Gravy's Cooking Thread

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lurkingdirk

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Dr.Retarded said:
That sounds like a delicious menu, asshole 😉.

Damnit, I really wanted to do goose this year but I couldn't get one of the store, so I shifted gears and settled for the rib roast. I was honestly surprised they didn't have any but maybe they only got a few in and sold them out. I don't believe it's a pretty popular item, and I should have maybe talked to the butcher manager when I went to the store this morning, but whatever. I might try to pop in early in the morning and see if they've got any tucked away in the back, that way I can at least get one and finally try it out.

Christmas Eve we're doing our charcuterie smorgasbord and probably some cocktail shrimp or something. Christmas day will be the full production
Click to expand...

I always smoke salmon the day before Christmas so we can have eggs Benedict with smoked salmon on Christmas morning. That's how we start the day every year. We eat breakfast about 10 so we're ready for Christmas dinner around 5. After dinner we do a long, long walk through the forest. Between breakfast and dinner we play hockey. This year we actually rented a rink. I know the owners well enough that I just get the keys and we can spend as much time there on Christmas day as we want. My youngest son thinks he can outplay me. He likely can in the long term, but for short spurts I'll outplay him. Enough people are going to be at our Christmas celebration that we can have two full teams with some subs, so we don't all have to skate the whole time.

Wake up late, smoked salmon and eggs.

Hockey with everyone you love.

Dinner that's mostly home grown.


Rather a good day.
 
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ToeMissile

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We do a Christmas morning breakfast/brunch potluck of sorts with my wife’s family who all live nearby.
Typically, Waffles, loaded egg scramble, hash brown casserole of sorts, bacon, bagel bar, pastries, ton of various fresh fruit, charcuterie board.

We also do relaxed version Korean New Years Day ceremony+meal which includes most of these or a different/multiple versions of them
mykoreankitchen.com

15+ Korean New Year Foods You Should Try

Let's celebrate! What to cook and eat on Korean New Year's Day. Korean New Year's Day food round-up: 15+ Korean New Year Foods To Try!
mykoreankitchen.com mykoreankitchen.com
 
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lurkingdirk

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Gavinmad said:
basically the only way to get one for Christmas this year without paying 15-20 bucks a pound.
Click to expand...

You're not kidding. I was at a market today, mid sized goose was $120. What in the actual fuck?

They're no harder to raise than a turkey. No reason for them to be so expensive. People are stupid.
 
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popsicledeath

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Dr.Retarded said:
If anybody's got a good idea or better method for doing a rib roast I'm all ears.
Click to expand...

I just did one tonight since they were cheapish for holidays and wanted to practice. Probably not a surprise, but did it sous vide. No recipe or science on perfect timing/temp, just winged it with 133 for 24 hours, then took it out for a few hours, then warmed it back up on the grill.

Had one of those "oh shit the grill is on fire" moments while prepping potatoes, so the rib side was a bit charry, but was still fine.

Overall it's hard to beat sous vide for ease and planning, and a flavorful grill "seer" was a nice bonus. Inside was perfect and the 24 hour cook made it very tender even though it was (barely) choice. Gonna try with select to see if there's much difference, but other cheap beef has been surprisingly good sous vide which is one of the reasons I like it.

If I were cooking for a crowd I'd be very pleased with basically just needing to finish the roast instead of hoping I got the cook time accurate and having people wait. Next time I might try the finishing reverse seer stage in the oven, either broil or steam roast to make it even easier.

I'm opting out of family dinner this year, but sending some of those mashed au gratin potatoes. For Christmas for ourselves we're doing Asian. Beef and broccoli. Egg rolls or cha goi. Then some pad Thai and/or either egg drop or Thai tom ka soup. Fa ra ra ra ra.
 
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Dr.Retarded

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lurkingdirk said:
I always smoke salmon the day before Christmas so we can have eggs Benedict with smoked salmon on Christmas morning. That's how we start the day every year. We eat breakfast about 10 so we're ready for Christmas dinner around 5. After dinner we do a long, long walk through the forest. Between breakfast and dinner we play hockey. This year we actually rented a rink. I know the owners well enough that I just get the keys and we can spend as much time there on Christmas day as we want. My youngest son thinks he can outplay me. He likely can in the long term, but for short spurts I'll outplay him. Enough people are going to be at our Christmas celebration that we can have two full teams with some subs, so we don't all have to skate the whole time.

Wake up late, smoked salmon and eggs.

Hockey with everyone you love.

Dinner that's mostly home grown.


Rather a good day.
Click to expand...
That sounds like a fantastic tradition for the holidays. Enjoy, sir.
 
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Dr.Retarded

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popsicledeath said:
I just did one tonight since they were cheapish for holidays and wanted to practice. Probably not a surprise, but did it sous vide. No recipe or science on perfect timing/temp, just winged it with 133 for 24 hours, then took it out for a few hours, then warmed it back up on the grill.

Had one of those "oh shit the grill is on fire" moments while prepping potatoes, so the rib side was a bit charry, but was still fine.

