Featured Christmas Tomahawks! (With Smoked Ham & Smoked Cream Cheese)

[miller51]

Was between Steak or Prime rib for Christmas to go with the 17# ham I picked up and found a good price on 3 big tomahawks and decided to go with them (would have loved to have it all in 1 big piece but...). Cross-hatched the ham and put my sweet/spicy pork rub on it for a little extra something something. Smoked the ham at around 275* for a couple hrs solo then got the tomahawks ready with a simple SPOG and dropped then temp to 250* to line them up for a nice reverse sear. About 80-90 min on the recteq and then onto the komodo at around 500* for the hard sear finished them around 135-140, then went up probably another 5* each during the rest.


Had a few side dishes: mac and cheese (blue box for the kids), authentic(ish) Carbonara, balsamic glazed green beans with bacon, sauteed broccoli, cheesy potatoes, mashed potatoes, & Parkerhouse rolls... I know it's a lot


Some spinach artichoke dip & smoked cream cheese wiht my sweet/spicy pork rub again for an appetizer which turned out really good and was gone in minutes, next time, I'll know to double the cream cheese app.


Sliced up the steaks and finished the pasta and dinner was served! The steaks, ham and the carbonera got hammered... not much left over for brunch the next day, guess that's a good thing !

Merry Christmas all and Happy Smoking New Years!

 

[Steve H]

Thats a fantastic looking selection! Awesome job! I would love to know more about about the carbonera. And the green bean dish.

 

[JLinza]

Looks like some good eatin

 

[miller51]

Thats a fantastic looking selection! Awesome job! I would love to know more about about the carbonera. And the green bean dish.

The Carbonera is:
1# pasta cooked Al dente (I used short rigatoni - It's the way I saw and liked it most in Italy when I was there)
2 whole large eggs, plus 2 yolks
1 1/2 - 2 cups Pecorino Romano finely grated fresh (can use Parm or a 50/50 mix as desired.
1 lb guanciale sliced in quarter inch wide strips (I used thick cut bacon which is sacrilege to an Italian but it's what I had at the moment and I thing is acceptable)
Black pepper to taste (I used a couple pinches)

Cook the guanciale/bacon till crisp, and keep enough of the rendered fat to coat the pasta
Cook the pasta (al dente) reserving a cup of pasta water at the end
Mix the eggs with the Pecorino and pepper

It comes together quick, once the pasta is done, Using the still warm pot or large skillet mix drained pasta into the guanciale/bacon and rendered fat to coat and "emulsify" (1 min). Mix in the cheese/egg/pepper mixture and stir consistently and add small amounts of the pasta water as needed to make a very silky sauce - serve with a little extra cheese and some fresh chopped parsley if desired.


The Green Beans are simple:
1# fresh green beans
1/2# bacon diced crispy + 1 tbsp bacon fat
balsamic glaze - "several drizzles" (store bought - mine came from Aldi)

Cook the beans uncovered with the bacon fat in the oven 20 min @ 350, add the bacon and the balsamic, cook an additional 10 min - Done!

 

[miller51]

Looks like some good eatin

thanks!

 

[TimboBBQ!]

Was between Steak or Prime rib for Christmas to go with the 17# ham I picked up and found a good price on 3 big tomahawks and decided to go with them (would have loved to have it all in 1 big piece but...). Cross-hatched the ham and put my sweet/spicy pork rub on it for a little extra something something. Smoked the ham at around 275* for a couple hrs solo then got the tomahawks ready with a simple SPOG and dropped then temp to 250* to line them up for a nice reverse sear. About 80-90 min on the recteq and then onto the komodo at around 500* for the hard sear finished them around 135-140, then went up probably another 5* each during the rest.


Had a few side dishes: mac and cheese (blue box for the kids), authentic(ish) Carbonara, balsamic glazed green beans with bacon, sauteed broccoli, cheesy potatoes, mashed potatoes, & Parkerhouse rolls... I know it's a lot


Some spinach artichoke dip & smoked cream cheese wiht my sweet/spicy pork rub again for an appetizer which turned out really good and was gone in minutes, next time, I'll know to double the cream cheese app.


Sliced up the steaks and finished the pasta and dinner was served! The steaks, ham and the carbonera got hammered... not much left over for brunch the next day, guess that's a good thing !

Merry Christmas all and Happy Smoking New Years!
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Awesome meal!

 

[Steve H]

The Carbonera is:
1# pasta cooked Al dente (I used short rigatoni - It's the way I saw and liked it most in Italy when I was there)
2 whole large eggs, plus 2 yolks
1 1/2 - 2 cups Pecorino Romano finely grated fresh (can use Parm or a 50/50 mix as desired.
1 lb guanciale sliced in quarter inch wide strips (I used thick cut bacon which is sacrilege to an Italian but it's what I had at the moment and I thing is acceptable)
Black pepper to taste (I used a couple pinches)

Cook the guanciale/bacon till crisp, and keep enough of the rendered fat to coat the pasta
Cook the pasta (al dente) reserving a cup of pasta water at the end
Mix the eggs with the Pecorino and pepper

It comes together quick, once the pasta is done, Using the still warm pot or large skillet mix drained pasta into the guanciale/bacon and rendered fat to coat and "emulsify" (1 min). Mix in the cheese/egg/pepper mixture and stir consistently and add small amounts of the pasta water as needed to make a very silky sauce - serve with a little extra cheese and some fresh chopped parsley if desired.


The Green Beans are simple:
1# fresh green beans
1/2# bacon diced crispy + 1 tbsp bacon fat
balsamic glaze - "several drizzles" (store bought - mine came from Aldi)

Cook the beans uncovered with the bacon fat in the oven 20 min @ 350, add the bacon and the balsamic, cook an additional 10 min - Done!

Thank you. This will be on the menu shortly

 

[Brokenhandle]

Fantastic looking meal!

Ryan