NSFW Christmas dinner cooking thread

[Havoc34]

Christmas brunch menu tomorrow
Prime Rib
Bacon wrapped meatloaf
Yams
Breakfast casserole
Lemon cake

 

[Faux Sean Callahan]

Where do you get these Tomahawks?

I got those from Sam's

 

[God is a Husker]

 

[Boondock_St_Sker]

It did say or a poor too. I just didn't think that applied on tpb.

Cats outta the bag boys…Chuck’s a poor…lol

 

[Faux Sean Callahan]

That's also true if it's cut in single portions. I've tried smoking steaks multiple ways and it just doesn't cook right. Hot and fast is the only way to go.

I usually will sear it on my grill and smoke it to finish it. But I only do that with these tomahawks.

A regular ribeye I will just grill.

There is those people who use cast iron skillets on steaks and I guess I'm not that fancy

 

[Boondock_St_Sker]

I usually will sear it on my grill and smoke it to finish it. But I only do that with these tomahawks.

A regular ribeye I will just grill.

There is those people who use cast iron skillets on steaks and I guess I'm not that fancy

Cast iron on steaks is gods way

 

[BIG TONE SOPRANO]

Went to Sam’s today and the wife relented…bought a prime rib roast. Boneless so it’s basically a rib roast right? Gonna make it after new year because the younger daughter is out of town next week for practice and travel with Husker WBB. Will let you know how it turns out. Going to oven roast because I’m a poor without a smoker…

This dude knows what he’s doing. It’s the prettiest looking prime rib I’ve ever seen.

 

[Rise to Power]

 

[HughJanus]

Bout to get balls deep in a beef Wellington. Been dry brining the tenderloin for 2 days.

 

[Boondock_St_Sker]

View attachment 18601

Did you dry it before seasoning? Just wondering if this method works?

 

[HughJanus]

Did you dry it before seasoning? Just wondering if this method works?

Alton Brown is actually where I learned about the benefits of dry brining beef! Yeah I just let it sit in the butcher paper for a few days because I'm lazy but it does the trick. Never done tenderloin before but it works well on steaks. Bought this on Tuesday and brined it 36 hours ago.

 

[BIG TONE SOPRANO]

I usually will sear it on my grill and smoke it to finish it. But I only do that with these tomahawks.

A regular ribeye I will just grill.

There is those people who use cast iron skillets on steaks and I guess I'm not that fancy

I

Did you dry it before seasoning? Just wondering if this method works?

he must have stolen that from Dean

 

[HuskerPAC]

Holy fuck. Smoking my prime rib now. Dry brined for 48 hours, duck fat, rosemary, thyme, sage, pepper, and garlic for the crust. Going to finish in broiler to crisp the outside.

Auger quit working on smoker. Got it fixed but I’m hoping it didn’t ruin my cook.

 

[Saudi_aurora]

Glazed ham, gb casserole, cream corn, scalloped potatoes, and sp pie…. And lots of hot wassail. Goddammit I love this time of year.

 

[BIG TONE SOPRANO]

Holy fuck. Smoking my prime rib now. Dry brined for 48 hours, duck fat, rosemary, thyme, sage, pepper, and garlic for the crust. Going to finish in broiler to crisp the outside.

Auger quit working on smoker. Got it fixed but I’m hoping it didn’t ruin my cook.

Hang in there dude that stinks. It will turn out. You can always finish in the oven

 

[HuskerPAC]

Hang in there dude that stinks. It will turn out. You can always finish in the oven

It ended perfect. Best we’ve had. I was spitting mad for a bit there haha.

 

[blackshirt84]

Christmas Eve tradition is a combo of traditional Swedish (dads side) / Polish (moms side) food.

Swedish
Lutefisk over boiled potatoes
Pickled herring
Swedish meatballs
Ostakaka and Lingenberries
Potatoe Bologna

Polish
Smoked polish sausage from Frank Stoysich
Homemade Pierogies
Alcohol

Christmas Day we have been going out for Hibachi the last few years and enjoy not cooking on Christmas Day

 

[Turn Down for What]

I ate by myself.

 

[BIG TONE SOPRANO]

It ended perfect. Best we’ve had. I was spitting mad for a bit there haha.

Atta boy

 

[HughJanus]

Cooked to 135. I would stop at 120 if you're cooking for yourself or other rare meat lovers. Overall I'd skip the whole Wellington thing and just roast the tenderloin plain, the extra layers don't add all that much outside of looking fancy. Still more tender than a crockpot roast and more delicious.