Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: jdmessner on October 31, 2023, 01:09:50 PM
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We had our first snow yesterday, so it must be time to start thinking about our annual Christmas party. I am not sure I could pull it off without your help! I do hope this is not getting too repetitive each year. The party is in a new place with new people, so there are no previous expectations. There is a very nice fellowship hall with a commercial kitchen (and a commercial dishwasher)! I am looking forward to hosting the party in this setting.
Originally, I thought we’d be in great shape for the party after visiting Bethlehem. We were going to be inspired by all kinds of stories to tell, great food ideas and inovative ways to decorate. That didn’t happen, but I think we have come up with a good alternative plan. The biggest change is that we are going to do all hors d'oeuvres, rather than serve a meal buffet style. This will free us up from standing behind a serving line and we can get away with smaller portions. Here are some of the ideas so far:
Outside station with mulled cider, Christmas music, and hot chestnuts on an open fire
Bread and Soup - TBD
Greek Salad Skewers – basically a Greek salad on a stick, without the annoying green stuff.
Various kinds of hummus with assorted vegetables
Igloo cheeseball with penguins
Spanakopita
Aged top sirloin on garlic toast with horseradish sauce on the side
Smoked Salmon Dip
Leg of Lamb on small pita rounds with Tzatziki sauce and mint Jelly on the side
Dessert
Figgy Pudding and whatever else my wife comes up with!
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Baba Ganoush as a dip with pita chips; falafel if you are any good at making them (I realize that is a big undertaking!); dried dates or go fancy with Devils on Horseback; and more Jewish than Middle East but still great -- latkes!
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Deviled eggs. When we do them, they are always the first to go.
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All I could keep thinking was...what does an Ice Chest have to do with a cheeseball and penguins...
Igloo cheeseball with penguins
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All I could keep thinking was...what does an Ice Chest have to do with a cheeseball and penguins...
My wife makes a cheeseball in the shape of an igloo, covering it with cream cheese, and using a toothpick to draw the bricks on the igloo. She then uses a large and a small black olive, cream cheese, and a sliced carrot round to make each penguin. The large olive is sliced lengthways, and cream cheese is piped in to make the torso of the penguin (giving the appearance of a white chest). A small triangle is cut out of the carrot circle and used for the base. A tiny slit is cut in the small olive (the head) and the leftover triangle piece of carrot is inserted in the small olive for a nose. A toothpick is run from the head, through the torso, and into the base. The penguins can then stand upright around the igloo. It is easy to do, and people are usually very impressed by how cute they are.
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Baba Ganoush as a dip with pita chips; falafel if you are any good at making them (I realize that is a big undertaking!); dried dates or go fancy with Devils on Horseback; and more Jewish than Middle East but still great -- latkes!
Baba Ganoush is a great idea, I will add that for sure. The last time I made falafel (about 30 years ago) I got really sick to my stomach. It was a flu bug and not the falafe that made me sick. However, after that incident I lost my taste for it. So I think I will pass on that one! I have made the Devils on Horseback before and it went over well, that should be doable. I will need to experiment with the latkes and see if I can do them justice. It would be good to have a potato dish, so I will play around with it and see what happens.
Hugh - Deviled eggs are always good. I am always willing to consume my fair share and then some, but I have never made them. They may be above my pay grade!!
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They may be above my pay grade!!
They are very easy to make and there are countless varieties to choose from.
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I'm "Latke Larry"
Been doing "Latke Fest" for many years.
Would be happy to make them for your event.
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I'm "Latke Larry"
Been doing "Latke Fest" for many years.
Would be happy to make them for your event.
Awesome! That's what I love about this forum, there is such a diverse wealth of knowledge! Where else are you going to find an expert on Latkes? I am curious, when and where is the Latke Fest? If you have any tips or recipes that you might be willing to share, I would appreciate it.
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Awesome! That's what I love about this forum, there is such a diverse wealth of knowledge! Where else are you going to find an expert on Latkes? I am curious, when and where is the Latke Fest? If you have any tips or recipes that you might be willing to share, I would appreciate it.
