Got 2 cajun stuffed pork loins, 2 honey smoked hams, and 3 turkey breasts on the smoker now...gonna put a big slab of wild caught salmon on a little later...
How many people are you having over?Got 2 cajun stuffed pork loins, 2 honey smoked hams, and 3 turkey breasts on the smoker now...gonna put a big slab of wild caught salmon on a little later...
I'm not cooking anything.My father in law (and my husband's grandma) are cooking everything and bringing it over to our house for dinner. I'm just baking cookies.
At least 20...Got the kids/grandkids in from LA, extended family, plus never know how many other people will show up and I don't mind leftovers...I had to drag the pit home from the ranch anyway so might as well fill it up...How many people are you having over?
I'm not cooking anything.
obviously doing all the trimmings and deserts too..I just like to smoke the meat ahead of time and let it settle in foil and reabsorb the juices and then just warm it up to serve...
Where did u get the salmon from?
A local market...(Elan Market)
I know, I know, you have fresher but I at least paid the scratch to not get the farm raised stuff...
turkey at my aunts
oh i aint cookign
OK TLong...I know thats not you but going fly fishing in Alaska is definitely on my bucket list...
That's my brother.
Not cooking either...meeting at moms with the sibs. She'll have the full spread ready...ham, green bean casserole, corn casserole, sweet potatoes, pecan/pumpkin/apple pies, etc.
you do know about photoshop?
Not cooking. I'm going to my aunt's house along with 45+ other people.
Good stuff
Cornish Hens. Never made them before. I am just gonna wing it.
I'm working out on the rig this Christmas, so I got my coworker and I some New York strips (I grill a mean steak) with some asparagus. Nothing too fancy.
glad you're not being a chicken
Nothing, I ran everyone off.
So you're going to feed your meat to your buddy?
Sorry, had to.
The salmon was freaking amazing. Dry rubbed it with my BBQ rub and just left it outside on a rack by the pit yesterday for about 4 hours till it glazed over...then put it in the cool side smoker and smoked it at about 100 degrees for four hours and then finished for about 30 minutes at 150. Awesome. Served it with crackers and goat cheese. I gotta do that one again.
Sounds awesome; about the only thing out the water I like better than wild salmon is raw oysters.
Ate leftovers from yesterday, but my girl brought over some fig and basalmic compote and Pauve Sauvage that looked identical to the one on the right here:
Did I mention it is badass having a girlfriend who is a cheese monger?
I made an orange-glazed ham, scalloped potatoes, squash casserole because my brother's on a low-carb diet, green bean casserole because my kids love it, and home-made cream of mushroom soup. We have a bunch of Christmas cookies, but RG is asking for a pumpkin pie, so I guess I'll whip one up tonight.
I love me some green bean casserole.
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