what are you cooking this holiday?

[vash]

It’s go time!

[NY65912]

Christmas Eve, Baccala salad, seafood salad (scungelli, crab meat, shrimp and calamari). Fried calamari, mussels in white sauce. Lobster Mac and cheese, fried founder and stuffed jumbo shrimp. I'm Italian ��

Going to my son's Christmas day. Crown roast. Don't know what else. Merry Christmas to all.

[vash]

PIA.

Playing prime rib “chicken”. Seeing what blinks first. Hehe

Guest coming to eat @2:00. Trying to hit the rare/med rare temp at the right time is damn near impossible.

I got cheese and stuff for pre snack chatter in case it runs late. If it gets done early. Krap. I still need to make the Jus.

[BeyGon]

Originally Posted by scottmandue

We are dumping the family and getting the heck out of town...
Presuming nothing will be open Christmas day so we will be ad libbing whatever we can throw together with the hotel fridge/micro and take it down to the beach (booked a room in Encititas).

Joes Crab Shack in Oceanside Harbor is open and they have $1 oysters on the half shell if you like that stuff. I do.
Blue Water Grill in Carlsbad is open Christmas eve and is great.

[Chocaholic]

We’re frying a 16lb turkey. Never fried one before. We’ll see...

[Erakad]

Christmas Eve red beans (and rice) now a done deal. The ultimate holiday meal from the Gulf Coast. A long family recipe that never fails to impress!

[red-beard]

Roast Beef and Yorkshire pudding

[GWN7]

I spent $300 on groceries this week. Today I went to the store to buy tomatoes and came home with $165 worth of grub.

Smoked ham leg, 3 bone standing leg roast, chicken breasts, scallops, big fat prawns, kielbasa ring and $65 worth of deli meats.

I stocked up on everything.

Did I mention the stores are closed for one day (tomorrow).

Good thing the dogs like leftovers.



Merry Christmas All

[Lund]

I made traditional Norwegian pork belly for christmas eve, crackling perfection and fall of the bone

[flipper35]

Originally Posted by masraum

Just out of curiousity, what is your idea of real white sangria and real red sangria?

As opposed to the premade bottles with no fruit in the stores.

[flipper35]

Originally Posted by vash

PIA.

Playing prime rib “chicken”. Seeing what blinks first. Hehe

Guest coming to eat @2:00. Trying to hit the rare/med rare temp at the right time is damn near impossible.

I got cheese and stuff for pre snack chatter in case it runs late. If it gets done early. Krap. I still need to make the Jus.

That's what I love about using a suis vide circulator. Everyone was running late Christmas day getting the gifts distributed so we ate 45 minutes late. Didn't matter since the sv machine was keeping it at the correct temp. Toss on the grill to smoke it and then get the crust on it and you are done. We do ribs for 48 hours and then finish on the smoker for a couple hours which is plenty of time for the "smoked" flavor. You can also do the Alton Brown method of making your own liquid smoke and using that in the bag when you suis vide, but you still have to grill or smoke it so the outside is the proper moisture level and texture so we just finish in the smoker.

[72doug2,2S]