I'm actually going to smoke some ribs and bacon wrapped chicken tenders with loaded baked beans. Meatballs and smokies going in the crockpot, and have some sausage dip simmering.
What's the Christmas Day menu looking like with near record temps?
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Shrimp creole, salad and rolls Christmas Eve, grilling steaks Christmas Day.
Tonight I’m doing a double smoked ham and smoked chicken legs with grilled asparagus
Pirate Dip for appetizer.
At my parents tomorrow night dad is grilling steaks on the Green Egg.
Pirate Dip for appetizer.
At my parents tomorrow night dad is grilling steaks on the Green Egg.
Smoked 2 racks of ribs, bacon baked beans, baked potato salad, baguette bread, cob salad, strawberry creme pie.
You know the usual summer time menu....
You know the usual summer time menu....
The Christmas Eve Gumbo has been on the stove simmering since 9am. I’ll smoke a turkey tomorrow.
My wife demanded a Honey Baked Ham. I did a triple take when the young lady at the register told me the price of a 10lb ham. After thinking about it, it's what I should have expected. So that's what we have this year.
Picked our Honey Baked ham up a couple of days ago at about 8:30 in the morning . No line got in and out quick but I saw they had it set up for the line to zig zag like a Disney World line for a ride all the way out to the parking lot when they got busy later in the day. That would have been a major problem for me LOL.
Chili. Brisket, beef, and chorizo are the stars. Cooked over charcoal in a dutch oven. Cover with cheese and then cornbread batter on top of the cheese and back over the coals until the cornbread rises. It's a Christmas tradition. No beans of course, because beans in chili is for men who are attracted to other men.
Another Christmas tradition is tamales. We are going to do those on Sunday. Mexican style, not delta. Replacing the pork with elk meat in the tamales.
Have fun with your turkey and dressing traditionalists.
Another Christmas tradition is tamales. We are going to do those on Sunday. Mexican style, not delta. Replacing the pork with elk meat in the tamales.
Have fun with your turkey and dressing traditionalists.
Sausage balls, MS pot roast, and oven potatoes tonight. Cinnamon rolls and bacon in the morning, trip tip/ham/mac & chs, green bean casserole tomorrow.
This will be my first ever time trying out a Snake River Farms cut of meat, so hopefully the good lord will be looking over me tomorrow to make sure I don't screw it up
This will be my first ever time trying out a Snake River Farms cut of meat, so hopefully the good lord will be looking over me tomorrow to make sure I don't screw it up
I've been hearing from people that they're north of $100 these days. I take it they're still worth the price tag?
Tonight - Beef tenderloin, shrimp and grits casserole, twice baked potatoes, salad
Breakfast - bacon/egg/cheese breakfast sandwiches
Tomorrow night - appetizers supper
Breakfast - bacon/egg/cheese breakfast sandwiches
Tomorrow night - appetizers supper
I assume it's the tri tip that's SRF. I have cooked probably a dozen or more of these over the last 3-4 years. Reverse sear is the best method in my opinion.
They cook really, really fast.
Pull it out of the fridge 4 hours before you want to serve. SPG rub is fine. Throw it on and leave it on the counter to somewhat dry brine for 2 hours. Heat the smoker up to 225-235°. Smoke to 110-115° this will take an hour to an hour and a half at most. I cook at elevation so it's like 45 minutes some times.
Let it rest while you heat up a super hot cast iron skillet over charcoal if you have it... I use my soapstone on an egg. Sear that baby hard for 3 minutes on all sides. You should get up to 135 ish after carry over. Let it rest longer than you think like 25 minutes. Lot's of rendered fat that needs to be be reabsorbed.
Take picture of it raw so you can use it when you slice. The grain gets squirrelly and is really hard to see after searing.
Cut pencil thick like a brisket flat and it's going to be amazing.
$10.49 a lb. Mine was 9.5 lbs.
That's what you pay when they slice Boars Head Ham for you at the Kroger Deli.
That’s why I do my own in the smoker. Mix brown sugar with a little maple syrup and some melted butter and glaze. Come over the top of that with some raw sugar and you get that candy coating like honey baked ham for about 25 bucks.
Chicken legs almost done. Brushed honey gold on half of them and Hawaiian BBQ on the others.
Had to reschedule my annual Cooter and Tooter chittering cook til next week
Shrimp scampi Christmas Eve. No breakfast or maybe a piece of toast and two cups of really robust coffee Christmas Day. Lunch is a formal sit down affair. Appetizers shrimp stuffed mushrooms bacon wrapped mini hot dogs. A 5rib ribeye roast bone cut off and tied back that has been dry brine in fridge since yesterday. With mashed potatoes, butter beans, green beans homemade rolls. Desert Caramel cake, chocolate chip cake and pecan pie. Saturday after Christmas doing a huge pot of gumbo.
Jesus is not born every day!
Jesus is not born every day!
Standing rib roast, roast (actually oven fried in beef tallow) potatoes, creamed spinach, strawberry cheese cake. Then hot wings and coneceh burnt ends plus whatever my extended family brings.
For years, my contribution to Christmas was a smoked ribeye roll. A few years ago, I changed things up and tried a beef tenderloin. I, nor anyone else in the family has regretted the change, as it is just as good and easier to cook and deal with in general.
I have a 5 1/2 pound prime tenderloin from Calandro's in Baton Rouge that has been dry brining in the refrigerator since earlier today.
I have a 5 1/2 pound prime tenderloin from Calandro's in Baton Rouge that has been dry brining in the refrigerator since earlier today.
You just wait and see it after its dry brined for 20 hours.....
Tri tip from SRF is what I have planned for tomorrow too. 3rd year of doing one for me. I cook it very similar to you. Only real difference is do is a dry brine over night in the fridge. Probably one of my favorite cuts of beef to cook for a crowd.
I have tried but never succeeded. You are giving me some new info and I will give it a shot.
I learned a long time ago that Smithville Sugar Cured ham tastes just about as good as Honey Baked. And it cost about HALF as much. Get it at Walmart and maybe Kroger. If you want a good ham at a reasonable price, try it. I don't think you will ever go back to Honey Bake. I haven't bought a Honey Baked in over 10 years. Merry Christmas guys.
Very very surprised no one has mentioned a fried oyster dinner at some point during the Christmas season.
It was almost mandatory growing up that we would have fried oysters the week of Christmas every year along with French fried potatoes, saltine crackers, Tabasco, ketchup and a HUGE appetite for oysters.
I still have this tradition now although when I’m gone, unfortunately that tradition will be gone as well
It was almost mandatory growing up that we would have fried oysters the week of Christmas every year along with French fried potatoes, saltine crackers, Tabasco, ketchup and a HUGE appetite for oysters.
I still have this tradition now although when I’m gone, unfortunately that tradition will be gone as well
The McRib is the best sandwich available, but only for a limited time.
Tonight was this.
Tomorrow is Sausage and Chicken Gumbo and Red Beans and Rice.
Tomorrow is Sausage and Chicken Gumbo and Red Beans and Rice.