I am going to try my hand at smoking a rib roast:

http://www.puddledubbuffalo.co.uk/image.php?productid=16149

That byotch costs about 2 weeks pay. I'm going to grease it real good with butter, coat it thickly with smashed garlic, salt and pepper and slow smoke it all day to medium rare. Hopefully it will look like this:

http://i.ehow.com/images/GlobalPhoto/Articles/2000140/PrimeRib_Full.jpg

and make everyone's cholesterol go up about 50 points.

If anyone has any pointers (SSanguine) they'd be greatly appreciated.

GREL

i think the plan is roast chicken, stuffing, and sweet potatoes
black forest gatto for desert

i think the plan is roast chicken, stuffing, and sweet potatoes
black forest gatto for desert

Now you've got my curiosity piqued: Black forest gatto?

GREL

Smoking a hog this year. It's soaking now in a tub of pickling salt, apple cider and raisins, and will hit the smoker tomorrow night.

If your smoking that roast, DON'T coat it with butter. Rub it down with your dry spices, then the smoke will have a chance to penetrate into the meat.
225-250 degrees until it's 140 degrees in the center, then remove from heat and cover for about 1/2 hour.
It WILL melt in your mouth.

Maybe some of my grandma's original polish panacakes... and a hoiday apple pie!?!?!

OH, Vey !?!?! where the music and tha tboy BUd white !?!?!? OHY?!?!

Now you've got my curiosity piqued: Bladk forest gatto?

GREL
its a 4 layer chocolate cake with sherry, and cherries, whiped cream for frosting and grated chocolate over the top

Smoking a hog this year. It's soaking now in a tub of pickling salt, apple cider and raisins, and will hit the smoker tomorrow night.

If your smoking that roast, DON'T coat it with butter. Rub it down with your dry spices, then the smoke will have a chance to penetrate into the meat.
225-250 degrees until it's 140 degrees in the center, then remove from heat and cover for about 1/2 hour.
It WILL melt in your mouth.

Smoking a whole hog? Man, I'm coming to your house.

No butter? Why not? I thought that'd keep it nice and moist. And 140 is way too high for me . . . 125 is more to my taste.

I've done them in ovens before, but never on a smoker.

Damn, that whole hog sounds good. Now you got me thinking, at that's dangerous.

GREL

its a 4 layer chocolate cake with sherry, and cherries, whiped cream for frosting and grated chocolate over the top

Well since I'm headed up to gbhil's house for the hog smoking, I guess I''ll just have to settle for a picture.

Post one, won't you?

GREL

http://www.flowerbangkok.com/images/Black%20Forest%20Cake.jpg

seems to be more commonly called black forest cake, ive always known it as gatto, now im wondering what gatto means

http://www.flowerbangkok.com/images/Black%20Forest%20Cake.jpg

seems to be more commonly called black forest cake, ive always known it as gatto, now im wondering what gatto means

Schwarzwalder Kirschtorte - Black Forest Cherry Cake

http://www.flowerbangkok.com/images/Black%20Forest%20Cake.jpg

seems to be more commonly called black forest cake, ive always known it as gatto, now im wondering what gatto means

I'd kill myself on something like that.

GREL

Spam washed down with creek water.

http://myninjaplease.com/wp-content/uploads/2007/09/spam.jpg

http://creativecrow.com/images/crow_friendly_wings_right.gif

Crow

Spam washed down with creek water.

http://myninjaplease.com/wp-content/uploads/2007/09/spam.jpg

Spam? On Christmas?

S.P.A.M. = Something Posing As Meat

You're not being for real.


GREL

mulatto or gatteux but not gatto.

French origin probably.

mulatto or gatteux but not gatto.

French origin probably.

ah ha, french will trip me up on spelling every time, not that im a fantastic speller to begin with

stick to roast mulatto

stick to roast mulatto

Roast mulatto? Splain' yo'sef'!!

:)

GREL

i'm a pagan i guess

i'm a pagan i guess

Well come up to gbhill's house and gnaw on some of that whole hog. That'll purge the pagan out of you.

