Eve is leftover prime rib from last nights holiday feast dinner. Christmas day will be a whole roasted turkey with all the fixins. We are by ourselves this year so nothing spectacular. We have done the 7 fish dinner before, but had a large group to help contribute to all the courses. Lots of fun.
Getting to be about time to wonder what all folks are planning on cooking during whatever time we get over the holidays... I'm blessed to be able to take off the rest of this week (after one last half-hour Teams meeting here shortly) and all next, so I reckon I have some cookin' to do.
Yesterday I put together yet another pan
I was going to say, just how big is a 52lb prime rib? A good sized 3 yo kid is around 30lb, so you are going to grill a 5yo, or divvy it up. Inquiring minds want to know.
New Year’s Eve I think the wife and I will be alone as the kids wanna go with their friends. 44 of the 52 pounds of prime rib was cut and frozen into steaks so probably do that for the Eve and New Years Day maybe we will order Chinese Food.
I have a 22lb prime rib primal that just went into my dry aging locker myself. Will pull it and break it down into steaks and pellicle grind (to be added to burgers) 65 days later.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
You did raid the ShopRite on 15 didn’t you. No wonder my sister asked me to bring the meat. 😂😂
I’ll be passing right by you tomorrow evening on the way to Sparta.
I am assigned a non-fish entree for the non-pesc peeps tomorrow night? So, I am making something i've never done, as deserved... Braciole, a rolled flank steak thing with some stuffing and a sauce. I have the recipe in my Paprika, you guys have sold me on Paprika but I've never shared a recipe. Can try here. I have the sauce cooking now, will put the rest together in the morning, using pork panko given my family doesn't do gluten well. I feel I've been assigned a guaranteed fail, so will be up all night to get it right.
Well, ok, nevermind. No clue how to share from Paprika. It's from Food and Wine. We shall see how this goes.
Getting to be about time to wonder what all folks are planning on cooking during whatever time we get over the holidays... I'm blessed to be able to take off the rest of this week (after one last half-hour Teams meeting here shortly) and all next, so I reckon I have some cookin' to do.
Yesterday I put together yet another pan
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Well, we take different road being Jewish. Christmas Day has traditionally been a movie and bring home Chinese food. We've omitted that for the past couple of years. Monday, we're back. As far as tomorrow night, I'll be doing a smash burger of some sort with fries.
texastweeter New Year’s Eve is still up for grabs, but New Year’s Day will be Hoppin’ John Jambalaya, Cabbage casserole, Pulled Pork and probably Apple-Cranberry for dessert.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Christmas morning, though… buttermilk biscuit breakfast sandwiches, with half of them ham, egg and cheese, the other half bacon, egg, and cheese. With home made salsa!
We have already hosted a Halloween party, and we always host a large Thanksgiving dinner for my wife's side. We decided to simplify the annual Christmas eve gathering. I have pepperoncini beef in the crockpot, I'm warming a bone in ham (only because it was requested) and the wife is preparing pigs in blankets. As an experiment, we tried rolling a garlic cheese spread and a piece of a quality pickle in crescent dough. It came out surprisingly good. The guests are bringing small dishes as well. I'm just going to graze all night
Eve: going to a friend's house as we have done for 12 years now. Will be having Chili Verde, Lobster Bisque, Ground Meat Sandwiches (I smoked a chuck roast for this last night. It was one of my Dad's favorite things so will keep the tradition alive), along with a variety of snacks, cookies, and champagne.
Day:
Doing a brunch with a breakfast casserole and cinnamon rolls (that mom made with Offspring) and then doing Beef Plate Short Ribs, baked beans (to catch the rib drippings), salad, and homemade bread.
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