The Christmas Dinner Thread 2020

[tcrideshd]

That's what I'm talkin about, Tc. A steak that fills the plate.!

I do 4 minutes a side, high heat. Typically comes out med - med/rare. Kinda just have the nack, you and I. We've both charred around 1000 # of beef or more. I'm somewhere in the "tons" now, but who's counting.

Still got about an hour before mine go to the barbie, taters are in the oven, didn't have time for the homemade bread rolls, wife was still finishing up cookie trays..


Ding.!! Let's eat.!

Attachment 328050

Yes sir Mike! I think it’s in the tons. You sure do get a feel for when their done to your fav. I do use my thermometer that my wife got me a few years ago, so perfect every time. Grill at 700-800, carmelize both sides, pull hers at 125 and mine at 115,

After a 20 minute rest your looking at a 130 medium rare and mine at around 120 on the rare side. Salt and pepper a couple hours before hitting the grill, Mike you know it don’t get any better! Plus on my ribeye I have enough left over for steak and eggs the next morning

[tcrideshd]

That's what I'm talkin about, Tc. A steak that fills the plate.!

I do 4 minutes a side, high heat. Typically comes out med - med/rare. Kinda just have the nack, you and I. We've both charred around 1000 # of beef or more. I'm somewhere in the "tons" now, but who's counting.

Still got about an hour before mine go to the barbie, taters are in the oven, didn't have time for the homemade bread rolls, wife was still finishing up cookie trays..


Ding.!! Let's eat.!

Attachment 328050

Yes sir Mike! I think it’s in the tons. You sure do get a feel for when their done to your fav. I do use my thermometer that my wife got me a few years ago, so perfect every time. Grill at 700-800, carmelize both sides, pull hers at 125 and mine at 115,

After a 20 minute rest your looking at a 130 medium rare and mine at around 120 on the rare side. Salt and pepper a couple hours before hitting the grill, Mike you know it don’t get any better! Plus on my ribeye I have enough left over for steak and eggs the next morning

[outback]

I finished mine, yours looked a bit bigger.

Mine are cut 3/4" thick, somewhere in the 20 oz. class. If I would have done rolls and a salad, I'd be there with ya.

I did have steak n eggs, a few days ago, though. Wife wasn't happy, cause I didn't cook it on the grill.

[slim6596]

Grilled steak, homemade mashed potatoes, homemade bread, red velvet cake for dessert.

[planeden]

I forgot pictures, but I had my first menudo success. Maybe another time or two will be ready for the Master (mother in law) to taste and score.

[tcrideshd]

Boned and stuffed turkey.

Attachment 328061

Attachment 328062

Merry Christmas to all.

That’s a turkey I could like

And Mike, I always have mine cut to 1 3/4” blazing hot fire and thinner steaks get too done for me. Rare is the boss, so thick ones work better, used to be able to eat the biggest damn porterhouse around Texas. But now I finish less than half, but breakfast is super great! Still miss our family meal at holidays, but with it just us steak rules

[outback]

Man.....I used to be able to eat like that, too. But it was always after a trash bag of homegrown.

Those were the days.

[gssixgun]

Pretty simple really

The Strufolli came out better than I had hoped for and made for a light dessert that we picked at all that night into the next day

The other thing that was a success was the Salad Dressing, I ended up making a Creamy Garlic/Lemon Vinaigrette it really set off the taste buds to the Lasagna

[Grazor]

That’s a turkey I could like

Yeah well if your memories of turkey were that it was so dry you needed a gallon of grandma's gravy to get it down it's worth the effort.
Hour and half on the barbie and done.
The darling wife got me a meat thermometer for Christmas, tried it out on turkey and came out spot on.
We like rare beef roast, so will take the guess work out.

[cudarunner]

Yeah well if your memories of turkey were that it was so dry you needed a gallon of grandma's gravy to get it down it's worth the effort.
Hour and half on the barbie and done.
The darling wife got me a meat thermometer for Christmas, tried it out on turkey and came out spot on.
We like rare beef roast, so will take the guess work out.

There was an American TV Chef by the name of Jeff Smith who was a Methodist Minister and in one of his cookbooks he said he hated to say it, but his Maternal Grandmother was a terrible cook. He said that every Thanksgiving, she would cremate a turkey and the entire family had to attend the services.

I have done the boned and stuffed bird before and got great results, but these days I find that 'Spatchcocking' the bird is far easier and the white and dark meats cook very evenly and both come out very moist.

The drawback is they aren't the Norman Rockwell Presentation.