Chinese beef and broccoli with a ton of Wok Hei for Christmas Eve, Eve.
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My breakfast started on Friday evening, plus a little snack for me then as well as some ginger.
Cleaned up the bones, threw em back on the MAK for a 30 minute roasting session while the onion rode in the cold smoker.
Into the pot for a very gentle simmer with that onion, and some celery, carrot, and garlic scraps I had in the freezer... some pepper corns, a bayleaf and a dash of pickling spices and MSG. Rode all night Friday, all day stairway (because dinner plans changed) and ready for breakfast today.
After a quick boil with shrooms, those grilled ginger pieces, Serrano, and some seaweed with a splash of fish sauce.
The beef, cilantro, minced ginger and noodles ready for their bath.
Last edited by ItsAllGoneToTheDogs; December 24, 2023, 12:10 PM.Comment
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"I'll be usin' Killer Hog's rub, but you use whatever five pound bag of rub you like."
(Gift from the in-laws. I love it!)
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I have been out of touch for a bit, but still took some pics.
Captions above each.
Pork Chop with herbed crust and roasted butternut squash. Slow smoked and reverse seared on a PK 360.
Spare Ribs. Smoked on Franklin offset.
Pizza night. Publix crust will do in a pinch.
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Brisket 12/22. 12lbs trimmed, dry brine garlic saly and pepper 2 days, smoke with cherry on fireboard/fan equipped weber kettle 10 hrs 265F @ 31F ambient. Point will be burnt ends christmas day.Comment
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12.5 lb turkey on the KBQ for a staff member. Soaked in BBQ Pitboy's apple cider brine recipe for 24 hours. Wood: red oak with some hickory and applewood. Started at 12 noon and pulled at 3pm, breast was163o and thigh was 165o - carry over will finish it.
I have never used the KBQ in the rain but our local forecasters can't predict weather for s@&t. Rain was supposed to end last night. At 1pm I looked at the radar and dug an old market umbrella out of the garage to keep the rain off - it is missing the lower 18" due to rot but it is still tall enough to work. Fortunately, the wind didn't blow it over.
Finished! I've only done 20 pound turkeys on the KBQ before but I think I'll start buying smaller ones - this one turned out perfect.
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A Rum Cake for Christmas Eve! Made on the Grilla Grills Silverbac. I hope you all have a wonderful holiday! Merry Christmas! 🍰🎄Attached FilesComment
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Our sushi Christmas Eve dinner from our local place. barelfly . Our French sushi expert rated it 9/10 and kindly tried Amanda’s and my favorites but rated Amanda’s a touch better.
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Merry Christmas Eve everyone! I cooked prime rib tonight for dinner on the Joetisserie. Dry brined with KosmosQ’s beef rub (SPG) for 24 hrs. Spun over Jealous Devil lump with a few pecan chunks for good measure until medium rare. It turned out great! Served with scalloped potatoes, a Caesar salad, and (not pictured) a creamy peppercorn dipping sauce. Outstanding meal!
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Creekstone tri-tip, 48 hour dry brine, 4 hour 131° bath, chilled down to about 105° before patting dry and adding HC Black. Seared on the Weber gasser flat side of the GG’s until approx 140°(a tad higher than I wanted). It was still incredible.
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I used the 3rd Chud rub from my SS Baltimorelger. It's their all pupose. I kept it simple on the smash burger. The rub, American cheese and raw chopped onions. The roll painted with my spicy mayo mix. I wanted to taste the beef. It's delicious. It will go on anything. Honestly, I see it on eggs done anyway. Merry Christmas!
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Bought some creekstone beef ribs for Christmas eve dinner. Put them on at 630am. Then pulled at 5pm. Used a salt pepper garlic rub.
The guests for dinner were impressed
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‘Strami sandwiches, slaw and a pickle. Not my pickles this round. Everything else is mine (didn’t grow the veggies).
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I finally got around to making my own bacon, after years of wanting to.
I got about 10lbs of pork belly sliced in approximately 3lb sections
In the smoker using cherry wood.
This is after about an hour and a half when i pulled it.
Sat it in the fridge over night to cool completely. And sliced it the next morning for some breakfast.
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Looks great! I’m going to try doing my own for the first time as well. How did you like the taste compared to store bought bacon? -
Panhead John It tastes really good, it is a different taste from store bought but not in a bad way at all. And I think most of the flavor difference is I tend to get hickory smoked at the store and I used cherry wood so it gave it a sweeter flavor. -
AdequateEatin Panhead John - Just finished my own 10lb belly. Smoked sliced and in the freezer about 3 hours ago. It is better, in every way, including health. You control the cure, the flavor, what spice, etc. You can also add more spice when you smoke it. Add even more spice later when you bake it in the oven. The best method to cook IMO.
BLTs tomorrow - Yummy!!
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Had a pot luck Xmas Eve. Brought potatoes.
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