What was your Christmas meal?

[gary c.]

Russ,
Miss keyed the run temp. It should have read 225 degrees.

[rlown]

I run my at 200. When I hit 125ish, she comes out for a rest, and then back in for a blast to set the crust.

[ERIC]

Depends what you've got under the hood. Ribs I do at 150-180 to smoke on the Traeger. 3-2-1 method. The 1 I split for most meats with char on the wood grill at high heat to visual perfection.

[ERIC]

If you all do Tri-Tip, I offer you the best rub you've ever had. Raven's Brand Products & Deli out of Armona, CA. https://www.raventurkeyjerky.com/

Warning: It does contain MSG. Yummy, mouth-watering MSG... Everything in moderation I say. And queue the Green Eggs & Ham quotes.

[rayfound]

I use msg a decent amount at home. It's great.

We had Indian for Xmas: scratch made naan, samosas, chicken Tikka masala. Was awesome.

[rlown]

No Vindaloo?
A nice change. I was going to do Shami Kebobs: https://www.bbc.co.uk/food/recipes/shami_kebabs_34462
or http://www.angelfire.com/country/fauzia ... kabab.html substitute lamb.

The Indian market wasn't open and Lucky's is no place to shop for that.
My other choice was Falafels. Same store wasn't open.

I like the chicken Tikka option. I had a Pakistani roommate when starting work. We made his recipes everyday.
My favorite: https://704kitchen.com/2018/10/27/kalonji-aloo/

It's on my list...

[gary c.]

If you all do Tri-Tip, I offer you the best rub you've ever had. Raven's Brand Products & Deli out of Armona, CA. https://www.raventurkeyjerky.com/

Warning: It does contain MSG. Yummy, mouth-watering MSG... Everything in moderation I say. And queue the Green Eggs & Ham quotes.

Eric,
Which of their rubs do you use? Always willing to try something different.

For tri-tip my favorite has become McCormick Sweet and Smokey. I give the meat a generous rubbing and then bag it overnight until the next day.
https://www.walmart.com/ip/2-Pack-McCor ... /842294097

[ERIC]

The regular all purpose seasoning.

[rayfound]

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.
0469Xmas2019forguestsCR.jpg

Ah, that's awesome. Another homebrewer here. I do a similar white-board for what's on tap for "Hoppy Halloween" when I pass out candy to kids and beer to the neighborhood parents. For xmas, we were at mt Brother in law's so only had one beer on tap there (I generally keep them supplied with a keg).

[rlown]

Kegs are cool.. I have two and a CO2 tank to charge.
Time to pick a recipe soon when it's warmer in the garage. Also sitting on 50lbs of unspun honey.. I feel a mead coming on or creating a still. Mead sounds like the best choice. I've done about 3 meads. Stuff is potent and hurts. Still trying to figure out how to get the headache out of the stuff.