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**Tomaron** · December 27, 2024, 05:13 PM

So, first off, Xmas dinner. Living in Sweden we celebrate on the 24th and have a Julbord which is basically loads of different foods. I do my SMoked salmon every year that you have all seen many times before and are probably bored of seeing by now so I will skip to Xmas Day. My wife is British and I lived in the UK for 12 years so after moving to Sweden last year we had the neighbours over for a traditional English Xmas. This year we expanded further and invited another couple over bringing the total to 6 adults and 6 kids aging 2-7.

So, from top to bottom, on the left:

Sous Vide Pork Loin
Reverse seared Roast Beef from a Beef box from GUnnaröd Gård, a 10 minute drive from where I live.
Sous Vide Turkey Breast

On the right:
Saddle of Lamb, also from Gunnaröd Gård (if you live in Skåne, or maybe even further afield like Denmark and South Sweden I would recommend trying their Lamb, it is excellent)
More Sous Vide Turkey.

Below is it all sliced:

**Tomaron** · December 27, 2024, 05:23 PM

So, tonight I had a new friend of mine over to watch the Arsenal game (he is a Newcastle supporter though...) and help me with my first ever Brisket. Having done BBQ for many years (as you all know) it may be surprising that I have never actually done onw before. There are, however, 2 excellent reasons for this. 1) 14 hour fire management on my Cheap Offset was extremely unappealing and 2) It's quite scary.
Now I have my Traeger Ironwood XL which is definitely cheating, but given my kids are 2 and 4 my wife would divorce me if I spent all day managing a fire and this way we get amazing food.

Anyway, I was going to update this so you can follow my journey.

Brisket from a butcher about 20 minutes from my house, though memory has failed me how far away the actual cow lived. I didn't need to do virtually any trimming as he did it for me, although I am worried he might have trimmed it a bit hard. Difficult to tell without having seen it in its original form I suppose.
I have set my Traeger up to do 2 hours of Super smoke at 220 and then kick it up to 250. It is Midnight here in Sweden so by the time my oldest comes and gets me out of bed I will check my app for the temperatures and take him out to have a look at the meat. By then I am guessing it should have an hour or two left until I need to wrap it.

I am actually following Henrik's book [Barbecue in Swedish]. I thought it was only fitting given where I live.

As I said, I will keep you updated. If I pull this off maybe I will even print that diploma. lol

[UPDATE] 8:30 am

So wasn't sure whether to wrap my Brisket or not, luckily over night the Brisket made the decision for me, it absolutely smashed through the stall and this morning it is sitting at 195.

And not looking too shabby if I get to say so myself. I will just wait it out to reach 203 and then pull and let it rest. The point feels "like butter" when inserting a prope, but part of the flat is only about 190. Guessing where the fat pools a bit in the middle.

Also just realised I need a bigger cool box. Doubtful the Brisket will fit in the little one I have, it only barely fit a leg of lamb. lol

Updates to follow.

**dpearce** · December 27, 2024, 06:04 PM

Meatheads Double-smoked ham recipe with Chris Lilly's glaze! Turned out amazingly good. 225 on the Pit Barrel, I'll definitely be making this again! Edit: Used apple wood for the smoke, and spritzed it with a apple juice/apple cider vinegar mix when starting out.

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**Jim White** · December 27, 2024, 06:21 PM

Tonight I decided to try the Korean Fried Chicken recipe from Flatiron Pepper Company. This is a really tasty dish, especially considering how easy it is to cook. I was a bit concerned, since it has a tablespoon of the Flatiron Asian Red blend, which is incredibly hot, in the breading mix. And then there's another tablespoon in the sauce. It turned out to be just the level of kick that Lisa and I enjoy. It also dances up to the edge of being salty for us, but the salt is just in the breading and sauce, so there's not a lot of it throughout.

**HotSun** · December 27, 2024, 07:03 PM

Yesterday's cooking: lentil soup with ham.

Served for lunch today with puff pastry thingies and topped with fresh grated parmesan.

When I just call it lentil ham soup, it looks simple, but here are the deet's for my peeps....

Chicken broth, chicken stock, pork stock, all homemade, in a 1:2:1 ratio
Water
Carrot, celery, yellow onion, garlic
Leftover Easter ham
Green lentils
Fish sauce and red wine vinegar
Ground mustard

I took a gamble on the pork stock and it paid off. My chicken stock is very gelatinous, so it adds a lot of richness. I was tempted to water it down a bit because of the rich flavor, but my DW said it's perfect, so that's that. The only other comment is that this soup is very 'carrot forward', since carrot features prominently in both chicken and pork stocks.
** edit ** Note: I did not need to add salt. **

15 minutes low pressure and natural release. I let the pressure get a little too high to begin with, so it probably split the lentils more than I would have liked, but it worked out in the end. 5 liter yield. Good eatin'.

