What you all cookin for Christmas Eve and Christmas Day

[BearFoot]

$200 worth of briskets, 30 lbs. Salt & Pepper, on the smoker @ 225



New Years Pup

Beautiful little ladies

 

[Nick87]

At the in-laws... I'm certain this is one of the levels of hell...

My MIL for Christmas Eve dinner made instant potatoes, canned vegetable medley, shoe leather pork chops.

The real key was how much cat hair was in it? The answer isn't zero

Thought of you @Nick87

I don’t know what’s on the menu today, but anything has to be better than the dog shit provided at my in-laws yesterday on Christmas Eve. My Father in laws version of chili which turns out is water, 14 beans, and some unseasoned ground beef. My sister in law made some garbage lasagna soup that dried up so fast you needed a knife to cut it. Thank God my wife made some killer potato soup or I’d probably have starved to death. All these pics of prime rib and such and we had dog shit soup. Hopefully today with my side of the family goes better

The in laws come to our place next week. My wife hates when I'm around for that. Gives me too much ammunition for jokes for the rest of the year. I'm not allowed to be home for it and since were off work until the 5th. She's asked me to go to my grandparents down state for a few days to deer hunt. Theres a method to my madness. Anyone else's wife plan them a hunting trip during in-law holidays? Thats pretty bad though. Makes me feel a little guilty, however I'm not eating pork chops with cat hair or the dog shit soup so there is that. they'll be talking about the sister in laws wedding they're planning and also the divorce she's still going through. What could possibly go wrong? You think wedding caterers accept SNAP?

 

[duckhunt]

Same. I brine for 24 hours, and pull at 155. 165 turns to dry ass real fast.

Thats my thing ,when it gets dry it's about the same as a well done steak.

 

[Indianajoe]

Heck with that. You deserve better. I smoke a few throughout each year at least and maybe once per year among those for a crowd to eat day of. smoke brisket freezes fine! and make a great ingredient throughout the year for other dishes ( scrambled eggs, taco, chili, stew, sandwiches….) in addition to being great warmed for another brisket meal. Freeze in big hunks and not sliced in advance for best results, but the main thing is don’t wait for a crowd to justify smoking a brisket.

I have been cutting brisket into 2lb pieces and making brisket over the top chilli. its definitely a superior way to make it in my opinion

 

[Southern Elk]

The in laws come to our place next week. My wife hates when I'm around for that. Gives me too much ammunition for jokes for the rest of the year. I'm not allowed to be home for it and since were off work until the 5th. She's asked me to go to my grandparents down state for a few days to deer hunt. Theres a method to my madness. Anyone else's wife plan them a hunting trip during in-law holidays? Thats pretty bad though. Makes me feel a little guilty, however I'm not eating pork chops with cat hair or the dog shit soup so there is that. they'll be talking about the sister in laws wedding they're planning and also the divorce she's still going through. What could possibly go wrong? You think wedding caterers accept SNAP?

Nick might be a genius.

 

[JV842]

How was it? Sounds amazing.

Very good…the brine n rub were very tasty but not overpowering. Smoked her w mesquite, post oak, n pecan

 

[Nick87]

Nick might be a genius.
View attachment 397039

Nah just a moron who annoys his wife.

 

[longbow51]

Pretty simple. Prime rib has been left uncovered with coarse Kosher salt for two days now, ready for pepper. Garlic mashed potatoes, au jus, grilled asparagus, baked garlic, potato bread. Cheesecake if we get to it.

 

[LopeHunter]

Guy I used to work with had in-laws whose idea of a dish to pass was a can of corn. Still in the can.

My childhood dinner table frequently included canned peas at room temperature with the jagged lid still attached to the can. Dinner spoon resting inside the can. Passed clockwise.

Our meal diversity was guard-railed by the Betty Crocker cookbook which was a wedding gift from her mother-in-law.

