Christmas Ideas ?!
- Thread starter jOUhn
- Start date
scooter
Moderator
Nothing says Christmas dinner like a smoked prime/choice rib roast!
With either ham or prime rib, BP's smoked jalapeño cheesy scalloped potatoes will blow your guests away. The recipe is in the Hall of Fame Recipe forum.
Sent from my iPhone using Tapatalk while driving one handed!
With either ham or prime rib, BP's smoked jalapeño cheesy scalloped potatoes will blow your guests away. The recipe is in the Hall of Fame Recipe forum.
Sent from my iPhone using Tapatalk while driving one handed!
AikenSmoker
New member
After three smoked turkeys for 2011 Thanksgiving and Christmas, and 2012 Thanksgiving the extended family has given me no choice but to continue. Brine for 24 and the cooktime on my Traeger 300 is about 3.5 hours (14 lb).
ACW3
New member
What about some appetizers/snacks like Moinks (meatballs wrapped in bacon and dusted with your favorite rub), Toinks (Tater Tots wrapped in bacon and dusted with your favorite rub), BBQ'd shrimp, smoked Chex Mix, or any smoked cheeses or sausages you may have in your refrigerator but have forgotten about.
If you don't have a prime rib, what about a nice beef tenderloin cooked on your grill? That's what I do when I don't cook a prime rib.
Art
If you don't have a prime rib, what about a nice beef tenderloin cooked on your grill? That's what I do when I don't cook a prime rib.
Art
jOUhn
New member
Great input, guys. I think we'll do a ham and either prime rib or beef ternderloin. The jalapeño cheesy scalloped potatoes sound awesome and I'm going to try BP's recipe. I like the appetizer ideas too. We'll be pretty busy Christmas Eve and Christmas Day but I'm going to start planning this weekend and try to get everything prepped ahead of time if I can.
jOUhn
New member
If I hate turkey (in a turkey roaster or oven) will I like smoked turkey? I love turkey lunchmeat; I just don't like whole bird, too dry for me.
AikenSmoker
New member
If I had not used an instant read probe to check temp in several places I would not have believed it was done the last one was so juicy. Of course legs are not going to be like that but invite someone that likes them. My middle one was just as tasty but a little dryer so I don't claim to be an expert like the many around here. I also had to transport the middle one an hour and a half so that may have been an issue also. Cooking anything on Christmas morning (three kids 7 and under) is subject to issues, hehe.
TrickyDick
New member
Turkey is not dry if prepared properly. One of the reason I married my wife, was that her family knows the secrets to a juicy bird.
Brining will keep it juicy during the cooking. My wife's family is to salt the bird which does the same thing, and they also pour melted butter on top and layer overlapping strips of bacon until the final hour I think, to keep the skin moist until its time to brown up.
scooter
Moderator
You'll have to just try it to really know the answer to that question! Smoked turkey is the only way I cook it now it's that good! Cut the bird in half (spatchcock), season with garlic olive oil, and any poultry rub that doesn't have paprika in it (paprika will burn and turn the skin dark) then cook it anywhere from 275F to 325F (or even higher) until it reaches 160F IT in the breast and it will be SO moist. Rest it for 20 mins loosely tented with foil then slice it up. There's a turkey thread in the gallery with LOTS of turkey cooking info including how to carve it.
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jimsbarbecue
Moderator
Rib eye roast , Brisket , we will do a turkey and ribs for appetizers. Yes ribs for appetizers. It catches people off guard, they are always gone in a heart beat. We try to do something different then expected. Crab legs are good appetizers too. Just think outside the box. Your guests will appreciate it.
Patrick_CT
New member
Ribs and crab legs for apps... I love it!
