Are you ready to Roast?

[wooley12]

Table for two this year. 7lbs/person. Sounds about right.

[PNWbrit]

Pork rib roast, with perfect crispy rind and melt in your mouth fat below.

Roast potatoes, Yorkshire puddings, sauteed green beans with a touch of lemon juice. Pears in maple syrup & apple vinegar roasted over red onions and carrots dipped in honey. Gravy made with meat drippings.

I'm full.

[Touring_Sedan]

Rolls, Gravy, Turkey, Green Bean Casserole, Mashed Potatoes, Cranberry Sauce, Roll, Brussel Sprout, Butternut, Cranberry, Pecan, Casserole. Check.

[Dantheman]

Oh yeah

[schindlerpiste]

The pics in this thread should be part of the “fuck yeah” thread

[bonewrenched]

I'm full as fuck, but that mac and cheese looks bomb.

With no one to impress this year we went experimental with the sous vide.

[MakersTeleMark]

Not impressive at all ;?)

[Danno]

I couldn't eat another bite.

[neufox47]

I'm telling you kids, sous vide bird solves all these problems. And it's better.

What do you use for the bag? An oven bag?


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[S_jenks]

So. Many. Leftovers.

[Danno]

So. Many. Leftovers.

In addition to all the leftovers in the fridge, I have an entire replay of the meal now in my freezer.

[KQ]

Table for two this year. 7lbs/person. Sounds about right.

I have the matching placemats to your table cloth. Used them tonight for my humble repast.

[mattig]

My wife makes this green bean bundle thing that I've never seen or heard about anywhere else. It's pretty basic and the recipe sounds nasty but maybe it's one of our favorites. Wrap canned green beans in bacon. Pour french dressing on em and bake at 375 until the bacon's as done as you want it. They're at the front of the plate in the pic. The other off-the-beaten-path surprise was the baked beans my kid requested.

Fucked up the pecan pie this year, trying new things. Tasted great but curdled the eggs despite a 185 degree internal temp. C'est la vie. We see where we went wrong. Rematch already scheduled.

Extra neck meat in the gravy. Lots of pressure cooker, mirapoix, fresh sage and rosemary from the garden, more pressure cooker, multiple cheese cloth passes, pork fat to build up the roux, half a dash of cider vinegar, bit of sweet white wine, shit ton of pepper. It was Thanksgiving on a spoon.

[teletripper]

Duck with squash and orange sauce, it was damned good.

[oftpiste]

Six of us at the table. Too busy cooking to remember pics, and I kept thinking how this feast for six isn't any less work than doing it for 20! Except for after dinner dishes.

15 lb. bird, half Sous Vide and half brined in buttermilk and salt (NYT) then in the smoker at 225. Best smoked version I've done yet. Perfect moist factor. Chefsteps Sous Vide recipe really is the most foolproof and perfectly done. Third time for that one. Always a crowd pleaser.

Crispy parm roasted potatoes (NYT) are a great recipe.

A couple gallons of stock already made.

3 huge pies showed up! Pecan, apple and blackberry.

Hope everyone had fun!

[old goat]

I tried to make an apple pie while we were on a zoom call with son and fiance and her parents. I remembered the lemon juice which I sometimes forget, remembered the butter which I usually forget, but forget the surgar and spices which were sitting right there in a bowl. I had to cut the top crust down the middle, peel it back and dump the stuff in. The operation was a success except for the scar down the middle.

Pie for breakfast. Mmmm.

[GimpToo]

Since only two of us and wanting to ski - did a 5lb breast in pressure cooker with celery and onions in broth. Covered breast in olive oil and Bell seasoning. Got lazy after skiing and did not want to have to figure out timing on vegetables, so cut up sweet and white potatoes, brussels sprouts and mixed with celery, onions, garlic, olive oil sprinkled a bit with Bell seasoning and roasted in oven. Decided to bake dressing - all cooked at same timing as pressure cooker and came out quite good, if I may say so myself!

[KQ]

Turkey breast turned out just as fantastic as a whole bird usually does using my Maple-Mustard Bar-b-que recipe but the real star and surprise of the evening was a $10 bottle of Zinfandel I randomly grabbed off the shelf at the grocery store. Wow. It was very yummy and the perfect wine for the smokey turkey, cornbread sausage stuffing, mashed potatoes and gravy.

[old goat]

Hard to go wrong with Old Vine Zin, whatever that is. https://vinepair.com/articles/what-i...ine-zinfandel/
We had an excellent bottle last night.

("For fans of the big and bold wine, those three words not only represent an easy-drinking style of wine, they also celebrate an important part of American winemaking heritage." wonder why anyone would want to drink a wine that's not easy to drink?)

[KQ]

Guess it's time to bump this baby!

[riser4]

Guess it's time to bump this baby!

Bought a frozen whole turkey breast yesterday.

[KQ]

Brine cooking!

[glademaster]

Dry brine or GTFO.

[MagnificentUnicorn]

Dry brine or GTFO.

Dry brine, what a stupid term. You’re salting the meat, a rub if you’re being honest. Brine is salty liquid.


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[MakersTeleMark]

I do both. First a wet brine to impart some flavor and moisture, then a dry brine to seal it all in. Works really well.