Holiday cooking thread
- Thread starter Mr Janny
- Start date
I can’t wait to put your balls in my mouth.
It's actually more liquid and not a paste. I thought the same thing about it not seeming like it's much when I first read the recipe but, in this case (and for the size of our roast), it actually goes a long way especially since the roast will marinade for 24 hours. We went this route because 1) it's much simpler in the long run and 2) we used to do a salt cast in the past which was good but tedious.
Not sure how this marinade would work with smoking but it does make me curious. I've always wanted to smoke a prime rib but just didn't have the balls to do it with such an expensive cut of meat. I just need to get over my fears and do it.
Smoked prime rib sounds awesome! What have you been using for seasoning?
Where did you get it? I’ve heard you can get real good ones from Costco this time of year.
Smoking a Turkey and 30 chicken wings. Injected the Turkey and just put it on this AM.
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My wife is cooking this year for the first time (I’ve always done all the cooking). I think we’re having PBJs.
They are a pain in the ass to clean, but when you are done you are rewarded with some of the worst meat you can imagine. I don't understand how anyone eats it, the only way I've had it be edible was as jerky. It's tough and gamey as all get out.Geese are cheap just go to any local park with open water, take a bat with you and BAM goose for dinner.
For brisket: salt, pepper, smoked paprika, cayenne pepper, and any other "powder" or "salt" my wife had bought since the last time I grilled.
For pork butt, less on the cayenne pepper but add cumin and peppercorn.
Wrap in plastic and leave in unheated oven over night.
This will be my first time with prime rib (smoker or oven), so I already assume I'm going to screw it up.
This year, turning a pound of ground beef into sausage by adding the spices listed below, then browning, adding spaghetti sauce to the meat, then cooked pasta, then baking with a layer of mozzarella cheese over the top. Easier than lasagna and just as tasty. Serving with a green salad, crusty bread, and a nice whiskey-barrel-aged Mondavi. Buen provecho, y'all.
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 3/4 teaspoon black pepper
- 1/2 teaspoon fennel seed (I usually put more)
- 1/4 teaspoon paprika
- 1/2 teaspoon red pepper flakes (I usually omit, makes a sweet sausage)
- 1 teaspoon salt
- 1/2 tablespoon minced garlic
- 1/2 dried teaspoon minced onions
- Mar 27, 2006
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Yeah, I tend to agree. Once upon a time, we gave my father a smoker for Christmas. It was kind of an open secret that he was getting it, so he had pre-purchased a goose to smoke for Christmas dinner. I'm not sure if it was because he'd never smoked anything before or because goose is generally terrible, but that was far and away the worst Christmas meal we ever had.
I've tried smoking it as well and it was just as you described. I think maybe it needs to be slow roasted in an oven and constantly basted or something. Maybe someone here knows how to make goose edible.
I think some of you are confusing domestic vs wild goose. Smoked domestic can give ham a run for it's money--more of an appetizer with a 30 pack than a main course, if it is done properly. The only way I appreciate wild is using a brown sugar cure and smoking it using a dried beef recipe and slicing it thin for pickle wraps or cold sandwiches
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Gotcha, I only have experience with wild that I've shot. Maybe that's why store bought farm raised is so expensive, it doesn't taste like shoe leather.
I have a prime rib seasoning from treager that I use on top of the normal salt/pepper/garlic seasoning.
It's either that one of a different one but I did a rub once that had coffee in it. Very good.