What are you doing for Christmas?

Oldman · December 17, 2004, 05:42:00 AM

1.) Lightly cold smokin' a full 7 bone prime rib 2 hours. Then roasting it at 195 degress in oven. (It is now in its 15 day of wet ageing here at the house, and it is turning color on the outside now. Not as good a dry ageing but I can do the wet here at the house thus all in all it will have about 30 days total age.)
2.) Grilled lobster tails cooked over direct oak wood.
3.) Shrimp cocktail--all you can eat with 3 differant levels of cocktail sauce, mild, medium, and smokin'!
4.) Raw apple cake.

Oh, and some very fine aged (50 year old) Brandy from Greece!

So what are you all going to be cookin'?
Olds

If you want to know the difference between dry and wet ageing this is a summary:

http://www.cbbqa.com/meat/beef/WetAging.html

http://rminor.com

tsquared · December 17, 2004, 06:26:48 AM

My mother in law is doing the turkey but I am bringing up some hot smoked salmon for appy's. I am going to try Kummock's recipe for this as it gets such good reviews. One question(I don't want to hijack your thread, Dow) How dry to you let these strips get? I have made salmon candy-jerky like strips out of the belly flap meat which is great, but I'm wondering if the Kummock strips are that dried out?
For New Years I'm going to try my first brisket and take it to the party.
Tom

BigSmoker · December 17, 2004, 01:23:21 PM

Olds,
With a menu like that I think we are all coming to your house[:D].

We are also doing the Prime rib(cold smoked like you, will also throw in a couple of eggs, then finished in the ceramic cooker) and I think the raw apple cake is going to be a new addition to family get- togethers. One thing I'm sorry to say we aren't having is some 50 year old brandy[:(].

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Habanero Smoker · December 17, 2004, 03:21:51 PM

I am going to take it easy and go to my brother's house. I may make a Marlboro Pie. This morning I was watching a show, in which they twisted slices of bacon and baked it. I am thinking about doing something similar, but season the bacon with different spices; such as chili spice on some, onion & garlic on others, marinade some in a hot/sweet sauce etc. and then smoke it in the BS.

SMOKEHOUSE ROB · December 17, 2004, 05:13:04 PM

well we dont do xmas,(would do it if the kids were yonger and still belived who santa was ) dont want to sound baw humb bug, christmas is a celabration of life , why do it once a year, need to do it evrey day , x-mas is just for the stores to make money , hell they start putting the stuff out before t-day, just hate that, and you know once you know who stanta clause is x-mas is over,[:(] we have one of those blended familys, years ago the kids would be at 3 or 4 places to open gifts, the grand parents would buy gifts and put the recpts in the boxes and i would listen to the kids as they open them i dont like that i am taking it back, yo know teenagers, all that time shopping what a waste, so we started giving all the kids (4 of them) $100 each , and then the rest of the family started doing the same, now that they are older they can get what they want, cash is always a good thing,[:D] we make a big deal on there b-day, i cook up a big ham to munch on and then we go to the movies, and belive it or not there are a lot of people there doing the same thing, so that is what we are doing, want to wish you all a happy and healthy x-mas and a new year,
PS sorry for the spelling LOL

Cold Smoke · December 17, 2004, 11:40:35 PM

I'm going over to Olds' place....[;)][:D] Sounds fantabulous!

I'm also doing up a batch of Kummok's salmon this weekend-mmmmm...[:p]Tsquared- I usually let the strips air-dry in my garage for about 1 day- nice and cool in there but not cold enough to freeze. I believe that once the pellicle has formed (glossy dry surface) your good to go and toss into the smoke chamber. I try to closely follow the cook times and temps in Kummok's recipe. My 2 cents.

I think I'll also try to get some king size shrimp/prawns and give that a shot for XMas eve.

My wife's in love with that raw apple cake- so that item will likely make it on the menu.

No 50 year old brandy here either. [V] But I'm sure I'll find something to tickle my fancy.

