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Christmas Vacation Vittles (pic intensive)

Dyal_SC
Dyal_SC Posts: 6,050
in EggHead Forum
Christmas Prime Rib.  This one was a 13 lb'er if I recall correctly.  We had a bunch of family over and it was a hit. Served up with @northGAcock's horseradish sauce recipe, which was also a hit. 








Didnt get any plated pix... was too busy and I didn't wanna look like a dork taking food pix in front of the in laws.  ;) My wife also make some killer 9 hour Burgundy Mushrooms that I also failed to take a pic of. 

Lots of leftovers were had, including cheese grits topped with prime rib, burgundy mushrooms and leftover gravy. :flushed:




The day after Christmas, I dug through the freezer and found a few packs of turkey legs. Smoked most of them mainly for pinto bean purposes, but I did eat a couple of them as is.  




Then I cheated with this pork loin and cooked it inside for New Year's Day.  I coated it with leftover horseradish sauce, then topped it with panko bread crumbs and Parmesan cheese. Served it with the obligatory Collards and Black Eyed Peas.  




And finally some ABT's along with the leftover ribs from the prime rib. 





Happy 2017!  Time to lose some weight. ;)
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Comments

  • northGAcock
    northGAcock Posts: 15,164
    edited January 2017
    Beautiful food. A proud father I am. Love ya man.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • TideEggHead
    TideEggHead Posts: 1,338
    Killed it!
    LBGE
    AL
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  • Foghorn
    Foghorn Posts: 9,829
    Do you have availability at your house next holiday season?  I'd like to make a reservation.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Hans61
    Hans61 Posts: 3,901
    I'd like to hear a little more about the loin horse radish Panko - 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Dyal_SC
    Dyal_SC Posts: 6,050
    Hans61 said:
    I'd like to hear a little more about the loin horse radish Panko - 
    Thx y'all!

    Seasoned the pork loin with seasoned salt, slathered it with horseradish sauce, and rolled it around in panko and freshly grated Parmesan cheese. Baked at 375 for about 45 min to an hour if I remember. IT was 145 when I pulled it. The horseradish/Parmesan crust tasted really good together. 
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  • Hans61
    Hans61 Posts: 3,901
    That sounds really good!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
    Simply marvelous 
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice job as usual Craig!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Jeremiah
    Jeremiah Posts: 6,412
    Great pics, but I'm betting the inlaws already think your a dork.  :D
    Slumming it in Aiken, SC. 
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  • YukonRon
    YukonRon Posts: 16,989
    Craig, beautiful cooks again. You got it going on my man.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • bgebrent
    bgebrent Posts: 19,636
    Fantastic man!  It all looks delicious.  Happy 2017 back at ya.
    Sandy Springs & Dawsonville Ga
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  • bweekes
    bweekes Posts: 725
    looks awesome. well done!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • SciAggie
    SciAggie Posts: 6,481
    Dayum! That prime rib is particularly nice. You were well fed for the holidays for sure. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • kl8ton
    kl8ton Posts: 5,427
    I am liking the finished abt pic. I always struggle with getting the right balance of bacon done-ness when the rest of it is done.  Yours look perfect. 
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    There should be a button that just says "dayum!!"

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • smbishop
    smbishop Posts: 3,053
    Wow!  Thanks for sharing!  Great inspiration for future cooks.  :)

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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