What Are You Chef-ing Tonight, Dr?

SamIAm2

Resting now. That cook went fast but the breast temp was above 165 so it should be safe. Will separate and slice in a bit and put into AF pan with lid. Will warm up on Christmas morning before going to the family gathering. 

GrateEggspectations

@SamIAm2

Looks incredible. Skin colour looks perfect, in my books. Your family is lucky, and not just because you’re in it!

SamIAm2

@GrateEggspectations - very kind of you, and thanks. Been a long while since I did a turkey. I was mostly ignoring what was happening on the egg because I was playing with the new tape deck. Will probably add a bit of water to the pans when I heat them in the big wall clock on Christmas morning. Hope you have a great morning with the family, that goes for the rest of you folks on the forum.

lousubcap

Following up on the below from last night-

"Tomorrow should hold promise as I am smoking an Oak Barn Beef brisket point (around 6.5 lbs) as an offering to a neighborhood party.  (Yes-you can be selective in the cut of brisket you want with Oak Barn).  Thanks to @dbCooper for the steer (intended). Everything I have ordered from them has been top-shelf. 

Check 'em out.  A small business and providing great service and exceptional cuts of beef. "

Here it is prior to the wrap and pack.  That sucker took almost 9 hours rolling around 280-290*F.  Didn't anticipate that.

$$ shot may be a bit of a challenge given we are not hosting but I'll give it a go. 

Thanks for lookin'.

Gulfcoastguy

My aunt with the XL Egg made pulled pork nachos for the extended family Christmas lunch today. I made another Apple jalapeño sausage ring, the jalapeños were extra spicy 🥵 this time.🥰

Ragingirishman2

Prime rib smoked with pecan wood.  It was dry brined in the fridge for 2 days. An hour before it went in the egg I rubbed it with W sauce and seasoned with Montreal steak seasoning. It was pulled at 128 and rested for 30 min under a loose tent.  Potatoes roasted in duck fat. Accompanied by a 2019 Sea Smoke Pinot Noir. This was a super rich meal but so delicious. It was huge hit with the family. Thanks for the look. I need to work on plating in 2024

DoubleEgger

Standard issue indirect wings with Southern Soul seasoning and a light sprinkle of cornstarch. 

JohnInCarolina

My (failed) attempt at Yorkshire pudding tonight:



This, my friends, is why you do a test run.  For the record, I still ate several of them.

Ragingirishman2

I wanted to do Yorkshire pudding with the prime rib and roasted potatoes for a “proper Sunday dinner” but I didn’t have time to make the batter this morning. It’s great you made the try and I’m sure your next try will be better. 

JohnInCarolina

Ragingirishman2 said:

I wanted to do Yorkshire pudding with the prime rib and roasted potatoes for a “proper Sunday dinner” but I didn’t have time to make the batter this morning. It’s great you made the try and I’m sure your next try will be better. 

Yep, just a bit too long in the oven.

lousubcap

And the $$ shot for the above brisket point (Oak Barn Beef) this evening:

A winner across the board.  Will definitely go again especially given the brisket cut selection availability.

Site linked here: https://oakbarnbeef.com/ 

Small business deserving of your support.

JohnInCarolina

TechsasJim

JohnInCarolina said:

You have a lot going on there man!   God hates a Coward, keep plugging.    

Oh and I’d give both those a solid run…

Campbell2N

Spaghetti and meatballs. Roasted garlic bread and a salad. 

lousubcap

Anything garlic for the win.  Great meal right there @Campbell2N. 

JohnInCarolina

The wife is making ginger molasses cookies.  I’m in charge of “quality control” lol.

JohnInCarolina

bourbon balls

SamIAm2

JohnInCarolina said:

The wife is making ginger molasses cookies.  I’m in charge of “quality control” lol.

@JohnInCarolina - a tough job but somebody has got to do it. One from each tray sounds about right. 

JohnnyTarheel

JohnInCarolina said:

The wife is making ginger molasses cookies.  I’m in charge of “quality control” lol.

I'll help you with that!!

JohnInCarolina

cinnamon rolls

johnmitchell

Wow John you are pulling out all the stops. All looks great 😋

JohnInCarolina

johnmitchell said:

Wow John you are pulling out all the stops. All looks great 😋

Haha not me but the wife.  She’s been a baking fiend today.

I step in for dinner tonight.  Ribeye steaks, mashed potatoes, gravy, and some Yorkshire puddings (hopefully not burned).

lkapigian

 Brisket Manti ( Armenian Dumplings)

Buckwoody Egger

Goose somebody. Be careful. 

Gulfcoastguy

Just diced the onion and opened all of the cans for mom to make soup.

lousubcap

Always a challenge to nail the paella socarrat given when to pull from the BGE, factor in the 25 minute drive and then the 90 minute hold upon arrival.  But not too bad this evening- (Edit-double wrapped in HDAF and a towel-no oven reheat.)

On the LBGE (15.5 inch pan recommended by @Little Steven around a decade ago-brings back memories every time) with bomba rice, saffron, some Christmas coloured (nod) veggies, shrimp, sausage, chix and lots of garlic.  Getting ready to declare victory-

Turned out well given the protracted hold: (And did get the socarrat w/o a burn)

The dark pieces are sausage. 5 adults crushed it.

Merry Christmas 🎄!

JohnInCarolina

lousubcap

@JohnInCarolina - beautiful cuts going in and nailed 'em coming out.  SV in the game?

Merry Christmas!

JohnInCarolina

lousubcap said:

@JohnInCarolina - beautiful cuts going in and nailed 'em coming out.  SV in the game?

Merry Christmas!

Wagyu dry-aged ribeye, from SRF, cooked reverse sear.  It was good!

Merry Christmas to you too, Frank!

lousubcap

I stay away from pre-cook pepper seasoning if there is hot and fast in the process.  Didn't do a too hot destruction burn with pepper but came da-n close several years ago.  So, whenever I see pepper on a beautiful hunk of protein in its virgin state, I am reminded.  @JohnInCarolina no worries with that outcome.  You did 'em proud.