Cold Smoke

Oldman · December 18, 2004, 04:12:06 AM

Smokehouse Rob,

Much of what you say is good and true about the Celabration of Life. I'm going to let you in on a small secret. In another life-time I read and wrote in the Greek of Christ's time. Now Hebrew from that period was another story--Yuck what a pain to learn...

It is not important how I went from that to working with fuzzy stuff and dirt today. What is important to me is Christmas is the one day a year I am reminded of that beginning---the first day that began the Celabration of Life. As such, I celabrate that day with my friends and family. We have much good foods, wine, song and sometime a dance or two.

While we carry on and have a hoot of a time those who come here know that in my heart, on that day, I've never forgotten the reason to rejoice in that humble beginning.
Olds

http://rminor.com

Chez Bubba · December 18, 2004, 11:50:45 PM

Rob,

That has got to be the longest sentence I have ever read![:D][:D]

J/K[:)][8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

JJC · December 21, 2004, 03:19:18 AM

Well said, Olds!

I'm not religious, but I was raised Catholic and live in a very Jewish town. I've also spent lots of time in the Middle East (until Sept. 11, 2001, that is). I look at Christmas just the way you do--remembering the humble beginnings of our religious faiths, our country, and our family. I used to chafe at the ridiculous commercialism, yet gave in to it when our kids were young. Now, we celebrate with our close friends and family, and the gifts are fewer but much more meaningful (like my new BS smoker). The highlight of the season is the food, drink, and company, but we always remember the reason we are there to celebrate.

Enough philosophy . . . we are having smoked turkey breasts (1 using the T-shirt method, and 1 without) and gilled leg of lamb on the spit for the main course. Appy's will be smoked salmon (my recipe) and smoked pistoachio nuts. Anybody else out there do smoked pistachios? Wish I had some 50 year old brandy. I'll have to make do with some 29 year old single malt scotch . . .

Couple of Qs: 1) where can I find the recipe for raw apple cake that everyone seems to love, and 2) On what fora should I post my fish brine recipe and my smoked fish pate recipe? Here, or the recipe fora?

John
Newton MA

Oldman · December 21, 2004, 04:12:15 AM

You will love it if you like filling sweet stuff for sure:

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=725&SearchTerms=raw,apple,cake

As to the T-shirt method. Make sure not to allow the T-shirt to bunch up against the meat. Make sure to turn it upside down 1/2 way through the smokin' You may want to add more color to it by removing it from the T-Shirt for about 30 minutes or so. If your T-shirt is old and thin enough you might not need to add any more color.

I came up with this method for myself as I don't care for the bark on a lot items.

However, WARNING never do your sauage in a T-shirt. At least I have not found a way to make it work with out over wetting the sauage.

Sure glad you have a Bradley. I think so much of them I've purchased two more for family and a friend.

Let us know how your dinner turns out!

As for the fish post it on this board:
http://www.bradleysmoker.com/forum/forum.asp?FORUM_ID=11
<blockquote id="quote">quote:<hr height="1" noshade id="quote">smoked pistoachio nuts<hr height="1" noshade id="quote"></blockquote id="quote">Please tell me the ends and outs of how you do this...thanks a bunch.
Olds

http://rminor.com

JJC · December 21, 2004, 04:28:22 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by DoW-Oldman
 You will love it if you like filling sweet stuff for sure:

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=725&SearchTerms=raw,apple,cake

As to the T-shirt method. Make sure not to allow the T-shirt to bunch up against the meat. Make sure to turn it upside down 1/2 way through the smokin' You may want to add more color to it by removing it from the T-Shirt for about 30 minutes or so. If your T-shirt is old and thin enough you might not need to add any more color.

I came up with this method for myself as I don't care for the bark on a lot items.

However, WARNING never do your sauage in a T-shirt. At least I have not found a way to make it work with out over wetting the sauage.

Sure glad you have a Bradley. I think so much of them I've purchased two more for family and a friend.

Let us know how your dinner turns out!

