What to serve for wife's birthday


 
Brett Grant

Brett Grant

TVWBB Fan
So my wife's birthday is Dec 26th and she would like something smoked for a party. However, she is tired of Pulled Pork, Brisket, and chicken.

Does anyone have any suggestions? It would be for about 20-30 people.

thanks,
Brett
 
How about Beef Roulade. Then you can enter your cook in the Iron Chef Throwdown. Lots of options for stuffing.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Pepper-Stout beef? </div></BLOCKQUOTE>


2nd that
 
20-30 guests.. I would suggest a couple of casseroles also. Think of the WSM as an outdoor oven and the possibilities are endless.
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Tim
 
A perennial birthday favorite at our home - chitlinloaf!!!
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Just kidding. A nice, choice cut Ribeye or filet mignon, high temp seared (at 700 degrees) over lump. And homemade garlic mashed potatoes, with a nice beverage, and an expensive, bakery bought dessert of "her" choice.
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As mentioned above, ribs or pulled beef (chuck roast).

Serve something potato related and maybe beans or slaw and you should be home free.

Dessert/cake would be something else to consider.
 
I'd second the pulled beef. Right next to that would be to roast a prime rib. Not really "smoking", but good eatin' none the less.
 
Thanks for the excellent replies. While I would love to do salmon, what is available in Tucson, just isn't comparable to what I used to be able to get when I lived in Seattle. Oh well.

Actually, she told be she wanted Gyros, so I will look about doing those. Probably a combo of lamb and beef. Has anyone done them on a rotisserie before?

Thanks,
Brett
 
Brett, there are numerous threads on TVWB about gyros, as you will see when you do a search. HERE is a good one. Don't overlook the link in the first post.

Rita
 
Brett,

Gyros would be a huge hit for a party. In addition to the link Rita posted, I'd also watch both parts of the Good Eats episode. It gives you some great visuals before you tackle something like this. A trial run might not be a bad idea, either. It's a bit of work but fun and an awesome presentation. I followed Alton's directions but didn't have it tight enough to work on my rotisserie. Indirect cooking still worked very well.

Edit: In fact, I'd cook it the same way that I do meatloaf, which is to free-form a loaf on a piece of parchment paper on a cutting board. Then I trace around it with a knife, peel off the excess paper and then slide it right onto my kettle and cook indirect.
 
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