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Found 7 results

  1. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  2. I finally managed to hijack the Christmas Turkey from my mom who uttery refused to let anyone cook the turkey anywhere else but the oven. My mom has always been a fanatical Christmas perfectionist who love to be in the control of her kitchen. I won't fault her in anyway. I'm the same way about my outdoor kitchen. It was always in the gene pool, I just picked up an extra gene from my dad that added an addiction to the sweet smell of cherry wood smoke. How did I manage to pull off the Turkey heist of the century from a women who has had contol of Christmas dinner for 45 years? It wasn't easy I tell ya. I had to plan out my heist back in October while the leave were just starting to fall. I called one family member after another dropping hints for special holiday requests. I sent her subscriptions for different holiday recipie ideas from every website I could find. She was overwhelmed with so many ideas it was very interesting to see her try to figure out how to pull it all off. I messaged a few relatives to send over last minute requests to crowd the kitchen. I made sure there was little or no room in her kitchen to do anything but make all the trimmings and fixings. I made a last minute visit to her house at 10 PM. I brought her Christmas gift while sneaking a turkey out the door. I fired up the Joe and ground some fresh spices to rub the yard bird. I filled the sitting Turkey with butter, herbs and aged rum flavoured Inns & Gun beer. The turkey is busy smoking away. It'll be the first smoked X-Mas turkey my family has ever enjoyed. I tell ya, the Grinch is smiling on the top of the hill green with envy. He only wish he could have pulled off a heist this big.
  3. I'm partnering with the fine people at Flame Boss for a Christmas Giveaway. The giveaway's major goal is to bring attention to the wretched Alzheimer's Disease and support for the Alzheimer's Association. Enter below. ENTER HERE
  4. I know a Turkey, a Ham or a Prime Rib Roast is a more traditional Christmas dinner but here in Low Cal many celebrate Christmas with Tamales. As a change up from the last couple of years we decided to do Tamales again as it’s an easy dinner to prepare. (So long as you’re buying the tamales instead of making them yourself) I started this cook by grabbing my car keys and heading down to the store to buy 2 different kinds of tamales. (Green Chili & Cheese and Pork) My family arrived around 1:30 so I broke out the appetizers to keep everyone happy. First the ABT’s. Guacamole & Pico de Gallo with chips. Around 4:30 I took a large stock pot and fashioned a steaming tray in the bottom. Loaded in 16 tamales (8 & 8) and took them out to my gasser’s side burner. Here’s the dinner table waiting for the photographer to finish. I didn’t get pictures of the actual plated dinner that day but the next day we had them again and this is what they looked like. Yum!
  5. This will be the second time I've tackled this Chuck Hughes recipe, the first time was in 2011 in an electric oven if I recall correctly. IMO, it's an awesome recipe and the stuffing and meatballs are out of this world. I'm skipping those accouterments this year, as integral and delicious as they are, as my mom will be bringing some of her own; but I can wholeheartedly recommend the entire recipe from top to bottom should anyone else be curious. Roasted Turkey with Turkey Meatballs: Chuck Hughes So first things first, is the brine (and injection)… I added some orange slices and substituted three-color peppercorns for black as it's what I had available. Ingredients below are particulars for my current brine 2 cups hot water 1 3/4 cups molasses 2 cups sea salt 2 cups brown sugar Small Handful of (red, green, black) peppercorns 2 lemons, sliced 2 oranges sliced 2 medium onions, quartered 3 (smaller) heads of garlic, smashed 1 large bunch fresh rosemary 32 cups/8 l cold water 22.7lb turkey Right now I'm tossing around how I'm going to implement the "drip" pan. I have two main options. 1. do it like the recipe calls for: Turkey in the pan sitting on top of some leeks (chicken broth in the pan) 2. pan floating on X-rack, turkey on main grill above it - possibly sitting on top of some leeks while others sit inside the pan (chicken broth in the pan) I'll be watering down the broth as I recall in 2011 the resulting sauce/drippings were a salt-lick and the leeks while amazing, were obviously too salty to eat much of. I ended up cutting the results with some other stuff to make a gravy/sauce. This year I thought I'd also throw some carrots and potatoes into the broth sometime before the cook is complete - but not at the start as this is going to take at least 3 hours. Christmas Day The charcoal is lit and Big Joe is coming up to temperature - deflectors in their lower/standard position. The grill will warm up for about an hour before I put the bird on, that should give me enough time to do some cleanup around here. And the bird's on. Between the ceramic deflectors and grill sits the X-rack holding a broiler pan with 1L of chicken stock, leeks cut in half lengthwise and some bits of the turkey that I found in the cavity (the neck and some other unidentified part). Two small pieces of apple wood added for smoke - smells great. Just waiting for the temps to climb back up. I had it sitting around 380 before putting the wood, pan and turkey on, now it's still only at 280 after having closed the lid about 15 minutes ago. Slowly getting to my target of 325. And a few hours later... About an hour before the bird was done, I dropped a bunch of halved carrots into the broth pan below it to accompany the leeks. Everything turned out great. Potatoes and other veg were prepared and cooked in the house, sorry no photos. Thankfully my wife snapped the above or I would have missed taking one of the bird too. Oops.
