Gettin ready for Christmas Dinner!
Gettin ready for Christmas Dinner!
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!
Burnt By The Best
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Re: Gettin ready for Christmas Dinner!
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.
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.
chilling while grilling
Re: Gettin ready for Christmas Dinner!
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
Cheers Dave
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
Cheers Dave
KCBS Certified BBQ Judge
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Importing Louisiana Pellet Grills into Australia
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Re: Gettin ready for Christmas Dinner!
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...
Look forward to seeing everyone cooks tomorrow...
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Re: Gettin ready for Christmas Dinner!
Looking good so far bentley, noticed the turkey in the first shot, what's your plan for that ?
Re: Gettin ready for Christmas Dinner!
It will get cooked someday!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Re: Gettin ready for Christmas Dinner!
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.
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
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Re: Gettin ready for Christmas Dinner!
Is the two hours up yet?
Getting hungry!
Chris
Getting hungry!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Gettin ready for Christmas Dinner!
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!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
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Re: Gettin ready for Christmas Dinner!
Lovely Bentley!
I did rib roast on the bone for Management on Xmas eve!
...and Rabbit in horseradish sauce the night before!
Chris
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!
Gettin ready for Christmas Dinner!
Yum Bentley.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
And Chris, the rabbit dish needs a share
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Nath
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Re: Gettin ready for Christmas Dinner!
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.Nath wrote:Yum Bentley.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
And Chris, the rabbit dish needs a share
Sent from my iPhone using Tapatalk
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!