Ho, ho, ... uh oh!

[Very Duke Blue]

i'm back to 1 hand typing. ok, for the last few yrs my family faiily wants spagetti. fine with me. i fix the sauce and meatballs ahead of time, much easier on me. we will still have great deserts.

[Very Duke Blue]

if i do go to tnt's, i request sitting in the front. age rules!!

[devildeac]

if i do go to tnt's, i request sitting in the front. age rules!!

OK, you can co-pilot for Miles. Ozzie and I will take the middle row. Bud still gets to sit/lay in the back. :roll:
I still don't think that Tribute is gonna have a 3rd row of seats...

[Miles]

if i do go to tnt's, i request sitting in the front. age rules!!

OK, you can co-pilot for Miles. Ozzie and I will take the middle row. Bud still gets to sit/lay in the back. :roll:
I still don't think that Tribute is gonna have a 3rd row of seats...

It definitely does not have a third row of seats. Maybe I wasn't clear enough before, but the reason why Lavabe, CBaB, and EJ can't come on the trip is that it would be a new form of torture to fit all three of them in the back, where you will not find a third row of seats.

[Bostondevil]

We do dinner on Christmas Eve. When I was a kid we did it that way because Christmas Eve was my grandfather's birthday. A few years ago I realized that I just didn't want to spend all day on Christmas in the kitchen, so, I revived the Christmas Eve tradition. We usually do a ham, cause I don't want to spend all day Christmas Eve in the kitchen either. The side dishes don't take that long. Christmas Day, I make a big breakfast but after that, it's leftovers.

[DukeUsul]

Just another BS "Junk Science" article. Something to fill space...

Anybody who confuses a Rib Roast (a.k.a. "Prime Rib") for "Pot Roast" is clearly an idiot.

I just set my seven bone Rib roast out to dry-age and it will be the centerpiece of our Christmas feast.

And yes, there will also be Pecan Pie (along with Pumpkin and Reese's Peanut Butter Cup cheesecake) for dessert.

Where/how do you have it dry aging?

I set it on a wire rack over a half sheet pan. Then I cover it with an old, clean hand-towel. I then set this rig in the bottom of my "cold" refrigerator (1C/34F) where it well rest comfortably (with a change o' towel about every 3-4 days) until Christmas morn.

I will then remove it, rub it with Canola oil, salt, pepper, garlic & onion powder and let it rest whilst I fire up the grill with plenty of maple wood on the soak. I will then proceed to slow roast that b***h over the maple!

The dry-age process renders the beef a little squirrelly lookin' and it'll drop 1-1.5 kilos of water weight. But, once it hits the grill and the fat cap begins to melt...and the beef sucks up all that silky, maple-scented deliciousness... well... it's just damn good.

(h/t to Harry Peter er... Harris-Teeter for putting Rib roasts on sale just before Thanksgiving and to my local store for cutting a really nice one from the herd for me- a 7-bone, 10 kilo roast yum-yum!)

droool........

[DukeUsul]

These last few years Lisa's family has invited my parents and siblings over on Christmas Eve for a traditional Catholic Italian-American fish dinner. Linguine with clam sauce, clams casino, tilapia, mussels fra diavolo, crab cakes and a bunch of others.

[DevilAlumna]

These last few years Lisa's family has invited my parents and siblings over on Christmas Eve for a traditional Catholic Italian-American fish dinner. Linguine with clam sauce, clams casino, tilapia, mussels fra diavolo, crab cakes and a bunch of others.

My sister-in-law's family is very Italian - they also have a tradition of "7 fish" for Christmas Eve.

Very different from our family - we always did a big batch of chili, and one of oyster stew.

[DevilAlumna]

And getting back on topic, I think we all know what's good & bad for us, but I know I am willing to indulge (perhaps more than I should) just because I eat that stuff only during the season.

Ymmm, Nog. and Pie.

And pot roast (for dinner last night!)

AND creamed spinach.

[Lavabe]

I set it on a wire rack over a half sheet pan. Then I cover it with an old, clean hand-towel. I then set this rig in the bottom of my "cold" refrigerator (1C/34F) where it well rest comfortably (with a change o' towel about every 3-4 days) until Christmas morn.

I will then remove it, rub it with Canola oil, salt, pepper, garlic & onion powder and let it rest whilst I fire up the grill with plenty of maple wood on the soak. I will then proceed to slow roast that b***h over the maple!

