Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: RAD on December 21, 2015, 08:09:15 AM
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Prime Rib
Collard Greens
Black-eyed Peas
Gouda Mashed Taters and other stuff.
I have been making my PR’s using Ka Honu suggesting using the following method. This year I am going to follow the method but I am going use the kettle.
Perfect_Prime_Rib (http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html)
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Ribs have become our family Christmas tradition. Since I won't have time to tend them, I'll likely do them in the PBC and serve them with two or three different sauces on the side and some beans, slaw, rolls and maybe some mac and cheese. Nothing terribly fancy but super low maintenance 8)
Hub
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Rib roast, risotto, shrimp cocktail and something green LOL.
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Hubby wants finger foods..SUGGESTIONS? .☆´¯`•.¸¸. ི♥ྀ.
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Hubby wants finger foods..SUGGESTIONS? .☆´¯`•.¸¸. ི♥ྀ.
Chicken fingers.
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The Jambalaya went over well last year and they want it again so it looks like that will be on the menu here.
I think I'll smoke a turkey as well just in case someone wants that. At this point we have almost 30 people this year so it's gonna be a BIG pot...
(http://i1105.photobucket.com/albums/h344/tlg4942/TstirJam_zpsbf127ec1.jpg)
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Terry, I'm thinking I need a trip to LA to visit you. Save me a bowl of jambalaya.
Art
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Terry, I'm thinking I need a trip to LA to visit you. Save me a bowl of jambalaya.
We'll be cookin on Sunday! Come on!
Art
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Hubby wants finger foods..SUGGESTIONS? .☆´¯`•.¸¸. ི♥ྀ.
Sausage rolls, pulled pork meat pies, samoosas
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I'm doing a capon and a sous vide 5 pound prime rib.
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We are going to visit our son in Charleston, SC and we are going to use an electric smoker to prepare a 5 lb. Prime Rib (he lives in an apartment and they do not allow grilling devices that utilize a flame). Other than the prime rib I anticipate several nice vegetable and beverage choices. LOL!
Ken
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After shopping at Costco I have many options.
Six slabs of baby backs
Two whole beef tenderloin
And, my first packer brisket.
Actually, I'm going to age the packer for 30 to 40 days. Super bowl dinner
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Individual pork Wellingtons
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The Jambalaya went over well last year and they want it again so it looks like that will be on the menu here.
I think I'll smoke a turkey as well just in case someone wants that. At this point we have almost 30 people this year so it's gonna be a BIG pot...
(http://i1105.photobucket.com/albums/h344/tlg4942/TstirJam_zpsbf127ec1.jpg)
That does look good and no kidding, that is a BIG pot
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As much as I would love to visit Terry for some Jambalaya, I will be at my grandson's house for a few days. Beyond the rib roast I already bought, I think my DIL is making Lipton Soup potatoes and my son is making Caesar salad for dinner on the 26th.
I am getting ready to smoke a nine pound turkey boulder on the Red Box Smoker using apple briquettes. We are going to my DIL's grandmother's house for a family meal on Christmas day. I am also making a Coon Hunter's cake for dessert.
I seasoned the rib roast (aka "roast beast") with a newer version of Tee's TS-2. The smell of this one is more fantastic than the original. One of these days he will actually bring this one to market, I hope. Anyway, I vacuum sealed this rib roast and put it in the freezer. We'll be cooking that one a Weber Kettle, probably using the Vortex that I just gave them. With the new Fire Butler, it looks like I can do the same things I had been doing with the Vortex. We'll see.
Art
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The Jambalaya went over well last year and they want it again so it looks like that will be on the menu here.
I think I'll smoke a turkey as well just in case someone wants that. At this point we have almost 30 people this year so it's gonna be a BIG pot...
(http://i1105.photobucket.com/albums/h344/tlg4942/TstirJam_zpsbf127ec1.jpg)
I think a Louisiana themed Christmas is an excellent idea! Looks awesome. What time is dinner?
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Some kind of duck.
Finger food ideas...spring rolls,breaded shrimp,breaded zucchini,breaded mushrooms,onion rings.Cheese tray,chips/dips.Egg rolls,you can get the frozen ones and they are pretty darn good.
