Other than Troutman Red Chili, I have no idea. I do have a eye round roast I'll be doing this week on the PBJ as I've been planning on it since pre Thanksgiving. Beyond that, weather has an influence on what and where. New England weather ain't Texas weather. Whatever and wherever it will be fantastic. I'll update throughout the winter.
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Last edited by RichieB; December 3, 2023, 09:14 PM. -
During the winter I still plan on using my grills and smokers as much as possible. I just bought a cast iron cooking table so I would like to do more cast iron and Dutch oven cooking outside. As for indoors, soups of all varieties will be coming my way courtesy of my much better half.Comment
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I know what you mean about the cast iron. There's just something that feels....rustic about cooking with it outside. -
Same with me! Wind swept rain or snow are the only things that would keep me from fiering up my PK 360 or Little Weber gasser. The grills are right outside my kitchen, well lit and under a canopy. Nothing tastes better than thick juicy burger on a cold winter's night! Taste like Summah!
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A few mentioned French Onion Soup. I have been wanting to try that for ages, so penciling that in!
Another thing I want to do is Steven Raichlen's gochujang pulled pork. It's very simple; instead of a rub you just slather the entire pork butt with gochujang prior to smoking.
The only reason I haven't done it yet is that my wife doesn't like really spicy food, so I've been waiting to find a small just-for-me pork butt to try it on. (Most of the pork butts I come across are 9-10 lbs.) A few weeks ago, I found some that were 5-6 lbs, bone-in surprisingly, and I picked up two.
Might even try kimchi as a condiment for it.
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Michael_in_TX I use the recipe from Bouchon. Let me know if you want the recipe and I will get it for you. It’s flawless!
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Couple briskets around Christmas, on going through out winter, Chuck roast chili with beans, chicken rice soup, chicken noodle soup, Can you believe it- I've burnt my family out on pork butts and ribs. Looking for idea's, I'm liking some of the suggestions.
I do not mind smoking and cooking outside when it's cold, as I can dart inside the garage.Comment
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Gotta cook up a least one pot of chili, and I want to smoke some cheese. Beef bourguignon is on the docket. I’m also getting ready to make some goat stew — looking for a great recipe. Ideas welcome.Last edited by Texas Larry; December 4, 2023, 04:46 PM.Comment
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I’ve got my first SRF Gold wagyu brisket defrosting in the refrigerator for the family Chanukah dinner Friday night. After that, I have a couple of prime briskets from Wild Fork in the freezer. At least one of those will be getting turned into pastrami.
I’m going to try to pull off the Capt. Parker’s Pub clam chowder recipe.
I need to order some beans from Rancho Gordo so I can turn some of the leftover brisket into chili.
Other than that, I’ll be grilling or smoking something for dinner just about every day.Comment
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I've been playing around with brisket the past year or so. I've taken to smoking it in advance, resting it, cooling it overnight, slicing it the next day while the juices are solid, vacuum sealing it, freezing it, and then heating it up to serve in a SV water bath at the gathering. This past Saturday I smoked the brisket for the family gathering on the 23rd and I'm excited to serve brisket in this way!
I'm also thigh-deep in baking with whole wheat flour that I mill myself. I've been feeding a sourdough starter for almost a month now and I'm continuing to learn the ins and outs of baking with a sourdough starter. No pics yet because I'm still playing around with all the variables. Bottom line is I hope to be posting sourdough whole wheat bread pics over the holidays.
BrianComment
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Whatever I want. Winter doesn't slow me down.Comment
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Also looking forward to what I have planned for Christmas dinner this year! We are going back to an older family German tradition with Rouladen and Spatzen. I can smell and taste it already and it makes my mouth water!
And the other item - Oma’s goulash!Comment
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I never seem to accomplish all I want to learn. My wife really wants me to make French onion soup, but in a sourdough bread bowl. I’m contemplating the idea of learning to make my pizzas into a frozen pizza with a par bake on the crust, then topped and sealed some how on cardboard rounds. Just to understand more about the process.Comment
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More brisket, beef ribs and lamb chops. In that order.Comment
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I am looking forward to staying inside and cooking my way through some of the recipes in "The Wok", by Kenji, in my 14" carbon steel wok. If I use the grills, it will likely be more gas and less charcoal, or low and slow smokes where I don't have to stay out there.
My biggest issue with Alabama "winters" is it seems to be 50 and raining a lot. I can handle dry and cold, but not wet and cold. Nothing like trying to grill in a cold blowing rain...Comment
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I had never heard of rouladen, so I googled it:Originally posted by barelfly View Post
That has to find its way onto my list.Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles. The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy.
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it is so good! Oh my…..hahaha. I like making different things for Christmas, so that’s why we haven’t made this in a while. I promise it’s worth making! I think I’ve posted on here before about them. I’ll see if I can find the photo/post. It may be in one of those Show us threads that got combined….so it may be in the abyss!
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ham and bean soup, minestrone, Stacy cooking boeuf bourguignon when she is up to it. Goulash with Knodeln. Chili. Potato leek soup. Rib roast for Christmas and Brisket for Hannukah.Comment
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