When it's 9 degrees out and snowing what do you do??? Why, you smoke bacon of course. 3 bellies on the Ranch Kettle
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christmas stir fry - It's red and green.
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Some Sweet Cider Braised Beef Back Ribs, Scalloped Potatoes Au Gratin, Roasted Carrots. The Sauce is a Reduction from all of the Fabulous Braising Liquids. This was OMG good!....
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Elton's BBQ I'll have one for you in a few days. I sort of winged this one.
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Busy day in the kitchen today 😁
First up was homemade eggnog…my secret sauce is sorghum syrup:
Tonight my daughter and I made venison mincemeat pies. It has ground venison; dried cherries, blueberries, and cranberries soaked in brandy; grated apple; toasted chopped pecans; and warm spices:
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I take it you got a deer. So far I have 2 doe and a buck. Got two more buck tags (one must be spike). Gonna go hunt my inlaws ranch tomorrow morning as I have tagged out on my land/county. Then its the switch to squirrel season, or if my son hasn't tagged out youth season for him. Next year I may try muzzle loader. I make a venison pie, but its a hand pie, and is savory. Thise are beautiful.
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Did a couple of double smoked hams today. First part of the cook inadvertently wound up on the Fall thread because I was moving fast amidst lots of chaos.
I followed Meathead’s recipe except that for the glaze, I substituted our traditional brandied cranberries for apricot preserves. Turned out tasty!
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A few OE to top off my left over sausage and potatoes. About to be outside for a few hours and a big hot breakfast really raises the enjoyment level!
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Last night's 71-day wet aged NY Strips from a CreekstoneFarms loin. I trim & half dry brine my steaks before vacc-packing so I can either season with salted or unsalted rub as the mood strikes. These had a light combo of Meathead's Poultry rub (herbs), Henrik's Signature, and some BBBR for kick.
Served with sauteed scallops, sauteed green beans, shrooms & caramelized onions. A nice petite sirah to accompany it.
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More precisely- showing what I’m eating. In Mexico and I didn’t make any of this. Typical lunch fare. I’m gaining sooo much weight.
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Cured Reindeer all of the way from Helsinki. Served with German crackers, pickled herring, pickled beets, cheese, onion chutney, oranges, salad, and pistachios.
My wife describes the reindeer flavor as a very rich beef. I would say it is unique and more beefy but definitely not beef. Very good!
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Chef Jean-Pierre's Salisbury Steak made with grass-fed beef.
Seared and going into the oven to finish
Sauce
Dinner is served
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It is Christmas Eve and my wife is over at her mom's and they are wrapping presents.......so what am I to do?
Well, it is 34 F outside and it is unlikely (thankfully!) to not get much colder than that for a great many years, so let's see what the Grilla Grills Chimp can do!
HEB (yes, we are a cult) sells these delicious flat-bread pizzas for $5. I double them by adding some more shredded moz, pepperoni and jalapeños.
While my Chimp did struggle a bit to get to 400 F, it got there and held it (PID mode). And the pizza was delicious. Also, even at 400 F the pizza had just a kiss of wood smoke, which I noticed and loved. Cook outside yall. Always.
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This was a lot of fun—-Venison neck roast, deboned and cured for 3 days, rolled and tied, sous vide @ 145° for 48 hours, ice bathed, low smoked for 3 hours on the Fast Eddy, glazed with a maple praline glaze 😁
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Hmmm do i hear the drizzeling sound of Michelin stars? -
texastweeter Me too! That’s what made this such a fun project…I figured if I could take a gnarly old neck roast and make it upscale, then anything else would be easy…but give me tacos the other 6 days of the week! 😁
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Solid prime rib day! Pre sear with tallow, garlic, rosemary and thyme. The SV at 134 F and finished under the broiler.
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