Weather was not horrible, so it was a good day for a fish fry.
Nothing special, just breaded cod and tots.
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Weather was not horrible, so it was a good day for a fish fry.
Nothing special, just breaded cod and tots.
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We did SV cast Iron seared Chuck eyeβs preheated the cast iron to 500 in the oven for an hour. and steamed some crab for dinner, made a garlic butter with butter, fresh garlic, fresh squeezed lemon, Chardonnay and a bit of fresh parsley and grated manchego. Itβs my wifeβs favorite βcelebratoryβ meal, we typically do it 2 times a year, new years and her birthday.
currently streaming concerts on Nugs to bring in the new year.
Best wishes from my bride & I, to you and yours! Grateful for each and every one of you.
I also baked 1 loaf of bread for meatballs later this week, and made 19 more loaves for hosting my wifeβs family Christmas this weekend
Hereβs to more in 2026
Last edited by Richard Chrz; December 31, 2025, 09:23 PM.Comment
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Little snackiesβ¦..potato skins and bacon wrapped shrimp.
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Smoked Bone In Pork Roast tonight. 60 degrees here in the middle of the Rockies on December 31, unreal and really bad, we need moisture. Pork covered with a Dijon mustard cream sauce, Olathe sweet corn from the summer and a sweet poatato. Notice how the Brussels never made it to my plate.
Pulled the roast at 140, quick rest then sliced. So very tender, very happy with the cook.
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Man all these great cooks. I had a meatball sub. Nancy's meatballs and sauce. In a Trader Joe's Cibatta loaf. I know no pictures. I'll make up for it tomorrow with the Dutch Oven cooked brisket.
Happy New Year! Oh I'm watching the Cotton Bowl. Ohio State woke up in the 2nd half. 3 point difference and 13 minutes to go.Comment
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Nobody but us tonight β¦. So we had Sockeye and a NY Strip β¦ in carbon steel for both β¦ with a baked potato and fresh green salad
Just a few pics in the pan β¦ the NY Strip was carved at medium rare on a board sauce :-)
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SheilaAnn no pics :-( But it was olive oil, fresh ground black pepper, minced garlic and sage and rosemary fresh out of the backyard, rough chopped them, let it all sit together for for about an hour and then sliced the steak on top of it. Was most excellent -
I showed these photos to my wife and said, Itβs Ericβs fault!
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Hey, perfect - this post comes right after Eric's ecowper, which is appropriate because one of his generous Secret Santa gifts was the centerpiece of our New Year's Eve feast: Creekstone Prime porterhouse.
This piece weighed in at about 29oz/885g, and I dry brined for about 36 hours prior to dousing with garlic powder and coarse black pepper and sealing up for the sous vide. Ran at 130/54 for a few hours, then lit up some Cowboy Lump in the kettle for the sear.
Meanwhile, I put together a simple reduction sauce from half a bottle of zinfandel from the other night, a cup of salt-free beef broth, some garlic and pepper, and a dollop of melted, smoked wagyu tallow. Sides were some baby Yukon Gold "spudlings" and asparagus spears, both roasted in the oven at 425/220.
Everything came out exactly as I'd planned, it was absolutely superb. Thanks again Eric, we raised our glasses to your generosity!
Wishing one and all a happy and safe 2026.
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Some Absolutely Delicious Venison Backstrap that was gifted to me. Seasoned with SPG and Pan Seared for a few minutes. That was it.
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Some Crazy Good Venison Chili.
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Dinner last night. Bacon wrapped meatballs inspired by Clint Cantwell and the slaw inspired by Aaron Franklin. Half of the finished cook was cherry bbq sauce and the other half was bourbon bbq sauce.
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I don't do the traditional New Year meal. Never cared for any of it. I smoked two racks of back ribs, made a sweet potato casserole with the crumble on top and was Jones'n for some broccoli rice thanks to some recent posts.
I made up my own recipe to save a botched quick attempt that was worse than, 'meh.' I put the remnants of the first attempt in the fridge and started over the next day to repair it. Turned out great.
"Cheese, George. Cheeeeese."
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Here's the results and recipe for the Dutch Oven brisket. Close to 36 oz. It's a keeper. A lot of ingredients but a simple cook. The sauce is sweet and a subtle heat. It was extremely tender. I did a about 4.5 hours. The I.T. was 205. I have plenty left and it's going into Paprika.
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