-
-
Yesterday was great. We had light snow showers all day, temps around 32F. The kids came over in the morning and we did christmas presents and a big brunch of sausage, scrambled eggs, bacon, and aebelskivers.
Then clean up, get tables set, and start cooking for christmas dinner. That group is Stacy, me, our 3 kids (plus two significant others), Stacy’s brothers, their wives, and 4 kids (plus two wives and our first great nephew), and Grandpa (who is 87 and going strong). If you add that up, it’s a lot of people!
10 lb roast, 5 lb ham, and all the fixings did the trick, though.
And this morning it’s a winter wonderland, with at least 6 more inches of snow due today.
Comment
-
I don't think there's a better use for leftover mashed potatoes.
Comment
-
So everyone’s Christmas dinners look AMAZING!!! I had some prime NY Strips I was going to fix but I made the mistake of asking the kids what they wanted for our Christmas meal……..they decided that Chinese Lo Mein sounded really good….. wait what???
So yea you guessed it, we had Lo Mein using the prime strip steaks….😂😂😂.
But they also still wanted Green Bean Casserole and Sweet Potatoes…..That was one heck of a combination but turned out pretty tasty!
Comment
-
Kind of like 'A Christmas Story', but having the Chinese food at home! 'Deck the halls with balls of harry, far ar ar ar ar...'
(We need to watch that with our grandkids!) -
I will say that this was one of the easiest Christmas meals I’ve ever cooked….HA -
We have made the "Ram-don" japaguri from the film Parasite a couple of times using prime strip steaks. It's really delicious and easy. Nice spread, kids sound like they know what they want!
-
-
Did a quick pork loin for lunch. Grilla OG to 135 then pan seared.
Comment
-
So many great Christmas shots from you all. We had one of those Christmas holidays when part of the family was gone, part (my son) split time with a girlfriend and my wife running around with her friend, that it was at best a pot luck dinner. I did cook a variety of foods but was so exhausted by the end of it (you guessed it no help!!) that these are the only shots I had time for before I gave out !!
Anyway, rack of lamb smoked with apple wood on a bed of polenta and red wine reduction. Also did a really good cauliflower gratin which turned out delicious. Hope everyone had a Merry Christmas with friends and family. I somewhat envy the shots of the snowy north, it was 83*F here yesterday !!! Oh well made for a good day to barbecue !!
Comment
-
One of my favorite uses of Carne Adovada is Huevos Rancheros, and this particularly dish today was on point. Fried potatoes in ghee, over easy eggs, a sprinkle of cheddar cheese on Carne Adovada all over two crisped corn tortillas.
Comment
-
Jim White Panhead John klflowers just posted it. I hope you enjoy! Quite humbling to be able to share something like this! -
barelfly Can you post the link to your adovada recipe, for those of us who have trouble with 'search'!
-
-
I need to make a better effort staging my food pics. This rib roast was supposed to be Friday but a few of us were sick so it ended up being yesterday.
Comment
-
Panhead John and RichieB I did 2 zone on a gasser then yes seared on the flat side of the grillgrates
-
Somewhat cylindrical dinner
Comment
-
Did some experimenting today, and smoked up some pork short ribs from Porter Road. Didn't really know what to expect, not a lot of info out there on this cut. They finished faster than I'd expected (just under five hours), so I had to hold them in the FC until everything else could be made ready, a little over three hours. They were excellent, but I can tell that they'd have been absolutely outrageous if I could have served them 15 minutes out of the smoker...
Dry brined overnight with coarse kosher, Memphis Dust about 30 min before going in. Fortunately the two larger pieces could take T probes.
By early afternoon they were getting close...
They were done a bit before 2:30 (!), so I wrapped em up, in the FC until the sides were ready. Also baked the taters in the smoker until IT of about 210F, but they were still a little crunchy. Good food and good data
Comment
-
I did not cook for Christmas, we chose snack food, but it’s hard to not cook on a Sunday. Chuck roast slow roasted in a dutch oven with carmalized onions, half a bottle of Bordeaux, seasonings. Pan roasted potatoes in the oven, then finished in a garlic butter broil, and topped with green onion and fresh shaved Asiago. So good! #TheseTwoHands Fairchild Kitchen
Last edited by Richard Chrz; December 26, 2021, 07:11 PM.Comment
-
barelfly they were oven roasted, I just decided I could pre heat a pan with a bit of oil and put it into the oven. I did not have enough to warrant a large sheet pan.
-
So while ago, someone linked the YouTube video of Chud's BBQ doing a very long sous vide "rest" on a brisket that was taken all the way to done. This differs from the typical QVQ in a couple of ways - you take the brisket all the way to done, then SV 'reset' it at 165F and serve. It's basically QSV, I suppose.
I was curious but it's just me so I didnt want to do a brisket and bought a nicely marbled 3lb chuck roast. I didnt get a pic of it before smoking but... it's a chuck roast with salt and pepper (equal parts S&P, nothing else).
Here it is, mid-cook. At this point it was at 140F and the kettle was chugging along at about 240F.
I've had chucks dry out on me, so I pulled it as it stalled at 180 since the bark looked great:
I chilled it and stuffed it in the fridge since I was doing this last Monday. Today I pulled it out and tossed it in a 165F bath for about 6 hours. Pulled it out and sliced it, giving me this:
But man (and woman) cannot live by beef alone, so there were pinquitos, cooked in chicken stock with onions, jalapeño, garlic and Chile powder (and S&P of course). Mmmm
Comment
-
Troutman - I was surprised how well the bark held up. It's obviously because it didnt throw much purge and therefore didnt have liquid to soften it, but this was pretty much indistinguishable from regular smoked chuck.
-
I didn’t want to get banned for not posting some type of a rib-eye cook this weekend, so I decided to do one of my favorites, a blackened ribeye. I don’t know what happened, but this turned out to be one of my best ever ribeye cooks. Man, it turned out really good. I actually licked the plate clean of all the juices when I was done. No need for putting it in the dishwasher. I stood over the sink and licked it like a Cro-Magnon cave man. On another note, I’m really liking that little butane burner I bought a few months ago. It starts on the first click every time, and will get hot as hell. Don’t have to worry about smells and splatters in the kitchen. I just put it on a TV tray in the garage.
Last edited by Panhead John; December 26, 2021, 08:24 PM.Comment
-
Welcome!
This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.
Comment