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re: What's everyone cooking for Christmas?
Posted on 12/24/22 at 9:06 am to Summerchild
Posted on 12/24/22 at 9:06 am to Summerchild
I dried my rib roast out the past few days in the fridge, it looks awesome. Dry to the touch, but soft and springy still. I doubt it makes much difference compared to a true age period, but I felt like experimenting. Should be fun to cook on the smoker with a high of 22 today, the fire will love this dense, dry air. Mac and cheese and salad to go with it tonight. Cinnamon rolls tomorrow morning.
1
Posted on 12/24/22 at 10:24 am to NATidefan
I will be smoking two garlic butter coated six pound prime rib roasts with smoked chantilly potatoes with ham.
This post was edited on 12/24/22 at 10:25 am
Posted on 12/24/22 at 10:28 am to NATidefan
Standing rib roast (for the first time) with potatoes Dauphinoise, and roasted carrots. Spiral sliced ham, cornbread dressing, sweet potato crunch, rolls, salad.
Desserts, to be determined! (Have ingredients for several options, and my husband made some candy, so we’ll see.)
ETA: Spinach Madeleine is still being considered.
ETA2 - Never mind. Christmas has been cancelled due to illness of others. Don’t know about rescheduling.
Desserts, to be determined! (Have ingredients for several options, and my husband made some candy, so we’ll see.)
ETA: Spinach Madeleine is still being considered.
ETA2 - Never mind. Christmas has been cancelled due to illness of others. Don’t know about rescheduling.
This post was edited on 12/24/22 at 12:17 pm
Posted on 12/24/22 at 11:10 am to NATidefan
red gravy, meatballs, sausage, today
Prime rib tomorrow
Prime rib tomorrow
Posted on 12/24/22 at 11:17 am to NATidefan
Couple racks of ribs, leg of lamb
Posted on 12/24/22 at 11:17 am to NATidefan
Today Shrimp Creole
Posted on 12/24/22 at 12:15 pm to NATidefan
Seafood gumbo, a turkey in the oven, a gift card Honey Baked Ham, cornbread dressing, gravy, red beans, rice, baked beans, potato salad, a couple of vegetable, maybe some candied yams and the wife will make her almost famous brown and serve rolls. :)
Posted on 12/24/22 at 2:31 pm to mikelbr
It’s pretty good, think you will be pleasantly surprised.
Posted on 12/24/22 at 2:36 pm to LouisianaLady
quote:
quote:
pineapple casserole
What's this? I'm intrigued.
This is the version I had at Porche's in Wesson, MS:
LINK
Posted on 12/24/22 at 2:40 pm to NATidefan
T-bone roast
Ham
Turkey breast
Semolina Mac n Cheesecake
Mashed potatoes
Green bean casserole
Collard greens
Italian sausage stuffing
White chocolate bread pudding
Biscoff cheesecake
Ham
Turkey breast
Semolina Mac n Cheesecake
Mashed potatoes
Green bean casserole
Collard greens
Italian sausage stuffing
White chocolate bread pudding
Biscoff cheesecake
Posted on 12/24/22 at 4:08 pm to lsuguy84
Posted on 12/24/22 at 4:22 pm to NATidefan
Escoffier's pot-roasted chicken with a morel cream sauce and rice pilaf, courtesy of French Cooking Academy on YouTube.
Wife is doing some sort of French green bean dish (not amandine) and Chocolate Pots de Crème for dessert.
Wanted to do something different than the usual ham, turkey, goose, etc.
Dried morels ain't cheap folks.
Wife is doing some sort of French green bean dish (not amandine) and Chocolate Pots de Crème for dessert.
Wanted to do something different than the usual ham, turkey, goose, etc.
Dried morels ain't cheap folks.
This post was edited on 12/24/22 at 4:24 pm
Posted on 12/24/22 at 4:24 pm to Centinel
3 beef tenderloins. A yearly tradition.
Posted on 12/24/22 at 4:28 pm to Lesalli
BbQ shrimp
Chargrilled oysters
Beef fillets, burgers, grilled wood duck and dove.
Various sides
Chargrilled oysters
Beef fillets, burgers, grilled wood duck and dove.
Various sides
Posted on 12/24/22 at 4:32 pm to Lesalli
good a place to ask as any.
so this is my first time smoking a beef tenderloin on the rectec. with the cold weather i was worried it would take forever to get to temp. so now i've got a beef tenderloin at 130 degrees and it doesn't need to be ready for 2 more hours. haven't seared it yet.
what would y'all do ?
so this is my first time smoking a beef tenderloin on the rectec. with the cold weather i was worried it would take forever to get to temp. so now i've got a beef tenderloin at 130 degrees and it doesn't need to be ready for 2 more hours. haven't seared it yet.
what would y'all do ?
Posted on 12/24/22 at 4:32 pm to Zappas Stache
That looks good
Posted on 12/24/22 at 6:21 pm to NATidefan
quote:
What's everyone cooking for Christmas?
Mrs. Sheep makes summer sausage stew every year - and it's HITTING when its 30ish degrees outside
Posted on 12/24/22 at 6:37 pm to Sheep
Hand cut Christmas Eve filets:
Posted on 12/25/22 at 2:10 pm to Thundercracker
quote:
quote: pineapple casserole What's this? I'm intrigued.
This is the version I had at Porche's in Wesson, MS:
Yes…sorry for the delayed response…I have been eating nonstop since noon yesterday. Lol.
It is the recipe referenced above with sharp cheddar and Ritz crackers. It is my first time trying it. Its in the oven now.
I always do ham on Christmas Day, and usually roast fresh pineapple for a side. I kept seeing this recipe and hearing absolute raves about it. Everyone says it is fabulous though it sounds kind of gross. I will let you know!
ETA: Meh. I loved the pineapple because I love roasted pineapple with ham. The crackers and cheese did not enhance it for me. Oddly, hubs was dreading it and tried it grudgingly, but liked it more than I did. Said the cheese mellowed the pineapple and the salty cracker added a dimension. Mmkay. Will do plain pineapple going forward.
This post was edited on 12/25/22 at 4:04 pm
Posted on 12/25/22 at 2:12 pm to calcotron
I bet any kind of dry-aging makes a difference. I may try that next time.
Ours got a little overdone due to too many cooks in the broth, but it was good!
Ours got a little overdone due to too many cooks in the broth, but it was good!
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