  6. This picture was taken of Santa over the Pacific ocean getting his reindeer a drink while flying between islands. In the western Pacific it's alraedy Christmas so get ready children. For those that arern't aware, the Air Force has KC-10s and KC-135s that do air to air refueling. Even reindeer need refueling to fly 24 hours for the children. Update - Picture in next post.
  7. Hi guys, just wanted to pass along a recipe for a homemade Christmas tree fire retardant. It's a piece of cake to mix up, prevents some needle loss, and the fragrance of the tree will get amped up a bit. I've been using it for almost twenty years, and it's never failed. I got it from the safety officer in my Army unit years ago, and we used to publish it in our yearly Christmas Safety bulletin. If you try it, let me know what you think. Pass it on if you care to. FIRE RETARDANT FOR CHRISTMAS TREES Every year many dreams result in tragedy as a result of Christmas trees catching on fire. Traditionally, we take a dead tree (usually a spruce or fir, which is highly flammable when dry) not properly prepared, set it in our homes and wrap it with electric wires. What an invitation for a fire! Provided you follow the directions carefully, this remedy should make your Christmas tree fireproof. Ingredients: * Two cups of Karo syrup * Two ounces of liquid chlorine bleach * Two pinches of Epsom salt * One-half teaspoon of Borax * One teaspoon of chelated iron * Hot water You can purchase the Karo syrup, Borax and liquid chlorine bleach from your supermarket. The Epsom salt can be purchased from the drug store and the chelated iron (pronounced key-lated) can be purchased from a garden shop or plant store. Procedure: 1. Mix your fireproofing ingredients listed above. Fill a two-gallon bucket with hot water to within one inch of the top and add the ingredients. Stir thoroughly, dissolving ingredients. Put to side. 2. With a saw, take your recently-purchased Christmas tree and make a fresh cut at the base on the tree trunk. Cut an inch off the base of the tree. Try to make a level cut. 3. Immediately stand the trunk of the tree in the solution and leave for 24 hours. 4. Keep the remaining solution. Place your tree in a tree stand that contains a well where liquids can be poured. 5. When the tree is in its final resting place, use a plastic cup to pour solution from the bucket into the tree well. Fill the well. 6. Every day without exception, the well of the tree stand must be "topped up" with the solution from the two-gallon bucket. Follow these simple directions and your tree should be fireproofed. It may save your home and family from those fire tragedies we hear about around the holidays. If you're curious, after Christmas when you remove your tree, snap off a branch and try to set it on fire, OUTDOORS. How does the solution work? In a nutshell, the Karo syrup provides the sugar necessary to allow the base of the tree to take up water. Up to 1.5 gallons of water can be taken up by the tree over a two-week period. Boron in the Borax allows the tree to move the water and sugar out to every branch and needle in your tree. Magnesium compounds in the Epsom salt and iron from the chelated iron provide essential components for the production of chlorophyll which will keep the tree green. The bleach prevents mold from forming in your solution. Some of the other beneficial side effects of this procedure are that the needles will not drop and you will notice an increase in natural pine fragrance. Have a safe and happy holiday!
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