What's that you're eating?

[Mendoman]

The brisket came out awesome for anyone wondering!

Separated in flat and point. The flat cooked in 8 hours.

The point cooked for 14 hours and came out even better.

Bravo

 

[ferider]

Yesterday's dinner: turkey, gratin dauphinois, carrots in brown sugar+butter - all cut up with the Q; the wife did cranberry+orange salad and pumpkin pie. Plus a 2018 Barolo that daughter #1 brought, who paid us a surprise visit from Switzerland this week.

 

[NWFRS]

Yesterday's dinner: turkey, gratin dauphinois, carrots in brown sugar+butter - all cut up with the Q; the wife did cranberry+orange salad and pumpkin pie. Plus a 2018 Barolo that daughter #1 brought, who paid us a surprise visit this week from Switzerland this week.

Those potatoes look epic. Everything does. Can you share some details about that potato preparation?

 

[ferider]

Those potatoes look epic. Everything does. Can you share some details about that potato preparation?

Thanks !

Recipe from where I was born (close to Geneva):

- Potatoes, gruyere, heavy whipped cream, and a little bit of garlic
if Swiss/French gruyere is hard to find, I sometimes use Boar's Head; tastes good, a bit sweeter and more "stringy"
- dry the potatoe slices with paper towels before baking them
- do a medium and a top layer of gruyere in the pan
- about 1 - 1.5h at 350F

That's it

 

[sgt1372]

Roasted a #5 Beef Rib Plate for Thanksgiving. Here's the raw Beef Rib Plate . . .

. . . which I seasoned with salt & pepper & lightly marinated w/liquid smoke . . .

. . . which I roasted it at 275F in the oven for about 4 hours & rested it until the internal temp reached the recommended 195-203F . . .

. . . and then cut off the smallest of the ribs . . .

. . . to serve it to myself for TG dinner together w/some Mac & Cheese & Fresh Green Beans & bottled BBQ sauce on the side . . .

. . . along w/a large glass of Cabernet Sauvignon that I get from a local winery, where I'm a member . . .

Happy Day After TG to Everyone, Cheers!!

 

[sgt1372]

Also spent some time on TG preping a Ham and some Ground Pork for the Freezer.

Picked up this 10# Bone-in Ham for just $1/# (down from $2/#) . . .

Broke it down & deboned it which yielded 2# of cubed ham, 3# of ham slices & 2 small 1# ham chunks . . .

And then packaged all of it for freezing . . .

I also pulled out the #8 LEM Grinder that I bought awhile ago to grind up 2# of pork scraps saved from cleaning up a 5# slab of pork spareribs . . .

This was the 1st time I ever used an electric grinder to do this.

Previously, I just used a #8 hand grinder which would take me a hour to do what the ginder did in just a few minutes.

It was a GREAT time saver & I love it!!!!!

 

[sgt1372]

Oh man Pickapeppa sauce is a staple in my pantry. My go to is about 2lbs of fresh gulf shrimp, 1/4 stuck of butter, and half bottle of Pickapeppa sauce in a Corningware dish in the oven at 400 stirring every couple minutes until the shrimp are done. Couple that with a fresh French bread and lemon wedge, well I’ve just talked myself into it this weekend.

Gotta try this recipe some time soon w/the left over Pickapeppa sauce that I've got . . .

. . . but I'd use defrosted #16-20 shrimp that I buy at a discount at the supermarket & serve them w/sourdough bread instead. Uncertain about the oven temp but I think I'd broil or pan fry them for just a few mins instead to avoid overcooking.

Sounds delish, regardless!!!

 

[Grasshopperglock]

I cleaned my grill. Because I don't want to blow up a bunch of pots I'd have to wash.

Tonight is stuffed chicken breast, wrapped in bacon...on the grill.

I'll use straight peach wood for smoke.


The side dishes are the leftover dishes from yesterday.

 

[NWFRS]

Sitting down to some candied yams that the wife made just now. Post-Thanksgiving gluttony.



Almost grilled them yesterday but figured we’d be up to our eyeballs in starches if we did, with everything else. This may be my new favorite desert. Butter and brown sugar, cinnamon and marshmallows. I can see why everyone does it.

 

[Tim the Wizard]

https://imgur.com/vEzTNAA

https://imgur.com/QYbZIb3

 

[tinfoil hat timmy]

this is sitting in my fridge thawing.....

 

[tinfoil hat timmy]

Sitting down to some candied yams that the wife made just now. Post-Thanksgiving gluttony.

View attachment 2402214

Almost grilled them yesterday but figured we’d be up to our eyeballs in starches if we did, with everything else. This may be my new favorite desert. Butter and brown sugar, cinnamon and marshmallows. I can see why everyone does it.

draw me a map I'll be right over

 

[beeinak]

The brisket came out awesome for anyone wondering!

Separated in flat and point. The flat cooked in 8 hours.

The point cooked for 14 hours and came out even better.

Everyone’s food looks great, but that brisket makes me hungry just looking at it and remembering how good it can be. Beautifully done!

 

[Ellis Wyatt]

View attachment 2402408

 

[ferider]

View attachment 2402294

this is sitting in my fridge thawing.....

Somebody lost her heart for you ?

What are you going to do with it ? BBQ ?

 

[Vlade]

View attachment 2402294

this is sitting in my fridge thawing.....

Is that a heart? How do you cook it? And is it tough like a gizzard? Thank you in advance

 

[tinfoil hat timmy]

Somebody lost her heart for you ?

What are you going to do with it ? BBQ ?

I'll clean it up then saute half inch thick steaks in butter for about a minute and a half per side

 

[NWFRS]

Leftovers gone. Back to regular comfort foods.

 

[clinton1]

I made meatloaf!
View attachment 2403517

Smoked it for 45 min to give it extra flavor! Oh yeah, bacon mushroom gravy too! Turned out pretty good!

 

[tinfoil hat timmy]