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Thread: yummy goodies for the holidays Ho Ho Ho!

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    Av8tor1's Avatar
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    yummy goodies for the holidays Ho Ho Ho!

    This year I'm being the hillbilly gourmet for the holidays, fixed/fixing lots of special treats for friends and family.

    Back in June I got a big bunch of Madagascar vanilla beans and a couple big bottles of Svedka vodka and started some vanilla extract


    Under the extract is a bag of vanilla sugar I made with the beans once they were taken out of the extract and dried.
    The jelly is some Habanero jelly I made...

    Next I smoked some peppercorn brisket and gave it out
    Had to keep some for me of course


    Tomorrow I'll finish up with a Roasted Duck and Hickory smoked pork butt

    Preparing home made chicken stock that will be used in the duck process before roasting

    and of course some Grand Marnier for the orange sauce (and maybe a sip or two HO HO HO!!!)


    I'll add pics of the duck and pork butt once ready.

    Has made it one of the most fun Christmas' ever

    Happy Holidays everyone!
    Av

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    BS Bulldozer SubRosa's Avatar
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    Nice eats! Doing a duck myself on Friday, although my sauce will be a Port and cherry concoction. Looking forward to seeing pics of yours!
    Judge not lest ye be judged creates a cesspool. Judge others and prepare to be judged by them.
    Just know when to keep the verdict to yourself.

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    An orchid fancier with a CP problem chibae's Avatar
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    Wow..I'm impressed. All I'm contributing this year are homemade hot wings, roasted brussel sprouts with cranberries and some cookies.
    It's a tough life being a Sarracenia farmer
    My Grow List http://www.terraforums.com/forums/sh...d.php?t=123776

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    carnivorous plants of the world -- unite! DragonsEye's Avatar
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    Looks awesome, Butch!

    Bit lazy here on my end. Made cranberry sauce, Gingerbread, almond scones, and dark chocolate-orange brownies. Will be making bread shortly, and, tomorrow, stuffed mushrooms.

    Judy, m'dear, what all do you with the sprouts in such a roasting?
    Last edited by DragonsEye; 12-24-2015 at 10:39 AM.
    "Blessed are the cracked….
    For they are the ones who let in the light."



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    Av8tor1's Avatar
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    Hey DE.... between us all we would have quite the feast

    My duck came out excellent, unreal good taste and texture.... the orange sauce, well.... not worth the effort, I'd rather drink the Grand Marnier LOL
    I think next time I want to try Hoisin sauce

    Straight from the oven:


    pork butt still has 12 hours or so to go, but here is a pick when it started around 9:30 this morning

    Its size in the image is deceiving, the butt is about 9lb
    Last edited by Av8tor1; 12-24-2015 at 04:44 PM.

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    BS Bulldozer SubRosa's Avatar
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    Did you save the rendered duck fat? There is no better way to cook potatoes than in duck fat, except maybe in goose fat.
    Judge not lest ye be judged creates a cesspool. Judge others and prepare to be judged by them.
    Just know when to keep the verdict to yourself.

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    Av8tor1's Avatar
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    took a peek :-)



    - - - Updated - - -

    Quote Originally Posted by SubRosa View Post
    Did you save the rendered duck fat? There is no better way to cook potatoes than in duck fat, except maybe in goose fat.
    oh yes, Schmaltz!!!

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    carnivorous plants of the world -- unite! DragonsEye's Avatar
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    Yes, indeedy .... Quite the spread it would be. .

    Btw, have you ever tried using undiluted OJ concentrate for the orange sauce/base?

    Meat is looking great!
    "Blessed are the cracked….
    For they are the ones who let in the light."



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