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There we be no "Fest" this year as my three daughters will be elsewhere.
I can do the "Fest" by you, incorporated with your event.
Love to be part of the experience?
As for a TIP...use Peanut Oil at 400 degrees...also use a hand grater for the potatoes and onions...this way a little of you will go into each one, (knuckle cutter with the grater) ;D
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Looks like the wheels are in motion, I have made my first two food purchases. I found a chestnut farm that wasn't too far away. I now have 5 lb. of fresh chestnuts to be roasted outside on an open fire!
Last fall I discovered a butcher shop a couple of towns over with an excellent reputation for the quality of their meats. When you walk in, it feels like you are back in the 1960s. I told the butcher what I wanted and what I planned to do with it. He nodded and told me he thought he had something for me. He came out with a 20 lb. top sirloin. Before pricing it he removed the fat cap, trimmed it, and charged me for a little over 11 lbs. Since I wasn’t going to start aging it until next week, he vacuum sealed it for me. When the aging process is finished, I hope to have around 7 lbs. of meat to smoke.
However, the one thing that really has me jazzed about the dinner is that after several messages and texts, I learned focuspuller (aka Latke Larry) is sincere about his offer to come and help! There are some pretty good snow belts between us, so I hope the weather doesn't become an issue. Pulling for El Nino! The early indications are trending in the right direction. It will be great if this works out!
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Looks like the wheels are in motion, I have made my first two food purchases. I found a chestnut farm that wasn't too far away. I now have 5 lb. of fresh chestnuts to be roasted outside on an open fire!
The American Chestnut is making a comeback from almost certain extinction.
Kristin, are the new American Chestnut trees in Culpeper's park thriving?
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Looks like the wheels are in motion, I have made my first two food purchases. I found a chestnut farm that wasn't too far away. I now have 5 lb. of fresh chestnuts to be roasted outside on an open fire!
The American Chestnut is making a comeback from almost certain extinction.
Kristin, are the new American Chestnut trees in Culpeper's park thriving?
I have not been out there for about a year Paul. Use to take the pups to that park for training and whenever the next pup arrives I will go out and check on them. They were doing well last time I saw them, but we have had bad drought this year, so don't know.
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Put the sirloin roast in the fridge last night to start the aging process. By my calculations it should go 28 days. Starting weight 11.16 lbs.
The refrigerator had glass shelves, so I rigged up a shelf using a couple of cooling racks. The temp has been holding at 38.5° F. I don't have a lot of control over the humidity, but it has been around 75.
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Put the sirloin roast in the fridge last night to start the aging process. By my calculations it should go 28 days. Starting weight 11.16 lbs.
The refrigerator had glass shelves, so I rigged up a shelf using a couple of cooling racks. The temp has been holding at 38.5° F. I don't have a lot of control over the humidity, but it has been around 75.
Have you ever tried Dry Aging Bags from https://umaidry.com/?gclid=CjwKCAiA9dGqBhAqEiwAmRpTCyb8VXqsuj_fSUPCxBeMLvCa_zWm0hzIZj1zZN8lt4WXSGBT9KlsgRoC35oQAvD_BwE ?
They work great and makes aging foolproof.
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Have you ever tried Dry Aging Bags from https://umaidry.com/?gclid=CjwKCAiA9dGqBhAqEiwAmRpTCyb8VXqsuj_fSUPCxBeMLvCa_zWm0hzIZj1zZN8lt4WXSGBT9KlsgRoC35oQAvD_BwE ?
They work great and makes aging foolproof.
Thanks for posting the link. I have not used them. I'll check them out. Have you used them before?
However, you should probably keep in mind, I am the one who puts the fool in foolproof! If there is a way to goof it up, I will probably find it!!
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I use them all the time.
Started using in 2014.
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Never understood the need for the bag. About the only thing that the bag offers would be if there is something in the Drying chamber that infuse the meat with its smell. Anything in the fridge that is going to transfer a smell to the meat, it is not going to go deeper then the layer that will be cut off. An expense I have found to be unnecessary!
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there's more to it than that
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Educate me.