Overall it's hard to beat sous vide for ease and planning, and a flavorful grill "seer" was a nice bonus. Inside was perfect and the 24 hour cook made it very tender even though it was (barely) choice. Gonna try with select to see if there's much difference, but other cheap beef has been surprisingly good sous vide which is one of the reasons I like it.

If I were cooking for a crowd I'd be very pleased with basically just needing to finish the roast instead of hoping I got the cook time accurate and having people wait. Next time I might try the finishing reverse seer stage in the oven, either broil or steam roast to make it even easier.

I'm opting out of family dinner this year, but sending some of those mashed au gratin potatoes. For Christmas for ourselves we're doing Asian. Beef and broccoli. Egg rolls or cha goi. Then some pad Thai and/or either egg drop or Thai tom ka soup. Fa ra ra ra ra.
Click to expand...
Thought about busting out the Anova, but I don't think you get the same deep beef flavors if you slow roasted at a low temp. I know sous vide will cook it perfectly and then all I got to do is sear but it's just not the same. I'll be honest I just don't sous vide much any longer, when I can pretty much do the same thing reverse searing, and found I get better flavor overall and the texture doesn't get weird if in the bath for too long.
 
popsicledeath

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lurkingdirk said:
You're not kidding. I was at a market today, mid sized goose was $120. What in the actual fuck?

They're no harder to raise than a turkey. No reason for them to be so expensive. People are stupid.
Click to expand...

One year my brother's wife was doing a big family thanksgiving with people coming from out of town and stuff and tried to impress by buying an $85 turkey (this was ten years ago so would be way more now I'm sure). It was all organic and locally raised and all the things to get soccer mom's to shell out big bucks.

My brother and I just sorta laughed because where we grew up people used to just raise turkeys in their yards, but we just shrugged because she was doing whatever she was gonna do and better to not get in her way.

Long story short she way over cooked it and it was kinda funny in a Christmas Vacation sorta way as everyone was assuring her it was just fine, really good. Just tasted like any other dry turkey to me, but people love over paying for holiday bird as some sort of status thing I guess was my point.
 
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popsicledeath

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Dr.Retarded said:
Thought about busting out the Anova, but I don't think you get the same deep beef flavors if you slow roasted at a low temp. I know sous vide will cook it perfectly and then all I got to do is sear but it's just not the same. I'll be honest I just don't sous vide much any longer, when I can pretty much do the same thing reverse searing, and found I get better flavor overall and the texture doesn't get weird if in the bath for too long.
Click to expand...

I'd enjoy doing a blind taste test, because I don't notice much difference, but hard to tell since I'm never doing two roasts simultaneously for the science. A few times I haven't liked that beef roasts in sous vide were a bit too beefy, but others thought it was good. That was with 36+ hour cooks on tougher cuts.

I don't ever sous vide and then pan seer. That's never worked quite right to me, which is why I tried the grill. Sous vide and grill combos in either order have always impressed me as a best of both worlds.

I see people talk about weird texture, but I've never had that happen, either. Once a London broil seemed rubbery out of the bag, but cut into it was perfect texture.

Maybe I have low expectations, but am generally very critical and picky, especially about beef (and fish). I honestly don't know how people mess up sous vide as it seems foolproof. And like I said sous vide and grilling combos have always been amazing for me. Reverse pan seer always underwhelming.
 
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Gavinmad

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lurkingdirk said:
You're not kidding. I was at a market today, mid sized goose was $120. What in the actual fuck?

They're no harder to raise than a turkey. No reason for them to be so expensive. People are stupid.
Click to expand...

Avian flu (H5N1) has been going HAM on commercial poultry farms for three years straight now, maybe this year goose farms just got particularly unlucky.
 
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mkopec

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We got the standard polish Christmas shit here today, stuffed cabbage, fresh/smoked polish sausage with kraut, ham, 7 layer salad, cheese potato and some other sides. Was going to make some meat pierogies too but ran out of time and decided to make them next week for the fam. I was also eyeing a rib roast at Kroger, which had a sale on them but decided not to. Maybe next year.
 
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LiquidDeath

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Dr.Retarded said:
So Christmas dinner is a few days away, what's on the menu this year?

Doing a rib roast, but trying to figure out what method to cook it. Really want to do the rotisserie on the Weber kettle, but I've always gotten the best results just with the reverse sear. I think I can make it happen with the rotisserie, but the other way is just so easy. Was going to make a potato gratin, creamed spinach, roasted root vegetables, sauteed mushrooms, Caesar salad, and jus / horseradish sauce.

If anybody's got a good idea or better method for doing a rib roast I'm all ears.

They have them on sale at HEB for 3.88 per lb this year for anyone in TX. Mind you this is just select, but I was able to pick out a couple that looked pretty much like choice, figured I'd freeze whole or cut into steaks. Prime was 16 bucks I think, and I am not paying that.
Click to expand...

popsicledeath said:
I just did one tonight since they were cheapish for holidays and wanted to practice. Probably not a surprise, but did it sous vide. No recipe or science on perfect timing/temp, just winged it with 133 for 24 hours, then took it out for a few hours, then warmed it back up on the grill.

