f7ben Posted December 25, 2019 Share Posted December 25, 2019 f7ben killing it as usual Let's see if anyone can best this!!! 2 Quote Link to comment Share on other sites More sharing options...
Gold Member BOHICA Posted December 25, 2019 Gold Member Share Posted December 25, 2019 5 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted December 25, 2019 Share Posted December 25, 2019 Nice boys! Neal Quote Link to comment Share on other sites More sharing options...
thewayout Posted December 25, 2019 Share Posted December 25, 2019 Honey baked Bone-in ham and a 5lb beef tenderloin going on the grill. looks great btw Ben. I love Beef Wellington. 2 Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 Beautiful Rib gaygrabs10dicks Nice job Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 3 Quote Link to comment Share on other sites More sharing options...
Ez ryder Posted December 25, 2019 Share Posted December 25, 2019 just a pic of the left overs in the roster. sarma (Serbian dish ) ground beef ground ham ground pork and rice and spices mixed up rolled in cabbage and layered with crout and tomato sauce and sausage 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 1 minute ago, Ez ryder said: just a pic of the left overs in the roster. sarma (Serbian dish ) ground beef ground ham ground pork and rice and spices mixed up rolled in cabbage and layered with crout and tomato sauce and sausage I love Sarmas Pollack's call then Golumpkis 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted December 25, 2019 Share Posted December 25, 2019 12 minutes ago, f7ben said: I take back 1/2 of the rotten shit I’ve said about you. Very nice! 1 Quote Link to comment Share on other sites More sharing options...
Ez ryder Posted December 25, 2019 Share Posted December 25, 2019 5 minutes ago, f7ben said: I love Sarmas Pollack's call then Golumpkis I figured a ranger would know w shat they are lol . not so sure about the rest of the countery. I make a big pile of them every other yr Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 Just now, Woodtick said: I take back 1/2 of the rotten shit I’ve said about you. Very nice! The balsamic reduction I made for that caprise salad may be the star of the show. The red wine reduction for the wellington was also a star. I spent as much time on those sauces as the rest of the meal Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 1 minute ago, Ez ryder said: I figured a ranger would know w shat they are lol . not so sure about the rest of the countery. I make a big pile of them every other yr I make my wife make them a couple times per year. She has to make a few pans for her mom too lol. I like them made with spicy v8 Quote Link to comment Share on other sites More sharing options...
Ez ryder Posted December 25, 2019 Share Posted December 25, 2019 (edited) 2 minutes ago, f7ben said: I make my wife make them a couple times per year. She has to make a few pans for her mom too lol. I like them made with spicy v8 never did that sounds like a nice twist will have to try . I started using ground smoked ham as apposed ro just raw ham yrs back and have not gone back on that twist yet Edited December 25, 2019 by Ez ryder Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted December 25, 2019 Platinum Contributing Member Share Posted December 25, 2019 17 minutes ago, f7ben said: That's on point..Good job Ben. Have my rib roast going in the kettle around 3, mashed taters and green bean casserole 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 1 minute ago, Rigid1 said: That's on point..Good job Ben. Have my rib roast going in the kettle around 3, mashed taters and green bean casserole I've not had good luck smoking prime rib. They never turned out on my egg. Always got a bitter smoke flavor. Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 2 minutes ago, Ez ryder said: never did that sounds like a nice twist will have to try . I started using ground smoked ham as apposed ro just raw ham yrs back and have not gone back on that twist yet I think wife just uses ground pork and ham mix or something. I've never made them myself Quote Link to comment Share on other sites More sharing options...
Ez ryder Posted December 25, 2019 Share Posted December 25, 2019 Just now, f7ben said: I think wife just uses ground pork and ham mix or something. I've never made them myself 1 Quote Link to comment Share on other sites More sharing options...
smokin george Posted December 25, 2019 Share Posted December 25, 2019 We're having eight friends over for dinner. The turkey (20lb) is stuffed and in the oven, mashed taters, carrots/turnip mashed( some recipe with brown sugar etc) steamed broccoli, gravy and warm brioche buns outta the oven. Then we're having some rum cake and yule log followed by some Macdamia Nut Liquer 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted December 25, 2019 Platinum Contributing Member Share Posted December 25, 2019 2 minutes ago, f7ben said: I've not had good luck smoking prime rib. They never turned out on my egg. Always got a bitter smoke flavor. Really?? I've never done this on a kettle,.. Usually not 50* here on Christmas so I thought I'd give it a try.., been reading about it for the past 3 days, about 100 different recipes..haha.. I'm going at 350* for 2.5 hours, indirect heat, 1 hour with smoke, 1.5 with just the coal heat.. Anyone have any tips feel free to let me know Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 12 minutes ago, Rigid1 said: Really?? I've never done this on a kettle,.. Usually not 50* here on Christmas so I thought I'd give it a try.., been reading about it for the past 3 days, about 100 different recipes..haha.. I'm going at 350* for 2.5 hours, indirect heat, 1 hour with smoke, 1.5 with just the coal heat.. Anyone have any tips feel free to let me know I think the issue was the egg mostly. Once in a while I would get a bitter smoke out of it. Especially with big pieces of meat that absorbed smoke for a long time. Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted December 25, 2019 Share Posted December 25, 2019 Traditional Christmas here today. Dearborn ham in the roasting pan. Green bean casserole, cheesey potatoes, sweet potato casserole. And Lasagna ready for the oven. (Italian Christmas additional to the ham. And my MILs kilbassa and sauerkraut. Had Polish Christmas Eve with the wife's dad's family last night. Home made perogies, kilbassa and sauerkraut, ham and home made Gołąbki (stuffed cabbage rolls). 2 Quote Link to comment Share on other sites More sharing options...
AKIQPilot Posted December 25, 2019 Share Posted December 25, 2019 Some good looking grub guys. Making me hungry again. 1 Quote Link to comment Share on other sites More sharing options...
jtssrx Posted December 25, 2019 Share Posted December 25, 2019 I tried that new Infrared grill I bought last night. I did 8 US Prime New Yorks and 8 Filets with detroit Zip Sauce from Andiamo. I also made whipped mashed and Wedge salads with fresh bacon. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 25, 2019 Author Share Posted December 25, 2019 17 minutes ago, SVT MXZ XRS said: Traditional Christmas here today. Dearborn ham in the roasting pan. Green bean casserole, cheesey potatoes, sweet potato casserole. And Lasagna ready for the oven. (Italian Christmas additional to the ham. And my MILs kilbassa and sauerkraut. Had Polish Christmas Eve with the wife's dad's family last night. Home made perogies, kilbassa and sauerkraut, ham and home made Gołąbki (stuffed cabbage rolls). That's the first time I've seen it spelled Golabki? I've always seen it spelled Golumpki Quote Link to comment Share on other sites More sharing options...
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