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Family bringing food this year since I really don't need to over stress the arm/shoulder. I just pray they don't set the house on fire like they tried during Thanksgiving ??? ??? ??? ??? ??? ??? ???
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Family bringing food this year since I really don't need to over stress the arm/shoulder. I just pray they don't set the house on fire like they tried during Thanksgiving ??? ??? ??? ??? ??? ??? ???
Good thing they are helping you out and reducing your stress level :o
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I am also making about 6 batches of the "Chex Mix" following the most original recipe my father always followed. The only "additions" are cheezit and pretzel sticks
(http://images.tapatalk-cdn.com/15/12/21/c5028b33cdbf6f88f2386894b25f9479.jpg)
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Prime Rib - smoked in Bradley, finished in SRG
Baked Sweet Potatoes in SRG
Sautéed Brussels Sprouts, mushrooms, onions finished with bacon crumbles
Pumpkin pie per daughters request
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Christmas Eve is my meal of choice, and my wife like Christmas meal best so we have big meals for both nights, both prepped and cooked by me, Thankfully my parents take on the task of hosting Christmas Eve, because hosting back to back days was brutal on us.
Christmas Eve (feast of the 7 Fishes): Smoked Salmon display, Clams casino (my way), Seared Tuna, Stuffed Calamari, Crab stuffed mushrooms/mini peppers, whole roasted bronzino, Shrimp Cocktail, and new this year oysters rockefeller, and of course main meal of Linguine with clam sauce.
Christmas: Spiral Ham, Fried turkey, then the usual mashed potatoes, corn, sweet potato and cranberries, asparagus, biscuits, with a few other odds and ends.
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The store has these huge stuffed mushrooms I have been eyeballing. They are the size of a plate. Might make those with some grilled shrimp and a salad.
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Rib eye roast on x mas eve on the PBC and whole ham on x mas on the Primo oval xl. At my oldest sons house in St James Minnesota. Hope everyone has safe travels during the holiday season ! ;) :)
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There will be 4 of us a 4 bone standing rib roast in TBE. My doesn't want it any other way. She doesn't want me in her oven while she does the real magic. Other than the prime rib, it will be pretty much of a surprise to me.
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Christmas Eve, Lasagna, Stouffer's!
Christmas, New Orleans BBQ shrimp, beer brined oven fries, salad and good bread
Saturday, Lunch at J Maries with the wife's sister and husband
Sunday, Family Dinner, Ham, chicken, cheesy potatoes, green bean casserole, corn that was froze from the summer and good bread
Don & Nancy
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10# prime rib roast, boneless
9 hour mushrooms
mashed taters
tossed salad
crusty bread
home made frozen sweet corn (butter, half and half, s&p) cut the corn off the cobs and roast with the other ingredients then freeze. tastes like summer in the winter!
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10# prime rib roast, boneless
9 hour mushrooms
mashed taters
tossed salad
crusty bread
home made frozen sweet corn (butter, half and half, s&p) cut the corn off the cobs and roast with the other ingredients then freeze. tastes like summer in the winter!
Any details on the 9 hour mushrooms? Sounds interesting
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I'm using the recipe from the Pioneer Woman, Ree. Never tried them but heard they are to die for. I'm making a half recipe, it calls for 4# of mushrooms I'm doing 2. They are simmering as we speak (or type as the case may be) and the house smells like what heaven might if God likes mushrooms (which I'm guessing he does)! I googled it.
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Rib Roast on the MAK - rare to medium rare - 120F-ish
Syracuse salt potatoes
sauteed asparagus
Cesar salad
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I'm using the recipe from the Pioneer Woman, Ree. Never tried them but heard they are to die for. I'm making a half recipe, it calls for 4# of mushrooms I'm doing 2. They are simmering as we speak (or type as the case may be) and the house smells like what heaven might if God likes mushrooms (which I'm guessing he does)! I googled it.
After reading this post, I am making these shrooms to go with the beef tenderloin. Thank you for posting!
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I had a stroke a long time ago. my local fire station helped me. So every year I cook 6 racks of ribs and a pork butt for my local neighborhood fire station that took me to the hospital.. My way to say thank you to the Men and women at the station.