The dry-age process renders the beef a little squirrelly lookin' and it'll drop 1-1.5 kilos of water weight. But, once it hits the grill and the fat cap begins to melt...and the beef sucks up all that silky, maple-scented deliciousness... well... it's just damn good.

(h/t to Harry Peter er... Harris-Teeter for putting Rib roasts on sale just before Thanksgiving and to my local store for cutting a really nice one from the herd for me- a 7-bone, 10 kilo roast yum-yum!)

You need to do a throwdown with Bobby Flay.

[Lavabe]

devildeac: what was that horrible baste used one year? Dr. Pepper?

[devildeac]

if i do go to tnt's, i request sitting in the front. age rules!!

OK, you can co-pilot for Miles. Ozzie and I will take the middle row. Bud still gets to sit/lay in the back. :roll:
I still don't think that Tribute is gonna have a 3rd row of seats...

It definitely does not have a third row of seats. Maybe I wasn't clear enough before, but the reason why Lavabe, CBaB, and EJ can't come on the trip is that it would be a new form of torture to fit all three of them in the back, where you will not find a third row of seats.

Got it. Understanding internet humor can be difficult sometimes.

[devildeac]

Where/how do you have it dry aging?

I set it on a wire rack over a half sheet pan. Then I cover it with an old, clean hand-towel. I then set this rig in the bottom of my "cold" refrigerator (1C/34F) where it well rest comfortably (with a change o' towel about every 3-4 days) until Christmas morn.

I will then remove it, rub it with Canola oil, salt, pepper, garlic & onion powder and let it rest whilst I fire up the grill with plenty of maple wood on the soak. I will then proceed to slow roast that b***h over the maple!

The dry-age process renders the beef a little squirrelly lookin' and it'll drop 1-1.5 kilos of water weight. But, once it hits the grill and the fat cap begins to melt...and the beef sucks up all that silky, maple-scented deliciousness... well... it's just damn good.

(h/t to Harry Peter er... Harris-Teeter for putting Rib roasts on sale just before Thanksgiving and to my local store for cutting a really nice one from the herd for me- a 7-bone, 10 kilo roast yum-yum!)

droool........

You may also have a seat in the back of Miles'/Kelly's Tribute.

[devildeac]

devildeac: what was that horrible baste used one year? Dr. Pepper?

Root beer. The (in)famous root beer ham.

Gosh, has your memory become that bad? How could you EVER forget that debacle?

[OZZIE4DUKE]

devildeac: what was that horrible baste used one year? Dr. Pepper?

Root beer. The (in)famous root beer ham.

Gosh, has your memory become that bad? How could you EVER forget that debacle?

Also, never never never put root beer powder in a "Hairy Buffalo" mix.

[Very Duke Blue]

These last few years Lisa's family has invited my parents and siblings over on Christmas Eve for a traditional Catholic Italian-American fish dinner. Linguine with clam sauce, clams casino, tilapia, mussels fra diavolo, crab cakes and a bunch of others.

mmmm, sounds like the place to be on the eve. yum.

[DukieInKansas]

I have people over on Christmas Eve. Just heavy munchie type food - cheese, crackers, veggie tray, cocktail weenies/meatballs, cookies/fudge, and killer egg nog. I make it using egg yokes, sugar, light cream, heavy cream, and Southern Comfort to be added per drinker's request. I call it a heart attack in a cup.

I'm looking for something new to do instead of the weenies or meatballs.

[CameronBornAndBred]

...and killer egg nog. I make it using egg yokes, sugar, light cream, heavy cream, and Southern Comfort to be added per drinker's request. I call it a heart attack in a cup.

Homemade egg nog scares me. I call it salmonella in a cup.

[bjornolf]

...and killer egg nog. I make it using egg yokes, sugar, light cream, heavy cream, and Southern Comfort to be added per drinker's request. I call it a heart attack in a cup.

Homemade egg nog scares me. I call it salmonella in a cup.

I think the SoCo kills the salmonella. ;)

[DukieInKansas]

...and killer egg nog. I make it using egg yokes, sugar, light cream, heavy cream, and Southern Comfort to be added per drinker's request. I call it a heart attack in a cup.

Homemade egg nog scares me. I call it salmonella in a cup.

Yeah - but I like to lick the beaters and taste the cookie dough. I think I have built up immunities.