Puff1
Chef Extraordinaire
I need a plate of that right now!!
Cliff's 2009 Christmas Vacation Cooking Thread
- Thread starter Cliff H.
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Toby Keil
Executive Chef
Looks great Cliff, can't wait to see more posts.
Pigs On The Wing BBQ
Master Chef
Wow, I have not made a pot roast in some time. That looks mighty tasty.
Pigs
Pigs
Nick Prochilo
Chef Extraordinaire
Oh I'd eat that!
SOIL Q KING
Assistant Cook
- Joined
- Dec 23, 2009
- Messages
- 10
BTW where are you? Where are you heading and when will you be there?
DJ
Sous Chef
Definitly eating good on this trip!!!
dj
dj
Cramden
Senior Cook
I love vacation food.
OP
OP
Cliff H.
Master Chef
I hope everyone is having a great Christmas.
Here are some pics of what is happening here. !st up, 9 racks of ribs smoked, vac sealed and ready for re-heating in a big pot of water come Saturday.
Here are some pics of what is happening here. !st up, 9 racks of ribs smoked, vac sealed and ready for re-heating in a big pot of water come Saturday.
Captain Morgan
Chef Extraordinaire
beautimas
Keith F
Cook
Lookin good.
Marry Christmas
Marry Christmas
ronbeaux50
Head Chef
You'll have to come home to loose weight!
Nick Prochilo
Chef Extraordinaire
surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
All looks great Cliff.... 
Puff1
Chef Extraordinaire
Fine lookin' bones there Cliff. 8)
OP
OP
Cliff H.
Master Chef
All the food turned out great. There was some left over but that is better than not having enough.
We had turkey on Christmas day.
We smoked brisket and chicken yesterday and into this morning. The chickens came off after about 4 hours. I left them panned and placed in a large cooler with ice in it. The great thing about cooking in cold weather is that you can leave a covered pan of chicken out on the outdoor table to rest and it will cool faster outside than inside, plus no bugs.
Briskets smoked for about 9 hours. The temps ran between 330 and 380 for the entire cook. Wrapped at 170 and put the heat to it to get them done. They were ready at 1:00am this morning. I coolered them and that is were they sat till I sliced them at 11:30 am today. They were still pretty dang hot after being in the cooler for 10-1/2 hours. I really thought they would just be cooked to pieces but they still had good texture.
Ribs were way over done but that is how people are used to eating them anyway. I re-heated them in a big pot of water for about an hour.
Time to clean up.
We had turkey on Christmas day.
We smoked brisket and chicken yesterday and into this morning. The chickens came off after about 4 hours. I left them panned and placed in a large cooler with ice in it. The great thing about cooking in cold weather is that you can leave a covered pan of chicken out on the outdoor table to rest and it will cool faster outside than inside, plus no bugs.
Briskets smoked for about 9 hours. The temps ran between 330 and 380 for the entire cook. Wrapped at 170 and put the heat to it to get them done. They were ready at 1:00am this morning. I coolered them and that is were they sat till I sliced them at 11:30 am today. They were still pretty dang hot after being in the cooler for 10-1/2 hours. I really thought they would just be cooked to pieces but they still had good texture.
Ribs were way over done but that is how people are used to eating them anyway. I re-heated them in a big pot of water for about an hour.
Time to clean up.
Captain Morgan
Chef Extraordinaire
now we're cooking!
bbquzz
Master Chef
Man that is a boat load of great lookin' food.
Nick Prochilo
Chef Extraordinaire
Cliff, do you want to spend Christmas by me next year?
