Merry Christmas - What's cooking??

[chad]

What are you doing still in bed??

Merry Christmas to all the Brethren.

Our Christmas brisket is on it's way!! I'll be injecting the turkey in an hour or so and firing off the turkey fryer in about 4 hours.

We're just about to wake everyone else up (I've been up for two hours!) and the wrapping paper will be flying.

[2Fat]

nice shirt--where from??? gotta 12lb hunk of prime that is sitting rubbed with a herby gralic concoction---will cook it direct later for late afternoon snacks--but right now its Bloody mary time
Happy holidays
Buzz

[chad]

The shirt's from Big Dog -- my wife got it for me while visiting in New Hampshire -- got it at one of the outlet malls or gift shops.

Just fired off the turkey cooker and the brisket is foiled and heading to 190 even as I write this.

[willkat98]

We ate ate 3.

SPiral sliced ham, done offset in Pas Kettle, brown sugar and molasses baste. Left it on 2.5 hours, probably half hour too long.

It was damn good.

Apple smoke...hmmmm... apple...

[Saiko]

One 12 pound turkey, brined for 12 hours in kosher salt solution. Injected with sweet german wine/butter/honey. Smoked about 7 hours with my usual rub. Also threw in 2 five-pound Boston Butts for good measure.

My cherry wood isn't seasoned yet, and I didn't have enough red oak, so I used a bunch of apple wood my wife's grandad gave me when he trimmed his trees last winter. Wow, was that a mistake. They were pretty small in diameter, and I guess we had a good rain while we were on vacation. They looked dry enough, but when I threw them in the fire they started hissing and spitting water from the ends.
Man, what a nightmare keeping the temperature steady. It just sit at 190 or 200, then jump up to 275 once everything caught. Then it would just stay too hot until the wood burned through, and then BAM no fire. Pretty much a royal pain in my ass for 7 solid hours.
I keep my wood under my deck where it stays pretty dry, but I guess we had a long rain a few days ago, and since they were smaller pieces they just soaked it right up.

I thought everything would taste like hell, but actually came out pretty damn good. Go figure.

[badger]

I smoked some BB ribs, grilled a Filet Mignon (for the wife, the olny beef she will eat besides hamburgers) and oven roasted a Rib eye roast.
I seansoned the Rib eye roast with salt, pepper, and some McCormick montreal steak seasoning. GOt the oven up to 400, seared the roast for 10 minutes, then brought the oven down to 250 until it reached 130 (about 3 hours). Took it out of the oven, let it rest for about 30 minutes, temp rose to 143. Turned out very very juicy, and tasty.

I hope you all had a great Christmas!

[racer_81]

The shirt's from Big Dog -- my wife got it for me while visiting in New Hampshire -- got it at one of the outlet malls or gift shops.

Just fired off the turkey cooker and the brisket is foiled and heading to 190 even as I write this.

How the brisket turn out?