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Post by Bentley on Dec 2, 2014 12:39:51 GMT 10
Will wet age this for 24 day and cook about a 1/3 of it and use the rest for steaks! 16.5lbs. (7.3kg) It should be a good one!
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Post by smokey on Dec 2, 2014 13:12:09 GMT 10
Nice looking slab of fine eats there. Not a bad price too. I better start thinking about Xmas day myself. Probably seafood and Shaynes lobster morrney like last year.
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Post by chrisg on Dec 2, 2014 14:20:13 GMT 10
I'm trying, very unsuccessfully, to ignore how close it is. Going to be just the two of us this year apparently, so will see just how small a turkey I can find Cheers
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Post by smokey on Dec 2, 2014 14:29:37 GMT 10
Can't go past a buffet breast. All the good meat is there anyway still a lot for two though but then there are Turkey salad rolles with Brie and cranberry jelly to look forward to over the following week
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Post by chrisg on Dec 2, 2014 14:46:51 GMT 10
Yeah, maybe the way to go, but I do rather like having a carcass for soup Of the many transitions of empty nesting down-scaling Christmas lunch rates high Cheers
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Post by shayneh2006 on Dec 3, 2014 6:17:06 GMT 10
Nice looking slab of fine eats there. Not a bad price too. I better start thinking about Xmas day myself. Probably seafood and Shaynes lobster morrney like last year. That's a mighty fine looking chunk of meat there Bentley.
A 24 day wet age should make an improvement on what otherwise, by the pic, is looking like prime gear to start with. Yummo..................
Off topic,,,,, yeh Mick,,, the Lobster. Actually, as of this weeks catt, Wollies are selling cooked whole Canadian Lobster (never tried these, but are now tempted to, Popeye style) and size 50 frozen Turkey 1/2 price is looking good for Christmas day
Shayne
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Post by Southern Thunder on Dec 3, 2014 10:28:19 GMT 10
I have one of two things in mind. One is a garlic orange pork roast that I used to make fairly often but haven't made in years. I cook it in the oven but weather permitting I may try smoking it this year.
Other option is a spiral ham but I personally am not too crazy about ham.
Sides will be pea salad, scalloped potatoes, roasted carrots, dumplings, cranberry relish and either homemade bread or homemade biscuits.
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Post by smokey on Dec 3, 2014 12:37:02 GMT 10
If memory serves me, I think it was Canadian lobsters I had last time. They were ok but I think I've had better WA frozen kittens. Maybe, just maybe I might add one southern Rock. But If I do see the cheap frozen WA or Imported ones, I'll be sure to grab a few The two boys are more interested in grilled calamari Jamie, The Garlic Orange roast pork sounds good . YA gotta make what you like
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Post by Southern Thunder on Dec 3, 2014 15:24:02 GMT 10
Yeah, agreed but some of the people I'm cooking for love ham.
Especially if the weather is permitting I may do both. A smoked pork roast and a ham in the indoor oven.
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Post by smokey on Dec 3, 2014 16:09:50 GMT 10
Jamie, I was whatching a tube vid but looked like summer though, of a bunch of Southern folk boiling up thousands of crawdads and tucking in. It was like a big fest. Is that round your area?
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Post by chrisg on Dec 3, 2014 17:01:24 GMT 10
I thought those were more Louisiana but he might say otherwise. Picked up a turkey breast today, looks pretty good, but could not find a small ham that wasn't pretty horrible looking for love nor money - plenty of time left yet I do go absolutely overboard on vegetable and sauces and other stuff from the kitchen for Christmas - same challenge, scaling down. Will be making a batch of chicken liver pate in the week before and the veg list is and always has been ridiculous. Roast potatoes, roast pumpkin, roast parsnip, cauliflower cheese, sauteed leeks with bacon, Brussels sprouts with slivered almonds, peas, green beans, honey carrots, broccoli. I really may have to reduce that list this year Sauces I do a really rich brandy gravy, bread sauce, cheese sauce for the cauli, cranberry from a jar and a blue cheese one for the broccoli that is a Jamie recipe Stuffing of course, used to be in the bird, tray this year I guess, which is ok, nice crunchy top. It depends if I can find walnuts that don't need pay for by organ donation as to just what kind of stuffing. I do usually roast a couple of onions as well. Dessert has never been set, SWMBO says plum this year, with cream and ice cream, I kinda prefer an ice cream one with fresh fruit or a pecan pie but we shall see. Oh, fresh baked bread of course It's really quite ridiculous but, it is food for several days, which is how we view it, the door closes on Christmas eve and we venture out very little until 2/1/2015 I'm sort of expecting to be working on some documentation this year in the gap, which I don't really mind, pays well, boring as it is and a few hours a day is quite enough, like writing a novel Cheers
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Post by Southern Thunder on Dec 3, 2014 17:48:05 GMT 10
Yeah, crawdads are more Lousiana and somewhat along other parts of the Gulf Coast. Not at all common around here. Our local fresh seafood is mostly limited to freshwater fish, catfish and trout being the main ones.
Chris, if you do have a blue cheese sauce recipe for broccoli you didn't get it from me. I use Hollandaise sauce on my broccoli. In fact I'm making some this weekend. Along with chicken cordon bleu, steamed broccoli and white rice.
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Post by chrisg on Dec 3, 2014 18:19:07 GMT 10
It was your "generic blue cheese sauce" I think intended for steak and/or maybe potatoes but is delicious over broccoli If you recall I'd told you it was a very US thing that I'd seen in Dallas and California in general. Then a bottled one appeared here - was awful, yours is simple and great You did remind me though that I forgot to mention the king of all sauces around here that WILL be made for Christmas, bearnaise. I'm a little nervous of it around SWMBO, often called heart attack on a plate, think she will have to be sparing and double the staten Crawdads are damned delicious, I think what Smoky saw was probably the beach crawdad festivals down around New Orleans through to I'd guess Houston. Only ever had the pleasure once and I don't recall exactly where, but somewhere in between I think In Australia seafood is a not uncommon alternative to traditional fare, I've not gotten into it and after seeing recent lobster prices here, where Nath can go pluck them out of the ocean, I'm not inclined to this year either In Darwin Moreton Bay bugs are a good, very good, substitute, but I'm a bit trad.... Cheers
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Post by Southern Thunder on Dec 4, 2014 2:13:41 GMT 10
Yeah, I did send you a blue cheese dressing recipe. It's my paternal grandmother's recipe. simple and utterly delish. In fact I'd say on par with any I've ever had in any restaurant. But I've only ever used it with baked potato and sometimes steaks. I have some blue cheese in the refrigerator. I may give it a go with my broccoli this weekend but I'll also have to make hollandaise. My mother will be eating with me and blue cheese dressing is very much an acquired taste. I grew up eating it. It's a staple on my dad's side of the family but my mother hasn't never acquired a taste for it.
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Post by smokey on Dec 23, 2014 14:32:00 GMT 10
Mine started today. Have a small ham on now smoking away to be chilled overnight. The wife being half German likes a Christmas Eve dinner and She has a turkey portion for me to roast and she will handle a caralamised pumpkin salad with shavings of coppa and remano. Traditionaly I make the dressing and am still thinking about that. Maybe a creamy one this time to smooth out the coppa. I think possibly a blue cheese dressing in hohnor of Jamie. Might need help with that Chris, Is it cold? Christmas day will be what ever cold sea food I can fight for tomorrow. Christmas eve is the only day of the year you'll find me shoving old lady's away from the last prawn
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