Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on December 24, 2023, 01:54:49 PM
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Au Gratin potatoes for tomorrow. They did not come out as pretty as I hoped.
I have never had nor made a bacon wrapped meatloaf. To me it was a clash of two great tastes that really don't go together in this configuration (I will eat a Bacon Cheeseburger, but wont go out of my way to order one). But, as a person trying to over come...contempt before investigation...I thought I would try one.
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It is not bad. To me it does not enhance the meatloaf enough for me to do it again. I will have to see how I feel about it after the 1st sandwich!
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I will say that the thin bacon is great for applications like this. It cooks fast and evenly!
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I agree with you on the bacon.
I've never really enjoyed anything bacon wrapped.
I like my bacon crispy and it never gets to the right texture for me.
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I, too, like my bacon crispier than it usually gets when it's a wrap. So I precook it in the microwave. Sometimes I hit the sweet spot. Sometimes it's still a little too floppy.
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I will say the bacon holds the loaf together great for slicing!
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Grandson is home on leave from the Army and wanted Grandpa’s ribs. Not your normal Christmas meal but more than happy to cook them for him.
Ribs are on the Memphis Pro at 270
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Home brew, from scratch, BBQ sauce is simmering on the stove.
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Rub is from scratch too:
4 teaspoons paprika (used Smoked Paprika for added flavor)
2 teaspoons salt
2 tablespoons ground black pepper
1 teaspoon cayenne
(Double the recipe for 3 ribs)
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My brother and SIL are visiting their daughter/family in Utah. Today my wife and I will go to a local diner for Christmas dinner. I cooked way to much at Thanksgiving for just us two. I will smoke a brisket on Friday to take to my B/SIL/Niece-family for our family Christmas on Saturday.
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Sauce recipe:
2 cups finely chopped onion
1 cup red wine vinegar
2 cloves garlic, minced
1/4 yellow mustard
1/2 cup brown sugar, packed
1/2 teaspoon Louisiana Hot Sauce
Mix the above and then add:
2 cups of ketchup
Simmer for at least an hour
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I will say that the thin bacon is great for applications like this. It cooks fast and evenly!
And “bacon wrapped anything” is always good!
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Was hoping others might post some cooks. Thanks!
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We on the west coast still have time.
We are doing pizzas on my Daniel Boone.
Somewhere before then I need to cook a swordfish steak and lobster for my wife (on the Weber Q2200).
Waiting for my son who is a zoo keeper. You have to care for the animals, even on Christmas.
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The ribs after I took them off.
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Of the three racks only half a rack left and I saw a lot of bones on the plates.
Merry Christmas and a Blessed New Year to everyone!!
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Here is the Christmas pizza and lasagna. The lasagna was made special for a member or our family that is seriously allergic to milk.
We made it from buffalo cheese which he reacts to the least. It was his first time eating lasagna and he loved it.
The only downside is that buffalo cheese does not melt very well. We used buffalo Mazzarella and buffalo ricotta.
We got some manicotti noodles to use for the leftover cheeses but ended up using rolled up left over lasagna noodles instead.
The pizzas were build-your-own, but we ended up sharing each other's creations. We did a bit of experimentation in our attempt to build the perfect pizza.
They were made using my GMG Daniel Boone with the pizza oven attachment.
I was pretty tired by the time we were done. I am recovering from a fall I took climbing a mountain three weeks ago.
I did a full headfirst face plant. Fortunately, I was able to get out even though I was three hours of rugged terrain from the car.
My Christmas present was a Garmin Mini 2 satellite SOS device so that I can get help the next time something like this happens. Fortunately, I was not climbing solo this time and I was able to get out under my own power.
I will post the lasagna here and the pizza in the next post. The manicotti photo is pre-cook.
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Here are some pizza shots.
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Nice cooks!
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Everything on this thread looks delicious. We were given some homemade tamales that were huge so we just had them with beans and rice. Nothing exciting but it sure was easy.
Here is the Christmas pizza and lasagna. The lasagna was made special for a member or our family that is seriously allergic to milk.
Hope you heal up soon Hank. And it is always nice to hear of someone with a food allergy getting to eat something they've never had. I almost made myself sick by eating too much pizza the first time I had one with gluten free crust. That was a long miserable night at work after that. And I wouldn't care to try and milk a buffalo.
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Guys I think I'm done with brisket and beef "dino" ribs. This is just my second Thor's Hammer beef shank. The wife and I are sold.
The Christmas dinner was a smorgasbord (daughter 1 vegetarian, daughter 2 mac n cheese). Here's my lead up and plate:
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As always everything looks REALLY, REALLY good!!
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May have to give up on Dino ribs myself. Last couple of times I've been into Butcher Boys, they didn't have them. The kid behind the counter looked at me and said "what"? He showed me short ribs. One more attempt, then I'll cross the river and try Gartners on Lombard Ave.
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My vote would be shank.
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Today is a special Christmas cook for my son. We are going to make buffalo cheese pizza and garlic cheese bread.
He always has to get bread made special for him at Italian restaurants so this will be a treat.
We also picked up some Lamb Chopper sheep cheese which melts better.
We are going to do an experiment with the cheese bread where we mix different combinations of sheep and buffalo cheese.
The sheep cheese will help increase the meltiness which the buffalo cheese will add another flavor and reduce the allergic reaction.
It should be interesting.
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No church on Christmas Eve, so had a chance to make Prime Rib since both kids were home.
No sear, before or after. I prefer a straight 250F smoke on the MAK for an edge to edge medium rare cooking. Just Montreal Steak Seasoning with dried thyme and dried rosemary. Pulled at IT of 130F. Higher than most like it, but right for me.
