Removed the bones today from the prime rib roast I'll be doing on Monday. The spinalis on this piece is pretty thin, so I'm just leaving it on, plus it had a very thick portion of fat cap that was mostly the bad stuff, waxy and hard, the kind that won't really render. So that all came off too, got it brined up, and I'll be tying it into a round shape and into the SV first thing Xmas morning Hope everybody's meals go great, it's been fun reading everyone's game plans.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I started my cooks today - carne adovada, posole and my most favoritist cheesecake of all! I posted some photos and a short video on the show us thread!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Christmas Eve will be the pastrami with slaw and pickles and homemade rye bread.
Christmas Day Brunch will be Shrimp and Grits
Christmas Day Dinner will be French onion soup, rib roast, creamed spinach.
depending on how aggressive I feel a Sicilian Orange Cake will be dessert one or both days.
Dang right cheese grits! And bacon and scallions and tomatoes. I might add a poached egg to “brunchy” it up. And a mimosa. Never tried it with jalapeños.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Wife's family is getting a bit older so Christmas eve we are going out to an Italian restaurant, and I will somehow, someway get 7 fishes in.
For Christmas day, my Sister-in-law makes home-made Manicotti!! They start out with an awesome antipasto. Prosciutto, fresh mozzarella, roasted red peppers, salami, balsamic vinegar and oil. Then about 7-8 manicotti with all kinds of meat simmered in sauce. Needless to say, there is a solid nap afterwards. Then Italian cookies and pastries, coffee and gifts. I will be stuffed but very happy!
👍👍 Makes me miss my Grandmother’s Christmas dinner. Baked baccala, lasagna, linguine, square, thick Sicilian pizza, chicken cacciatore, pasta fagioli, homemade sweet and hot sausage, meatballs, fried dough balls stuffed with sardines, or Hershey kisses for the kids. I’m sure I forgot a few.
Got my roast seasoned, trussed up, and vac sealed to hit the meat jacuzzi first thing in the morning... looking really great after the overnight dry brine.
SheilaAnn, I did not - I am remiss. I'll go at 133F/56C for at least 10 hours. I expect to see about 10F of cooling after I take it out of the bath, pat dry, etc, and that gives me headroom to sear liberally without overshooting.
Eve - prime beef tenderloin, oven roasted. Oh and vegetables of some kind. Carol’s job.
Christmas Day - smoked pulled pork, cooked day before. Tacos, sliders, Lots of munchies, dips, comfort food.
Clam chowder in a bread bowl is our traditional Christmas Eve meal. We switch it up for Christmas dinner. This year it will be Rack of Lamb with Brussel sprouts and oven-browned potatoes.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Also ecowper Eric, I'm curious about your tying off the roast with the bones still on - did you cut them free and then tie them back on? Doesn't look like you can affect the shape of the cut much...
Love that cowbell! Some of my employees got me a mug a few years back that reads "What's the point in having FU#K YOU money if you never fay FU#K YOU?" apparently I have a reputation. They claim Ron Swanson was modeled after me.
My menu for today;
Whole pork rib side eith crisp cracklings.. sausages, meatballs, sourkraut'ish and potatoes.. Brown christmassauce and rendered porkfat..
Traditional Norwegian Christmas dinner.
Pic's will come..
Last edited by Elton's BBQ; December 25, 2023, 02:30 PM.
Reason: Added pic's
Hope everybody's meals go great, it's been fun reading everyone's game plans.
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