Christmas was good to me -- how about you?

fine camera, fine rib roast, fine ole day, smokin. happy holidays to yer!

Santa Claus was good to me too! Got a Foodsaver with lots of bags, and a wireless remote thermometer.

Can't wait to try them out!

Looks great Smokin! Could you post a few details on your smoke? If it we just a tad more done (less pink) I think I could get the Mrs to try it.

OK... First, the Prime Rib looks great! I'm hungry (again!).

Second, nice camera. I have a 10D and four or five lenses. I'd love to upgrade to a 20D. Maybe next year!

I did pretty well in the Q-related area...

A Calphalon Santoku knife (wife)
Dr. BBQ's Big Time BBQ Cookbook (Mom and Dad)
Cash to buy a Jaccard (Mom and Dad)
Some steak branding irons (Rare, Medium and Well, with little piggies on top) (wife)
ThermaPen (daughter)
A stuffed pig with velcro legs to hang somewhere around the cooksite for comps (wife)
Pig statue (about 12" tall) that has outfits for the major holidays. Right now he's dressed like Rudolph. He'll be visiting some comps also (wife)
A head flashlight for all night cooks (Dad)
A couple of books about pork from a friend from the BBQ Brethren(Bruce Aidell's Complete Book Of Pork and Pig Perfect)
A bottle of Pueblo Viejo Tequila (co-worker)

non-Q related
The Bears are Division Champs and Playoff Bound! Woo hoo!

Dang Ron you made the haul! Too bad it's so far to come down to a comp. Maybe find one half way in KC and we'll compete.

Wheelz I'm doing a Prime Rib 101. Still learning the new camera, need a better lighting set up, work the new controls a little better. But hey, that means I have to cook so I can take more photos.

Merry Christmas to all. Today is my wedding anniversary and we're heading to Las Vegas for 5 nights of ....partying.

quote:

Originally posted by Wheelz:
[qb] Looks great Smokin! Could you post a few details on your smoke? If it we just a tad more done (less pink) I think I could get the Mrs to try it. [/qb]

I did my first standing rib several weeks ago, and it came out perfect (I've done another since then)! It's almost impossible to ruin this cut of beef! I pretty much followed this guide at about.com: http://bbq.about.com/cs/beef/a/aa121403a.htm

I have another one in the freezer with which I intend to try out a tip I received from my wife's nephew who is a chef:

Make a simple rub consisting of garlic, salt and black pepper.

Use a thin blade (such as a boning knife) to create small pockets in the surface of the roast (about an inch deep) in which cloves of garlic are stuffed*.

Coat with olive oil (or soy sauce for extra saltiness), add rub, and smoke. The pockets should get sealed up during the smoke.

* I'm not sure how much space between pockets should be left - I guess it depends on how mych garlic flavor is desired; me, I love the stuff, but it can be overdone. I'm going to try 3-4 inches between cloves - I'll let you know how it turns out.

smokin,
nice camera!!!!!! sure beats my 35mm fujica full manual for sure!!!!
my christmas was great!!!!
peg got me a reconditioned SM150 and I mounted the hood system which we had never used on the 1st one to it.
right after doing that and seasoning it in we got an emergency order for 20 pounds of pulled pork and 2 turkeys.
best part was i got to stay at home and didn't have to sleep in the rig
jack

Okay,

I'll chime in too....lol.

Tickled to death with 10 lbs. of Pecan and Cherry Chunks, instant read thermo, rib hooks, and....

an Xbox 360 BABY! Now if they'll just make a BBQ Smokin game for it I'll be all set.....

Happy New Year!

quote:

Originally posted by SmokinOkie:
[qb] Dang Ron you made the haul! Too bad it's so far to come down to a comp. Maybe find one half way in KC and we'll compete.

[/qb]

Hee hee! A few well placed hints or e-mails works wonders!

So far, we've cooked two KCBS competitions in Illinois. The plan for next year is to shoot for four, probably in Illinois, Wisconsin, Iowa or Indiana. Maybe after that we'll venture further out!

I was hoping we'd have this topic.

I got a remote Maverick thermometer;

Dr. BBQ Big Time BBQ cookbook. It looks like a good one. Lot's of practical recipes that I'll use. I'm going to have him autograph it, the next time I see him [Alburquerque?].

And a FEC100 [Santa had his little helper with a big semi truck drop that off a week early because his reindeer couldn't get it off the ground].

Roger

Ron-

We played a little drinking game during the Bears/Packers contest last night.

Every time the camera zoomed to #4 Bret Favorite, we guzzled some beer. Had to quit that game, ran out of beer.

Viking fans were cheering for a Packers win. Sorry, I couldn't do that.

Good luck Bears fans!

Roger

We had a great Christmas--spending time with family and loved ones.

Congrats on the camera Smokin. Is it a 20D and what type of lens are shooting with? You're going to love it once you get over the learning curve.

Looks like everyone else did pretty well also.

Got my first digital SLR (Canon 5D) a couple of months ago and it's a great to be back to an SLR after a few years with a digital point and shoot. Luckily, I have several EF lenses and a speedlight from a film SLR (EOS-3) that are compatible so that's a cost that I don't have to endure.

Did the extended family thing at our house in Chicago Christmas Eve and my daughter gave me a handmade 10" chefs knife from Kramer Knives The thing is a work of art.

Wife, daughter, and I flew to our house in Sarasota Christmas day and had a second round of gifting. Wife gave me Dr. BBQs new book and "Charcuterie: The Craft of Salting, Curing, and Smoking" by Michael Ruhlman and Brian Polycn. Its one of the best, if not the best written book on the subject that I have ever read. For those who have an interest in the subject, it's a "must have".

On a non-Q basis, my wife and daughter really stunned me when we finished up the gifting and they gave me an envelope containing a gift certificate for a 2 day performance driving course at Porsche Driving Experience in Birmingham.

All in all, quite a year.

Merry (belated) Christmas to all and best wishes for a happy, healthy, and prosperous New Year.

P.S. Smokin - Happy anniversary and enjoy LV.

First, the rib roast picture defines the meaning of succulent.

I got a food saver with 3 canisters.

Also coarse sea salt and coarse black pepper grinders, Never tried having a pepper grinder in the home until Sept or October of this Year, To crudely quote a post I read back then, once you try it you�ll like it.

Also the best gravy I have made in a long time.

I used Smokin�s holiday brine, (no smoker, used the oven no time) It was truly the best gravy to be poured out of this mans ladle in a long time. It was smooth and even tasting nothing stood out but an evenly balanced flavor.