What was your Christmas meal?

[rlown]

Just wondering. I cooked last night. Prime rib (Alton Brown style.) Charred asparagus. Baked potatoes.
Simba is loving the rib bones.

[balzaccom]

We usually have Dungeness crab for Christmas Eve, and then a heavier meal for Christmas day. But this year no crab, so we had some lovely slow-cooked short ribs with mushrooms, etc. for the 24th. My wife is a professional chef, so it was pretty much perfect. And a bottle of Chateau Cantemerle 2000.

And then today we had brunch down at the in-laws---eggs, ham, etc....and my wife's cinnamon rolls.

[c9h13no3]

Gonna be hard to top that...

Ham, sweet potato casserole, green beans, and a spinach/pomegranate salad. Enjoyed with the wife’s side of the family in Rochester, NY.

[gary c.]

I put a 10lb Rib eye in the smoker for the afternoon. Smoked bone in until ready to cut and serve.

[rlown]

Nice. What smoker do you use and what was your rub?

[giantbrookie]

We had tri tip done on the bbq with a combo of Western and Japanese sides done in the kitchen. This included Japanese fried chicken (karaage), a tofu/spinach dish, a pasta-chicken casserole, tossed green salad. Sweets included chocolate chip cookies, and my signature Russian Teacakes (favorite Christmas cookie that my mom made--now the favorite of my family), and cinnamon rolls cooked up on the spot after dinner. There were two different red wines (a Bordeaux and a Columbia R. area Cab), and good selection of bottled beer, including three of my own, which I wrote onto a little white board as if my house was a craft beer bar.

Our Christmas 2019 beer list for guests.

[rlown]

Didn't see a nice Sierra Nevada Porter on your whiteboard. Hard to find if they even make it anymore. The stout works.
If I start brewing again, I have a nice porter recipe from the Cat's meow with a few tweaks I like.

[Lumbergh21]

Tossed green salad, creamy parsnip soup, grilled New York steak, baked potato, nusskuchen, and a 2016 Zichichi Petite Syrah (Sonoma, Dry Creek).

[gary c.]

Nice. What smoker do you use and what was your rub?

Russ,
I have a Masterbuilt Elec Smoker. For rub I used a Montreal steak seasoning and then went over it again with another layer of garlic powder. Ran it at 125 degrees and smoked the entire time alternating hickory and cherry wood. I pulled it when the internal probe registered 130 degrees (about 6hrs) then wrapped/wrest for an hour before slicing. It was the first time I've smoked a rib eye and it was great.

[rlown]

Nice approach! Most don't get that 125/130 temp thing. Per Alton recipe, I hit it with 500 degrees at the end until I get the desired crust.