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Posted
On 11/25/2024 at 8:26 AM, jimmyjazz said:

Since so many of you miscreants have raved about the horseradish sauce I ripped off and tweaked, here you go:

 

I added the zest of a lemon to mine today.  I reccomend. 

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Posted
1 hour ago, pops said:

I added the zest of a lemon to mine today.  I reccomend. 

That's a great idea.  Can't try it tomorrow, we're doing turkey and ham, but I'm putting it on the list.

Posted (edited)

Doing a 10.5 lb today.  Way too big for me and my kids (19b and 16g) but we'll have leftovers and 19 lives with me and will eat the shit of of the leftovers.

Doing a butter, rosemary, thyme, garlic, and olive oil to spread over. Any other spices I should add to the spread?  Paprika? Dill? etc?  

Ill salt and pepper it first

15 mins at 500 and then 3 hours at 325 sound about right? shooting for 135ish

Edited by midtown
Posted

MIL wanted to do something she saw in  food magazine or some shit. Came out ok. 

20251224_141522.jpg

Surprise incoming red is dead center from the side. Blue is middle top down. 

Screenshot_20251224_154316.jpg

230-255ish from 11:30 to 3 over oak lump and pecan. Then cranked to inferno (550+) for 8ish minutes and pulled to rest for 20. Served at 4pm sharp. 

20251224_154332.jpg

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The money shot. Scallops from my sister in the background. 

20251224_155842.jpg

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