It has been awhile since I last posted. I got out of the military moved to so cal and have to plan thanks giving and xmas. Once again my BBQ brethren (I don't know if that hits both genders but I mean it too) I come to you for help.
Please give me your favorite most decidant/difficult/over the top recipes. Money is no object but lets not make it about that. What you would make or attempt to make.
Sorry, I keep mine simple, it helps me stay with my guests. Instead I get the highest quality ingredients: dry aged prime for the rib roast, fresh vegetables, high quality butter and olive oil, good beer and wine. Then I prepare them all simply.
I’m kinda with you on this one Mosca We generally go with prime Filet mignon, family time differences somewhat prohibit doing a rib roast. But man I would love to do that. Some good fresh veggies and almost always a garlic mashed potato dish.
The most important part is of course. Family.
I have cooked American Wagyu, but not Kobe. I have eaten Kobe, and it is really rich and decadent, but not really suitable for a holiday setting, IMO. As far as buying American Wagyu, the difference over prime or dry aged prime is incremental. The guests have just as much fun when you serve top choice or Black Angus. But if you have the money, and aren't afraid of a $450 roast, go for it!
Take a look at some of the recipes Jhirshon has been posting recently if you want decadent and difficult together. They sound great though. Christmas for us is almost always Turkey. Canadian Thanksgiving was so long ago I have almost forgotten.
I've done an over the top Shepard's pie. Using short ribs cooked in a red wine reduction, ribs, and oxtail used to make beef broth. I take all the meat grind it up together than make it into shepard's pie with home made mash potatoes ect.
I think that large cuts have the impressive/wow factor. A 4 bone beef fore rib, 4 bone wing rib or a boned, rolled and stuffed pork loin might impress!
Maybe consider a tasting. Buy a couple of Rib eye roast and stagger them in a dry age from 15 days to as much as you can. Would be really cool had you been able to start way earlier and have a sample that is dry ages 100+ days. Cook and season them all the same and pair with a nice Zin like Earthquake or Bedrock.
LOL, lots of loss I agree. There are people out there that like that extra funky taste. I had some local 40 day with wet age akaushi. The dry does have a unique taste that leans to me like a cheese.
Moussaka is multi layered Greek lamb casserole that is complex and fun. You can even assign some of the components to guests as a contribution. We occasionally do this within our circle of friends. It's usually a main course, but could accompany, or nicely contrast a big joint of roasted beef or leg of lamb.
Last edited by CaptainMike; October 31, 2018, 06:36 PM.
Well, I'm late on this one, but I did do bacon wrapped scallops on the inner griddle on a 22.5" kettle last night, with T-bones on the outer ring for the turf (salted for an hour first). To get everything done at once, I did asparagus, quartered small red potatoes and long-sliced zucchini on a griddle stretching over two oven burners in the kitchen. When I removed the scallops I seared the T-bones on the center CI griddle. All in all, it was a good dinner. KBB for the fuel, with hickory chunks on top. Rosemary for the zucchini, parsley for the reds, a dab of Irish butter and Veggie Grill seasoning for the asparagus, and garlic butter on the CI for the bacon-scallops.
I learned that you can 3-zone a griddle this way. Each end on a burner at different temps, and the space between the two.
And a last memory - I also did 2 portabellas in the kettle too. Sprayed with EVOO, sprinkled with Chicago Steak seasoning and topped with shredded mozzarella that had just started to bubble when I pulled them.
I salute your challenging spirit! 
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