CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Prime rib here as well. Reverse sear on the Egg. Besides wild mushroom bread pudding, the sides are still being considered.
I was just going to open the trunk and stab it a few times with the butcher knife...The tarp, rope, and cinder blocks are supposed to keep the "turkey" from rolling around, Rock.
Jus' sayin'...
Hi, Power-op. Is the ham a fresh leg or shoulder, or is it already cured in some way before you pit it?
I will be doing a ham on the Pit Barrel Cooker.
Its an already cooked spiral cut one. But by doing it on the smoker the oven will be free for other things.
Goose, it is kind of Dickensian, I know. And it is a turkey like fowl, so your ideas about turkey might be the same.
Tons of fat, make way to store it, and it, like duck, will trash your oven.
TBS
I made a goose one year for Christmas stuffed with an apple stuffing and a ham. I am so glad I had the ham. The goose was so greasy and made my house stink for a week!! none of us liked it. I packed the whole thing up and gave it to my uncle. He had goose every year when he was a kid (my aunt couldn't stand the smell either so she never made goose) and was happy.
Now I make beef roast and Yorkshire pudding for Christmas.
I actually think I am changing my tack on this one, more towards your view msmofet. Beloved Wife and I are doing Xmas alone at home this year, and we had a damn big turkey for Thanksgiving, we've been eating fowl for weeks, which B.W. pointed out to me. So a goose is going to be a) big and b) more fowl.
So I think I'm going to do a Beef Wellington. I've been doing enough pastry/baking stuff recently that I'm confident with it (which I wasn't always), and it is a dish I've always wanted to try. I can also get from this farm I've started frequenting, a nice beef loin to use. Serious, this place is great, they do their own beef, turkey, chicken, eggs and milk. And they are 5 minutes from where I live. I love them.
Question is do I do it from scratch, or do I use a prepared puff pastry? Secondary, chicken liver pate mushrooms and onions, or just mushrooms and onions?
Anyone got good experience with the beef wellington? Sir Loin?
With that I have some great late season squash, simple spinach salad, apple pie. Think I have a tentative meal plan.
TBS
Question is do I do it from scratch, or do I use a prepared puff pastry? Secondary, chicken liver pate mushrooms and onions, or just mushrooms and onions?
Anyone got good experience with the beef wellington? Sir Loin?TBS
Do you really have all that time in make your own puff pastry?
One year (and I can't remember for what holiday) I waited until the day before to buy a ham. All he had left was the whole pigs hind leg he hadn't cut up yet. He just wanted to get rid of it so he could close the store and go home. The price was right so I bought it. I had no idea what I was going to do with it.
I took some dark brown sugar, pineapple juice and made a paste. I scored the whole thing in that traditional diamond pattern, poured the extra juice over it, then smeared the paste over it, pushing it into the sliced openings, and then placed whole cloves on it with the pineapple rings. I let it sit in the fridge covered for two days. That was the best piece of ham I have ever cooked or eaten. And I winged the whole thing. I doubt I could repeat it again.