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Joined: Aug 2017
Posts: 9,026
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Aug 2017
Posts: 9,026 |
Put up a trimmed beef tenderloin for Christmas dinner the day before Thanksgiving. It has a nice rind on it now.
Didn't get an elk this year and only have killed one deer so far, so beef it will be.
Will probably do a wine reduction to go with beef. Maybe a port reduction. Then some roasted roma tomatoes, yorkshire pudding and green beans?
Anybody else working on Christmas dinner yet?
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Joined: Jul 2004
Posts: 5,932
Campfire Tracker
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Campfire Tracker
Joined: Jul 2004
Posts: 5,932 |
I put an 8 lb boneless ribeye roast in my basement fridge over himiliyan salt the day befor thanksgiving. It’s shrunk by about 30% and has a nice rind on it, smells good too. Gonna have it for Christmas dinner with my son and his family. Got one in there for New Years to have with daughter and her family.
Gonna make bacon for New Years too.
Beware of thieves, scammers and dishonest members on the "Fire" classifieds. Ya there is a thief here too. Whatever!!
They're all around the CampFire and everywhere.
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Joined: Dec 2006
Posts: 24,851
Campfire Ranger
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Campfire Ranger
Joined: Dec 2006
Posts: 24,851 |
Christmas dinner for us is the same as Thanksgiving.
Turkey and ham and all the other goodies.....will stuff ourselves till we can’t take it anymore.
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Joined: Aug 2017
Posts: 9,026
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Aug 2017
Posts: 9,026 |
I put an 8 lb boneless ribeye roast in my basement fridge over himiliyan salt the day befor thanksgiving. It’s shrunk by about 30% and has a nice rind on it, smells good too. Gonna have it for Christmas dinner with my son and his family. Got one in there for New Years to have with daughter and her family.
Gonna make bacon for New Years too. Its the best, dry aging some duck meat now. Been too busy to ponder but need to start hammering out the finer details.
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Joined: Dec 2007
Posts: 25,074
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,074 |
We're doing a lamb leg.
Not sure about aging lamb? Anybody ever do it?
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Jan 2010
Posts: 15,350
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,350 |
Yup ...my meat is sitting over salt valley ...
I work harder than a ugly stripper....
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Joined: Sep 2012
Posts: 8,735
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,735 |
My mom bought most of an uncooked prime rib roast from my clubs dinner. 18#. We make a slurry out of yellow onions, garlic, fresh thyme and rosemary, and Montreal seasoning. Heat, don't cook, in olive oil. Slathered and marinated over night.
I removed the bones, cut two steaks, reslathered, and wrapped. I'll have a boneless 8-10 roast to cook next Tuesday.
Sean
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Joined: May 2005
Posts: 16,554
Campfire Ranger
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Campfire Ranger
Joined: May 2005
Posts: 16,554 |
Not knocking it since I haven't tried it, but MissouriEd's post had me thinking that's pretty much how Egyptians made mummies. 
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
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