NYE 2013 - What cha' planning to cook for the crowd?

[Too Tall]

Thanks WISCO. Facts are facts, ZNFNDL is very good with this and I have zero ability to buy appropriate wine. There is no fixing it, thank goodness for friends who can.

1. Leg of Lamb (X)
2. Cold Chicken Salad (X)
3. Martini's w/huge olives (X)
4. Whatever guests bring.
5. Aspirin (X)

[nahtnoj]

ZNFNDL - Bring your biggest baddest cab and I'll make that lamb buddy boy.

nahtnoj - You have a tough job timing all that and remaining sober enough to care ;) I'd soak a cedar board than put the filets and board ontop of the last item in your smoker / grill to cook eg when the heaviest meatiest item is about done put the planks right ontop and let the smoke do it's worst. I like the way Stu does salmon do so how about marinating it in EVO, sliced citrus and peppercorns?

That salmon preparation sounds just right.

I do have my concerns regarding my ability to keep it all straight. I'm planning a system of a small whiteboard and some timers to keep me sane. Not above bringing some things inside to finish off in the oven once they've had a good smoke.

[Too Tall]

Using your oven to hold finished items was my first thought as well. Man, this sounds good. Don't forget to take a few pics.

That salmon preparation sounds just right.

I do have my concerns regarding my ability to keep it all straight. I'm planning a system of a small whiteboard and some timers to keep me sane. Not above bringing some things inside to finish off in the oven once they've had a good smoke.

[znfdl]

You might consider a hearty red from the south of France for that Lamb.

My Southern Rhone slection would be a Gigondas or a Lirac (with a couple hours of decanting). So many good choices.....

Have you ever had the Clos de Sixte Lirac wines?

[Wisco]

A pitmaster trick I learned to keep food for short periods of time is the wrap in foil, then a few thick towels and place into a cooler. Typically your cooler keeps your beverages cool, but it this case its insulatng properties keep your food warm... for an hour at least.

Works good for ribs or pork shoulder coming off my smoker. Might work here as well.... say the man who's wife protects the oven with her life!

Using your oven to hold finished items was my first thought as well. Man, this sounds good. Don't forget to take a few pics.

[Too Tall]

Are we not men? Dig a pit, make a fire, cover the coals with rocks and bury the food. No wait, that might not work ;)

That won't work, it will keep things warm but not piping hot. Got an electric dutch oven?

A pitmaster trick I learned to keep food for short periods of time is the wrap in foil, then a few thick towels and place into a cooler. Typically your cooler keeps your beverages cool, but it this case its insulatng properties keep your food warm... for an hour at least.

Works good for ribs or pork shoulder coming off my smoker. Might work here as well.... say the man who's wife protects the oven with her life!

[Rayburn Shaun]

Hey TooTall-

I'm an egg guy too, try this: smoke (or just lump w/o wood) at 225* until you get your internal to 120* or so, then pull the leg o' lamb off the egg. Set it under some foil on the counter. Open the vents and get it screaming hot, then sear the leg to get the color/char/bark on the outside. Let it rest and you'll (hopefully) end up with a nice rare/med. rare piece of meat.

Also a great way to do beef tenderloin, rack of lamb ribs, etc. =)

[Too Tall]

Nice :) I could do that.

Hey TooTall-

I'm an egg guy too, try this: smoke (or just lump w/o wood) at 225* until you get your internal to 120* or so, then pull the leg o' lamb off the egg. Set it under some foil on the counter. Open the vents and get it screaming hot, then sear the leg to get the color/char/bark on the outside. Let it rest and you'll (hopefully) end up with a nice rare/med. rare piece of meat.

Also a great way to do beef tenderloin, rack of lamb ribs, etc. =)

[nahtnoj]

Yesterday almost didn't happen due to plumbing issues. What I thought was a clogged sink turned out to be a clogged sewer line out to the street. Ran to Home Depot, rented a snake. When I got back my neighbor was opening up his restaurant, and had kindly poured some nasty industrial de-clogger into the trap/vent on the sidewalk. A minute or two of work with the snake and the clog broke. Back in business.

Returned the snake, lots of cleaning and air freshener, and the party began.

Between us and guests:

-salmon (some w/ brown sugar, some with lemon pepper and herbs)
-chicken
-pork chops
-turkey
-more salmon
-more chicken
-mackerel (awesome!)
-coconut

All smoked with apple wood. It was all good, but the coconut was the biggest surprise. That's one I'll have to experiment with some more.

I took it easy on beer until the cooking was mostly done, so tracking it all was easy enough. The whiteboard helped though.

[AJPM44]

Went to a butcher who gave me a 3.5 lb bone in Niman Ranch ribeye for 8.99$ a pound. Served with some hen of the woods from a friend and braised swiss chard. And a bottle of 98 Clos Fourtet that we were given for our wedding that needs to be drank soon. Just me and my wife. Kids shall soon be asleep..... Way too much food. Who wants burritos tomorrow?

[Too Tall]

Went to a butcher who gave me a 3.5 lb bone in Niman Ranch ribeye for 8.99$ a pound. Served with some hen of the woods from a friend and braised swiss chard. And a bottle of 98 Clos Fourtet that we were given for our wedding that needs to be drank soon. Just me and my wife. Kids shall soon be asleep..... Way too much food. Who wants burritos tomorrow?

D@mn. Well done.

[Eddie]

We've managed an 8 lbs. brisket smoked in the most jury rigged of jury rigged smokers - literally two roadside finds modified to fit together, using newspaper to seal the gaps. A second 2 lbs. brisket is in process. Will report with results and a pic if I can manage.

[robin3mj]

My folks are coming to town this weekend to celebrate a late Christmas.

So tonight I am dry brining 4lbs of salmon filet in salt/sugar and tomorrow gonna smoke it slow and low. To be served with good bagels and cream cheese on Saturday.

That will be breakfast/lunch and were still deciding on dinner.

[Noteddy]

Went to a butcher who gave me a 3.5 lb bone in Niman Ranch ribeye for 8.99$ a pound. Served with some hen of the woods from a friend and braised swiss chard. And a bottle of 98 Clos Fourtet that we were given for our wedding that needs to be drank soon. Just me and my wife. Kids shall soon be asleep..... Way too much food. Who wants burritos tomorrow?

Nothing wrong with that picture at all. Anytime.

[rydesteel]

We continued a holiday tradition and made Eggs Benedict for brunch. The ladies are home from school and the two meals they requested were my Maple glazed sticky buns for Christmas morning and Eggs Benedict. Happy new years all.

[nahtnoj]

pic if I can manage.

I really hope you can. This sounds awesome.