I havent seen this elsewhere.... so what you cooking? 12/23 is the grandson sleepover with hot dogs and smores. Right now is gingerbread houses.
This is for Christmas Eve..
It is a pretty one with a thick flat.
Christmas Day is a big USDA prime rib roast but I will sous vide and smoke the rib section on 12/24..
No pics yet but my wife's birthday is tomorrow and she requested chicken wings so SCORE!
And Christmas day I am making some pork belly burnt ends. We dont do a big meal, just a bunch of snacks. Might look through the freezer and see what else would be good for that too.
I'm just about done cookin'. I smoked a large chuck roast yesterday and also made what I am gonna call "Cinnamon Crisps" yesterday, (see post #746 in the What r u coonin' topic). Today I shredded the chucky and made fajita won tons. I will probably make cookies tomorrow. All this is for a party tomorrow night. We will go to my brother's on Christmas day. I have some of the pulled beef for sammies and will take the left over sweets - if there are any. Here's a better photo of the Cinnanom Crisps, and the won tons.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
We always have chili on Christmas Eve, so I'm making Meathead's recipe again. I made the chili powder yesterday.Planning to add beans and will smoke a poblano with the chuckie and onions.
Picked up a three rib standing roast with the ribs cut off (but they threw them in the package, so a rib dinner later!) today for our Christmas dinner.
Staring tomorrow for Christmas day. Preparing the potatoes au gratin and a chocolate silk pie. Xmas morning some spicy beef questo dip, SRF Cowboy steaks with garlic cream sauce, green beans with lemon & capers, and French silk chocolate pie. Maybe some pig brittle if I have time (only about 4 of us)
Saturday Xmas II double; Hatch Chile cheese dip, smoked sarsaparilla basted ham with horseradish/cream sauce on the side and assorted mustard's, pork gravy, yellow potatoes with shallot butter, Broccoli & mushroom in bechamel sauce, peanut butter pie. Plus whatever everybody brings (12 people+)
Plus I guess Fzxdoc and HouseHomey from another post.
Ribeye deconstruction and prep today. Harvested the cap, the loin, the little tenderloin and a whole bunch of good scraps from the tail. Cap will be its own treat tbd with my son who is a carnivore extraordinaire (127 deg). The loin I suppose will be Christmas Eve, I was asked to bring something.
Desserts and sides this year. 2 different places for Christmas eve and Christmas dinner and both are giving me grief about how nervous they are to screw up the meat because I'm coming! I have given Meathead's book to them all so they have no excuses. I'll still razz them about what they're doing "wrong" because even though we're all retired I'm still their Battalion Chief and that's still my job
Last edited by CaptainMike; December 23, 2019, 06:46 PM.
We have done the same thing for Christmas Eve for over 20 years. Go to the local Japanese steak house for dinner. When we first started doing this the place was almost deserted, but now it packed every Christmas Eve.
Papa John's just opened in the neighbourhood so nothing tonight.
Suppling a smoked spiral ham for dinner at my brothers tomorrow, simple Christmas for a change.
tonight it is ribso bucco (osobucco made with grass fed Angus rib eye from our family ranch) over brown rice. Tomorrows breakfast will be creme brule sourdough French toast for breakfast, pork chops with mushrooms, onion and rice with a cream sauce for lunch; and rib roast, green bean casserole, mashed cheesy potatoes, and bourbon pecan praline pie for dinner. Everything from scratch, even the bread.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Individual Seven Fishes pot pies tonight for Christmas Eve along with fried calamari as a starter course. I posted s pic in the SUWYC thread.
Preparations/cooking are also well underway for tomorrow (Christmas Day) dinner of beef Wellington. I'm making ChefSteps Ultimate Beef Wellington recipe. Yesterday I broke it a whole tenderloin and ended up with a 710 gram cannon/Chateaubriand for the Wellington. Today I seared and pre-cooked the roast and hachéd the mushrooms and shallots for the duxelles layer. After dinner tonight, I counted the duxelles and made the pastry dough to wrap the Wellington in. The dough disk is resting in the fridge overnight.
Last edited by Dewesq55; December 24, 2019, 11:43 PM.
This evening I'm treating myself to some pizza rolls. I have a 18 lb Packer (before trimming) on the pellet for someone to consume tomorrow at noon....currently 11+ hours in and sitting at 162 internal. Tomorrow I will be hanging from a tree saddle consuming Spanish peanuts and bologna sandwiches in the National Forest, Christmas compound bow close by.
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