December 24, 2015 - 3:01pm
Christmas Eve dinner
Baked some cheese bread for tonights dinner, got the chicken legs on the bbq, and cheese along with deli meat will be our buffet for eight. Guests should arrive in half an hour and we will eat in about an hour. Tomorrow we will be guests at a larger family gathering with turkey and all the trimmings.
Wishing everyone a happy Christmas
Gerhard
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You are an artist in the kitchen. Everything is like a picture. Those cheese breads look like the best breads I ever saw.
Beautiful spread!
Lucky guests you have :)
(guessing that's what it is) I have a Kamado Joe cooker - more or less the same for the most part. I've done whole chickens in them before - very versatile. We had duck on xmas day and I'd have done that in ours had the weather been at all kind...
Good spread that - sometimes all you need is a few meats, cheeses, bread, and good company!
Cheers,
-Gordon
Gordon
I too was wondering if it were a new type of (vertical) green egg or one of the newer Kamado models. It's been a while since I've investigated the new forms.
I have an older style Kamado that I find very useful in all four seasons. Particularly when the power's out or even just for baking in the summer without heating up the house as well as smoking and all the low and slow BBQ stuff.
The cook looks familiar however, so I imagine they're all much the same. Whole birds or legs, some of my favorites.
And the spread does look quite fine. I wouldn't mind a walk around describing the particulars Gerhard, if you were so inclined.
Also, Gerhard, is there a link to the cheese bread recipe? And what exactly are those spiral cooling racks?
Happy Holidays folks.
dobie
Bread looks just a fine as he spread
.Merry Christmas
Well said, dbm
I hope this isn't off-topic, but Happy Holidays to you friend.
dobie
It is just the normal Green Egg with an optional multi tier rack, you can have up to 3 levels though I have never needed more than two. That evening I cooked 24 legs and had room left for 5 or 6 more.
When we cook a whole chicken we usually do it spatchcock style as it seems to cook more evenly for us.
On the table we had brie cheese, a stilton blue cheese, havarti cheese and probably cheddar, roasted pickled peppers, some kind of olive condiment, Parma ham, Polish ham, smoked Kiełbasa sausage, prosciutto salami, a pepper salami and I am sure there where other things. The white bowl contained fresh made garlic butter, we roasted two garlic bulbs and then mashed that with butter and it makes a nice subtle garlic butter. The cooling racks have been around the house for a long time so I don't remember their origin but Cherie can't pass by a kitchen store so they where probably bought on impulse during one of those visits.
This is the basic recipe for my sourdough bread and I would have added cheese curds, diced parmesan and cheddar cheese and grated some parmesan into the banneton so it would stick to the bread surface.
Thanks again
Gerhard
Gerhard
Thank you for all the details. Wonderful stuff.
And thank you for the recipe. I will try it straight and true.
And if I ever see those cooling racks, I will grab a few (dozen).
And now, you get to be the 'guest'. That must feel odd. Enjoy.
Again, thanks and HH's.
dobie
ps - nice pics, btw