What did everyone cook today?
-
My first attempt at a charcuterie. I can’t take credit for the meat.
-
wdaly Very nice. That’s my idea of holiday snacking!
-
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
wdaly looks wonderful to me
-
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
Tex_77
Looks amazing. Save a fatty piece for me. -
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
Tex_77 As always, wonderful work!
-
Tex_77
Looks amazing. Save a fatty piece for me.processhead you might have to fight a 5 year old girl for the fatty pieces!
-
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
-
wdaly looks great. Love the charcuterie. One of, if not the best part of the meal IMO.
-
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
Tex_77 That looks so good. Center piece for me, please.
-
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
-
Well… We all got together today. Parents, brothers, sons, wives and grandkids. 18lbs of meat didn’t stand a chance.
Everyone contributes. Delicious.
All the best to everyone and your family memories.
PapaSop great looking meal
. Enjoy that family 
-
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
-
Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
Tex_77 very nice! Got it nailed
-
Making ham and potato soup today. It’s cold here, snowing and I made a mistake and plowed the driveway and complex early this morning thinking this stuff was done. I was so wrong, a bit of sunshine doesn’t mean a thing apparently today because it dumped another four inches on top of the cleaned off surfaces. Be aware, we don’t get a lot of snow here in Western Washington, our usually comes melted but cold. Guess I will be out again later today with the quad and plow if it stops. If you are wondering why I need to plow, it’s a 30’ elevation change from the garage to the top of the hill.
-
Making ham and potato soup today. It’s cold here, snowing and I made a mistake and plowed the driveway and complex early this morning thinking this stuff was done. I was so wrong, a bit of sunshine doesn’t mean a thing apparently today because it dumped another four inches on top of the cleaned off surfaces. Be aware, we don’t get a lot of snow here in Western Washington, our usually comes melted but cold. Guess I will be out again later today with the quad and plow if it stops. If you are wondering why I need to plow, it’s a 30’ elevation change from the garage to the top of the hill.
-
Making ham and potato soup today. It’s cold here, snowing and I made a mistake and plowed the driveway and complex early this morning thinking this stuff was done. I was so wrong, a bit of sunshine doesn’t mean a thing apparently today because it dumped another four inches on top of the cleaned off surfaces. Be aware, we don’t get a lot of snow here in Western Washington, our usually comes melted but cold. Guess I will be out again later today with the quad and plow if it stops. If you are wondering why I need to plow, it’s a 30’ elevation change from the garage to the top of the hill.
johnsbrewhouse Wow, be careful of you go back out today as it is getting late & it looks cold. Weird weather. In the 70’s & even 80’s here & super high humidity. We have not had one freeze here yet & usually have had several by this time. Still getting eggplants, peppers, squash, even a tomato plant still going along with lots of Marigolds & Nasturtiums. Be careful out there.
-
johnsbrewhouse Wow, be careful of you go back out today as it is getting late & it looks cold. Weird weather. In the 70’s & even 80’s here & super high humidity. We have not had one freeze here yet & usually have had several by this time. Still getting eggplants, peppers, squash, even a tomato plant still going along with lots of Marigolds & Nasturtiums. Be careful out there.
I got lucky this year & did not cook the whole dinner for the most part in over 45 years. My oldest son’s wife’s mother took care of most all of it & she did a fantastic job. I really appreciated it as we have been swamped all of the sudden this year & working today. Just about should have been working yesterday, so will work till late tonight. Had to do something though.
So, made up something quick with honey glazed Parsnips & Carrots with Poblano & Ancho bits & a citrusy, buttery, honey glaze, topped off with bacon bits. Was not doing much as I slacked for the day so had to include multiple ingredients that make everything better.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