**Panhead John** · December 27, 2024, 08:14 PM

I’m a big fan of Mexican food so I decided to try my hand at making some myself, from scratch. I spent an exhausting day today making up a huge batch of homemade tamales…..🐂💩

I love tamales and have usually bought them frozen in the past, trying to find a decent brand. The ones I tried WERE decent, but nothing like you can get from a Mexican lady selling them fresh. Well, I just found the next best thing from HEB. I saw these in the store the other day and thought I’d give em a shot, they’re refrigerated and not frozen. For my Texas friends who have an HEB nearby, they’re pretty darn good and I can recommend them! I won’t be buying frozen anymore.

When I decided to have some tonight, I wondered how a fried egg would go on top of them, so I did a little Googling. I found out that not only does a fried egg go great with them, a few recipes I saw recommended pan frying the tamales….I've always steamed them in the past, didn’t know pan frying was a thing.

Well, they turned out great! Just used a little butter and cooked them about 7-8 minutes on medium-medium low heat, turning occasionally. They developed a little bit of crust but still maintained a moist interior. The eggs…put em over the top! I just found my favorite way to eat tamales. Served em with my absolute favorite store bought salsa, Kylito’s. It’s made in Texas and sold at most stores, including Krogers, HEB and Walmart. My favorite is the Hot, hot enough to please your pallet without being distracting… with an excellent taste. They make a regular also for the wimps in the crowd. 😉

**troymeister** · December 27, 2024, 08:33 PM

I have been a little lazy on posting lately...Maybe just a lackadaisical phase...... So here are some recent meals.

Starting with Tonight's Chilean Sea Bass in a style of Mexican and European Fusion....Sautéed with White Wine, Lemon, Onion, Garlic and Cherry Tomatoes. Served with Avocado Crema Sauce and Arugula with a Balsamic and Lemon Drizzle.

Next is Tuscan Style Chicken Breast with Steamed Artichokes...One of our fast easy weeknight go to's.

Then some throw together Southwest Style Seasoned Ground Beef Tostadas.

Lastly some Lemon Pepper Salmon with Sautéed Spinach, Roasted Cauliflower and Broccoli.

**Henrik** · December 28, 2024, 07:49 AM

Turkey time. It’s not that common in Sweden, but I found a big magnificent beast of a breast, 3 kilos. For the US folks this may be a regular turkey breast, but to me it’s big. And I’m only cooking for the wife and I

Did a proper wet brine overnight (I prefer that with birds). Applied Malcom Reeds Grande Gringo, as I didn’t want a rub with sugar in it.

**Henrik** · December 28, 2024, 11:09 AM

Well, the turkey is done, now resting in a faux cambro. I gotta say I like the look of this turkey breast

Will make a creamy cognac sauce to go with the turkey. I figure both cognac and double cream should match a lean turkey pretty well.

**Henrik** · December 28, 2024, 12:28 PM

Now that was a BIG hit. Tastiest turkey I have ever eaten, to be honest. The Grande Gringo rub was a great match. Would I do anything different? Possibly dial down the wet brine from 5% to 4%, but other than that I wouldn't change a thing. So good! And juicy!

**hoovarmin** · December 28, 2024, 05:58 PM

I'm working on my gumbo game roughly following Chef Paul's method. I would appreciate constructive criticism from those in the gumbo-know. If you look at the outside edges, it appears that it didn't fully emulsify. Anyone know why that happens? It was fantastically delicious anyway.

**Jim White** · December 28, 2024, 07:13 PM

Green chile shrimp risotto.

**barelfly** · December 28, 2024, 09:49 PM

This is a show us what your mom is cooking…While Dad, my son and I were tinkering around the lakehouse on a few projects, Mom had this beef stew going for hours. Served this with some cheddar jalapeno cornbread my wife made. Man was this good!

**Santamarina** · December 28, 2024, 10:29 PM

What do you do when you have leftover prime rib from Xmas and the family wants lasagna?

You chop some prime rib and brown it in the Dutch oven.

To that add homemade tomato sauce and simmer.

The twist here is using 5-cheese ravioli instead of lasagna noodles. So I layered sauce, ravioli, ricotta, mozzarella…three layers filled this casserole dish.

It was a crowd pleaser!

**STEbbq** · December 28, 2024, 11:36 PM

Our Mozambique cook was wonderful . She spent hours making this on Christmas Eve for us. Lightly fried chicken with coconut sauce, collard greens, rice with various veggies, and amazing black beans. It was amazing barelfly . The last item was a cornflour dough thingy which was also nice.

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