dinners. It was a new challenge for me, even though I have done both on a barbeque.
I think I’m still stuck on feeling intimidated by prime rib. Before we move on to other questions, can you share any prime rib secrets?
I started doing research on prime rib and a couple of knowledgeable cooks told me to make sure to get USDA Prime Grade prime rib. I found a couple of places to get it in Redding, but it is not always available, so I have to order ahead of time. USDA Prime Grade prime rib is my secret.
That’s it? Well, I admit, I think I was hoping for something along the lines of seasonings or cooking times, but that’s OK. (Readers, any good prime rib cooking tips?)
Back to your prime rib dinners at the Elks Lodge the fourth Friday of each month. Which reminds me, are these dinners open to Elks members only?
Yes, the dinners are for Elks Lodge members, and their guests, too.
OK, duly noted. I know a few Elks Lodge members. So, about the dinner, what’s the price, and what’s includedl?
The price is $18 for prime rib and the price of grilled salmon will vary with market and seasonal changes. The meal includes salad, prime rib or salmon, baked potato, garlic bread and dessert.
That sounds fair. John, I know how much you like to cook, so this sounds like fun for you. Are you still doing any other cooking?
I still cook the barbecued pork ribs one Friday a month at the Elks Lodge, but pork rib night varies from month to month.
And what about your day job? You’re still doing that?
I am still selling real estate with House of Realty. The market seems to be going up, but rising mortgage interest rates may slow things down later in the year.
Well, thanks for that bit of real estate market observations. Is there anything else you’d like us to know, about cooking?
The Elks Lodge does a cook-your-own-steak night the first Friday of the month, and I already told you about the prime rib and salmon the fourth Friday of the month, and barbecued pork rib night on some Friday in between.
We also to a taco night the third Wednesday of the month featuring $3 tacos you build yourself. We have five televison sets and Direct TV NFL package, so members can watch the game of their choice after enjoying our Sunday morning breakfast. Our breakfasts include eggs, ham, sausage, potato, sausage gravy and biscuits, toast and coffee for $6 served 9 to 11 a.m.
Well, you might take on another job as the Elks Lodge ambassador John, if that real estate thing doesn’t work out. Thanks for taking the time to talk with us. Good luck with your prime rib dinners. I’m sure I’ll see you there some time, as soon as I find an Elk to tag along with.
Independent online journalist Doni Chamberlain founded what’s now known as anewscafe.com in 2007 with her son, Joe Domke of the Czech Republic. Prior to 2007 Chamberlain was an award-winning newspaper opinion columnist, feature and food writer recognized by the Associated Press, the California Newspaper Publishers Association and E.W. Scripps. She lives in Redding, CA.
