I haven’t had ham BBQ in forever. It’s not a thing out here. My husband thinks it’s gross. Lol.
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Iguana tastes exactly like chicken breast
I salted and stuck it in the oven at 250F for 2.5 hours with chicken broth, garlic and chili.
A bit overcooked but not bad
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Ok.
So where’d you get the iguana??? 
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I like alligator and make it a couple of times every month (only for myself when my wife is out of the house because she thinks it’s weird, and no clients ever wanted it) and I usually treat it just like a chicken breast. I’d guess iguana would be similar, so I’m curious if you try it again with a high-heat cooking method..
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Forgot to mention it
I might try roasting the legs.
Most of the meat would be difficult to get off the bone though. The slow cooking makes the meat flake off nicely
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It would have been awesome if you said you caught it yourself.
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Not doing Christmas dinner until Saturday.
Got another Prime rib 8.75 lbs. Going ahead and trying a 48 hour dry marinade.
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Had Galumpkis last night, omg delicious. I made them years ago, but the children protested mightily, and then they fell off the radar.
Last night’s were ground venison, and if I hadn’t known I’d have guessed beef and pork. They’re back on my radar, and I’ll probably make some this week.
I came home with the enchiladas I made, which will be served at today’s big shindig.
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Had to Google Galumpkis - familiar with cabbage rolls, lol. A favorite dish of mine since childhood is Busy Day Cabbage - essentially deconstructed cabbage rolls, pretty easy one pot dish. I feel like the key is the WashYourSister sauce.
Brown a pound of ground beef and a chopped onion, add a can of tomato paste, tomato soup, a tablespoon (or more) of Worcestershire, and a head of chopped cabbage, stir, reduce heat and simmer.
It will look dry at first but after a few minutes and stirs, the cabbage will give up some moisture and it will come together.
Obvs, mushrooms, corn, peas, whatever are optional. The Worcestershire and tomato base give a warm homey feeling.
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This is one dish I have never enjoyed but my parents and siblings love. Lol
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The only way I really enjoy cooked cabbage is in eggrolls. I can eat it now but, I wouldn’t touch for 50 years. Still not my favorite veggie. I do love coleslaw though. 
My granny and parents loved it. I would come after-school and almost throw up when the smell hit me at the back door. 
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Let’s talk about Rum cake.
Do you put the glaze on while the cake is hot? Or do you let it cool first, then put the glaze on? I have found recipes for both. How do YOU do it?
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Go havsies and put it on slightly warm?
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That’s what I was thinking. It was still pretty warm but, he’ll just say, “it’s not how my aunt made it” anyway. Newsflash… we don’t have the same ingredients as your aunt did in 1980 something.
The recipe calls for an 18.5 ounce cake mix. There is no such thing anymore, at least not here. They are all 15.5. It did take the full hour to cook. Came out really dark but… it is, what it is.
It’s the thought that counts. Nobody else is making him a cake on his birthday. Next time he’ll get whatever cake I make him! I bet my other brother from another mother won’t be so picky.
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You can make me a cake any day and I will be thrilled with it. 
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Japanese rabbit salad
Miso rabbit loin, sesame crusted rabbit rack, sweet soy glazed rabbit meatball with pickled carrots, sesame carrot puree and soy carrot vinaigrette
I overcooked the loin unfortunately 
I also screwed up the butchery and prep was a mess. I really need to improve my working methods
@Brant_Drake i am NEVER frenching a rabbit rack again
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Hey! I warned you about that.
But I suppose anyone who works out seriously is a bit of a masochist.
Plate looks great. 11/10.
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Chef’s Reactions (YouTube/TikTok personality) gives it an 11/10, would eat.
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Looks yummy!!!
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