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[Kristin Meredith]

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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[02ebz06]

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

[BigDave83]

we just made cheese steak quesadillas.

[Hank D Thoreau]

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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[reubenray]

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.

[Bentley]

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

[Bar-B-Lew]

That looks great

[urnmor]

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

[02ebz06]

Looks delicious!

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

[Bentley]

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!