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look at their website or Google for reviews
smokingpit.com/info/UMAi-dry-aged-steaks.htm
traegerforum.com/threads/my-experience-with-umai-dry-age-bags.1300/
amazon.com/UMAi-Dry%C2%AE-Ribeye-Striploin-Packet/dp/B00HUS4J4S/ref=sr_1_3?hvadid=557270695148&hvdev=c&hvlocphy=1014866&hvnetw=g&hvqmt=b&hvrand=2949900424631360464&hvtargid=kwd-1020054149667&hydadcr=7495_13183993&keywords=umai+bags+dry+aging&qid=1700088435&sr=8-3#customerReviews
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I don't need those site to tell me what I already know. I am assuming you have no original thoughts, even though you have been doing this almost 10 years?
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Outside station with mulled cider, Christmas music, and hot chestnuts on an open fire
Bread and Soup - TBD
Greek Salad Skewers – basically a Greek salad on a stick, without the annoying green stuff.
Various kinds of hummus with assorted vegetables
Igloo cheeseball with penguins
Spanakopita
Aged top sirloin on garlic toast with horseradish sauce on the side
Smoked Salmon Dip
Leg of Lamb on small pita rounds with Tzatziki sauce and mint Jelly on the side
Dessert
Figgy Pudding and whatever else my wife comes up with!
I figured an update might be a good diversion and a chance to breathe while watching THE game (Go Blue). While the menu has modified slightly, I think it is coming together quite nicely.
The beef seems to be aging nicely. It is hard not to look. I will probably check on it Tuesday when it hits the two-week mark. The temp has constantly been between 38-39* F. The humidity has ranged between 70-75%.
Probably the biggest change is with the lamb. Instead of the leg of lamb, I found a recipe for Lamb Pastry Bundles. It is a flattened Greek meatball with goat cheese on top and wrapped in puff pastry. I think it will be a little more forgiving than the leg of lamb and I can do a lot of prep work in advance.
The soup will be a creamy corn soup. It was a favorite on our trip. I don't know if I can duplicate it, but it should be good. I was going to make dinner rolls and have an assortment of butter spreads, but I don't think that will be necessary. There will be pita bread and assorted crackers available to go with the soup.
Along with the hummus I am looking at baba ghanoush, and a dip with roasted peppers and feta dip. I am on the fence with the smoked salmon, I'm not sure it is needed.
The roasted chestnuts, hot cider, Greek salad skewers, igloo cheeseball with penguins, and spanakopita, are still a go. I will also be adding devils on horseback. The biggest addition that I am looking forward to is Larry's Latkes, with a variety of toppings.
Baba Ghanoush is in the house!
https://www.youtube.com/watch?v=kEoQxeJjphg
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there's more to it than that
Not much. The UMAi bags are advertised (1) to allow liquid to leave the bag, (2) prevent cross-contamination (smells or spores, I guess) and (3) allow oxygen to move both directions (IDK how they allow oxygen to cross the barrier but not the other air components like nitrogen, carbon dioxide, and the trace elements of methane, xenon, ozone and such). Restaurateurs and custom butchers age beef for 30 days without investing in single-use bags.
Here's an experiment for you since you've been using the UMAi bags since 2014. Age two similar items, one in a UMAi bag and one not. See if you notice a difference between the two.
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I use the bags for making some cuts, after they have cured I don't have a curing chamber just a garage fridge or two, so the bags keep it from drying to fast, although most of the things I have made have case hardened because of not a set humidity level. but then they reach their percentage of loss I take some off to eat and then just vac seal for a few weeks to equalize.
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Day 15. The temps and humidity have been holding steady. Using my wife's phone and computer for pictures. Hopefully this will work.
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It looks as though it's working great.
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I may have missed in the original post regarding the Roast. Is it going to be sliced very thing and used as a sandwich or roll meat?
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This is a whole sirloin tip/peeled beef knuckle? Interested in seeing how it comes out, I tried a 4ish pound sirloin roast a few years ago, it went in the trash.
