Too hi klass and 
fer the likes of me!!!
Yeah we used to cut them ourselves, but in crown land lol. Hehehehe.
We kept in cutting themselves when we had kids because we did the whole tree farm thing for years.
Now the kids are gone, we just buy one. I don’t like artificial.
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Guessing this Christmas tree was real.
Cats love these xmas trees
Speaking of Christmas…
Salted the Rib Roasts (yeah, a small one AND a big one, so 14-15 lbs total) yesterday.
Putting them in the oven tomorrow at 9AM or so after adding a butter/rosemary/thyme “glaze.”
Will slow-roast at 200-250 or so, transport, then sear on a grill for about 10 minutes.
This is for my wife’s family at one aunt’s place (Aunt B). Her Godmother/Aunt (Aunt E), who has been in ill health for, oh, 40 years now, is nearing her end, we think. Her descendants are opting out, so that’s 13 of them.
I think they should pop out, get some food at Aunt B’s place, then go back to their mom’s/grandmom’s bedside. (About five miles away.)
Should still be another 25 or so people at dinner.
My mouth is watering as I read this: I am one of the few folks in my family that still eats meat.
If you have any left over, please put it in a care package to me. Happy to pay any tariffs on it!
Enjoy it at your end in the meantime.
Alan
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Next time you’re in town, or the next time I’m near your area.
I’ll be in Seattle for a 90th birthday party NEXT January. Assumes a live birthday girl, though. We have friends in Friday Harbor that we will probably see. That’s pretty close to Vancouver! Ferry to Victoria might be running.
So, I see several comments on the recipe at several sites. Seems that the time to cook to whatever temp (I think 120 F should be apt) depends HEAVILY on the starting temp of the roast: right out of the refrigerator (probably 35-40 F) versus getting it to room temp (65F or so). Since I am on a time schedule, I can be done early, but I cannot be done late. So, I will take it out of the fridge at 8:30AM or so, as we are hosting Christmas breakfast (quiches and baked French toast “casseroles”), which starts at 10AM. So, pop it in at 10AM after coming to room temp (the ovens are needed for breakfast). Will put it in the newer oven which SHOULD be a better device. Includes a thermometer, and I’ll also use a second one for the smaller roast.
Supposed to arrive at 3PM, so needs to be done by 2:30PM at the latest (25 minute drive).
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15lb of rib roast is how you Christmas. Noice.
We can try to get Whiskey’s Seahawks’ tickets and take in a Seahawks’ playoff game (ever the optimist).
You’ll have get there about the 3rd quarter and then fast-forward through halftime and all that down-time when they are in the huddle.
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Always a good plan with a big cut of meat. Wrap in foil, then an old towel or 2, and throw it in a cooler. A big cut will stay hot for hours that way if needed
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Are you using the Xmas tree to slow cook this half cow? Geezus!
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Well. Since you asked. I’ll go
Nice hack!
I’ll think about it.
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Since you need to take it on the road, this is the way to go IMO. Time your best guess for doneness for 1-2pm. Packed in a cooler with little extra air it will stiĺl be hot on arrival.
I’ve done this many times. One that amused me was when I did it with a turkey for a tailgate. It looked great, and when I started carving it and it was steaming a TV crew pulled up and filmed it.
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No change in internal temp after 30 min or so.
43 F
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Update. Small one is done, wrapped and placed in a cooler. Still waiting on the other. Ramped up the temp. And on Convection. 104 F
