This process will be repeated next weekend. What are you guys doing?
Fresh green beans and twice baked potatoes will round out the main meal.
Working on the taters while the PR is doing its thing.
Baked, mashed and smoked
Meat:
Separate rib plate from roast
Throw that rib plate to me bud. You know what they say….” the closer to the bone the sweeter the meat”. I don’t have a problem gnawing a little.
Christmas eve will be ham. A brisket on Christmas day.
I slice of the bones and smoke them for an other dinner meal. Dave that meal of yours is nearly exactly what I’m doing for this Sundays dinner! Add crab stuffed roomies for the appetizer and switch the me canned green beans for asparagus with bearnaise sauce. All in the smoker except the sauce of course.
Our Christmas meal is tomorrow with the kids. Seasoned rolled pork loin grilled on charcoal, twice baked taters, wild rice and creamed peas. With grasshoppers fer desert! The loin will taste even better with the cold and snow!
Tom, you know the cook saves the best for them to eat in private. Lol.
Dave,
DO you gnaw on the medium rare bones or do you toss them back into smoker?
Christmas Eve starts with a helping of Packer Viking playoff football, maybe a couple toddy’s, I will be visiting my sister on the other end of the state and I hear its apps night: Boiled shrimp, smoked nipigon laker chuncks, smoked laker spread, crackers, cheese, sausage, tiramisu, whatever everyone brings, Church and good times.
The last back straps, seasoned, wrapped in thick bacon, and grilled over cherry wood
20151103_174536.jpg
You must be logged in to reply to this topic.