I don't remember the time or weight loss numbers as it has been so long ago. I used one of the original steak agers I bought off a kickstarter campaign,it has a fan and some charcoal, and was a box that went in a refrigerator. One of these in this article. I thibk mine was the original one and this ones is redesigned version.
http://www.johnnyprimesteaks.com/the-steakager/
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Again, there is just no need for such devices for Dry Aging. And to Dry Age 1 steak, man that is really micro managing!
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I may have missed in the original post regarding the Roast. Is it going to be sliced very thing and used as a sandwich or roll meat?
It is a top sirloin roast. It weighed 11.16 lbs to start. The plan is to smoke it after 28 days, thinly slice it, and serve it on a small pita rounds.
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The party is starting to get close. The menu fairly well set, but I am sure there will be a few last minute changes. It looks like the weather should be good, so I am optimistic Larry will be able to come out and help with the latkes!
Outside Station
Hot Cider, Roasted Chestnuts, Christmas Music
Station 1
Corn Soup, Devils on Horseback, Greek Salad Skewers
Station 2 - Dips and Spreads with veggies, pita chips, and crackers
Baba Ghanoush, Hummus, Red Pepper Fetta Dip, Artichoke Dip, Igloo Cheeseball with Olive Penguins
Station 3
Spanakopita, Lamb Meatballs in Puff Pastry, Aged Beef on Pita Rounds, Latkes
Toppings: Tzatziki Sauce, Applesauce, Cranberries, Sour Cream
Dessert Station
Figgy Pudding, Gingerbread Trifle, Assorted Fudge, Fruit, Shortbread Cookies, Chocolate Cutting Board
Beverage Station
Coffee, Tea, Hot Chocolate, Hot Cider, Punch
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Zowie! That meal might be worth the drive from Nebraska.
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Zowie! That meal might be worth the drive from Nebraska.
I'll meet up with you!! That sounds like a great party!!!!!
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The party must be getting close. I just recieved an amazing gift from focuspuller (a.k.a Latke Larry). A case of Maui Gold Pineapple, freshly cut from Hawaii. They will make a most excellent dessert.
Thanks again Larry for all your help with the party. Safe travels, I am looking forward to meeting up with you soon!
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The party must be getting close. I just recieved an amazing gift from focuspuller (a.k.a Latke Larry). A case of Maui Gold Pineapple, freshly cut from Hawaii. They will make a most excellent dessert.
Thanks again Larry for all your help with the party. Safe travels, I am looking forward to meeting up with you soon!
You're welcome.
Heading West tomorrow morning...be in Evart Sunday evening...also looking forward to meeting you.
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Focuspuller (a.k.a. Larry Latke) made the trek from Connecticut to Michigan to make latkes for the party. We had a nice dinner together. I really enjoyed the conversation and look forward to his help over the next couple of days. Tomorrow will be a day of prep and hopefully we will be good to go for Tuesday!
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Just pulled the roast after 27 days. It started out at 11.16 lbs. and now it is 8.33 lbs. I will see what it weighs after it is trimmed.
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After trimming 6.7 lbs.
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Larry in the house making mush! Latkes are soon to follow.
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How neat is that.
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Almost game time. Slicing the beef cold.
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The meat sure looks good.
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Hope it all went well and you have some photos!
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We made it! Overall, the party went very well, but of course there are always glitches and changes along the way. Here is a summary of the course of events.
The biggest glitch was when the pellet grill malfunctioned the night before the party. It happened when I was getting ready to smoke the beef. After putzing around with it, we discovered the fan was not working properly and there wasn’t time to diagnose it any further. However, all was not lost, I phoned a friend, and he fired up his Z grill and cooked the roast at his house. I had him cook it at 250* F until it reached an IT of 125*. I was very pleased with the way the roast turned out.
I cooled the beef overnight and sliced it on a slicer the day of the party. To reheat it, I preheated a roaster to 250*, and placed the sliced beef on a rack that went on top of a pan with some hot broth in it. After the roaster reached the proper temp, I turned it off and then placed the pan, rack, and sliced beef in the roaster. The residual heat worked surprisingly well at rejuvenating the meat. To serve it, I placed a small slice of beef on a mini pita round with a toothpick and had tzatziki sauce on the side.
