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[BigDave83]

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.

[jdmessner]

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.

[jdmessner]

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?

[jdmessner]

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.