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Wet brined smoked turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter started at 200 for an hour, then 250 for an hour and then rest of time at 290 honeybaked bone in ham creamed spinach mashed potatoes sweet potato mash stuffing roasted green beans gravy fruit cake & chocolate cake from Porto’s (LA)

happy holidays steak frites for xmas breakfast

At our house, we celebrate Christmas Eve as the main event. And being in Australia, that makes us a fair way before most of your timetables! To make it spectacular, I decided on my first prime rib roast. 3 points. Salt and pepper only. Just under 3hrs at 250F, pulled at rare. Rested 40min. Reverse sear 2min x 5 sides of the roast. Served with horseradish sauce, roast potatoes, salad with candied walnuts and cranberries for the festive spirit. The other main dish was baked salmon with tahini and pomegranate. Aussie oysters and prawns to start. Heaven. Merry Christmas !! Remi

Komodo Kamado greetings from Enn Tobreluts, BBQ Entertainment Ltd, Estonia! BBQ is a great lifestyle, not just for fun!

Merry Christmas all! Awake and restless but know now is not a good time to be playing with knives so I thought I would post instead. First things first: this meat tastes fantastic! The last time we bought veal from this farmer was in 2016 and we had forgotten just how good it is. He hung it for me for 4 weeks before I picked it up and the flavour is great without any additional aging. Would I do this butchery thing again? I don't know. It's a lot of work but I have enjoyed the exploration. @Paul, we are still figuring out the "value" of having a tool for sawing bones. I had a brainwave - instead of buying something we will only use once in a while, why not ask a local meat shop to do the sawing for me? That didn't work. They only cut their own meat and, in any case, they only do halal. Not surprising and 'twas only a delaying tactic en route to buying something. I did seam out the leg yesterday. The guy in the video I watched said it took him 25 minutes. It took me just over an hour, in between doing a few other jobs. I now have a bunch of interesting muscles to clean off and decide how I want to use them. The irony of all of this is that, after all that careful work to separate out individual muscles, some of this will just end up in my mincer. The good news is that all that cutting gave me time to work out a plan for new year's eve. Polpette (meatballs) made of a mix of veal and pork mince are a lovely snack served in bars and are just plain delicious. I will make them and bunch of other cicchetti (Venetian equivalent of Spanish tapas) so people can graze on the day. Here is to happiness! And to the Eagles getting to the Big Dance. From this: To this: If you want to see a better and more expert approach look no further than:

Might sound a little weird, but how about a reciprocating saw (sawz-all) with a metal blade? Cheaper than a bandsaw and portable.

@tekobo you guys did a great job. i love osso buco. my arm is getting tired looking at those hand sawn cuts.

Excellent progress and report! No bandsaw perhaps, but all the appropriate tools (including chain mail glove). Very nice work!

Ahh, seems like you have your work cut out for you Tekebo, please excuse the pun. I'm surprised, veal in the states is generally more expensive....do you prefer the calf cuts over the mature beef? Be careful now, sharp knives and all, intricate pathways, pulling and awkward angles make for slow and careful trusting hands. By the way, I'm sure you know Jalen Hurts buys his beef already prepared..if the coach ever heard he was cutting up a back 1/4 there'd be hell to pay. How bout those Eagles, ain't they sumpthin!

WOW, what a great job, well done. 👍 👍