MeatHenge hosted the meal this year, sort of at the last moment. We had considered not doing much else other than relaxing and doing what we felt like (watching dvd's). At the semi-last moment we decided to cook and invite. My wife wanted to do a Canadian Pork Pie (tourtière) and I felt like grilling some large amounts of meat. So we did. However, she made 3 tourtières and I grilled/smoked tons of pork meat and chicken. Everything went very well, everyone had a great time and I'd had enough cooking, for Xmas 2003.
For this entry we see the grilled meatses: A leg of pork that had been sitting in a dry rub for 2 days with bay leaves and a bit of olive oil. Two other beasts consisted of chickens marinated in fresh lemon juice with a load of dry rub as well. OH yeah and don't forget about the country style pork ribs. Yes, they had yet another damned dry rub on them. And because we don't want to exclude sausages (we must support our local sausage makers), I tossed in a few of those. Toss in some hickory to the fire, close the lid & walk away for 3 hours.
All DONE !!!
The tourtière portion of this meal will be added over the next day or so.
Hugs to all.
Congratuations on having pork and chicken for your Christmas fare!
All of us beef lovers will have to take a holiday and give the other beasties a go, what with the latest news from WA state! So, I say, now is the time to get educated on "how to" the porkies!
Hmmm, well. My response is probably very predictable. They are going to have to prove my local high class meat butcher has beef infected with any thing other than delicious sweet love. So until then, it's beef steak, roast and ribs from now on. It's just how I am. Hugs.