The grill malfunction forced a few other menu changes. I was not able to smoke the Devils on Horseback or the chestnuts. There wasn’t oven space to do them inside. Since we had to scrap the outside station, I decided not to make the hot cider and served it cold with the other beverages.
The lamb meatballs were a huge hit. One guy told me he raised lamb and never liked eating it, but he really enjoyed the meatballs. It was high praise coming from him. I used a spice blend that I brought back from Greece. Originally the meatballs were to be smoked and wrapped in puff pastry with a piece of goat cheese. We were facing a time crunch, so this step was eliminated. Fortunately, I had a bottle of one of my favorite BBQ sauces on hand and poured it over the meatballs. Nobody was any the wiser when it came to the switch.
Larry was the unsung hero of the party. I was so glad he made the effort to join us. I enjoyed watching him work. He was very efficient and methodical in the way he approached each step in the process. His latkes were incredible. Crispy outside, soft, light, and creamy inside. There was applesauce, cranberry sauce, and sour cream for toppings. The people I have talked with since the night of the party continue to tell me how much they enjoyed the latkes. Larry brought his “Darth Tater Mr. Potato Head”, and the infamous singing Latke Larry doll. Since we are also in the midst of Hanukkah, we lit a menorah and Larry had some dradles for people to play with. It made for an impressive display. The pineapple he had sent from Maui was incredibly good and also got rave reviews.
The people on this forum never cease to amaze me. There is not only a wealth of information, but I am very humbled by the kindness and generosity of the folks who contribute and those I have been fortunate enough to meet up with.
I was surprised by the number of people who were not familiar with spanakopita. I was pleased with the way it turned out. The artichoke dip, olive penguins with the igloo cheeseball, Baba Ganoush and the roasted red pepper dip all turned out well. I was not happy with the hummus. It was very bland and needed some doctoring up, but by the time I remembered, it was already on the table.
My wife came through with the desserts. She made a cutting board out of chocolate with figs, dates, nuts, and dried blueberries in the middle. The only problem was that it took people a while to realize it wasn’t real! The figgy pudding was a big hit. We turned oyt the lights, had everyone sing the song, and lit it at the right moment. The flame was beautiful. All in all, I think people were adequately impressed!
There were probably close to 50 guests. It was the first Christmas party we have hosted for this parish, and people did not know what to expect. My guess is there will be more next year! I have some pictures, but not a lot. When it gets busy it is hard to find time to take them. I will try and see if I can get some up in the very near future. Thanks again for being my accountability group, I couldn't have done it without your help! Have a Merry Christmas and Happy Hanukkah!!
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Here is a sample plate from today's lunch. The pita chips have the roasted red pepper and feta dip. The plate is on the chocolate cutting board.
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Looks Wonderful! Atta Boy to Larry!
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It all looks wonderful and sounds like a great event. Wish I could have tasted Larry's latkes, they sound superb!
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It is that time of year again for the 2024 Christmas Party. I am in a new town, with a new group of people. Even though I haven't figured out the full menu, this gives me an opportunity to finetune old recipes and experiment with new ones. The date for the party is December 10.
I do want to do the aged beef again, so it is time to get started. This year I have three top sirloin roasts, so I am going to try an experiment. One will be dry aged the traditional way. Last year Larry (focuspuller), was kind enough to give me a dry aging bag, which will be used on another roast. The third one I will wet age in the cryo-packaging.
My goal is to go 30 days. There is no magic to the number. My wife and I just got back from a mini vacation. Since the party date is set, that leaves 30 days if I get the refrigerator good to go by tomorrow.
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The traditionally dry aged sirloin roast went in the fridge last night. Starting weight 8.77 lbs. The refrigerator temp has been averaging 36* and the humidity 75%.
I intended to use the Umai bag for a second roast. However, I had a hard time sealing the bag properly. After several attempts, I butchered the bag to the point where it wasn't going to work. I have not used the vacuum sealer in a long time. It has been difficult to work with since day one, so I'm chalking it up to mechanical error. Thanks to Larry, another bag is on its way. Hopefully, with a little more practice using the sealer, it will yield better results.
