Gettin ready for Christmas Dinner!

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Bentley
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Gettin ready for Christmas Dinner!

Post by Bentley » Tue Dec 02, 2014 1:32 pm

Getting ready for Christmas! 16.52lb. (7kg 399.22g) USDA Choice Rib Roast! Will Wet age for 24 days, will then cut off about a 5lb. (2kg 267.96g) for the 5 of us for Christmas dinner, cut the rest into steaks and vac seal. Will cook in the Memphis Pro Christmas day!

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Groovy Gorilla
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Re: Gettin ready for Christmas Dinner!

Post by Groovy Gorilla » Tue Dec 02, 2014 5:38 pm

I got a whole leg of ham just going to get the turkey next week
Threre's only 2 off us
Ham gets basted in kumquat brandy,mustard, garlic,bay leaf thyme and maple syrup then baked its already smoked.
Turkey gets stuffed minced pork veal pistachio bacon apple juice and smoked in the weber with hickory and some mesquite this year.
The next days its turkey ham and left over roast veg and gravy pasties.
All the ham thats left gets portioned and vacuum sealed (no need to buy ham for a few months and this tastes way better) same with the bone for a pea and ham soup in the middle of winter.
Turkey gets eaten over a few days as pasties,omelettes and sandwiches and bones get turned into garden manure tea (along with sour dough, molasses,rock minerals and weeds) after getting picked clean by the soldier flies.
Its a good time to wear elastic waisted pants.
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Dave
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Re: Gettin ready for Christmas Dinner!

Post by Dave » Thu Dec 18, 2014 10:36 pm

Sounds great Bent & Groovy

All except stuffing the Turkey, I'm really interested in this, I would love to know how many kgs your Turkey is ... I was advised VERY strongly in the US never to stuff a Turkey due to health concerns ... Interested to hear opinions on this topic ( I mights start another thread as not to hijack this one )

Anyway, a Black Pig Champage Ham, Pork Belly & a Turkey s ( not stuffed ) hould do it for me I think & all cooked in American built Barbecues to boot :D

Cheers Dave
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Bentley
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Re: Gettin ready for Christmas Dinner!

Post by Bentley » Thu Dec 25, 2014 4:31 am

4 days of Dry Aging after 20+ of Wet Aging. About a 4lb. cut. Rosemary, fresh Garlic and EVOO paste w/Montreal Steak. Vac sealed for 24 hours! Sure hope this works! Kristin was concerned with the crust, I believe the EVOO and paste will loosen, hope I am right!

Look forward to seeing everyone cooks tomorrow...


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Mickvr
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Re: Gettin ready for Christmas Dinner!

Post by Mickvr » Thu Dec 25, 2014 5:04 pm

Looking good so far bentley, noticed the turkey in the first shot, what's your plan for that ?

Bentley
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Re: Gettin ready for Christmas Dinner!

Post by Bentley » Fri Dec 26, 2014 1:26 am

It will get cooked someday!
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Bentley
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Re: Gettin ready for Christmas Dinner!

Post by Bentley » Fri Dec 26, 2014 6:11 am

1st Stage of cook done. 15 minutes at 500°, the turn Memphis Pro down to 325° and cook for an hour. It is now tented and will sit on counter for 2 hours.

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urbangriller
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Re: Gettin ready for Christmas Dinner!

Post by urbangriller » Fri Dec 26, 2014 10:19 am

Is the two hours up yet?

Getting hungry!

Chris
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Bentley
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Re: Gettin ready for Christmas Dinner!

Post by Bentley » Fri Dec 26, 2014 1:15 pm

And stage 3, back in pit for 45 minutes at 325°. Was 113° when it went in, was 127 when it came out, rest for 15 minutes. It was 139° when it was carved. Was as good a Rib Roast as I have had in recent years! Forgot to buy Horseradish! Doh!

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urbangriller
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Re: Gettin ready for Christmas Dinner!

Post by urbangriller » Fri Dec 26, 2014 2:27 pm

Lovely Bentley!

I did rib roast on the bone for Management on Xmas eve!

...and Rabbit in horseradish sauce the night before!

Chris
Common Sense is so rare these days it should be a Super Power!

Nath
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Gettin ready for Christmas Dinner!

Post by Nath » Fri Dec 26, 2014 4:38 pm

urbangriller wrote:Lovely Bentley!

I did rib roast on the bone for Management on Xmas eve!

...and Rabbit in horseradish sauce the night before!

Chris
Yum Bentley.
And Chris, the rabbit dish needs a share


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Nath

urbangriller
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Re: Gettin ready for Christmas Dinner!

Post by urbangriller » Sun Dec 28, 2014 11:53 am

Nath wrote:
urbangriller wrote:Lovely Bentley!

I did rib roast on the bone for Management on Xmas eve!

...and Rabbit in horseradish sauce the night before!

Chris
Yum Bentley.
And Chris, the rabbit dish needs a share
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I'm operating under instructions to duplicate the Rabbit, so I'm going to document it this time! but heat up some chicken stock and stir in a teaspoon of horseradish and you'll see where I'm going.

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!


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