Food was placed onto our dinner table in whatever pot or pan had been prepared. No black pepper in our home but a small carafe of vinegar sat next to the salt shaker. Bacon drippings were in a crock next to the stove top in case needed a splat of flavoring on the green beans.

My mind was blown with food offerings after left home to attend college.

 

[El Jason]

Gonna have a Dirt Church or two with some of it

Fantastic beer selection.

 

[El Jason]

Red posole is my favorite thing to make on Christmas Eve. We made some with bison shoulder today.

Care to share your recipe?

 

[El Jason]

We pretty well wrecked both of these. I bagged up three small freezer bags for leftovers. We put some on pizza last night.

Cinnamon rolls this morning and then the ham will go in the oven later.

 

[El Jason]

We made a double batch of sourdough scones yesterday. This is the lone survivor.

 

[Khunter]

Care to share your recipe?

One pro tip far as I am concerned is using canned versus dried hominy. The dried can take FOREVER to soften up.

Hope she posts recipe. I make it and it is a little different every time so have no recipe just go by feel and taste based on years of living posile since was a kid in New Mexico. Just ad lib any of the accessible recipes online. We usually start with a good chicken or turkey stock we make every time from bones of smoked poultry.

 

[Buffs35]

Holiday ham with traditional glaze, and hot honey ham for fun.

 

[Dougfirtree]

Switching things up this year: Grilled and marinated shrimp, Gallo Pinto (Costa Rican Rice and Beans) and Esquites.

¡Feliz Navidad all!

 

[WanderWoman]

Care to share your recipe?

Gladly! It’s attached here.

It’s out of a cookbook called, “With a Measure of Grace,” from Hell’s Backbone Grill in Boulder, UT.

We have it with homemade flour tortillas (3c flour, add 1/2 tsp baking powder and 1 tsp salt. Mix in 1/3c veg oil then add 1c warm water. Knead, cut into 12-16 balls, let rest for at least 30 min, roll out and cook on cast iron pan or griddle).

I’ve always made it with game meat; it substitutes perfectly. Better the next day. Dried hominy preferable to canned hominy. I double the meat (because why not?) and don’t worry about studding the onion; just add it and garlic cloves to the stock. Enjoy and Merry Christmas!

 

[WanderWoman]

One pro tip far as I am concerned is using canned versus dried hominy. The dried can take FOREVER to soften up.

Hope she posts recipe. I make it and it is a little different every time so have no recipe just go by feel and taste based on years of living posile since was a kid in New Mexico. Just ad lib any of the accessible recipes online. We usually start with a good chicken or turkey stock we make every time from bones of smoked poultry.

It does take a long time for dried hominy to soften. We started ours yesterday morning and after simmering all day it was good. You can also soak it overnight beforehand, similar to dried beans. I prefer dried over canned but have had plenty of batches where the dried didn’t soften up as nicely though too!

 

[Khunter]

It does take a long time for dried hominy to soften. We started ours yesterday morning and after simmering all day it was good. You can also soak it overnight beforehand, similar to dried beans. I prefer dried over canned but have had plenty of batches where the dried didn’t soften up as nicely though too!

Yes that was my issue and I decided I was kinda wrecking a great dish by overcooking the heck out of it to accommodate dried hominy. The benefit just was not there for me.

 

[Khunter]

Gladly! It’s attached here.

It’s out of a cookbook called, “With a Measure of Grace,” from Hell’s Backbone Grill in Boulder, UT.

We have it with homemade flour tortillas (3c flour, add 1/2 tsp baking powder and 1 tsp salt. Mix in 1/3c veg oil then add 1c warm water. Knead, cut into 12-16 balls, let rest for at least 30 min, roll out and cook on cast iron pan or griddle).

I’ve always made it with game meat; it substitutes perfectly. Better the next day. Dried hominy > canned hominy. Enjoy and Merry Christmas!

That is legit! So much better starting with whole chile pods. And great to mix and match diff chiles for variations in final sauce.

Today I poached eggs in green chile stew. Makes a fab hearty breakfast alongside savory buttermilk biscuits.