And this year it really looks like Christmas. Judy did a great job decorating the tree and yard. I helped a little by getting the boxes out of the attic. There were lots of boxes. The elevator performed perfectly.
Tomorrow is Christmas Eve. We're joining up with Sister and Brother-in-law, Joyce and Allen, to ride with them over to New Orleans to celebrate with Nephew # 1, David and his wife, Michelle.
It will be a double celebration because David just landed an Assistant Manager job at Rouse's, everybody's favorite chain of food markets in South Louisiana.
We will be home by dark unless traffic is heavy.
Then I will put a 4 pound rump roast in my Sous Vide immersion cooker. It will cook in a bag, under water, @ 137° until Christmas morning when I will remove it from the bag and put it on the Big Green Egg to smoke for a neighbor. She brought it over today so I could do some trimming and prep work.
It is sealed in the bag, and all the air has been removed. The seasoning is inside the bag with the roast and will eventually be distributed throughout the meat. It will be cooked through and through, all at the same temperature of 137°. When it is ready, I will remove it from the bag, dry it off, and place it on the Big Green Egg to smoke until just before Noon, about four hours. I'll take it off, wrap it in foil, and deliver it to the neighbor to serve a hungry crowd. It should not only be very flavorful from the seasonings, but also from some Hickory smoke she asked me to use.
Soon after I take it off the Big Green Egg, we will be cooking some nice prime steaks for Joyce and Allen, and Judy and myself. That's pretty much enough to make me want to take a nap.
It all sounds like fun.
Merry Christmas
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