NSFW Christmas dinner cooking thread

[HughJanus]

That’s perfect

Cooked it as low as the oven could go to just shy of 120. Pull it out for half an hour, turned the oven up to 500 and threw it back in for about 8 minutes. Crust was incredible.

 

[HuskerDocCo]

Finished up at 130 degrees. Still too pink for the wife...
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oh wow hehe i cummed

 

[HughJanus]

 

[BIG TONE SOPRANO]

Cooked it as low as the oven could go to just shy of 120. Pull it out for half an hour, turned the oven up to 500 and threw it back in for about 8 minutes. Crust was incredible.

The reverse sear method can’t be beat. It also works very well on Turkey or about anything. Eliminates the grey outer ring. Plus it’s much easier and quicker to get good carmelization when the meat is already warmed up once you crank it

It’s more or less sous vide for people with testicles.

 

[Tonkasker]

Best weekend of the year. Family’s back together and my wife and mother in law are fantastic cooks.

Tonight we did air land and sea- I seared some pheasant for first course with some whipped parsnip and cherry gastrique. Wife did chateaubriand and mother in law did lobster bisque for the main with some killer creamed corn. Cocktail contest tonight where everyone makes one and the winner gets $100. Made a habanero marg. Feta brined martini won

Tomorrow night we’re doing the feast of seven fishes and prime rib on Monday with lots of bourbon in tow throughout. Casey’s pizza on tuesday night as is tradition

Love seeing your work boys, merry christmas

 

[HuskerDocCo]

Best weekend of the year. Family’s back together and my wife and mother in law are fantastic cooks.

Tonight we did air land and sea- I seared some pheasant for first course with some whipped parsnip and cherry gastrique. Wife did chateaubriand and mother in law did lobster bisque for the main with some killer creamed corn. Cocktail contest tonight where everyone makes one and the winner gets $100. Made a habanero marg. Feta brined martini won

Tomorrow night we’re doing the feast of seven fishes and prime rib on Monday with lots of bourbon in tow throughout. Casey’s pizza on tuesday night as is tradition

Love seeing your work boys, merry christmas

this tasted like heaven

 

[God is a Husker]

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this tasted like heaven

Looks like the Christmas meal at a VFW.

Shoutout to the old ladies running the kitchen at the Valentine VFW who used to always give me extra pumpkin pie loaded with cool whip while I waited on my Grandpa to get super lit on apricot moonshine before driving us home.

magical Holiday memories

 

[Pipe Line]

Finished up at 130 degrees. Still too pink for the wife...
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Couldn’t be more perfect. Salute to you sir

 

[Adolph Coors]

Finished up at 130 degrees. Still too pink for the wife...
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get a pan of aus jus and she can dip it in til its brown enough for her. takes like 12 seconds

 

[HuskerDocCo]

Looks like the Christmas meal at a VFW.

Shoutout to the old ladies running the kitchen at the Valentine VFW who used to always give me extra pumpkin pie loaded with cool whip while I waited on my Grandpa to get super lit on apricot moonshine before driving us home.

magical Holiday memories

it was actually thanksgiving meal put on by the Presbyterian church in town

 

[Tonkasker]

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this tasted like heaven

It’s perfect

 

[Alum-Ni]

Looks like the Christmas meal at a VFW.

Shoutout to the old ladies running the kitchen at the Valentine VFW who used to always give me extra pumpkin pie loaded with cool whip while I waited on my Grandpa to get super lit on apricot moonshine before driving us home.

magical Holiday memories

That sounds delicious.

My grandpa used to make homemade cherry brandy.........mmmmmm

 

[BingoDingo]

Was just getting some things I needed for Christmas Eve dinner at the grocery store about an hour ago...had my Nebraska quarter zip on and some dude says "Go Big Red"...I look over and it's Prince Amukamara. Think maybe he lives in my area or his fam does? Pretty cool.

 

[Alcaus]

Whose got the Lutefisk recipe?

 

[Dawgsauce]

Question for y'all. I have an 11.5 lb. rib roast. I had to purchase early and then drive it up to Michigan so I froze it. Pulled it out of freezer yesterday morning and will be cooking it later tomorrow, maybe around 4-5 in afternoon. It still feels pretty frozen. Will it be thawed all the way by the time I want to cook it tomorrow? If not, any suggestions?

 

[Cash68847]

Question for y'all. I have an 11.5 lb. rib roast. I had to purchase early and then drive it up to Michigan so I froze it. Pulled it out of freezer yesterday morning and will be cooking it later tomorrow, maybe around 4-5 in afternoon. It still feels pretty frozen. Will it be thawed all the way by the time I want to cook it tomorrow? If not, any suggestions?

You can sit it out. Another option if you’re fucked with time is to thaw it out in cold water.

 

[BIG TONE SOPRANO]

Question for y'all. I have an 11.5 lb. rib roast. I had to purchase early and then drive it up to Michigan so I froze it. Pulled it out of freezer yesterday morning and will be cooking it later tomorrow, maybe around 4-5 in afternoon. It still feels pretty frozen. Will it be thawed all the way by the time I want to cook it tomorrow? If not, any suggestions?

You thawing in fridge?

 

[Dawgsauce]

You thawing in fridge?

Yes.

 

[BIGSTICK67]

Yes.

Put it in cold water.

But honestly it should be allowed about 6 hours at room temperature before throwing it in the oven. Too late for that it sounds.

 

[cwessel76]

French 75s this afternoon and with dinner.

Old Fashioneds this evening with the Mrs.

Merry Christmas tPB.