High Sierra Topix

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

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.

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.

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

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

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.

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.

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

rlown wrote: ↑Sat Dec 28, 2019 11:23 am 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.

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.