I would like to see for myself an objective comparison between the wet and two dry aging methods. I am crossing my fingers that it will work out. My guess is all three will taste slightly different, but in the end, they will all taste good. With any luck, hopefully people will enjoy it.
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Are you using the bags because you are worried about the beef picking up fridge smells?
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Are you using the bags because you are worried about the beef picking up fridge smells?
No, I have no issue with the traditional dry aging process. I was quite pleased with the results last year.
I am doing it mostly out of curiosity. There are people who swear by them and others that swear at them! As long as I have a bag, I figured I would try and see what it is all about.
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They say ignorance is bliss, I am no longer blissful.
Last week I took a Safe Serve food safety class. It was taught by the health inspector that certifies the kitchen I work out of. The subject of dry aging meat came up. He did not go as far to say that it couldn’t be done, but he had a lot of reservations. For the process to be approved, he would need to see a detailed plan from start to finish. Once that plan was submitted, he would take it to another group for approval. If I were a betting person, I would say the odds are that I am a long longshot for my home setup being okayed, (a desk fan sitting in a dorm fridge with a bowl of water).
Based on the conversation in class, the only scenario that I can see being approved, would be if you had a commercial “dry aging refrigerator” and the meat was in a bag (like the Umai bag). He did not like the idea of open-air aging at all, even with a constant readout for temp and humidity. Using a bag made it easier for him to at least consider the possibility that it could work.
Since I no longer have plausible deniability, I have decided not to serve aged beef for the party. The roast that is now dry aging, I will cook for our family Christmas dinner. The other two roasts are in the freezer and will be thawed and smoked for the party.
I am disappointed that I will not be able to finish my experiment. I am still interested in looking into the bag a bit more. I have tried contacting them to see if they have any outside documentation or research that would show USDA approval for their drying process. So far it has been hard to reach anyone.
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No wonder I like government so much!
You can show him this and tell him it was done at a non USDA approved facility in Stevensburg, VA and no deaths were reported! Reported is the key word!
(https://i.imgur.com/bu2LXTDh.jpg)
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No wonder I like government so much!
You can show him this and tell him it was done at a non USDA approved facility in Stevensburg, VA and no deaths were reported! Reported is the key word!
Thanks Bentley. That made my day!
After a lot of head scratching and more internet searches than I would care to admit, I think I have figured out the menu.
2024 Christmas Party Menu
Appetizers
Hummus with veggies
Smoked Cream Cheese coated in fajita seasoning – drizzled with rib candy sauce - served with crackers
Tossed Salad
Spinach Artichoke Soup
Entrées
Smoked Beef Top Sirloin
Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
Veggies
Roasted Root Vegetables – Potatoes, Carrots, Parsnips,
Broccoli Casserole
Desserts
Chocolate Dessert board with chocolate dipped fruit
Cookies
Butterscotch Pumpkin Trifle with Gingerbread
Beverages
Coffee
Tea
Hot Chocolate bar
Punch
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Getting ready for the party on Tuesday. Looks like we should have around 60 in attendance.
After having a month to think about it, I am going to go ahead and use the aged beef. I have resisted the temptation to peak, the temp has been holding steady at 36-38 and the humidity around 70. I couldn't bring myself to freeze the roasts I am wet aging, so I will also serve them. I am certain it will all be good.
Tomorrow is a big prep day. I will have a better idea of how things are trending by the end of the day!
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With that extensive a spread...60 people is as lot of work!
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With that extensive a spread...60 people is as lot of work!
Hopefully each year we are working a little smarter! Also, the kitchen we are using this year will make things much easier. There are two convection ovens, a 10 top stove with double ovens and a commercial dishwasher. That will be a huge bonus!
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A well heeled kitchen is nice to cook in!
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Also, the kitchen we are using this year will make things much easier. There are two convection ovens, a 10 top stove with double ovens and a commercial dishwasher. That will be a huge bonus!
That sounds a bit like our church kitchen. We have the added benefit of a young parishioner nearing finishing culinary school.