TrickyDick
New member
I'm doing a standing rib roast this year. Been doing that for past 6 years. Used to get a prime, but due to price, this year a choice. That pleases everyone. Fifteen guests I would get a full roast ( I think that's 7 bones ? )
For Christmas eve, my family has a tradition of eating a bunch of spicy food. Usually multiple heavy appetizers and a healthy dose of wine as well. It started with chili, and buffalo wings, but has expanded in recent years to included stuffed jalapeños, and this killer homemade cheese sauce with tortilla chips. Now that I've got the MAK, I was thinking about replacing the jalapeños with ABTs, cooking some wings on the MAK as well as the traditional deep fried. I might even consider firing up the pizza oven, but that is a lot of work for me. Really want to use the MAK.
I was also thinking about doing a bacon wrapped fattie like that jalapeño spam and cheese fattie I saw a few months back. Might also do those fantastic shrimp and jalapeño smoked enchiladas, or a variation of them with flautas. Chipotle spiced pork empanadas are also tasty.
Any other suggestions? Was thinking about some kind of shrimp appetizer other than the traditional shrimp cocktail.
TD
For Christmas eve, my family has a tradition of eating a bunch of spicy food. Usually multiple heavy appetizers and a healthy dose of wine as well. It started with chili, and buffalo wings, but has expanded in recent years to included stuffed jalapeños, and this killer homemade cheese sauce with tortilla chips. Now that I've got the MAK, I was thinking about replacing the jalapeños with ABTs, cooking some wings on the MAK as well as the traditional deep fried. I might even consider firing up the pizza oven, but that is a lot of work for me. Really want to use the MAK.
I was also thinking about doing a bacon wrapped fattie like that jalapeño spam and cheese fattie I saw a few months back. Might also do those fantastic shrimp and jalapeño smoked enchiladas, or a variation of them with flautas. Chipotle spiced pork empanadas are also tasty.
Any other suggestions? Was thinking about some kind of shrimp appetizer other than the traditional shrimp cocktail.
TD
scooter
Moderator
TD, may want to keep it simpler so you can actually spend some time with your guests!! From what I'm reading, your guests will need to gather in the indoor kitchen or the outdoor kitchen in order to catch a glimpse of you as you speed past transporting meats and vegies back and forth between the two points! lol
jOUhn
New member
Thanks for the tips again, guys. I ended up doing prime rib and a ham. The sides my wife ended up being in charge of so I wasn't able to use those suggestions, but will in the future.
I put salt, pepper, garlic salt and I think that was about it and let it sit overnight in the fridge. Put it on at 8am and it was perfect at about 5pm for dinner. Everyone loved it and I was extremely appreciative I didn't ruin the most expensive piece of meat (by far!) I'd ever bought.
I should've got more pictures - had too much else going on all day.
Smoking in the snow:
Right before cutting:
I put salt, pepper, garlic salt and I think that was about it and let it sit overnight in the fridge. Put it on at 8am and it was perfect at about 5pm for dinner. Everyone loved it and I was extremely appreciative I didn't ruin the most expensive piece of meat (by far!) I'd ever bought.
I should've got more pictures - had too much else going on all day.
Smoking in the snow:
Right before cutting:
Patrick_CT
New member
8am to 5pm? Seems really long. What was the IT that you pulled it off at?
All that matters is that you had a great holiday with the family and they loved the food
All that matters is that you had a great holiday with the family and they loved the food
jOUhn
New member
Technically it was probably more like 8:30-4:30. I started the grill at 8, didn't get the meat on for 30 minutes or so. And then took it off at 4:30 to let it rest and then cut it and served at 5.
But - I smoked it at 160 for 4-5 hours and then turned it up to 225 for another couple hours. Temp was 145 (I think) when I pulled it off. The cut was also almost 9 lbs which may have been a reason it took so long.
But - I smoked it at 160 for 4-5 hours and then turned it up to 225 for another couple hours. Temp was 145 (I think) when I pulled it off. The cut was also almost 9 lbs which may have been a reason it took so long.
TentHunter
Moderator
That rib roast looks pretty looks like one serious hunk of good eats, John!
Be sure to stick around and post more.
Umm, yeah! We live for pics around here!jOUhn said:
Be sure to stick around and post more.