;)

GREL

in Idoicy we have whole hog, stuffed with brussel sprouts and three shades of coon. :)

A big fuckin' pot of bah humbug.

But Merry Christmas to the rest of you, of course.

A big fuckin' pot of bah humbug.

But Merry Christmas to the rest of you, of course.

You are a

http://images.google.com/url?q=http://www.uvm.edu/~pzahn/wallpaper/images/grinch_santa.jpg&usg=AFQjCNGmVW4l065btrLSw3l8KxDryTrLEw

No way! I'm not a grigger.

No way! I'm not a grigger.


Then cook us something!

This is easy.

http://www.cobies.com/images/hamburger_plate.jpg

GREL

Alright. Prime rib, mashed potatoes, other assorted side dishes that I pay no real attention to, gravy, more gravy, and some more gravy to be safe.

That sounds about right. That's what I usually eat on Christmas.

http://www.primesteakhouses.com/gfx/pix-stockyards-6.jpg

I am excitted to make an apple pie (that shea shared the recipe of) for Christmas dessert. Since I have never made one before!! Hope I don't burn it! :rofl

Alright. Prime rib, mashed potatoes, other assorted side dishes that I pay no real attention to, gravy, more gravy, and some more gravy to be safe.

That sounds about right. That's what I usually eat on Christmas.

http://www.primesteakhouses.com/gfx/pix-stockyards-6.jpg

ALL RIGHT!!! BE SURE TO ADD SOME GRAVY TO THAT GRAVY!!

MAN THAT LOOKS GOOD!!

Chase that down with a big ole glass of chilled red wine and then go take a nap and wake up about 3 days later. That's what I'm gonna do.

GREL

I bought a duck! I'm still researching how to prevent it from being too greasy, I'm thinking a rack within a turkey pot. Also, stuffing, mine is made from 16 bean soup/rye bread. Asparagus and colorado golden mashed potatoes for sides. Louisiana crunch cake for dessert.

Yes, boys, I'm single. :D

Smoking a whole hog? Man, I'm coming to your house.

No butter? Why not? I thought that'd keep it nice and moist. And 140 is way too high for me . . . 125 is more to my taste.

I've done them in ovens before, but never on a smoker.

Damn, that whole hog sounds good. Now you got me thinking, at that's dangerous.

GREL

heh. Last year we did a medium sized black bear. Christmas Eve has always been a big shin-dig in my family, and since I have the biggest house I get to be the host. And since I'm just a hillbilly, I cook on a smoker :rofl

The butter would help keep it moist, but it will also block the smoke flavor from seeping into the meat while it's cold and raw. That's no good lol. If you're using charcol, the fat itself will keep the meat moist as long as you keep the temp low. If gas, put a pan of hot water or wine right beside the roast on the rack. After the outside of the meat is cooked, then you could slather some butter on it if you like.

Treat that roast well, cause it sure looks like some fine eating.

Merry Christmas brother!

I bought a duck! I'm still researching how to prevent it from being too greasy, I'm thinking a rack within a turkey pot. Also, stuffing, mine is made from 16 bean soup/rye bread. Asparagus and colorado golden mashed potatoes for sides. Louisiana crunch cake for dessert.

Yes, boys, I'm single. :D

I love duck. Cook it on a rack and that will cut down on the grease. I always stuff them with equal parts apple and onion.

I've been wanting to try to cook a goose one Christmas. Anybody ever done one?

GREL

A real anti-semite always has ham for Christmas. :D

An EARLY Christmas Breakfast

Fried:

Eggs
Extra Thick Hickory Bacon
Turkey Sausage
Tomato

and Homemade Potato Farls

...Yum...

http://i10.photobucket.com/albums/a113/SSanguine/IMG_1460.jpg

Sort of a smaller Irish Breakfast Version, without all the puddings. I would have made Irish Soda Bread Farls, but I had no buttermilk. Everything tastes better fried in Bacon grease and in a cast iron skillet :p muah ha ha


Made some extra sausage for ya Varg ;) lol

An EARLY Christmas Breakfast

Fried:

Eggs
Extra Thick Hickory Bacon
Turkey Sausage
Tomato

and Homemade Potato Farls

...Yum...

http://i10.photobucket.com/albums/a113/SSanguine/IMG_1460.jpg


Sort of a smaller Irish Breakfast Version, without all the puddings. I would have made Irish Soda Bread Farls, but I had no buttermilk. Everything tastes better fried in Bacon grease and in a cast iron skillet :p muah ha ha


Made some extra sausage for ya Varg ;) lol


Looks GREAT Shea, but could I have my eggs over LIGHT?

