What's on your X-mas menu?


 
I’m smoking a prime beef tenderloin and stuffed meatloaf on the WSM. Tenderloin will get a quick sear on the Mastertouch. Also some fresh chilled Dungeoness crab. Twice baked potatoes, and a couple of salads. Friday, leftovers
 
Three days of gluttony began today with a rib roast. Tomorrow is chicken parmesan and for Christmas, a tenderloin. The roast is on the WSM as I type. The tenderloin with be sous vide with port wine and garlic. The sear is TBD, but will either be on the Performer or a cast iron pan.
 
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The other half of the turkey I cooked for Thanksgiving, a small ham, mashed taters, sweet taters, green bean casserole, cranberry sauce and rolls
Probably pumpkin pie for dessert
 
Since the numbers are smaller (and wife was generous with “letting me do a” brisket for thanksgiving) she will have her desired spiral ham for Christmas. Sides are looking like creamed pearl onions, Ba’Corn, Pommes Mont D’or, Brussels sprouts gratin (or some kind of broccoli thing) and a custom decorated Bûche de Noel.
I gave my bakery free reign this year.
They have done some pretty fun stuff in years past!
2019
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The “flames” look a little more like leaves but, it was funny.
2018
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Crazy mushrooms, twigs and a worm!
I will do a “campfire” kind of thing when I can have enough people to eat a double!
 
Going to the inlaws for Christmas Eve - the food is usually pretty good. Christmas day is my wife's day to make Lasagna. I'll probably not be lighting charcoal again for a few days 😢
 
Doing prime rib on my newly acquired Jumbo Joe. Asparagus with garlic, butter, and rusk. Loaded baked potatoes - chives, cheese, and bacon. Door County cherry pie with streusel topping for dessert. We are 450 miles from home, enjoying Christmas in Northern Wisconsin. Under a winter storm watch tonight through tomorrow.
 
Pulled pork today! Overnight brisket going on soon complimented by 3 racks of baby backs. Cook #1 just about done, here is a pick from the 5 hour mark. We do a big Christmas eve dinner that I am in charge of the meat.
 

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We are renting a house on the beach as is becoming tradition. So for Christmas eve we are getting our favorite pulled pork in the world from Hog Heaven/South Carolina. Italian food has become tradition on Christmas day, stuffed Shells this year. But then on Saturday I will be trying out my new lodge CI griddle/grill on a bet up no one round charcoal grill with a really nice T-bone steak. I am not suppose to know about the griddle, but I packed the car...

Merry Christmas TVWBB family!
 
Andy.Craig said:
Pulled pork today! Overnight brisket going on soon complimented by 3 racks of baby backs. Cook #1 just about done, here is a pick from the 5 hour mark. We do a big Christmas eve dinner that I am in charge of the meat.
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That is a serious cook, I hope one day after this mess is over to have a get together that it requires me to make a pork shoulder, a brisket, and three racks of ribs.
 
Always ravioli. My wifes family is italian.
Wife and son helped grandmom make them a few days ago.

Slteady my son is "fixing" the ravioli dough recipe....hes quite a cook...says grandpop didnt know $hit about dough....

We made dozens of hand pies....crawfish pies, meat pies, spinach-artichoke, and apple to freeze the last few days. Ate a few too....
 
Barb and I will be alone this Christmas so it's a spiral ham on the Camp Chef, LO turkey day turkey and dressing, green beans, cranberry's, rolls and Barb's wonderful pecan pie. I'm going to eat till I exploded and prepare myself for the end of this God awful year.
 
Brined rotisserie turkey on the WSM.
Did this on Thanksgiving Day and it was AWESOME!


Brine Ingredients:
  • 2.5 gallons of water
  • 2 cups of salt
  • 2 cups of light brown sugar
  • 1 tablespoon black pepper corns
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon ground sage
  • 1 tablespoon dried parsley
Heat 1/2 gallon (8 cups) of water to a very low simmer and add in all the ingredients. Stir until salt and sugar has dissolved. Turn fire off and let cool to room temperature. Once it cools down, pour the remaining 2 gallons of cool water into your brining bucket. Then add the seasoned 1/2 gallon of water into the fresh 2 gallons of water and stir well. Lower the turkey into the water and weight it down to keep it fully submerged if needed. Place in the refrigerator or place frozen ice packs into the water to chill over night. Turkey needs to brine for 12 full hours.

After 12 hours, remove the turkey from the brine and pat it dry with paper towels. If you have the time, place the turkey on a wire rack in a tray and place into the refrigerator and allow the skin to fully dry. Around 6 to 10 hours. If time doesn’t allow, then as an option, just dry it with paper towels like we did. Make sure to do it very well getting as much moisture off the skin that you can. Once the turkey is dry, spray duck fat all over the skin and as an option, you can lightly salt the skin, very lightly because the brine has already salted the inside of the turkey.
 
Considering a standing rib roast for New Year’s Day, we shall see. Just a s all one, maybe three ribs. Wife and the grand daughter are not huge beef fans so, I can do something else for them. Grandson, wife’s son and his wife will be the red meat indulgers!
 
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