We had left overs from the Sunday School party , so I just made up a pan of enchiladas.  Had to cobble together my own enchilada sauce, but I think it will be ok.  So, a "combo plate" (as Bent likes to say) for Christmas Eve dinner -- enchiladas, rice, and refried beans with cheese.  Anyone making anything special for tonight?

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Just whatever is in the fridge for us.
Sadly, we have stopped making "meals".
At our age, we gain weight too easily.

we just made cheese steak quesadillas.

We are having some of the smoked salmon I cooked a few days ago and froze. We also have some crab and precooked baby back ribs.

My son called it a smorgasbord.

I'd like to see the enchiladas when they are done.


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I will be putting two garlic butter covered six pound prime rib roasts on in a few hours.  I will also do smoked chantilly potatoes.

The temperature outside right now is 9.  This will be the coldest temperature I have ever smoked in.  Hopefully it works.

2 inch Rib-eye steak.  Sous vide at @140 for 5 hours.  Grilled at 600° for 4 minutes.

That looks great

I cannot tell a lie Chinese food.  If You would like the phone number I can provide it. Our Son did say it was better then what he gets in the City

Looks delicious!

Excuse my ignorance here, but what is the benefit of the 5 hour sous vide ?
Why not just straight to the grill ?

It was too thick to grill and come out the way I like, not without a bunch of fussing.  I was not standing outside in 16° temps to cook a steak.  I was hoping it would cook so it did not have to be put in the oven after searing.  It was cooked through, should have set it at 135°.  Then all that was needed was the sear for some color and we ate!