Christms Eve 2017 - brisket, char siu, chicken, scallop ...

Canugghead

XL BGE and Pro 34 make a good team!



Brisket injected with beef broth + Lane's Ancho Espresso, rubbed with Lane's Ancho Espresso + Brisket rub. Smoked in Pro 34 at 225 till IT 160.  Double wrapped with butcher paper and transferred to XL. Started in XL at 250, then cranked up to 350 till IT 204, FTC for an hour. Love the Concave cutting board, holds the juice and grease from the whole packer ...









After moving brisket to XL, smoked char siu and chicken for an hour in Pro 34, then cranked up to 350.  Deliberately cooked both to over 170 IT.  Prolonged cook allowed the char siu (pork butt) to get past the 'stall', also finding 'overcooked' chicken in Traeger taste better, tender and still juicy.



Char siu marinated in chamber sealed bags. Love this recipe http://chubbyhubby.net/recipes/perfect-char-siu-barbecued-pork-using-sous-vide/

 
Char siu with smoke ring in lieu of red food dye, leftover marinade (untouched by raw meat) makes great dipping sauce...


Simple garlic & herb rub on the birds...


Chopped, deboned (thigh and breast) and reconstructed for plating...


Bacon wrapped scallop cooked in oven...


smoked cheese...

home made bread and desserts:
rye...


choc barks...


cinnamon ring...


tiramisu...


Thanks for reading, Merry Christmas to all!

Mattman3969

Good Lort that looks great!  

cookingdude555

wow  

StillH2OEgger

Fit for a king, right there. Wonderful stuff.

nolaegghead

How did I miss this?  You got some mad skillz!

Canugghead

Thanks all for the kind words. Should have mentioned swmbo did the scallop, kids and friends did the bread and desserts. Getting the smoke ring with Traeger is effortless, and when the kitchen box is busy, it fills in nicely as outdoor oven.

nolaegghead

Canugghead said:

Thanks all for the kind words. Should have mentioned swmbo did the scallop, kids and friends did the bread and desserts. Getting the smoke ring with Traeger is effortless, and when the kitchen box is busy, it fills in nicely as outdoor oven.

Oh.  Really.  I take it back.

nolaegghead

Just kidding. Great post, great meal.  Love it.

R2Egg2Q

That’s quite the spread! Looks great. 

johnnyp

Dude.... This is slammin

BGnogin

For the pork, did you use shoulder?  Did you finish over high heat?  What internal temperature did you cook to?  Looks awesome.

SciAggie

Very nice. It all looks delicious.

Canugghead

BGnogin said:

For the pork, did you use shoulder?  Did you finish over high heat?  What internal temperature did you cook to?  Looks awesome.

Yes I used pork shoulder. It (char siu) was smoked for an hour in Traeger to develop smoke ring/flavour, then finished at 350 for crust. IT was over 170.

caliking

Great google moogly!! How did I miss this the first time?!?! What an awesome spread

Thanks for the link to the char siu recipe. I tried making it once, but didn't quite get it right. Did you use a boneless butt? 

Lastly, how do you make bread with seeds on the crust like that? I have wanted to bake a loaf like that for some time.

Canugghead

@caliking Thanks! yes I used boneless butt, I didn't follow the recipe 100% so it's different each time. Sorry can't help you with the bread, our future SIL made it, he's into serious bread making so there's no incentive for me to learn 

Hawg Fan

Wowser!  Like everyone's response, I'm impressed too!  That brisket looks perfect.