First picture is rib roast resting, then Yorkshire Pudding, then full plate with prime rib, yorkshire pudding, creamed spinach, mashed potatoes, and way too much prepared horseradish.
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As usual, creamed spinach was star of the show.
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Christmas day was just Costco spiral ham, green beans and scalloped potatoes.
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Christmas cooking is finally over. We made the pizza and garlic cheese bread for our son who is allergic to milk. We use various buffalo cheeses and a sheep cheese called Lamb Chopper, which we got at a local butcher shop.
It all worked out very well. It was a real gift for him to be able to eat these cheesy meals, including the lasagna I posted about earlier in this thread.
This will be remembered as the cheese Christmas for the son who cannot have milk.
In between the Italian dishes there was grilled lobster, sous vide sword fish.
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All those dinners look fantastic
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For some reason the lobster did not end up in the post. I do these on my small Weber Q2200 gas grill. It is perfect for searing, especially since it does not take a lot of space.
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This Christmas is our last in our California home. We are moving to Gainesville Florida to be near our daughter and our granddaughter. All of our three adult kids showed up to spend the last Christmas in the home they grew up in.
Now for the food. I made a brisket the Tuesday before Christmas since my son-in-law loves it. Christmas Eve dinner included:
Dungeness Crab
Cod Fillets with Parmesan Panko crust
Cocktail Shrimp
Aussie Pies (Made by my Aussie son-in-law)
Toasted Sourdough Garlic Bread
Clam Chowder
Caesar Salad
Christmas Day dinner included:
Prime Rib
Caesar Salad
Mash Potatoes
Roasted Vegetables
Everyone has now left and most of the leftovers are gone. It is time to finish our packing. It was a great holiday.
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Did he bring any Dead Horse sauce for them?
Aussie Pies (Made by my Aussie son-in-law)
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Gosh, JoeGrilling, a bittersweet Christmas. It may be a bit emotional to leave a home that has so much of "You" in it, but it's the beginning of a new stage of life with your daughter and granddaughter. I wish you continued happiness.
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I will be putting on a 7.5 lb brisket flat soon this morning for a mid holiday family get-together tomorrow. I will start at 180 for two hours and then bump it up to 225 and let it cook. Once it gets to 170 I will wrap it and cook until it gets 205.
I have been reading that instead of immediately wrapping it to put in an ice chest I will let it sit for about 30 minutes and then wrap it. This is supposed to keep it from overcooking. Has anyone done this?
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Did he bring any Dead Horse sauce for them?
Aussie Pies (Made by my Aussie son-in-law)
Do you mean Vegemite?
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Gosh, JoeGrilling, a bittersweet Christmas. It may be a bit emotional to leave a home that has so much of "You" in it, but it's the beginning of a new stage of life with your daughter and granddaughter. I wish you continued happiness.
You got that right. I was acting general contractor on the home. A licensed contractor did the planning plus day to day management on the project and was paid a salary. My oldest daughter and me did a lot of work on the project. It took a year to plan and a year to build. We moved there in 1997.
Our new home is in Newberry, FL which is just outside of Gainesville. This time we have a general contractor designing and building our home. However, it won't be ready for at least a year. The lot has been cleared and permits filed for. I need to line up a rental and storage out there. Moving after many years of junk accumulation is hard.
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Aussie Slang. Dead Horse Sauce = Tomato Ketchup or sauce.
Did he bring any Dead Horse sauce for them?
Aussie Pies (Made by my Aussie son-in-law)
Do you mean Vegemite?
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Am I understanding correctly? You would rest the meat in a cooler before wrapping in what ever medium and continuing cooking? Would be somewhat like the way I cook Rib Roast. I think it gives the meat a chance to balance temp. To me over cooking is a matter of time, so not sure it would help there, but I kind of like that stage cooking with large cuts of beef. Sorry i did not answer your question.
I will be putting on a 7.5 lb brisket flat soon this morning for a mid holiday family get-together tomorrow. I will start at 180 for two hours and then bump it up to 225 and let it cook. Once it gets to 170 I will wrap it and cook until it gets 205.
I have been reading that instead of immediately wrapping it to put in an ice chest I will let it sit for about 30 minutes and then wrap it. This is supposed to keep it from overcooking. Has anyone done this?
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After smoking the 7.5 lb brisket for about 12 hours I did let it sit on the counter for about 20 to 30 minutes before I wrapped it up in towels and put in the ice chest. I wrapped it in foil when it got 170. This was the tenderest brisket I have done. Being I will be taking it to tomorrow for our late Christmas dinner I sliced it and will reheat it tomorrow. Instead of smoking at 225 I had to adjust to 250 being the ambient temperature was in the mid 30's. The meat temperature was started to go down during the stall. Our Yorkie was crying at my feet as I was cutting it.
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I have been reading that instead of immediately wrapping it to put in an ice chest I will let it sit for about 30 minutes and then wrap it. This is supposed to keep it from overcooking. Has anyone done this?
I've not done it, but I think it makes sense. If you foil, towel, cooler (FTC) a brisket that's 225°F on the exterior you've reduce the chance of it cooling appreciably. So that exterior heat must conduct to the interior and cook it more.
I've held meat a few times by FTCing it where I thought that it had continued to cook, especially when I've preheated the cooler. Maybe I'll put a remote reading thermometer in the next one.
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I see what you were going for now.
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We had the brisket today. It was reheated at 250 for a hour and it still tasted great. Especially the bottom pieces that were in the juice. They left me very little for left overs.
I also gave my GMG Daniel Boone to my niece today that always wants me to smoke turkeys for the holidays. So there will be another smoker in the family.