As for the fish post it on this board:
http://www.bradleysmoker.com/forum/forum.asp?FORUM_ID=11
<blockquote id="quote">quote:<hr height="1" noshade id="quote">smoked pistoachio nuts<hr height="1" noshade id="quote"></blockquote id="quote">Please tell me the ends and outs of how you do this...thanks a bunch.
Olds

http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote">

Thanks for all the help, Olds! I'll try the raw apple cake as soon as I get a chance. Meanwhile, I'll post the brine and pate recipes on the forum you suggest. Chez--if you think either one should be moved to a different forum, feel free to do so!

As for pistachio nuts, I don't know anyone in these parts who smokes 'em except me. I have a devil of a time doing it in the bullet smoker because it's way too easy to let it get too hot and re-roast the nuts, which ruins them. I'll give everyone the BS recipe when I get it figured out, but the basic idea is to cold-smoke roasted, salted pistachios for 3-4 hrs with hickory, but of course cold-smoking with a bullet smoker is simply not possible--I'm merely trying not to re-roast the nuts! The actual nut meat is only slightly smoked, but the shells pick up a lot of smoke which is transferred to the fingers. Thus, every time you put a pistachio nut to your mouth, you get a great whiff of smoke, which really influences the taste of the nut as well. Petty soon your fingers have the smoke smell, and you're hooked . . . These are a huge hit with my friends . . . to the point where I smoke 30-40 lbs every Christmas season as gifts. As I said, I don't know how it will translate to the BS, but you'll be the first to know!

John
Newton MA

Oldman · December 21, 2004, 01:01:45 PM

Thanks; I will be looking forward to your posting on this matter!

http://rminor.com

MallardWacker · December 22, 2004, 02:52:22 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by DoW-Oldman
 1.) Lightly cold smokin' a full 7 bone prime rib 2 hours. Then roasting it at 195 degress in oven. (It is now in its 15 day of wet ageing here at the house, and it is turning color on the outside now. Not as good a dry ageing but I can do the wet here at the house thus all in all it will have about 30 days total age.)
2.) Grilled lobster tails cooked over direct oak wood.
3.) Shrimp cocktail--all you can eat with 3 differant levels of cocktail sauce, mild, medium, and smokin'!
4.) Raw apple cake.

Oh, and some very fine aged (50 year old) Brandy from Greece!

So what are you all going to be cookin'?
Olds

<hr height="1" noshade id="quote"></blockquote id="quote">

Sorry it has been a while since I have checked in, been-what else-DUCK HUNTING[;)].

Olds, you preveyer of great colinary delite, that is got to be the best spread for a Christmas Dinner ever. No joke, there is no turkey, brisket, or ribs that can touch that. Oh' that reminds me of a song... And I WILL be thinking of you as I poor over our "Finger Food" on Christmas Eve at the IL's. However I am sliding in some ABT's and Smoked Chicken Breast Salad so folks don't fall asleep while they eat. Have fun my freind.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Oldman · December 23, 2004, 10:09:14 PM

Up date Up date... I have been informed that I will also have my "Smokin-Your-Shorts-Off-Buffalo-Wings."

Now Gents and Ladies these are not smoked. They are not covered in some fancy hotter than super glue sauce from these Johnny come lately pepper you see today. They are mild at first, then comes the hard sweats...you know the kind. The type that starts on your forehead and finds its why into your eyes. Then all of a sudden, you say...Man this is unreal!!!! Whoa!!!

I promise that if you are not a seasoned pepper eater that after you eat a few of my wings with some beer that by tomarrow you will be sitting in a bath tub yelling for more ice [}:)]

If you want to know how to make this simple sauce to cover your next wings you got to ask nicely.... shoot I already gave you folks the Raw Apple Cake. [^][^][^]

EDIT: Duck-man some day... some way.... we are going to sit down and have not only a few cold ones... but one hellva meal together.... When I lift my glass of age Brandy with my friends here this Christmas, I will be thinking of you. Again Merry Christmas...my friend.

Olds
http://rminor.com

Cold Smoke · December 23, 2004, 10:46:12 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">If you want to know how to make this simple sauce to cover your next wings you got to ask nicely.... <hr height="1" noshade id="quote"></blockquote id="quote">

Please, please, please, pretty flower please with sugar on top????[:p]

Cold Smoke