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So far the prep has gone well (but I don't want to say that to loudly). Last night I stuffed three pork loins with goat cheese, parsley, and rosemary, and thyme, and lemon zest. Today I am looking forward to checking out the beef roast after 30 days.
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very nice
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Dont use goat cheese, it takes the heat well with out running out? Coming from someone who has not learned to truss well, that is some nice work!
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One of my favorite rubs on pork is herbs de provence. I bet that would have been great on the outside of that pork loin.
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We made it through the party and are starting to recuperate! Overall things went well. All the food came out on time and I think people enjoyed themselves. I misplaced my phone and didn’t get a lot of pictures. I will try and post some from my wife’s camera when I get a chance. Here is a rundown on how it went:
For appetizers we made one large batch of hummus and divided it into three different sections. By adding pesto to one, garlic to another, and roasted red peppers to the third. we had 3 dips for the effort of 1. I also added a white bean dip with lemon and rosemary. It was a bit different and went well with the hummus. There was an assortment of crackers, veggies, meats, and cheeses to go with it. My wife requested smoked cream cheese; it went over well. I coated four 8 oz bricks in fajita seasoning and smoked on low for 1.5 hours and served it with rib candy.
The spinach and artichoke soup was very and a nice twist from the dip. However, the thing that really surprised me was how well the tossed salad went over. I have never had people ask for a doggie bag to take salad home in. I had someone else ask for the recipe. It was quite simple. I used the bagged spring lettuce assortment and mixed in mandarin oranges, dried cranberries, feta and parmesan cheese, with poppy seed dressing.
I was pleased with the way the pork loin turned out. I realized that in the past I’ve tried to put too much stuff in the filling and could not get a nice roll. The herb and goat cheese filling made for a tighter and more uniform roll. One tip I received somewhere along the line was to place it in the smoker with the seam facing up. This allows gravity to help keep the stuffing from leaking out. I had minimal leakage. I served it with a sweet cherry balsamic wine sauce on top.
The wet aged beef was a big hit. I had several people tell me how much they enjoyed the prime rib! As it turned out, I only needed to serve two of the three roasts. I saved the dry aged one to use at a family gathering just after Christmas.
The sides turned out just okay. The broccoli cheese casserole was not as good as I expected, but if you add enough cheese to anything, it is bound to taste good. The root vegetables (red potatoes, carrots, sweet potatoes, and parsnips) were a nice combination.
My wife handled the desserts, table settings, and decorations. She exceeded expectations! The pumpkin caramel trifle with gingerbread cake was great. She made a cutting board out of chocolate like she did last year. There was an assortment of fudge on the board, dipped fruit, and shortbread cookies.
A friend of mine is a talented musician. He played Christmas carols to round off the evening. All in all, it was a good time, but I can tell I am not as young as I used to be!!
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The dry aged beef started out at 8.77 lbs. After 30 days it was 6.52 lbs. There was 1.42 lbs that was trimmed away.
After 30 days
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Trimmed
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On the grill: Pork loins, Top sirloin, and Cream cheese
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On the grill: Pork loins, Top sirloin, and Cream cheese
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Looking Good!! :D
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I was thinking of you the last few days! Hope you are blessed over the holiday season!!
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A few more random pics.
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Smoked cream cheese with fejita seasoning and rib candy.
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Spinach and Artichoke Soup
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Very nice! I bet everyone had a great time.
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Nice work all around once again!
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I have finished smoking and shredding 5 beef chucks and freezing them in 1-pound vacuum sealed packages. 15 1/2 pounds of beef chuck made 8 3/4 pounds of shredded beef.
I made 7 frozen packages and saved 1 3/4 pounds for ourselves, which we just finished eating tonight.
These will be given as gifts with custom labels and a little "What to do with shredded beef" cookbook that we will make.
I may have to cook a couple more. It depends on how many folks are coming for Christmas.
Next, I will be making my annual smoked salmon for my wife's friend's Christmas dinner. I have done these for two years now.
I just finished my on-call for jury duty today. I have been sneaking in cooking on days when I have been slated to stay home.
