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**RamaJama** · December 24, 2020, 09:16 PM

A crab cake BLT on Christmas Eve

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**SheilaAnn** · December 24, 2020, 09:58 PM

Cheese Board: point Reyes bleu, point Reyes toma (Swiss like), fontina, extra sharp cheddar. Cornichons, chicken liver mousse, pickled mustard seeds, grapes, sopperasata

close up of CLM and pickled mustard seeds

French onion soup a la TK

please note that the liner on the serving plate came from the PJ line of serviceware. Thank you Panhead John

**smarks112** · December 24, 2020, 10:03 PM

Sous vide dry aged ribeyes seared on the baking steel griddle, coconut shrimp, risotto and brown butter potatoes

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**rgriffeath** · December 24, 2020, 10:12 PM

Christmas Eve Mezze Spread

Muhammara, Pea Spread With Smoky Marinated Feta, and Hummus With Confit Garlic and Tahini Sauce

Merry Christmas everyone! 🎄

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**Charley Langer** · December 24, 2020, 11:58 PM

We only had me, Vicky, and my youngest daughter, Olivia. So I decided not to do the big prime rib like last year. I did a scaled-down Surf and Turf. Wagyu Ribeye and Lobster from Crowd Cow. I normally use Snake River Farms when "pulling out the stops," but Crowd Cow really impressed me with my first order. I highly recommend them.

The ribeye was done sous-vide-que at 129 for an hour. Quick chill. Slowly warmed over wood today at 200 to 225 degrees F to 110 IT. I seared hot and fast with ghee on a griddle. Honestly, it only took a minute to a minute and a half on each side to get a dark sear on both sides. The lobster was cooked sous vide in butter and tarragon for 20 minutes at 130.

I cooked the carrots sous vide the night before at 185 for an hour, and finished them today with a glaze and some pepper and chopped parsley.

It's hard to tell from the pic, but the steak was absolutely perfectly medium-rare. Nice red center, a touch of smoke, dark sear. I'm a convert to ghee on the griddle after sous vide, quick chill, and warming over wood. It's the bomb-diggity. Hands down, my favorite steak.

**theroc** · December 25, 2020, 12:14 AM

Linguine al mare. Spot prawns and Dungeness crab from Sitka Salmon Shares and bay scallops served on fresh linguine.
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**HouseHomey** · December 25, 2020, 08:39 AM

Christmas Eve dinner. You have seen this movie. This was truly fantastic. The flavors were on point!

Chuck, Swiss/Cheddar, bacon, shrooms, onion jam, Dukes and French’s. You can’t set the jam/Mayo/mustard but that sealed the deal. Excellent burger.

Merry Christmas y’all.

**clb239** · December 25, 2020, 11:52 AM

Christmas Eve Prime Rib on the PBC...

**58limited** · December 25, 2020, 01:29 PM

Here is the start of something I've wanted to make for months. Spur of the moment, thank goodness the local Mexican grocery was open. Everything else, including Walmart, is closed.

Any guesses?

Hint 1: Pot of pig's feet (also known as "trotters") boiling away.

Hint 2: The other ingredients.

**Chris Williamson** · December 25, 2020, 03:00 PM

Holiday ham prepared using Meathead’s Ultimate Smoked Ham recipe complete with Chris Lilly’s Spicy Apricot Glaze. Fresh off of my Hasty Bake. Thanks to Amazing Ribs for an amazing recipe.

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**Skip** · December 25, 2020, 03:09 PM

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Christmas Dinner. Beef Tenderloin SV'd yesterday, shocked cold, and Smoked on the Weber Kettle with SnS today. Served with Smashed Baked Potato, Brussels Sprouts, Pickled Beets, and a little Cabernet. It was a little more toward medium than some would like but that's how my Family prefers it.