What's for Christmas dinner?

Discussion in 'The Watering Hole' started by prfesser, Dec 24, 2019.

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  1. Dec 24, 2019 #31

    Steven

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    After doing steak, chops or fish in a pan, i remove the protein, and add fingerling potatoes, Brussels sprouts or asparagus in to pick up on the left overs from the protein. A liberal dose of coarse salt and coarsely ground pepper finishes things.
     
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  2. Dec 24, 2019 #32

    gna

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    Tonight...carp. Long story.
    Turkey tomorrow.
     
  3. Dec 24, 2019 #33

    prfesser

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    Brine first, just a cup of salt, water, ice, in the cooler. Drain and rinse thoroughly to avoid salty gravy. Roast upside down about an hour, flip (that's the hard part), roast til done. I never stuff the turkey, always dressing in a pan.

    The neighbors used to have us over for Thanksgiving, along with a dozen or so friends. For almost 10 years they asked "Could you bring the turkey? We'll buy it for you!"

    Please do NOT, EVER bring a pre-made pie or cake to a Tgiving/Xmas dinner. Anathema.

    Best -- Terry
     
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  4. Dec 24, 2019 #34

    timbucktoo

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    Baby back ribs tonight. Grilled turkey & rutabaga Christmas Day.
     
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  5. Dec 25, 2019 #35

    solid_fuel

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    Do you prefer them to be baked during the dinner? :)
     
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  6. Dec 25, 2019 #36

    PatD

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    A little different this year. Lasagna cause my wife decided she wanted to do something different. In the past I think the (adult) childrens favorite has been sauerbraten with potato balls (klose) and either celeriac or beet root salad. Smoked a turkey for thanksgiving, first try, came out very good. Love my smoker. Merry Christmas everyone.
     
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  7. Dec 25, 2019 #37

    NateB

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    ^^ Growing up, my Dad always made a lasagna or homemade spaghetti and meatballs on Christmas Eve with a more traditional ham or goose at Grandma's house on Christmad Day.

    Tonight, I had a welcome surprise. We were sent home from work early due to 0/0 visibility from freezing fog. No chance to go anywhere, so they shut us down. I made it to my in-laws in time for roast beef with vegetables and apple pie!
     
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  8. Dec 25, 2019 #38

    Zeus-cat

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    This is what I would do.
     
  9. Dec 25, 2019 #39

    dhbarr

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    Tonight we did charcuterie and everybody tried something new. The 7y.o. did not like the Roquefort :-D
     
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  10. Dec 25, 2019 #40

    Cl(VII)

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    Beer mustard grilled pork tenderloin, grilled asparagus and garlic mashed potatoes.
     
  11. Dec 25, 2019 #41

    fyrechaser

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    Made a big batch of venison chili today. For brunch tomorrow chili-cheese omelets and hash-browns.
    For dinner, spiral cut ham, green beans, mashed potatoes, rolls, and various deserts.
     
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  12. Dec 25, 2019 #42

    AfterBurners

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    Santa's Head
     
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  13. Dec 25, 2019 #43

    MikeyDSlagle

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    LOL. Don't know why, but that's funny.

    We'll have the usual, turkey, ham, dressing, yams and so on. I've always smoked the turkey and ham but the last few holidays my Dad has cooked them. I'm smoking the ham this year though, and some corn on the cob in the husk. If you've never had it, you are missing out. That is the only way to eat corn!
     
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  14. Dec 25, 2019 #44

    burkefj

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    Rack of lamb, soy glazed bacon wrapped green beans, brown butter and boursin mashed sweet potatos and raisin walnut pie,.
    IMG_20191224_203847018.jpg
     
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  15. Dec 25, 2019 #45

    gna

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  16. Dec 25, 2019 #46

    Peartree

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    Deer steaks with onions and mushrooms, homemade spatzle and gravy, homemade apple sauce, and salad. IMG_20191225_130156511.jpeg IMG_20191225_130145394.jpeg
     
    Last edited: Dec 25, 2019
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  17. Dec 26, 2019 #47

    solid_fuel

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    F213825D-728B-4769-8728-DBEEE7B87BD4.jpeg 606A02D2-ACC9-4ADB-A7BF-C6EF83CF646A.jpeg
    This is the meat you get from a goose that was about 10.5 pounds precooked weight. In the white dish are both legs and thighs as well as the wings. The breast are sliced in the next picture to show the meat color
     
  18. Dec 26, 2019 #48

    cbrarick

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    prime rib, mashed potatoes and crab stuffed mushrooms.
    Even got to eat it all before our 4th call of the day (volunteer fire)
    Only had to miss the pie - really don't need that anyhow.
     
  19. Dec 26, 2019 #49

    Onebadhawk

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    Wow Andrew,,
    I sure did think a goose'd be a lot bigger,
    but you're right, that's from the wild geese I see..
    And the meat is dark, looks really juicy too,, like the dark meat on any fowl..
    I'm a dark meat man myself..
    Is the flavor reminiscent of duck ??

    Teddy
     
  20. Dec 26, 2019 #50

    jpoehlman

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    I pulled off my first Rib roast today along with some shrimp skewers and roasted potatoes.


    IMG_2987.jpg

    IMG_2988.jpg
     
  21. Dec 26, 2019 #51

    Onebadhawk

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    Wow,
    On a grill yet..
    You guys are killin me..
    That's another I still haven't done..
    That looks fantastic Jack..

    Teddy
     
  22. Dec 26, 2019 #52

    AfterBurners

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    Thats a heart attack waiting to happen -:)
     
  23. Dec 26, 2019 #53

    solid_fuel

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    Quite a delicious heart attack.
     
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  24. Dec 26, 2019 #54

    rharshberger

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    Biggest differences I have found between domesticated vs wild geese is fat layer is thicker on domestic birds, and the meat tends to be more tender (very little excercise vs lots of flying). Its definitely easier to overcook a wild bird. Duck on the other hand seems to have a much milder flavor for a domestic bird vs a wild one, I have yet to find anyone (myself included)who can prepare wild duck in a manner that leaves the meat not tasting something like liver ( without lots of seasonings), domestic duck however I have had roasted and seasoned and it was delicious. One of my favorite ways to prepare wild duck is to brine overnight then cut up and season for fajitas, or to slice and coat with either a shake and bake flavoring or seasoned breaded and fried. Looking forward to getting back into waterfowl hunting next year after a 5 year hiatus.
     
  25. Dec 27, 2019 #55

    Yukon@K-9 Rocket Tech

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    I spent my Christmas finishing Math homework and debugging issues with my recovery system
     
  26. Dec 29, 2019 #56

    Bat-mite

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    Fa ra ra ra raaaa, ra ra ra ra!
     
  27. Dec 30, 2019 #57

    MALBAR 70

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    One of those movie scenes that never fails to make me laugh. And partially the reason why we have Chinese on Christmas.
    ....I just wish we had a better Chinese restaurant.
     
  28. Dec 30, 2019 #58

    PatD

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    Another fun movie. "That's fried rice, you plick!"
     
  29. Dec 30, 2019 #59

    rcktnut

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    You are right on about the liver taste. I made wild duck once, the dogs enjoyed it, went to Mcducks to replace the fowl tasting ducks for the rest of the family. Wild goose breasts make very good jerky, other than that no thank you for wild birds. I guess with lots of practice a person might be able to make them edible.
     

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