YK Thom Posted December 27, 2016 Share Posted December 27, 2016 Tonight was the third night of Hanukkah. Had some Morroccan beef short ribs done in the crock pot and a warm green been and beet with pistachio "salad". It paired nicely with a Kosher Chilean cab sav ( Don Alfonso ), we tried for the first time. I'll pick up some more of those next time I'm down south. 1 Quote Link to comment Share on other sites More sharing options...
Karsoncookie Posted December 27, 2016 Share Posted December 27, 2016 Christmas eve - Relatively simple. Kept it light, more snack-like. We smoked a 5 lb whole Duck to 149f, BBQ rubbed, Deviled eggs, Cold Broccoli carrots Cauliflower/ Ranch, Homemade Pimento cheese dip, good crackers, and some hot Bread Rolls. Pecan pie (but w Walnuts) and Sweet Potato pie. Christmas Day - Finished the awesome leftovers. Hope all have a Great Holiday Season celebrating their Faith. Marc 3 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted December 27, 2016 Share Posted December 27, 2016 8 hours ago, Seadog said: By now leftovers, that will last a while. I smoked a 17lb turkey and a 17lb brisket - for 7 people for Christmas dinner. There's no reason to under utilize a good fire, eh? 1 Quote Link to comment Share on other sites More sharing options...
YK Thom Posted December 27, 2016 Share Posted December 27, 2016 That smoked duck sounds amazing. Never had it but I am duck fan in general. Quote Link to comment Share on other sites More sharing options...
Karsoncookie Posted December 28, 2016 Share Posted December 28, 2016 On 12/24/2016 at 3:18 PM, USNRET said: For me and the kiddos the 'eve' mid afternoon lunch was pork chops as the main. Salt and peppercorn brine soaked for 6 hours, dry and left in fridge over night Salt and pepper only seasoning Honey, dijohn, soy, garlic, ginger pepper glazed Grilled on the 22" Weber over apple / slow burn Kingsford to an internal temp of 146* then rest for 10 minutes. USNRet - If you like the Teriyaki idea, get a marinating/ finishing sauce called Soy Vey. VERY flavorful, not too salty, more flavor. Top notch, reasonably priced. Asian food section at Walmart, possibly HEB. I buy good pork chops, baggie individually w the Soy Vey, and freeze till I want to grill. Marc Quote Link to comment Share on other sites More sharing options...
Karsoncookie Posted December 28, 2016 Share Posted December 28, 2016 10 hours ago, YK Thom said: That smoked duck sounds amazing. Never had it but I am duck fan in general. YK - It's soo easy. We just treat it as an indirect BBQ whole chicken. None of that labor intensive scalding, skin scoring/ pricking etc. Heavy Old Bay and a low salt paprika/ garlic based rub overnight, and indirect bbq and/ or smoke. Was fantastic. Marc http://www.smokingmeatforums.com/t/256090/duck-final-temperature 1 Quote Link to comment Share on other sites More sharing options...
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