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Normally we have Christmas Eve here, but our two daughters are with their in-laws tonight. Which leaves us home alone with Bella! As I'm Italian, we celebrate the Eve with "Feast of seven fishes". Smoked oysters, cherrystone clams, and some herring I smoked, for snacks with crackers, etc. Shrimp cocktails, salmon on the grill, and a seafood gumbo with shrimp, scallops, and clams. Also some steamed crab legs.
As we speak I'm smoking two 12lb. hams for my wife's family's gathering tomorrow. She's making extra creamy mashed taters...20lbs. worth. The gathering varies between 35 - 40 folks. It's great to gather, celebrate and eat with loved ones!
We hope ALL LTBBQ members, their family and friends have a most wonderful Christmas!
Buon Natale!!!!!!!
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I had a stroke a long time ago. my local fire station helped me. So every year I cook 6 racks of ribs and a pork butt for my local neighborhood fire station that took me to the hospital.. My way to say thank you to the Men and women at the station.
Very nice touch Sparky! Merry Christmas!
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I had a stroke a long time ago. my local fire station helped me. So every year I cook 6 racks of ribs and a pork butt for my local neighborhood fire station that took me to the hospital.. My way to say thank you to the Men and women at the station.
sparky, that will be a very Merry Christmas for that fire station. Merry Christmas to you and your family.
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I had a stroke a long time ago. my local fire station helped me. So every year I cook 6 racks of ribs and a pork butt for my local neighborhood fire station that took me to the hospital.. My way to say thank you to the Men and women at the station.
sparky, that will be a very Merry Christmas for that fire station. Merry Christmas to you and your family.
Thanks partner. You too.
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I had a stroke a long time ago. my local fire station helped me. So every year I cook 6 racks of ribs and a pork butt for my local neighborhood fire station that took me to the hospital.. My way to say thank you to the Men and women at the station.
Very nice touch Sparky! Merry Christmas!
X2! Just think how the world would be if everyone expressed their gratitude in that kind of fashion! Merry Christmas everyone!
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I'm using the recipe from the Pioneer Woman, Ree. Never tried them but heard they are to die for. I'm making a half recipe, it calls for 4# of mushrooms I'm doing 2. They are simmering as we speak (or type as the case may be) and the house smells like what heaven might if God likes mushrooms (which I'm guessing he does)! I googled it.
After reading this post, I am making these shrooms to go with the beef tenderloin. Thank you for posting!
Edit: next time I won't make a half recipe! They are as good as advertised!!! TF
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(http://images.tapatalk-cdn.com/15/12/25/3544f5ca935d371365f6e9ae21fe1f39.jpg)
Shrooms almost took center stage to tenderloin.
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Few addition picks
Dry ages for 36 hours, not how dry and tight meat surface.
(http://images.tapatalk-cdn.com/15/12/25/8ccd72b3ef27ea48095ea2afdce192c0.jpg)
Seared on hot plate. Should have applied light coat of oil
(http://images.tapatalk-cdn.com/15/12/25/da9516758f9a5a841546a8d1b36c5800.jpg)
Roasted in nesco at 400 till IT hit 130, then off to rest after coating with Shallot butter
(http://images.tapatalk-cdn.com/15/12/25/441dd3aa1aa490c31b3b9ef0fd6bf380.jpg)
A few family members can't handle red meat, so I cooked small roast to 140; forgive me people!
All sliced up for serving
(http://images.tapatalk-cdn.com/15/12/25/7b00e73ee3347c21b5e0d1c1790c508c.jpg)
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(http://i1121.photobucket.com/albums/l501/rdelemos/Christmas/2015/20151225_090337_zpsdsl2emoz.jpg)
PR ready for the kettle
(http://i1121.photobucket.com/albums/l501/rdelemos/Christmas/2015/20151225_135404_zpssnpb3wqg.jpg)
About 3 hours at 200-225 and allowed to rest for awhile. Before serving I lit a half basket and cooked the PR direct for about 3 minutes per side
(http://i1121.photobucket.com/albums/l501/rdelemos/Christmas/2015/20151225_135947_zpsobegblj2.jpg)
Plated with some TB Taters also cooked on the kettle, collards and black-eyed peas.
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Perfect beef. Low and slow is the only way to do PR