Had one of those "oh shit the grill is on fire" moments while prepping potatoes, so the rib side was a bit charry, but was still fine.

Overall it's hard to beat sous vide for ease and planning, and a flavorful grill "seer" was a nice bonus. Inside was perfect and the 24 hour cook made it very tender even though it was (barely) choice. Gonna try with select to see if there's much difference, but other cheap beef has been surprisingly good sous vide which is one of the reasons I like it.

If I were cooking for a crowd I'd be very pleased with basically just needing to finish the roast instead of hoping I got the cook time accurate and having people wait. Next time I might try the finishing reverse seer stage in the oven, either broil or steam roast to make it even easier.

I'm opting out of family dinner this year, but sending some of those mashed au gratin potatoes. For Christmas for ourselves we're doing Asian. Beef and broccoli. Egg rolls or cha goi. Then some pad Thai and/or either egg drop or Thai tom ka soup. Fa ra ra ra ra.
Click to expand...

I did one today for Christmas Eve dinner. Dry brined with salt for 24 hours, then pulled, seasoned, and rested for 2 hours before cooking. Smoked on the pellet grill to 117 degrees, rested for 30 min, seared on a high heat griddle. Came out freaking perfect.

1.jpg

2.jpg
 
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Dr.Retarded

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It has begun!

IMG_20231225_155244773_HDR~2.jpg


Got a little bit of a late start, but hopefully this turns out like I'm planning. Figure maybe a couple of hours and it gives me plenty of time to get all the rest of sides going.

Hope everybody else's meals are turning out great this year.
 
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BrutulTM

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My girlfriend's family bought a 20 lb pre-seasoned prime rib for Christmas but none of them really knew what to do with it. I would not have chosen pre-seasoned but it wasn't my decision. I have never done one that big and there seemed to be some disagreement online about whether you estimate cooking time based on weight or thickness. I decided to err on the side of having it done too early.

We were supposed to eat at 3 so I told the girlfriends sister to put it in their Traeger (which they have used a total of 3 times) at 250° at 6 am. We got there about 10:30 and I went right to the grill and my heart sank because the probe already said 145°. Luckily that was just because she had put it too close to the bottom. I put another probe actually in the center and it was at 100°. Further along than I hoped but at least not already overcooked. I turned it down to 215° and closed it back up.

By 11:30 it was apparent that it was going to be done long before 3 so I got some aluminum foil and a cooler ready. When it hit 118° about noon I wrapped it in foil and stuck it in the cooler with a couple of towels and left the temp probe in it.

Over the next two hours the internal temp coasted up to 133° and stayed there. Half an hour before dinner I cranked the traeger to 500° and once it came to temp I stuck it back in for 10 minutes. When I cut the strings most of the seasoning, which was just a thick layer on the top, just fell off but not to worry, it was a perfect medium rare edge to edge and totally delicious. Despite there being only 8 adults and 4 kids, we ate over half of it.

TL/DR - Inlaws had a $300 piece of meat they didn't know how to cook and despite working remotely and with a smoker I wasn't familiar with, I was victorious.
 
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popsicledeath

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The mashed potatoes au gratin concept has changed my perspective on what makes for good potatoes. They're so good it's the only thing my in-not-laws have ever actually requested we make/bring. Made au gratin style on left, and hassleback au gratin mashed on right. Just too good.

IMG_20231224_154737687~2.jpg


Some of the baking my girlfriend did for my work before Christmas.

Snickerdoodles. Ginger molasses cookies. Pumpkin chocolate chip muffins (the couple mutant ones on the left I was trying out steam bake, rose so aggressively it pushed chocolate chips out so not ideal hah):

IMG_20231226_195715.jpg


Lemon with cheesecake swirl and pumpkin with cheesecake center.

IMG_20231226_195658.jpg
 
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lurkingdirk

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Fondue night. Cheese and oil fondue followed by poached pears with freshly whipped cream.

Duck breast is amazing in the oil fondue. It comes out so tender. And what a fun meal with the family.
 
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Dr.Retarded

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We always make a hot seafood dip, cheese board, raw veggies and other hors d'oeuvres.

Normally it's all lump crab, but fuck paying 30 for a pint, shits over double what it used to be a few years ago. Got a smaller container of pasteurized vs the fresh, and supplemented with crawfish tails. Holy Trinity, cognac, cream cheese, and other melty cheeses left over. Basically seafood au gratin. Toasted up a baguette. Turned out great, not a great photo though.

IMG_20231231_225534361~2.jpg


Despite the shift with the crab, we were very happy.

Going to do Black eyed peas, smothered cabbage, collards, and a rotisserie chicken today. Always make the same sides just with a different protein most years. Had an air chilled chicken floating around in the freezer so I figured I'd go ahead and use that this time.
 
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