Christmas meats and beverages
- Thread starter Coug90
- Start date
Big fan of a prime rib during the holiday season.
Drinking: lots of manhattans and red wine. A shift from my usual tequila consumption.
I was down in Cabo and brought back a bottle of “Supremo” tequila. Holy shit is that smooth.
This brand? https://www.tequilamatchmaker.com/brands/2077-supremo
I drink a lot of tequila, let me know if you ever want to talk agave!
We will probably make a charcuterie tray to have during the day, a nice bold red wine with it, grill up a thick NY Strip and I've just discovered Ardbeg Wee Beastie. What a great dram that is, imho. The price is right too.
I would tend to agree, but it’s delicious, so I’m drinking it.
For a winter brew, I usually go for something darker. Maybe an amber, but probably even darker. The Deschutes Jubelale is decent. Lahr Neppur in Waitsburg has a “winter warmer” - a spiced porter, if I recall - that was really good, but I haven’t been there in a few years.
Mediocre cuts stewed in its own juices with mushy vegetables?
Unless you’re an 80-year old New Englander - Aim higher.
That’s the one. Since I was introduced to quality sipping tequila for the first time a few years ago I prefer it to everything. I used to think Cuervo was tequila till I realized it’s just puke juice.
Agreed. We're not serving pot roast on Christmas Day, or Christmas Eve. It's what I made recently. I guess I didn't read the initial post carefully!
I don't even consider it a mixto, and there are very few mixtos I would drink.
The best part about tequila is you can get amazing bottles for reasonable prices.
I have pretty much given up red meat (which I love) for health reasons. Now I do enjoy a nice, fairly lean pork roast. Bought one last week at Winco. $2.18/lb, and quite lean. Into the crockpot with a splash of water, liberal spices. Red potatoes and carrots in later, yum.
Well, you can certainly make whatever dietary choices you wish. But, just so you know - you’re gonna die anyway.
My red meat consumption has gone way down because of my wife. She isn’t a huge fan, and won’t buy the decent cuts. On top of that, she likes it cooked until there’s no color left. She calls it well done, I call it ruined.
So, pork and poultry it is….except on the rare occasions that I do the shopping, or we go out somewhere that offers a steak.
We still grill our Friday filet. We make up for it with oatmeal for breakfast 3 times a week.
We’re doing fondue Christmas Eve. Steak, halibut, cheese, chocolate, etc.
What’s the name of your hef? Deschutes makes great beer black butte porter one of my all time favs
Schofferhofer grapefruit hef. It’s quite orange, when I saw it I thought someone had put orange soda in the beer cooler. Figured I’d give it a try, because 10 Barrel used to make a grapefruit radler that was one of my favorites ever.
This one is a bit fruitier than I’d prefer, but it still goes down pretty easy.
Black butte is good. Very filling. I used to really like Deschutes, but seems like as they’ve gotten bigger they’ve changed recipes or suppliers and it has impacted their flavor.
A good friend of mine does a lot of promotion for them on a national level. I'm more of a bourbon fella myself.
I'm having turkey as that is what my dad likes.
But I will buy some good cuts of steak. One of my favorites is Pichana which is a popular cut in Brasil.
It is called sirloin cap in the states. Never had it until I moved to Costa Rica. One way the Brazilians do it is pan sear it with just rock salt.
Tons of flavor
But I will buy some good cuts of steak. One of my favorites is Pichana which is a popular cut in Brasil.
It is called sirloin cap in the states. Never had it until I moved to Costa Rica. One way the Brazilians do it is pan sear it with just rock salt.
Tons of flavor
The lack of Schweddy balls in this thread tells me everything I need to know about how others celebrate.
Yep, my Top Round is also from Winco, (intentionally seeking the rotation week it goes on sale, to massively stock up), then throw it in the crockpot with seasoning, etc, set it to slow for 8 hours. I don't know how the process could be easier.
Last edited:
Had picanha once in Dallas, and it was amazing. looked ever since to find another place that does it as well, and I’ve come up empty.
I just started cooking it at home according to this dudes instructions, and it has come out amazing. I actually like it better than the ribeye down there as the cows get too much exercise and don't have the marbling.
I don't think I'll be drinking much this year.
I told Ed after the end of the season, my liver hit the transfer portal
I told Ed after the end of the season, my liver hit the transfer portal
Similar threads
