Christmas Cooks 2020 - Show 'em!

Eggpharmer · December 2020

nolaegghead said:

Eggpharmer said:

Looks friggen perfect, but how do you not have a huge puddle of juice running off the board?

Only thing i can guess is i let it rest longer than usual. Was close to an hour waiting on a side to finish up

nolaegghead · December 2020

I rested mine 30 minutes on a rack with my handy little kitchen fan on it. Anyway, looks beautiful.

caliking · December 2020

johnmitchell said:

Bone in Leg of lamb, stuffed with Anchovies, garlic and rosemary, will be served with three cheese mash, oyster stuffing, roasted carrots with maple syrup.and peas. Dessert apple crumble.. Full disclosure everything will be cooked indoors.

you had me at anchovies...

Did you lard the roast with them, or make a roll with the stuffing inside?

Gamecockeggman · December 2020

In for a 20 minute rest. I hope it turns out

Botch · December 2020

@SciAggie, if you publish a daily calendar with those food pics, I want to buy a copy.

4TheGrillOfIt · December 2020

JRWhitee · December 2020

Thanks everyone. This was a Christmas week
event.

Stormbringer · December 2020

Indian spiced cherry smoked spatchcock chicken. Went very well with a 2008 Williams Selyem RRV Chardonnay.

Image: https://us.v-cdn.net/5017260/uploads/editor/d5/aun1p3wx60dj.jpeg

Cornholio · December 2020

Wife made some poppyseed chicken for hangover food today. Excellent

Gamecockeggman · December 2020

Came out good

JNDATHP · December 2020

Standing rib roast at 250* until IT of 118*, about two hours. Potatoes went on with the roast.

After hitting 118* bumped temps up to about 475* and left the potatoes cooking while the roast was tented and resting for about an hour. Took the potatoes off and bumped the temps up to 550* and put the roast back on for 10 minutes.

hoosier_egger · December 2020

Cooked it to SWMBOs preference but it was still tasty. Made some yeast rolls and gravy with the drippings

Gr_egger · December 2020

johnmitchell · December 2020

johnmitchell said:

Bone in Leg of lamb, stuffed with Anchovies, garlic and rosemary, will be served with three cheese mash, oyster stuffing, roasted carrots with maple syrup.and peas. Dessert apple crumble.. Full disclosure everything will be cooked indoors.

Dinner served ..Delicious

johnmitchell · December 2020

caliking said:

johnmitchell said:

Bone in Leg of lamb, stuffed with Anchovies, garlic and rosemary, will be served with three cheese mash, oyster stuffing, roasted carrots with maple syrup.and peas. Dessert apple crumble.. Full disclosure everything will be cooked indoors.

you had me at anchovies...

Did you lard the roast with them, or make a roll with the stuffing inside?

I made slits in the lamb and stuffed with Anchovies garlic and Rosemary. Then made a paste of butter Rosemary garlic and anchovies and rubbed all over the leg.
It was great😋

Acn · December 2020

Prime rib, mashed potatoes, and sautéed mushrooms. Followed by dulce de leche cake, courtesy of SWMBO Jr.

SciAggie · December 2020

Got the Christmas turkey knocked out. I love my wood oven...

JustBuggin · December 2020

Smoked it with some red wine barrel chunks. Had a nice hint of red wine after taste. Will do it again for sure.

lousubcap · December 2020

Back story- My son and his wife (who we see very frequently as they live 15 miles away and her parents live 1/4 mile down the street) hosted the Xmas dinner (called dining at the DMZ). Parents will bring the dinner-they will do the dessert. I am always cooking the protein. I offered any or any combination of the following; prime rib, SRF brisket, turkey or ham. The winner-turkey (go figure) which I have not cooked for a Xmas meal in decades. So with that, here is a pedestrian pic of the bird just before declaring victory:

Image: https://us.v-cdn.net/5017260/uploads/editor/ja/x8gtwo4dqknn.jpg

It was extremely well received but given the spreads here...
The above said, you are are rolling out the big guns today. Some incredible banquets being enjoyed across the spectrum. Impressive. Congrats to all.
Merry Christmas!

BSR · December 2020

Spent the whole day making some fancy beef stew.

Made my own stock from a couple roasted bones and six beef ribs that I seasoned and braised in apple cider viniger and tomato paste

Image: https://us.v-cdn.net/5017260/uploads/editor/ye/943fd0xl3da1.jpg

Stock bones from the ribs.

Separated from the next pic, you can save the extra fat for all kinds of stuff. I used all the broth though.

Put the liquid from that braising in the freezer for a bit to separate.

Used some of the separated fat to get the potatoes going.

Same for the carrots, onion, and garlic

The beef pulled off the braised ribs

All mixed together. Couldn't get a pic before it was half gone

Finished with thyme, rosemary, parsley from the garden.

I deglazed with a different wine but I had to run to CVS the only place open to get it and I noticed this hiding with the 2019 bottle for 7.99

I'm not a wine drinker but I guess that was a decent score haha.

Calbbqer · December 2020

sumoconnell · December 2020

Achiote marinated turkey.. happy holidays

saluki2007 · December 2020

lousubcap · December 2020

@sumoconnell - It is getting dark and stormy on a personal basis this evening but that looks like a deboned turkey. Full props if it is as I am challenged by a simple chix. Great skin color as well.
Merry Christmas!

nolaegghead · December 2020

JNDATHP said:

Standing rib roast at 250* until IT of 118*, about two hours. Potatoes went on with the roast.

After hitting 118* bumped temps up to about 475* and left the potatoes cooking while the roast was tented and resting for about an hour. Took the potatoes off and bumped the temps up to 550* and put the roast back on for 10 minutes.

Next time don't tent it, let it cool for 30 minutes to an hour on a rack. Then put in for 8 minutes at 550. You will get less grey meat on the edges. The inside will still be hot. Food cools like it heats, from the outside in.