Cliff Bartlett
R.I.P. 5/17/2021
Our traditional meal on Christmas Eve is a Smorgasbord. My wife usually takes care of this but this year we got a little ambitious and she asked if I'd help with a few things. Some of the items I made were done in advance and frozen. My breads were either the day before of on Christmas Eve day. Our menu included fresh crab with cocktail sauce, a Sandwich Loaf, Beef and Caramelized Onion Knishes, macaroni salad, CSR's on a stick, deviled eggs and a Rum Cake done on my 18" WSM. Here's a few pictures of some of it.
The breads, both done in the oven. My wife used the plain white bread with the sandwich loaf and the baguettes were sliced and used with her crab fondue.
Cubed up some CSR's, seasoned them and got them on the WSM.
Finally, sauced and caramelized over some high heat for a few minutes. Everyone ate these right off the sticks.
Smoked a chuck roast a couple of weeks earlier that I used in the filling for the Knishes.
Finished them up. Besides a quarter cup of the beef, the filling consisted of mashed Yukon Gold potatoes, caramelized leeks, cream cheese and salt,pepper and butter. I froze these until a few hours before our meal.
Half hour of so with some indirect heat. Glazed the tops with sesame and poppy seeds.
The breads, both done in the oven. My wife used the plain white bread with the sandwich loaf and the baguettes were sliced and used with her crab fondue.
Cubed up some CSR's, seasoned them and got them on the WSM.
Finally, sauced and caramelized over some high heat for a few minutes. Everyone ate these right off the sticks.
Smoked a chuck roast a couple of weeks earlier that I used in the filling for the Knishes.
Finished them up. Besides a quarter cup of the beef, the filling consisted of mashed Yukon Gold potatoes, caramelized leeks, cream cheese and salt,pepper and butter. I froze these until a few hours before our meal.
Half hour of so with some indirect heat. Glazed the tops with sesame and poppy seeds.
