Our tradition for the past several years is Rib Roast.
This year it started out as a 20.47lb Whole in the bag roast. Cut it into three roasts (more end cuts that way!)
Seasoned, ready to be vacuum sealed and then the two larger roasts (about 14-15lbs total) will be cooked to 133 degrees over 10 hours in a Sous Vide water bath.
Small end and ribs will go in the freezer for either New Year’s or my wife’s birthday.
Mashed potatoes, Corn, Salad, and Pecan Pie for dessert.
What part of "...Shall not be infringed" don't you understand???
Posts: 12138 | Location: Western WA state for just a few more years... | Registered: February 17, 2006
Prime rib here with some spuds and whatever else I can dig out of the fridge. Same as always, although one year I did do a goose. It was OK, but prime rib is better.
________________________________________________________ It is long past time for a Convention of States. The Founding Fathers gave us this tool to fix an out of control government and we need to use it.
Posts: 22711 | Location: Montana | Registered: November 01, 2010
My family tradition for Christmas is ribeye steaks. I start with a Prime grade ribeye roast. I cut it into steaks that are 1 1/2 to 2” thick. Season then smoke them on the pellet smoker until 10 degrees from my final desired temp. Reverse sear on 700 degree grill to my final temp, let rest for 5 minutes and serve. I’ll also have smoked, bacon wrapped asparagus and mashed potatoes.
Put this almost 23 lbs. whole pork shoulder in the Weber Spirit gas grill at about 7:45am in my own indirect heat cooking setup. Marinated about 22 hours with salt, garlic, and sour orange, and cooking it low and slow at around 260 for about 10 hours with an apple wood / hickory wood chip mix in the grill for a little extra flavor and aroma.
-Dtech __________________________
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Posts: 4417 | Location: Central Florida | Registered: April 03, 2006