So unfortunate that I no longer live in an area I can pick them myself.

Blackberrys were found on sale, so I am making another HUGE batch of preserves. Some will be gifts, some to show off how much better I am than the jackasses who cant boil water, the rest are to last me till summer is here again.

A big bowl of thick, chunky, home-made Ukey-style noodles in veg. broth.

I am going to buy and cook a Hutterite turkey.

http://www.cutbankchamber.com/visit/hutterite.htm

and lots of cranberry sauce!!!

I love duck. Cook it on a rack and that will cut down on the grease. I always stuff them with equal parts apple and onion.

I've been wanting to try to cook a goose one Christmas. Anybody ever done one?

GREL
yep



I had goose just this last Thanksgiving.I cook goose and duck exactly the same way.Sometimes I'll skin a duck if I think it might be strong(like a goldeneye or shoveller)and skip the rack and put it in an inch or two of water.A goose needs a bit more attention than a duck as it has a thicker layer of fat(the skin doesn't get as crispy either).

Tomorrow I am going to get up and make the kids my from scratch waffles....it takes a pound of butter in the recipe........

it takes a pound of butter in the recipe........

That couldn't help but be good.

GREL

Made a lot of blackberry preserves today. about 20 pints worth. That should get me past the amount you always have to give out, and supply me for a while. I would have made more but I ran out of jars and didnt want to go back to the store. still have about 6 pints worth of berries.

I will probably sell some off, after my last batch turned out so well I have had many offers. If nothing else I end up with preserves that cost me nothing but labor.

And ladies.... I made the preserves, and cleaned the kitchen. Yes, I am single. :cool:

And ladies.... I made the preserves, and cleaned the kitchen. Yes, I am single. :cool:

WOW a man who makes preserves AND cleans up after himself!! Thats one hell of a catch!!

But on the same note....I bet the preserves are wonderful and hope selling them goes great for you!

So unfortunate that I no longer live in an area I can pick them myself.

Blackberrys were found on sale, so I am making another HUGE batch of preserves. Some will be gifts, some to show off how much better I am than the jackasses who cant boil water, the rest are to last me till summer is here again.


I LOVE blackberries !!!!!
We have tons of blackberry and raspberry bushes in the timber and I'll go out and pick a few buckets... I make many preserves but I have an absolutely awesome recipe for a blackberry blueberry pie to die for .... I will hae to find it and post it for ya ;)

I MADE BREAD PUDDING TO TAKE W/ME TO EL PASO; WE ARE TRAVELING TO SEE MY NEW GRANDDAUGHTER AND SPEND CHRISTMAS W/ MY SON..........:p

Rib Roast Is Done

Med Rare:

http://i218.photobucket.com/albums/cc135/general_lee_vnn/100_0193.jpg?t=1198525069


http://i218.photobucket.com/albums/cc135/general_lee_vnn/100_0198.jpg?t=1198525194

Rib Roast Is Done



I'm getting hungry just looking at that roast General, it looks absolutely deee-licous.
Leg of Lamb for Christmas this year.

Looks great... making me jealous that you get to eat that.

Looks great... making me jealous that you get to eat that.

I got 12 folks to feed on that roast. I'm hoping it's enough.

GREL

I got 12 folks to feed on that roast. I'm hoping it's enough.

GREL

Proof once again that vegetarians are insane.

People. Eating. Tasty. Animals.

I got 12 folks to feed on that roast. I'm hoping it's enough.

GREL

Heh... what are the other 11 going to eat?

Just a Irish stew for me... make a big one and eat it for a few days... damn bachelors.