What's going to be on your plate for Christmas?

[Deb]

the first full weekend of December is already gone (or pretty close to gone), Christmas dinner will be here before we know it. What is going to be on your smoker and on your plate?

I'm still very early in the menu planning stages.

Christmas Eve
Usually some kind of pasta (often homemade) - possibly bolognese sauce with pappadelle, salad, an easy dessert


Christmas Dinner
I'm thinking about either curing a ham or doing prime rib
nothing else planned yet

Dessert
my Dad will want cheesecake - it might be a peppermint cheesecake with a chocolate crust (those are my flavor choices one year I did very simple with brownies (with good chocolate) , peppermint stick ice cream and homemade hot fudge sauce

undecided on the second dessert

Christmas morning breakfast
home cured bacon - it will be cooked on the pellet grill

eggs (they will be fresh, my parents neighbors have chickens & will send some)

I usually do cinnamon rolls - the dough is made in advance and frozen. the dough comes out christmas eve and unthaws and rises overnight. into the oven or grill in the morning. I might do croissants this year instead..... or both


That's what I have so far, I'm hoping to steal some ideas from some of you

 

[Hobbit]

Standing rib roast is traditional here, this year will be the first time on the Mak so I will be nervous. The sideswill be grilled asparagus, onions, and a vegetable medley. Probably make refrigerator cinnamon rolls the night before and then use the Mak like an oven. Some smoked cheese snacks, will round out the day followed by pie for desert. I have been experimenting with smoked stuffed mushrooms so will play with that a little more. Close to having that recipe where I like it. Still a couple of weeks to go so my planning may change slightly as I get closer.

 

[bflodan]

Im with you Deb, I think Im going to cure a ham.... I also wanted Prime Rib, so Im thinking I may do both... I have had great luck with the hams...Already have a Kurobuta on order with the Butcher...

 

[FLBentRider]

We're going camping, so I think it will be rib roast in the propane Bradley, but I'm still undecided... Might be rib eyes on the grill.

 

[squirtthecat]

We're hopping on Amtrak for a trip to Chicago on Christmas afternoon. I'll probably pack a small cooler with smoked turkey sandwiches, macaroni salad, chips, pistachios (of course!)..

 

[Thom Emery]

Smoked Prime Rib

 

[TentHunter]

Christmas Eve: Finger foods! I'll be making lots of Beef Summer Sausage & Kentucky Beer Cheese Spread. Maybe some kind of poppers or BBQ Moink Balls.

Christmas Dinner: I'll be curing/smoking a picnic ham and depending on how many folks come over, we'll either have a duck or a goose glazed with Honey & Allspice.

Definite sides: Cornbread & Sausage Stuffing, Potatoes (most likely mashed), Gravy.

Possible sides: Turnip greens (for me ), maybe Turnips & carrots (this is a tasty combo), maybe a pot of slow cooked green beans and potatoes.

Desserts: I might be able to talk the wife into doing another Pumkin Pie Layered Cheescake or maybe a Maple Cheesecake. She makes an awesome chocolate pie with a brownie crust. I haven't had a Sweet Potato Pie in a long time.


Either all that or...


Oh yeah... Better Idea: Drive to Deb's house for Christmas Dinner!

 

[Rip]

Christmas eve has always been dinner with my wife's family, her Mother always hosted with her chili, chip dip, and tons of shrimp. With the passage of time and loved ones, the dinner is now at our home, but I wouldn't dream of suggesting changes to the menu!

Christmas day will be prime rib for the meat eaters and the vegetarians in the family will cover every horizontal area of our house with a wide variety dishes, some of them are pretty good, others I will not even make eye contact with (I'm talking about the food, not family )

I'm thinking I might whip up some desserts on the MAK.

 

[jimsbarbecue]

A Big Poppas Meat Locker Brisket and a Big Poppas Meat Locker Rib Eye Roast and a store bought Turkey for the traditionalists. Baby Back Ribs of Crab legs or Mussels or all the mentioned for appetizers. Patty will make at least three kinds of cakes. No one will leave the Bloomfield's hungry on Christmas Day!

 

[KristenBPS]

We have Christmas Brunch so my brother & fam can go to the in-laws, so...
veggie & bacon quiche
muffins--depends on what I feel like baking (I tend to experiment and invent my own flavor combos)
fruit

Dinner:
Hopefully Big Poppa's Meat Locker Brisket
Twice Baked potatoes
grilled baby asparagus & green beans

Dessert:
triple chocolate brownies with peppermint cream cheese frosting

 

[RickB]

Well usually its a Honey Baked Ham or Prime Rib Roast. But after all this talk about Lobster Thermidor a new Christmas tradition may be on the way.

 

[Deb]

some great plans....... BP needs to post a prime rib sticky like he did with the turkey - there is lots of prime rib above ...... I used his method last xmas and it's a winner

Oh yeah... Better Idea: Drive to Deb's house for Christmas Dinner!

Anytime Cliff.......

 

[Candy Sue]

Prime prime rib at our house, I'll cook it on the MAK this year with Wine Soaked Oak pellets, seasoned with Louie Desert Gold (overnight). Twice baked taters, French bread, large salad, ice cream cake yule log. Pretty much a tradition when I cook Christmas dinner.

 

[tbone]

Wine Soaked Oak pellets

Really? How do yo do this (besides the obvious)?

tbone

 

[RickB]

Really? How do yo do this (besides the obvious)?

tbone

You can buy them pre soaked

 

[sparky]

i'm hoping it a honey baked ham. i love those. i would also like scallop potatoes, green beans, i love those little candied carrots my wife makes, homemade biscuits, 3 different pies (pecan, pumpkin & a fruit pie. my wife is a very good pie maker. should send my daughter up to apple hill near placerville to get a caramel apple pie. oh man there good). drooling on keyboard. must go.

 

[Deb]

Really? How do yo do this (besides the obvious)?

tbone

BP sells them, Candy Sue makes them

here is the description

Wine Soaked Oak wood pellets for pellet-fired grills is made from oak soaked in red wine to release oak's tannins into the wine, giving it an oak barrel aged flavor. This unique flavor is wonderful on red meat and poultry. Comes in (2) 20lb. bags

 

[tbone]

Thanks Deb.

I didn't realize this is a product offered by BP. Obviously I need to spend more time looking (read drooling) over his site.

tbone

 

[Chili Head]

We're doing smoked ribeyes. I'm not sure what else yet...


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[scooter]

So far we've decided on Smoked rack of lamb with either a Bordelaise sauce or a dried cherry cognac sauce and Au Gratin potatoes. We have time to plan out the rest.