Rib roast for Christmas dinner. I dry brined the roast 2 days prior, then applied Mrs. O'Leary's Cow Crust. Smoked indirect on the Weber kettle/SNS with cherry wood/B&B charcoal and seared at the end. Merry Christmas!
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Rib roast, green bean casserole (no cans or processed crap), mashed taters, yorkshire pudding, and sourdough chocolate coffee cake. Cake is still baking, sorry no pics
Went back and added cake pic.Attached FilesLast edited by texastweeter; December 25, 2022, 09:17 PM.Comment
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Beef tenderloin. Choice grade from a butcher in Chicago. My SIL seasoned it with fresh thyme, garlic and a compound butter. 6lbs. I seared each side for 5 minutes Turned out great.Attached FilesComment
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Our meal from Lisbon. Mussels with pork tenderloin marinated overnight in a wine and paprika marinade, and potatoes. The dessert is cream rice I believe with cinnamon. Plus apps!
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barelfly The mussels we bought were already cooked so we basically heated them with hot water for a few minutes until they opened. We then mixed them with the pork and potatoes. You could do the same by throwing them in with the pork as the recipe suggests. I do feel like a broth would help here though and improve the recipe. -
fzxdoc yup. I am not sure how it works either but they are good. I do want to try oysters soon because I just bought a special oyster opening tool but we still need to finish off the mussels we bought earlier. I am pretty sure oysters would amp up the flavor even more.
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Merry Christmas all!
wasn’t able to get the photos I was hoping to get from all the cooks over the weekend. Specifically the carne adovada and taquitos for Christmas Eve! But got a few at least. I posted on our menu thread what I was cooking, and man was it good! Had a bit of a mishap with the knife Friday night that got me pretty good and ended up in the ER…….but my wife and parents pulled through my planned cook today and and we had a wonderful meal to celebrate Christmas.
The tri tip was perfectly cooked, and these Hasselback Potato Gratin - oh gotta be the best!
And, the Chocolate Chunk Cherry Cheesecake that I’ll never forget after Friday night…… 🤦🏼♂️ My wife helped me finish the bake Saturday night and Mom helped decorate today.
damn this was good!
Last edited by barelfly; December 25, 2022, 09:18 PM.Comment
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I'm sure I'm like many in that a) I don't have anywhere near the level of photo documentation as usual and 2) there is a LOT in this thread to catch up on, what with being occupied with other matters.
That said, quick recap on the Xmas eve & Xmas night dinners. My lovely bride led the way on both of these, with her lasagna on the former and the Jewish brisket requested by her visiting daughter for the latter.
Lasagna was non-heroic, using no-boil pasta sheets and Rao's jarred bolognese sauce, but was still delicious with the toasted garlic bread she made along with. Paired with a Colene Clemens Dopp Creek pinot noir out of Oregon, which held its own with this robust dish.
I got a couple of Wild Fork "aged beef" brisket flat cuts, less than 2lb/900g each, for the dish and they worked out great, everyone had as much as they wanted and there was none left over. My lovely bride put them in a roasting pan with some simple seasonings & water for the braise, and ran them in the oven at 325F/163C until ITs were about 205F/96C and probed very tender. Came out really well, tender and juicy and tasty. Paired with a 2017 Frey Vineyards Columbia Valley cabernet out of Washington. Everyone was full and happy. Merry Happy y'all
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Christmas racks of lamb. Cooking on my SIL's small gasser. Dry-brined and rubbed with Meathead's Poultry rub which is very nice with lamb. Similar to herbs de provence. Took them to 125F in the oven, then seared in batches of the gasser.
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I impressed the in-laws with my smoked rib roast.
Came out really well! Took it to med rare all around.
Used Big Bad Beef Rub. Oak smoke.Attached FilesComment
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Dec 25th: not as good as last night! Spinach and Boursin stuffed portobello mushrooms (horrible picture). Spot prawn risotto. I made shrimp stock and everything (great stock). Finished with the roe, so that’s why it’s slightly pink. This dish did not excite. Meh. Cheese board not shown.
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This year I was able to actually document my Christmas Dinner cook. Came out pretty good if I do say so.
Started with Rib Eye sitting in the fridge overnight with a dry brine and then the seasonings, along with the potatoes about to join it on the smoker.
From the counter to the smoker for the action photos!
As you can see, a nice sunny day with the temps around 57F. Nice change from the week before. And, because I could, a pic of the charcoals and first batch of wood. Wine barrels, which gives a really subtle flavor to things.
And from there, it cooked in about half the time I expected, so well laid plans went out the window. Was a scamble to get the sides done, but finally did with a lot of help from my youngest who's home from college right now.
That's lemon zested brussels sprouts with a twice backed balancing out the other side of the plate. My youngest didn't want to waste the lemons, so that barely visible green glass is lemonade.
And to finish it all off, brownies! I picked up a bag (or two) of some white chocolate chip/cream cheese chips that were incorporated into the brownie mix, and it actually tasted pretty good. Didn't get any cream cheese flavor, just a more mild white chocolate chip.
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Everyone made such delicious food the past few days! I brought this Christmas tree charcuterie (with pickle dip, cashews, and marcona almonds) and plate of sweets to my in-laws yesterday and will bring a version of this to my side when we celebrate tomorrow.
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Smoked Christmas Ham!
Coated ham with Dijon mustard followed by Honey Chipotle Killer Bee rub. Smoked for about 3 1/2 hrs at 250°F on the GrillaGrills Silverbac. Glazed with Honey Jalapeño Rib Glaze about 30 min & 10 min prior to pulling off at 145°F. SO TASTY!!!Attached FilesComment
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It was a busy week. I already posted the pulled pork and smoked beans earlier in the week. As mentioned in the thread about what’s cooking during the week, here are the results….
On Friday, I did a double smoked ham to take to my daughter’s for an early celebration. No pix, but cut me some slack FireMan, it’s the holiday season.
On Saturday, stuffed jalapeño’s for appetizers with chili and football.
And white chocolate bread pudding for dessert.
On Christmas, smoked beef tenderloin, delicious! And note the lovely steak knives courtesy of my Secret Santa. Thanks again Texas Larry !
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CaptainMike will be along soon to criticize you for defiling your Brussels sprouts roaster with jalapeños.
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