What's for dinner tonight ?
- Thread starter scott craven
- Start date
scott craven
Well-Known Member
IronNoggin
Well-Known Member
In what has become something of a tradition for Christmas Dinner around here...
A well stuffed & seasoned Pheasant into the clay baker.
Slow cooked of course.
Served up with it's own stuffing, spouts and candied yams.
Candlelight for two:
And of course the mandatory Merlot!
A well stuffed & seasoned Pheasant into the clay baker.
Slow cooked of course.
Served up with it's own stuffing, spouts and candied yams.
Candlelight for two:
And of course the mandatory Merlot!
WHO DAT
Crew Member
Curious of your method, Smoked lots of stuff! but never a prime rib. Best Regards
I like the reverse sear method.
Season with salt and pepper. Hit the smoker at 225 degrees and smoke until the internal temp gets up to around 125F. Remove and tent with foil to rest for 20-30 mins. Save the juice for the au jus sauce.
While waiting for the meat to rest, heat up the oven or BBQ to 500F. Put the roast on a skillet and inside the oven for 10-15 mins until there’s a nice bark and the internal temp gets to your preferred doneness. I usually remove from heat when the probe gets to 145F. Let it rest on a cutting board for 20-30 mins and volah.
Season with salt and pepper. Hit the smoker at 225 degrees and smoke until the internal temp gets up to around 125F. Remove and tent with foil to rest for 20-30 mins. Save the juice for the au jus sauce.
While waiting for the meat to rest, heat up the oven or BBQ to 500F. Put the roast on a skillet and inside the oven for 10-15 mins until there’s a nice bark and the internal temp gets to your preferred doneness. I usually remove from heat when the probe gets to 145F. Let it rest on a cutting board for 20-30 mins and volah.
ab1752
Crew Member
It's super easy, just make a paste of olive oil, grainy mustard, fresh garlic, rosemary and thyme and coat the entire roast about 12h before smoking. Remove from the fridge 1.5h before you put it in the smoker and I then salt and pepper season the roast with super course Genoa salt and fresh cracked pepper. Bring the smoker up to 250 degrees with the smoke roiling. A 5lb roast like that one takes right on 3 hours, remove let stand for 20 mins and medium rare. It's about 128F when it comes out of the smoker and no need to reverse sear at all.
It's a slow cooked process so sometimes I don't even bother to tie between the bones.
For the paste, I generally follow this here plus the mustard.
Marinade Paste:
3/4 cup olive oil
10 plump cloves fresh garlic
1/4 cup Worcestershire sauce
1 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1/4 cup of grainey mustard.
Alex_c
Well-Known Member
Had an orphans Christmas on xmas day with a few friends. Cooked smoked pork ribs with homemade bbq sauce, smoked duck with orange cointreau sauce and gravy, mac and cheese, fennel orange and pomegranate salad, a big charcuterie spread, green bean casserole, scalloped potatoes, honey butter carrots. Was cooking for 8 hours straight lol. Was worth it!
Attachments
Sea Chaser
Crew Member
Reverse seared steaks on the smoker
Jalapeño poppers
Spinach dip with French bread
Zucchini sticks
Bacon wrapped scallops.
Washed it down with a gingerale . No booze unfortunately as been battling the plague for the last 6 days . Hoping to find some energy to get out for a fish tomorrow. Boat is hooked up to truck. Was the plan to get out today as well but couldn’t get out of bed ..
Jalapeño poppers
Spinach dip with French bread
Zucchini sticks
Bacon wrapped scallops.
Washed it down with a gingerale . No booze unfortunately as been battling the plague for the last 6 days . Hoping to find some energy to get out for a fish tomorrow. Boat is hooked up to truck. Was the plan to get out today as well but couldn’t get out of bed ..
tubber
Well-Known Member
Fish chowder.
These are the ingredients and the order they go into the pot.
Cubed shoulder bacon, butter and evoo, diced veg, flour for roux, Hali broth, home canned tomatoes, herbs and spices, pre-boiled cubed spuds, lower heat, canned clams, cream, cubed ling, peeled Argy prawns.
With low heat the lingcod stayed in cubes and the prawns were done in one minute. Not a pretty meal but tasted good.
These are the ingredients and the order they go into the pot.
Cubed shoulder bacon, butter and evoo, diced veg, flour for roux, Hali broth, home canned tomatoes, herbs and spices, pre-boiled cubed spuds, lower heat, canned clams, cream, cubed ling, peeled Argy prawns.
With low heat the lingcod stayed in cubes and the prawns were done in one minute. Not a pretty meal but tasted good.
Doug
Well-Known Member
Last night dinner was lobster tails (4oz) broiled with garlic butter, pan fried vegs and rice. Only got a photo of prep and not cooked. We ate it to fast.
I prefer prawns but they had the lobster tail on sale for $4.75 each. They were tasty and tender.
Happy New Year
I prefer prawns but they had the lobster tail on sale for $4.75 each. They were tasty and tender.
Happy New Year
Attachments
IronNoggin
Well-Known Member
Our Traditional New Year's Eve Fondue.
Beef, Pork & Whitetail Tenderloins, Lamb & Free Range Chicken:
YUMMY!
Happy New Year!
Beef, Pork & Whitetail Tenderloins, Lamb & Free Range Chicken:
YUMMY!
Happy New Year!
getbent
Well-Known Member
You win Em…
Rain City
Crew Member
I finally took a chance on the big red rocks two summers ago and I was pleasantly surprised. I had never seen them that big until I went to Bamfield. I am a fan now.
