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**KimO** · December 25, 2023, 06:12 AM

yum!

**manoman** · December 25, 2023, 06:32 AM

A Christmas Eve prime rib with drip pan potatoes and veggies. Pre-nuked the fingerlings. Rubbed the roast with Burnt Finger BBQ Steakhouse Rub and Italian herbs. Smoked at 250 with the slow-n-sear low profile using B&B and hickory, basting with worcestershire for about 4 hrs until center was 120.

**DaveD** · December 25, 2023, 08:13 AM

Last night my lovely bride put together a pan of her excellent lasagna, using so called "meatloaf mix" as the star of the show. MM is supposed to be equal proportions of beef, pork, and veal. Makes for a rich and robust protein hit in the lasagna for sure! I could not finish this helping however, it just kept expanding...! Paired it with a bottle of Ridge Lytton Springs zin blend, a beautiful wine that goes great with this kind of food.

Simplicity itself for our Xmas eve meal, the bigger production will be later today

**TWBarbecue** · December 25, 2023, 08:24 AM

Blackened Faroe Salmon!

Wanted to keep Christmas Eve dinner simple yet festive & tasty. Seasoned up some Faroe Salmon filets with Blackening seasoning and pan seared over high heat! Served with roasted asparagus and garlic smashed potatoes! Absolutely Delicious! 🍣 🎄

**skipsdaughter** · December 25, 2023, 03:15 PM

For today's holiday festivities, I was in charge of bringing cheese and crackers. My in laws are not very adventurous eaters, so I am always careful about introducing new things to the charcuterie -- but today's "adventurous" additions were maple-glazed bacon and bacon-cheddar english muffins. I ignored presentation in serving it and focused on getting everything done on our to-do list this morning, but thought some of you might be looking for a random addition for your next party

**SheilaAnn** · December 25, 2023, 03:21 PM

Shrimp and grits….. cheddar grits!

**DavidNorcross** · December 25, 2023, 04:49 PM

Apricot glazed ham.

**BBQandLove** · December 25, 2023, 05:06 PM

I splurged on an American Wagyu brisket. Seasoned with sea salt, coarse black pepper, garlic powder, and Lawry’s. Cooked on my 18” Weber Smokey Mountain over charcoal and post oak. It was amazing!

**58limited** · December 25, 2023, 06:03 PM

Venison Tenderloin Wellington

I made beef wellington last year and it was a pain - I said never again yet here I am doing it again; I was making some summer sausage this weekend and did some prep during my down times. The deer in west Texas are a little small so I tied the tenderloins together to get a bigger roast - five tenderloins tied to get two roasts. Light smoke and sear on the Traeger then final cook also on the Traeger. Turned out great! Served with oven roasted potatoes and Knorr cheddar spirals doctored with jalapeno and some Cougar Gold cheddar. A nice port wine rounded out the meal.

**VideoWolf88** · December 25, 2023, 06:35 PM

Christmas dinner. Prime ribeye, smoked on the Traeger at 225 for about 45 minutes. Pulled at 115, cranked the heat to 450, brought out my Lodge Dutch oven with a film of oil, and seared the steak for 3 minutes a side. Next time I’ll try adding the Yukon golds to the smoker; they sat in a 350 convection oven for almost three hours.

**DaveD** · December 25, 2023, 07:08 PM

Our roast beast for Xmas dinner was a 6.5lb/3kg Angus USDA Choice prime rib. I cut off the ribs and cooked the rest via 9 hours in the sous vide at 133F/56C, then removed, patted dry, and hit with Cowboy Crust rub, part of my Secret Santa gift. Then seared over a bed of raging KBB coals, which took only about 8 minutes amid foot-tall flames while I moved that roast around the grill like a hot potato or like a, you know, piece of meat that was on fire.

Served with some broccoli, my lovely bride's "Duchess Potatoes" (russets processed through a ricer, making the lightest fluffiest taters I've ever had), and a reduction of two bottles of cabernet, half a bottle of ruby port, shallots and garlic and other stuff, all down to two cups, then combined with heavy cream and a mixture of the SV bag purge and some wagyu tallow that had been simmered together for a while. Really amazing flavors, and perfectly cooked edge to edge with just a very thin rind of grey along the spinalis and a fantastic charry sear crust. Paired with a Far Niente 2019 Napa Valley cabernet, which was to die for. We are happy campers.

Hope everyone's having a great night tonight

EDIT: My one regret on this meal is that I totally forgot to use the brand new John Boos cutting board that my Secret Santa gifted me. Doh!! Fortunately, there will be abundant opportunities to rectify that in the near future

**barelfly** · December 25, 2023, 07:12 PM

From a New Mexican Christmas Eve fiesta to a German Christmas Day dinner. It’s been years since we’ve made Rouladens and Spatzen.

For the Rouladen, we take thinly sliced top round and add salt and pepper, German mustard, bacon, onions and a pickle. Then you roll them up and stick a toothpick in to hold these little roasts together.

From there, you brown them up in the roasting pan and then add in water and beef base and braise them for about 2-2.5 hours. When done you have this magnificent little roast and amazing gravy!

Look at all that goodness gravy going on in there!

The spatzen are German egg noodles. I’m posting both the gluten free noodles and the regular, these GF noodles I made were phenomenal! About 24” long egg noodles - I forgot how well these turn out through the drook!

And the regular spatzen - damn these things took my son and I both pressing the drook at the same time to get the dough through! Everyone said the texture was perfect! Some of the best noodles they have had! If you look closely, you can see some rigidity and thickness to them compared to the ones above. That’s the gluten working at it’s best!!!!

Sadly though - no plated photos - My daughter knew I would be “blogging” (as she calls) it so took all of these photos for me. And when I started to eat I realized no plated photos….but that’s alright…the flavor absolutely makes up for it

Merry Christmas everyone! Hope you all had wonderful days with your family and friends!!!

**barelfly** · December 25, 2023, 07:18 PM

And dessert - which just puts it all over the top - good thing I wore my stretchy pants today

German Chocolate Cheesecake - Oreo cookie crust, coconut candied pecans mixed in with the chocolate cheesecake, topped off with one of the best German Chocolate icings I’ve ever tasted.