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[snagged in outlet 3]

We’re grilling ribeyes tonight!!!

Right now I have bacon and Gruyere egg bites in the Sous vide.  Then a bike ride followed by the whole family coming over. 

[BilletHead]

                Man you all are posting some real good sounding holiday meals. Thanks for sharing everyone,

  The BilletHead's were alone today. We scored on a couple mallards yesterday. One extra fat. Fattest one so far of the season. We prefer grilling so this was todays plan.  

Coals getting hot I cross hatched the skin so some of the fat could be rendered out over the hot fire. Getting rid of some of this fat will help get the skin crispy,

  Then onto the hit grill. Smoke and fire are magic,   Mrs. BilletHead was getting the sides ready. Green Beans, Asiago mashed potatoes, Cranberries and dressing. Man I love Mrs. BilletHead's dressing an could eat it with every meal,

            Again Merry Christmas you all,

    The BilletHead's

 

[rps]

4 hours ago, Gavin said:

Had our party last night. Rib roast, potatoes gratin, creamed spinach, green beens with balsamic, butter,& shallots.    Spatchcocking a turkey is the only way to go. Basically, you cut the spine out then flatten out the breast. Cook on a wire rack on top of a sheet pan. Y’all have a great one!

Good description Gavin. The next step is to remove the keel bone so that it will lay even flatter. Here is an example using a chicken. http://virtualweberbullet.com/butterflychicken.html

Be aware the back bone removal on a turkey is NOT as easy as on a chicken. You may need to use tin snipes.

[Gavin]

Easy to spatchcock a chicken. Kitchen scissors or my knife will do. I do grab the tin snips out of the garage for a turkey. Did a turkey breast for lunch meat before the roast beast yesterday. Toss the backbone in your stock pot with the rest for gravy.

[Johnsfolly]

Christmas eating so far.

This morning we made Amish apple maple breakfast sausage and onion and chees omelets.

Lunch was yesterday's blackfish filets, chicken of the woods mushrooms and shrimp cocktail

I made the Don's Chuckwagon onion ring batter mixture with half a can of beer and an egg. I dredged the mushrooms in the batter and two fish fingers with that batter. The remaining fish got seasoned flour, egg wash, then panko breadcrumbs with parmesan cheese, garlic powder, dried oregano, and dried sweet basil mixture. Made home made tartar sauce with capers, sweet relish, mustard powder, and mayo.

Picked up some white shrimp. I deveined the shrimp and boiled them in water, Old bay, and smoked salt. Served with store bought cocktail sauce.

Will have to start dinner.

[BilletHead]

11 minutes ago, Johnsfolly said:

Christmas eating so far.

This morning we made Amish apple maple breakfast sausage and onion and chees omelets.

Lunch was yesterday's blackfish filets, chicken of the woods mushrooms and shrimp cocktail

I made the Don's Chuckwagon onion ring batter mixture with half a can of beer and an egg. I dredged the mushrooms in the batter and two fish fingers with that batter. The remaining fish got seasoned flour, egg wash, then panko breadcrumbs with parmesan cheese, garlic powder, dried oregano, and dried sweet basil mixture. Made home made tartar sauce with capers, sweet relish, mustard powder, and mayo.

Picked up some white shrimp. I deveined the shrimp and boiled them in water, Old bay, and smoked salt. Served with store bought cocktail sauce.

Will have to start dinner.

Get it done, don't leave us hanging. 

BilletHead

[Johnsfolly]

4 hours ago, ness said:

Well, in all the scurrying around I didn’t get any pictures. Had 8 adults coming over Christmas Eve. Started with spiced pecans, shrimp cocktail, and various stuff on a relish tray. Main course was pork loin stuffed with sausage, cheese and spinach and smoked courtesy my baby brother. Green beans, cheesy potatoes, honey glazed carrots, and yeast rolls. Dessert was chocolate pie and two ness family traditions: Scottish shortbread I’ve been making for close to 30 years inspired by family friend, baby sitter and real live Scot Mrs. Gilfedder. (Butter, flour, sugar; my dad loved this.) And my grandmother’s date nut pudding with a warm butter, sugar and cream sauce. It’s not pudding pudding, it’s the cake kind. We had it every Christmas Eve growing up and I’ve carried on the tradition. Not sure when it started exactly but easily 50 years and could be much longer. 

Kids are on their way over this morning. Daughter’s making a biscuit and gravy breakfast casserole, I’ve got breakfast meats and some fresh fruit to cut through all that heaviness. Mimosas/poinsettias and coffee with Irish cream, not necessarily in that order. 

Then I’ve got to rush over to Kathy’s for her family Christmas. Dang! She got engaged yesterday, so we’ll have that to talk about with everyone. Thanks for reading to the end .

Merry Christmas everyone! Enjoy the time with daily, friends and food!

Merry Christmas Ness. All that sounds great! I wouldn't mind getting that date nut pudding recipe if you are willing to share. I was watching the 1935 version of Scrooge and had to look up what constitutes a pudding in the UK. It seems that any item that needed to be set by heating, e.g., sausage, haggis, Christmas pudding, plum pudding, etc. was considered a pudding. 

Tell Kathy congratulations oh and to the guy she is going to Marry !

[Johnsfolly]

6 minutes ago, BilletHead said:

Get it done, don't leave us hanging. 

BilletHead

May have to wait. We are negotiating our dinner plans versus how much we had at lunch. Maybe something light and make the ham dinner this weekend.

[ness]

8 hours ago, Johnsfolly said:

Merry Christmas Ness. All that sounds great! I wouldn't mind getting that date nut pudding recipe if you are willing to share. I was watching the 1935 version of Scrooge and had to look up what constitutes a pudding in the UK. It seems that any item that needed to be set by heating, e.g., sausage, haggis, Christmas pudding, plum pudding, etc. was considered a pudding. 

I’m happy to share it! Here you go:

Grandmother Mildred’s Date Nut Pudding

Ingredients
Pudding
1 cup chopped dates
1 cup boiling water
1/3 cup butter (6 tablespoons)
1 cup white sugar
1 egg
1 teaspoon soda
1 cup chopped pecans
1 cup flour

Sauce
2 cups sugar
¼ pound butter
1 pint light cream

Directions
1. Take your cup of chopped dates and pour your cup of boiling water over. Add soda mash to a pulp.
2. Take sugar and butter and cream together. Add the egg and nuts.
3. Combine the two mixtures and add flour.
4. Bake 45 minutes to 1 hour at 325 degrees.
5. In double boiler cook over low heat for 3 hours. Stir occasionally.

[Johnsfolly]

Ness thanks a bunch!