We had a wonderful white Christmas. The heating element burned out in our oven first thing this morning. Thank goodness for our MAK grill and our trailer. Honestly I was going to do all the meats on the MAK anyway, but we did need an oven for several of our dishes.
We cooked a 18 pound Prime Rib Roast and a 12 pound Turducken. Total cooking time time was 7 hours at 275 degrees. We pulled the Rib at 130 degrees and the Turducken at 165. We used our house rub and Double Secret on the beef, and Money and Yardbird on the poultry. BBQr's Delight Pecan pellets provided the smoke. It was a great meal and a wonderful day spent with family.
OK.. Next up is BBQ Pizza. The Pulled Pork was done on the MAK along with the Bacon (Maple Flavored from Grocery Store). A little Jim & Nick's Spicy BBQ sauce to complement the Tomato Sauce and up top as well, plus a sprinkling of BBQ Rub. Pepperoni, and Spicy + Sweet Italian Sausage combo round out the toppings.
Here is the Rubbed Butt, smoking, smoked, & glazed...
This was my first ever "Fattie" I loved the bacon weave idea. I ended up wrapping it in frogmat because I didn't want it to unravel. It detracts from the appearance but as my first attempt, I can say the construction is challenging but both rewarding and tasty!
Started with Jimmy Dean Sausage. I was so excited to begin, that I missed including the tubes of meat in the ingredients pic! (I'm still learning the art of the food photography!)
I stuffed it with a Poblano pepper I roasted (in pizza oven) then peeled and seeded. I also had some chorizo sausage, cream cheese, and 3 alarm co-jack cheese in the mix. The bacon I had was bothersome and had tried to pull apart during the weave making process.. Hats off to the Fattie masters, this ain't easy stuff to get it purty!
Next post has more pics, including the finished and sliced product
I did a 4 pound pack from store. split into 3 groups:
1. fried and tossed in Franks Red Hot + Butter (see the fried wings last pic on plate)
2. Spicy Apricot BBQ wings - followed the recipe in Big Bob Gibson's book (Thanks BPS - a great book for inspiration! Can't wait to try more recipes!) - first two picss
3. "Hot Wings" - inspiration from Adam Perry Lang on this one. traditional style and flavor profile with a kick of extra Chili powder and fresh garlic and jalapeno brushed on during grilling. Next time would setup the flame-zone for extra crispy version! pics 3&4
Last pic has all three plated up (what's left anyway!)
Wet cure (thanks to TentHunter!) for 7 days, then spent some time getting a pellice (had to use fans), then onto to smoker for overnight cold smoke with hickory BBQr's delight in the Amazin Tube Smoker (18"). Then warm smoked it to IT of 152 then pulled and cooled. hand sliced some for breakfast from the fry pan after the cold smoke. YUMMY!
Waiting to slice and package until my slicer arrives. Very tasty stuff!
I might take the thinner and more irregular shaped slabs and cube up rather than slice since they didn't cook evenly when fried up as the more uniform slabs.
While it was some work, I can't imagine grocery store bacon anymore. Maybe in a pinch. But I also can't imagine trying to weave this bacon for a Fattie wrap either..
Much to learn....
Smoked it at 250 for just over 4 hours with Oak BBQ'ers Delight Pellets then let it rest.
Rubbed with canola oil and some Penzey's English Prime Rib Seasoning before putting into the MAK. I pulled it from the fridge about 45 minutes before it hit the MAK. I pulled it from the MAK at IT of 120 degrees. I had carry over up to 133 degrees. I followed Scooters and BigPoppas advice on this one for sure. Next time, I might pull at 116-118. I was shocked at the carry over, as previous roasts I've always pulled after specified time. Even with a very light tent with foil, that I later removed, I was shocked that the roast was still rising in temp after nearly 45 minutes! I rested it in a pan so as to collect juice for a gravy.
Is there any "better" way to get juice and what-not for gravy without cooking in a pan? Next time I am also doing an AusJus that I can have HOT so as to provide warmth to a roast that has been resting for so long!!! I did make a horseradish sauce with fresh horseradish root (holy watering eyes Batman!) which was very tasty. Also the "crust" that this roast had was unlike any I've ever tasted. Just incredibly tasty stuff! BigPoppa has it right on the no-sear for a pellet cooked roast like this!
That's it for my BBQ extravaganza. I've had a lot of bottled up BBQ desire it seems. I should say that my family has a tradition of doing a lot of spicy informal food on Christmas Eve each year. This year my father in-law did the chili (I gave him the bones from the steaks I did on the MAK last week to bolster the chili), and my mother in-law did an Apple Pie for Christmas Day. We feasted like crazy this year thanks to the MAK! Can't wait to plan for next year's event!
Thanks for all the help and information from all the BPS crew and forum members who helped make this possible!
Merry Christmas! and Happy New Year to all!
I have been working on brunch items and this was the final idea (until new years)
Hardboiled eggs. Made some hash brown with onions, bell pepper and garlic. Took the potatoes off and mixes with mexican cheese and let cool. Seasoned the mix with LL w/pepper.
Used standard sausage and made into patties. Cut the eggs in half and added the hash browns with the eggs into the middle of the sausage. Wrapped good then seasoned the outside. Finally wrapped in bacon. These sat int he fridge overnight to be cooked this morning
Pulled at 160
Brought some over to each of the neighbors (3 houses) for Xmas breakfast surprise. They were excited!
Now the prime rib. I never made one, but saw so many posts that I had to try.
Seasoned with garlic EVOO and double secret steak and some chipolte flakes. Let stand for 45 mins and then onto the MAK at 250.
REsted until the temp came down.
And plated with Risotto and twice baked potatoes.
Outstanding.. we really loved this and it will stay in the rotation.