Christmas week review

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Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
DEC 20.

The postman hands me a box from Corpus on the same day we leave out for Deep East Texas to spend Christmas with family.

Thanks Sapo. I can't wait to get into this stuff.

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DEC 21.

Great day with lots of family.

No cooking but at some point, I gave some thought to what order I wanted to do things. ;)


DEC 22.

Spent the day with family.

That night I broke out my special stash of Wolfe Rub and seasoned up two pork butts for the UDS that I built for my brother back in the summer when we came to visit.

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Butts went on around 11:00pm


DEC 23.

Butts were ready for the cooler around noon.


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After a four hour rest we were ready for pulled pork sandwiches, slaw and all. My brother Brex fried up some taters and we all had a good meal. The pork was very tender.

Brex was very sceptical about eating slaw on a sandwich but he gave it a go and seemed to enjoy it. My mom on the other hand, has lived in Texas for to many years to be putting slaw on a sandwich. :LOL:


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DEC 24.

Family day. No cooking

After watching a couple of training videos, I was prepared to made some filets for Christmas day.

http://www.youtube.com/watch?v=ZrjLWBixriI

http://www.youtube.com/watch?v=F7-_ka3D ... re=related


DEC 25.

Time to prep the beef loin.


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I can't think of anything that I would rather eat on Christmas day than filet mignon and ribs.

I trimmed the ribs St. Louis style after they were cooked.

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A salad cut with love goes nicely.

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DEC 26.

No cooking. How am I going to deal with this brisket that I have in the fridge :?:

Brex and I did spend some quality time together on this day.

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DEC 27.

I decided to do the brisket hot and fast rather than overnight because I needed the sleep. I was very suprised at how well it turned out.

Injected with beef broth only and seasoned with Tex Joy bbq seasoning which is a very local salt, pepper, garlic and onion seasoning that contains 1% msg. I dusted it with another round of granulated garlic and fresh cracked pepper before laying it in the drum.

The brisket went on the drum at 9:00 am. I foiled it at 170 and it was ready at about 3:00pm. The UDS ran at 325 for most of the brisket cook.

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There was plenty of fire left for a couple of chickens to cook for a few hours.

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I think we saved the best for last with that brisket. The simple seasonings on the brisket made it one the best I have turned out.

The chickens weren't bad either.
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We left on the 28th, heading back to Jonesboro. Lots of good family and lots of good food.

I hope everyone had as good a Christmas as I did.
 
Cliff. You forgot to put Dec 29th: Went and bought larger pants.
Yall did a good job cookin. :D
 
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