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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-24-2005, 03:46 PM   #1
parrothead
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Default Christmas Dinner

I get to make two of them this year. Tonight is T-birdx kids coming over because that is when they all can get together. Tomorrow will be ny family and a couple of her kids back again. I have a prime rib on the smoker right now and tomorrow will be prime rib and a turkey tittie for maom and dad. They got real serious a couple of years ago about their eating habits. They will probably take a taste of the beef, but they prefer to stick to their diets, so no problem.

Anyhoo, back to the menu. I just made a big batch of Bagna Cauda. Yums! I better go start peeling the potatoes and keep going on everything else. T-bird is at work so it's all me for now.
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Unread 12-24-2005, 04:24 PM   #2
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Bagna Cauda... Yum-O!

I can be there in an hour!
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Unread 12-24-2005, 04:40 PM   #3
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Must be something invented in IL.never heard of it
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Unread 12-24-2005, 04:42 PM   #4
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Quote:
Originally Posted by MrSmoker
Must be something invented in IL.never heard of it
Same here.
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Unread 12-24-2005, 05:05 PM   #5
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Prime rib ala PooBah tonight. It's my son's birthday. Had his mother crossed her legs for another 20 minutes like I asked, he would have been named Jesus (hey zuce). Mexican fiesta tomorrow. Tamales,7 layer bean dip, hot cheese dip, tortilla roll ups, cheese log, and a whole lot of other good eats. Turkey and shrimp cocktail for the sissy folks.
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Unread 12-24-2005, 06:11 PM   #6
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Quote:
Originally Posted by MrSmoker
Must be something invented in IL.never heard of it
Nope... Italy...

http://www.italianmade.com/recipes/recipe75.cfm

I don't know if this is the same recipe, but I've had the one that Greg makes and its good stuff! You can't go near people for a couple of days, however...

Dr. Chickens Ham is now at 120 internal. Glazing has begun... Sweet potatoes going on soon. We're also having beans (left over from another cook) and a salad.

Christmas dinner is at my parents house. Its an interesing twist in cultures... The suburb that I grew up in was, at the time, precominantly Jewish (we're not, not that it makes a difference), and we were surrounded by great delis. My sister now lives in northern Indiana and kosher corned beef and salami is hard to find, so, for Christmas dinner every year we have kosher corned beef, kosher salami, kaiser rolls, rye bread and new dill pickles. There is always enough for us to take some home for reuben sammies a couple of days later.
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Unread 12-24-2005, 06:30 PM   #7
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Quote:
Originally Posted by Kevin
Prime rib ala PooBah tonight.
You using the Special Seasoning?
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Unread 12-24-2005, 06:32 PM   #8
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Bananna Cream sauce?
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Unread 12-24-2005, 06:42 PM   #9
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Quote:
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Bananna Cream sauce?
Dirty Underwear Shakings....
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Unread 12-24-2005, 06:44 PM   #10
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Sounds a lot like the version we make, except ours has dried mushrooms in it. I think this is one I adapted from Jeff Smith-The Frugal Gourmet.


BAGNA CAUDA





½ ounce dried porcini or other mushrooms

12 each canned flat anchovy fillets

1 ½ cup evoo [extra virgin olive oil, Rachel Ray mod]

1 cup butter

1 head garlic, broken apart, peeled, and cloves crushed

4 TBS bourbon-or brandy

Black pepper to taste





Soak the dried mushrooms in hot tap water to cover well for about 1 hour. Drain and chop coarsely. Set aside. Mash anchovies in a saucepan with spatula or wooden spoon. Add olive oil, butter, and all the garlic. Heat to a simmer and add the mushrooms and the bourbon. Heat, stirring frequently, for a few minutes, until the garlic is very fragrant. Add black pepper to taste. Cook for a couple more minutes.



Serve with crudités, and/or crusty bread to dip.



10-12 appetizer servings

Serve warm, of course.


However you make it, it is good stuff.
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Unread 12-24-2005, 06:51 PM   #11
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Get the shovel i can't handle the anchovy's
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Unread 12-24-2005, 07:07 PM   #12
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Quote:
Originally Posted by MrSmoker
Get the shovel i can't handle the anchovy's
Yep!
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Unread 12-24-2005, 07:47 PM   #13
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We had a simple traditional Xmas dinner of ribs and beans. Used some info I got from Brother Wayne to improve my ribs - With Pale Ale, it was a fine dinner.

Now the Fragile Flower is complaining of dire-rear (and I didn't even use any anchovies!) So I am left sitting in front of the fire with a brandy, thinking how good my life is - and falling into this den of iniquity is one of the good things going on with me.

All my best to my friends near and far
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Unread 12-24-2005, 07:55 PM   #14
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Dr. Chickens Double Smoked Ham is ready for tonight and tomorrow i'm doing some chicken boobs as there will only be three of us.Of course i'll have to wear my Brethren tee shirt as it will be only 80*
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Unread 12-24-2005, 08:36 PM   #15
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I broke down and bought a small 4.5 lb rib roast. The turkey is prolly going to go in the oven. I also have a slab of spares, 2 small beef rib slabs and some pork strips. I am not sure I want to cook long enough to put a butt on. Picked up 4 today at 99 cents a lb.
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