What's for dinner tonight ?

[IronNoggin]

Ha! How were the Steaks Re: post 3967

There are exceptions to every rule...

And given my Lady received a $ 250.00 Gift Certificate for the same place, I'll be headed there later this very day.

Cheers

 

[IronNoggin]

Well seasoned Rack of Lamb:

A visit to the BarBee:

Air fried Spare Gooses, three cheese Pasta with homemade sauce:

Another good French Merlot - And Walla! Candlelight dinner for two:

Cheers

 

[Doug]

Following along with IronNoggin meal. We too will be having rack of lamb, but for our Christmas Dinner.

This morning, I put the rack in olive oil, lemon juice, S&P and fresh garlic then into a plastic bag to marinade over night. Then tomorrow after our Christmas happy hour, it’s going onto the BBQ..

I hope our rack will turn out as good as ironNoggin’s looks.

 

[IronNoggin]

Christmas Eve = A freshly smoked Maple Cured Ham, Corn on the Cob & Yams.

@Doug: ENJOY!!

 

[Sea Chaser]

We had a seafood feast tonight . Fresh crab , prawns and salmon. Not sure how the Turkey can top that tomorrow.

 

[ship happens]

We had a seafood feast tonight . Fresh crab , prawns and salmon. Not sure how the Turkey can top that tomorrow.

Appitizer turkey, that's the only solution

 

[ab1752]

Cherry smoked prime rib for Christmas eve feast with mashed potatoes and grilled Brussel sprouts fresh from the garden which turned out great. Sorry for the dumb images...too lazy to crop

 

[Ringo]

Prime rib and roasted veggies- first Xmas dinner by my teenage kids and with a bit of supervision by the half-drunk dad - turned out Ok lol

Merry Christmas everyone. May this festive season and the new year bring joy and warmth to you and your loved ones.

 

[Derby]

A traditional steak oscar and double stuff potatoes for our family

 

[Rain City]

Chicken soup
Mussles
Scallops
Crab dip
Spanakopita
Veggies and dip
Chips
Prawns
Asparagus
Rappini with sausage
Prime rib
Salmon
Green salad
Beet salad
Kalamari salad
Mashed potatoes
Tiramisu
Fruit tarts
Lee's donuts
Cookies
Fruit platter
Rum

Obsurd.

 

[scott craven]

Desert will be a home made black forest cake

 

[1marko]

Leftover turkey..lol

 

[Doug]

BBQ potatoes, broccolini, and marinated rack of lamb for Christmas Dinner.
The lamb turned out flavorful and tender as butter.
It was so tasty, I would have eaten the bones if I could.

 

[IronNoggin]

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!

 

[WHO DAT]

Cherry smoked prime rib for Christmas eve feast with mashed potatoes and grilled Brussel sprouts fresh from the garden which turned out great. Sorry for the dumb images...too lazy to crop

View attachment 101078View attachment 101079View attachment 101080

Curious of your method, Smoked lots of stuff! but never a prime rib. Best Regards

 

[Ringo]

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.

 

[ab1752]

Curious of your method, Smoked lots of stuff! but never a prime rib. Best Regards

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]

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!

 

[Sea Chaser]

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 ..

 

[tubber]

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.