I had to call in at 5 PM ever day to see if I had to go in the next morning.
Now that I am done, I am free to better plan my cooks.
No photos. The system rejected them for being too large. I have posted plenty of photos of beef chucks in the past.
As a note, doing three really stressed my smoker. Cooking times between the three were far different than I usually see.
It was much better the next day doing just two.
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Not sure where I would be camping out the cream cheese station or the hummus station?
That pork loin looks great, how did the flavors work out together, goat cheese from my limited experience has a stronger (for lack of better term) flavor to me.
Would you share the recipe for the soup? Se asks for soup a lot more now than she ever has, and she like spinach and artichoke dip, so it may go over well.
Looks like a fantastic meal, and no one should have left hungry.
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Not sure where I would be camping out the cream cheese station or the hummus station?
That pork loin looks great, how did the flavors work out together, goat cheese from my limited experience has a stronger (for lack of better term) flavor to me.
Would you share the recipe for the soup? Se asks for soup a lot more now than she ever has, and she like spinach and artichoke dip, so it may go over well.
Looks like a fantastic meal, and no one should have left hungry.
I think the flavors in the pork loin came together quite well. My wife is not a big fan of strong cheeses and she liked it. There was also a couple who came up to me after the dinner. The husband exclaimed how much his wife loved the pork, even though she dislikes goat cheese. He didn't tell her what was in it until after she finished eating. All she had to say was that she must like goat cheese after all!
The spinach and artichoke soup was nice. The recipe is from Modern Honey.
Ingredients
2 Tablespoons Butter
1 Onion chopped
4 Garlic Cloves minced (or 3/4 teaspoon Garlic Powder)
1 - 9- ounce pkg. Frozen Chopped Spinach may use 1/2 of pkg. if you so desire
1 teaspoon Salt
1 teaspoon Pepper
3 Tablespoons Flour may delete if you want gluten-free or keto-friendly soup
4 cups Chicken Broth
1 - 14 ounce can Artichoke Hearts drained and roughly chopped
1- 1 1/2 cups Heavy Cream depending on how creamy you want the soup
1 - 8- ounce pkg. Cream Cheese
1 cup Parmesan Cheese plus additional 1/2 cup for garnish
Instructions
In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
Stir in parmesan cheese.
Season according to taste. Sprinkle with parmesan cheese shavings.
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I have finished smoking and shredding 5 beef chucks and freezing them in 1-pound vacuum sealed packages. 15 1/2 pounds of beef chuck made 8 3/4 pounds of shredded beef.
I made 7 frozen packages and saved 1 3/4 pounds for ourselves, which we just finished eating tonight.
These will be given as gifts with custom labels and a little "What to do with shredded beef" cookbook that we will make.
I may have to cook a couple more. It depends on how many folks are coming for Christmas.
Next, I will be making my annual smoked salmon for my wife's friend's Christmas dinner. I have done these for two years now.
I just finished my on-call for jury duty today. I have been sneaking in cooking on days when I have been slated to stay home.
I had to call in at 5 PM ever day to see if I had to go in the next morning.
Now that I am done, I am free to better plan my cooks.
No photos. The system rejected them for being too large. I have posted plenty of photos of beef chucks in the past.
As a note, doing three really stressed my smoker. Cooking times between the three were far different than I usually see.
It was much better the next day doing just two.
What a great idea for Christmas. I can't think of a better way to use your time while waiting for jury duty!
I was curious as to how my smoker would do with a full load. I had to be a bit creative getting the two full sheet pans on. It worked out well. I think it took about four hours. (1.5 hr. on low then turned up to medium). My only settings are low-medium-high. I don't know why, but I seem to get more flavor out of the basic "vintage" Traeger grill than any of the others I have had.
Hope you have a Merry Christmas! Are there any new recipes that you have not posted elsewhere? Any chance you can share?
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One of my favorite rubs on pork is herbs de provence. I bet that would have been great on the outside of that pork loin.
I used a very basic rub on both the beef and pork, just salt, pepper, and garlic. The herbs de provence soumds like a great combination. I will try it in the future.