December ***SPECIAL*** "Holiday Feasts, Brethren Style!" Throwdown (Entry & Discussion Thread) Lasts All Month!

This should be good

friendsmas potluck pastrami

Only pic I got, it went FAST

Christmas prime rib

Little prime rib I did for my family.

This is my entry in to this contest a Smoked Pot Roast dinner, no cannabis was involved in the in the food, otherwise :noidea:

Accept this as my entry to the contest. Smoked rib roast that was cooked Christmas morning.

Additional entry. St Louis ribs from last week with coleslaw and potato salad.

Another entry. Maple bourbon glazed cedar planked salmon.

Please use this as my entry.



Cook Thread.

Christmas Eve Dinner - My version of Pot Roast

This is my entry into the December ***SPECIAL*** "Holiday Feasts, Brethren Style!" Throwdown.



The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=288518

Please use this as my entry in the Holiday Feasts throwdown.

COVID changed our holiday plans, so that Prime Rib got put back in the freezer, and I grabbed a couple steaks out. These were pretty big steaks. Wife seasoned them up and I reverse seared them with a little mesquite. Served with some Green Bean Casserole (the wife's favorite) and some Horsey sauce.

Please accept this as my entry in the contest and my first ever Throwdown!

Smoked a prime rib on the PBC for the first time. First time for prime rib regardless. Picked up a prime grade from Costco. Seasoned with Carne Crosta and a bit of Black Ops. Was amazing! As for which one to use for the Throwdown, I'll let the moderator decide

Christmas Dinner

Please accept my entry (first pic) for "Holiday Feasts, Brethren Style": New Year’s Pozole Verde.

Some years we do red, some years we do green. Some years we have many guests and other years it’s pretty quiet. Pozole on New Year's Day is one of our “Holiday Feasts.” Sure, I enjoy making prime rib and ham, but this is the one that I really look forward to every year. This year it was just “us,” so I didn't need to crank it out for most of the day. Truth be told, I actually kind of missed that--marathon cooking, serving, and eating all day long. LOL. Well, I actually got to have a cocktail and watch some football.

The newer white bowls are little smaller than our older ones, but they’re still bottomless. :wink:

Happy New Year, everyone!

Man I love cooking and eating pazole.
I'm real interested in your recipe/process.

^^^^^^^ would love to see a cook thread on this Also interested in a recipe

I never thought to do a cook thread on it. I didn't take any cook pics, but now I'm kicking myself. Oh well, since I only make this once a year, I'll do one next year. :grin: I don't really use a recipe, per se. It's all arbitrary based on what I have and how much I'm making but can give you guys a basic play-by-play.

So for the green pozole, I use either pork or chicken. The last few years I've switched to chicken because it doesn't sit has heavy and isn't nearly as greasy as pork shoulder. I find the flavor of chicken to be a little "cleaner." Standing around and skimming pork fat off the top isn't a glamorous job. I've boiled and roasted and prefer cooking the chicken on the rotisserie (charcoal but no smoke wood) and then adding it in at the end.

I boil the bones for stock the night before (but you can use chicken base too if you don't have enough bones or time for that step). For the green, I use the following:
White onion
Green onion
Jalapenos (fresh-seeded)
Tomatillos
Poblanos (seeded)
Garlic
Green Bells (seeded)
Cilantro

I puree them raw, very smooth with water or stock in the blender. Then add pitchers of what I pureed to the pot. Once all the veggies are pureed and added, get it boiling. The color will start out bright green but will transform into a darker, olive green.

I add salt and start skimming fat/puree that rises to the top. I drain/rinse the hominy in a colander and save the can (to discard the fat/thicker veg that rises to the top). Later I add the hominy. Again...this year I only did one large can, but have done as many as three. A good rule of thumb is 1 big can per 1-1.5 gallons of liquid volume. I let the hominy cook for a little bit, then add the meat in at the very end.

The goal is to make it flavorful, but somewhat neutral. Some people like it saltier, some like it hotter. In my picture you'll see some fire roasted hot green salsa in one of the little bowls. I tuned up my bowl with a spoonful of that. The "fixins" are just as important. Cilantro, green onion, finely shredded cabbage (some people like shredded iceberg lettuce), limes, avocado, green hot sauce/salsa of some kind, and Mexican Oregano/Menudo Mix. I call an audible sometimes. Forgot radishes and the avocados weren't cutting it...so I used a chunky guac from Costco instead. Grind up a pinch of the oregano in your hand or between your fingers and add it to your bowl just before eating.

Add good tortilla chips and a Modelo or Mimosa and you're all set.

Beef Oscar

Please accept this as my entry.

Beef Oscar for Christmas Eve. Bought a whole beef tenderloin on sale a few months back for a good price. Butchered it up into filets. Seasoned with Killer Hogs A.P. and Steak rubs. Topped with asparagus, lump crap, and a homemade bearnaise sauce that unfortunately broke right at the last minute :mad2:. Hope that doesn’t hurt me too bad in how it looks, as it still tasted divine.

Fun fact, when preparing the leftovers they day after Christmas I learned that you can fix the sauce really easily by putting 1 egg yolk in a separate bowl, and then very slowly adding the broken sauce to the fresh egg yolk while stirring. It was even better with the sauce fixed, as the flavors incorporated with each other better.

Here is my submission for the "Holiday Feasts" throwdown - porterhouse steak, roasted garlic mashed potatoes, grilled asparagus, and some Macallan 12 scotch.

The cook post

Submission pic:



Happy holidays :thumb: