OMG, you’re kidding right?
Have you been sipping the holy water tonight Tony?
white meat fowl is not exactly sought after around here, almost all of our bird food is dark. You can buy thighs, drums and wings all year round but only at Christmas do you see whole and or breast of turkey.
Its getting closer and my mouth is watering.
Drums will require a finish broil and the sprouts get fried, cut side down and covered to help steam.
The sweet potatoes were brined for a couple hours and are now slow roasting with the turkey.
The gravy is ordinary except the is bacon added but no onions.
Hey, gotta stir things up sometimes, right?
I can’t tell you how many holiday meals I dreaded before I was allowed to help in the kitchen.
Christmas dinner is now as enjoyable as it was intended.
I hope you all are, or were able to, enjoy this evening.
pics if I remember ,I’m getting kinda hungry, breakfast wore off hours ago.
Old mate Barry just put his wife in a home and at 88 years old with very few remaining friends was at a loose end for Christmas. I invited him over but he would only accept if I cooked a lamb roast, which he's had at my place before. Challenge accepted!
I slow cooked the leg overnight on Christmas Eve and put the vegetables in to roast about 10:00am. The lamb went into the oven to brown a little at 11:30am and lunch began at 12:15pm. Lamb, carrots, pumpkin, potatoes, onion, turnip, parsnip and gravy. Between that and the Sauvignon Blanc he brought over we both ended up with big smiles on our faces.
I slow cooked the leg overnight on Christmas Eve and put the vegetables in to roast about 10:00am. The lamb went into the oven to brown a little at 11:30am and lunch began at 12:15pm. Lamb, carrots, pumpkin, potatoes, onion, turnip, parsnip and gravy. Between that and the Sauvignon Blanc he brought over we both ended up with big smiles on our faces.
OK, well kids and grandkids are gone as of yesterday and things are slowly getting back to normal! 
Here are the Christmas food events:
Thursday morning we went and met the shrimp boat coming in with a fresh load of ‘hopper’ shrimp (taste like lobster dipped in butter!) …..got 14 lbs of those put on ice and then went out in the bay and raked two 5 gallon pails of oysters, stopped at the overpass bridge abutments caught a few sheepshead and was back b4 lunch!
Friday evening we ate the sheepshead fillets on the grill, steamed 10 lbs of the shrimp, shucked oysters until my hands were bleeding (couldnt find my gloves!) popped some on the grill for the squeamish , also had a bunch of other finger food set out for grazing.
Saturday was ‘Christmas tree‘ brats on Hawaiian bread rolls, potato salad, and fresh greens from the garden.
Sunday was my renowned ‘Jumbo’ (a perfected combo of Jambalaya and Gumbo) stock made from the sheepshead carcasses, celery, onions……4lbs of the shrimp that was put aside…..onions/pepper/celery/okra…..andouille sausage from a local butcher…..flour roux…..file gumbo…..rice…..secret spices.
Monday (Christmas dinner) was smoked rib roast 5 hrs on smoker @ 180’ bringing internal temp to 110’ wrap in foil for 1 hr then unwrap into a 500’ oven until 128’ (yah I know Cal but I was held hostage by the Womens and Childrens for Med rare…..ended up rested @ 135’ ) roasted brussel sprouts/seminole squash (both from garden), mashed taters, my version of harvard beets (pickled beets from earlier in the yr/pickled ramps from the NC mountains/chipotle peppers/honey/beef broth cooked down for a couple hours, Florida cranberry relish made earlier in season. Pecan pie/Blackberry pie. All equates to a button poppin good time!
oh yah, got my ‘meater block’ wifi temp probes for Christmas gotta say that its a awesome piece of equipment!
Here are the Christmas food events:
Thursday morning we went and met the shrimp boat coming in with a fresh load of ‘hopper’ shrimp (taste like lobster dipped in butter!) …..got 14 lbs of those put on ice and then went out in the bay and raked two 5 gallon pails of oysters, stopped at the overpass bridge abutments caught a few sheepshead and was back b4 lunch!
Friday evening we ate the sheepshead fillets on the grill, steamed 10 lbs of the shrimp, shucked oysters until my hands were bleeding (couldnt find my gloves!) popped some on the grill for the squeamish , also had a bunch of other finger food set out for grazing.
Saturday was ‘Christmas tree‘ brats on Hawaiian bread rolls, potato salad, and fresh greens from the garden.
Sunday was my renowned ‘Jumbo’ (a perfected combo of Jambalaya and Gumbo) stock made from the sheepshead carcasses, celery, onions……4lbs of the shrimp that was put aside…..onions/pepper/celery/okra…..andouille sausage from a local butcher…..flour roux…..file gumbo…..rice…..secret spices.
Monday (Christmas dinner) was smoked rib roast 5 hrs on smoker @ 180’ bringing internal temp to 110’ wrap in foil for 1 hr then unwrap into a 500’ oven until 128’ (yah I know Cal but I was held hostage by the Womens and Childrens for Med rare…..ended up rested @ 135’ ) roasted brussel sprouts/seminole squash (both from garden), mashed taters, my version of harvard beets (pickled beets from earlier in the yr/pickled ramps from the NC mountains/chipotle peppers/honey/beef broth cooked down for a couple hours, Florida cranberry relish made earlier in season. Pecan pie/Blackberry pie. All equates to a button poppin good time!
oh yah, got my ‘meater block’ wifi temp probes for Christmas gotta say that its a awesome piece of equipment!
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All pics wouldnt fit……also forgot to mention about the beef, we found a farm about an hour north of here that raises angus beef and about a month b4 slaughter they bring them in the barn stalls and all they eat is silage/grain mix until the end, then they are dry aged in a special meat locker for 21 days……..gotta say its worth every penny of the $19.99/lb and will definitely be a return customer!
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Meme chose aussi! I had the duck confit on risotto for dinner last night, escargot to start!
The Sous Vide Rib Eye my daughter cooked was fantastic as was the rest of the meal.
Two days ago I was in Wal Mart and they had put the remaining Tenderloin, Rib Eye and Standing Rib on sale at half off. On a lark I picked up a 4# Rib Eye at $7.50/#. It was Choice grade so not as good as the Prime my daughter cooked ($18/#).
My son came over to join me for dinner (daughter is out of town). I cooked the Rib Eye in the Sous Vide for 4 and a half hours at 135. When the Asparagus and Potatoes au Gratin came out of the oven I bumped it to 525F and then when up to temp slipped the Rib Eye in for 12 minutes.
Next day I went back to Wal Mart and bought three more Rib Eye roasts. They are now in the freezer.
Two days ago I was in Wal Mart and they had put the remaining Tenderloin, Rib Eye and Standing Rib on sale at half off. On a lark I picked up a 4# Rib Eye at $7.50/#. It was Choice grade so not as good as the Prime my daughter cooked ($18/#).
My son came over to join me for dinner (daughter is out of town). I cooked the Rib Eye in the Sous Vide for 4 and a half hours at 135. When the Asparagus and Potatoes au Gratin came out of the oven I bumped it to 525F and then when up to temp slipped the Rib Eye in for 12 minutes.
Next day I went back to Wal Mart and bought three more Rib Eye roasts. They are now in the freezer.