What's on your X-mas menu?


 
Only the two of us this year.
I'll do a half ham on the grill, sided with mashed, gravy, green beans, candied carrots, rolls, and homemade coconut meringue pie, along with a plethora of various homemade cookies.

We still have a new granddaughter we haven't got to meet in person yet, but that will change New Year's day.
 
Is a 3-pound, 2-bone rib roast really a roast or just a big steak? Either way, there'll be one on the kettle tonight and it'll be accompanied by a lobster tail to split between the 2 of us. I'm making an egg strata for tomorrow morning at our older daughter's house and then my wife and I will indulge in some hanky-panky at home tomorrow afternoon. We'll also enjoy an appetizer consisting of ground beef, ground pork, melted cheese and various seasonings on cocktail rye.;)
 
Jim Lampe said:
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.
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Copied that one and added it to my list of brines, looks like a good one thanks for sharing Jim.
 
Brad Olson said:
Is a 3-pound, 2-bone rib roast really a roast or just a big steak? Either way, there'll be one on the kettle tonight and it'll be accompanied by a lobster tail to split between the 2 of us. I'm making an egg strata for tomorrow morning at our older daughter's house and then my wife and I will indulge in some hanky-panky at home tomorrow afternoon. We'll also enjoy an appetizer consisting of ground beef, ground pork, melted cheese and various seasonings on cocktail rye.;)
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Brad, do you or does your family partake in the Wisconsin holiday tradition of "tiger meat" or "cannibal sandwiches"?

Copied that one and added it to my list of brines, looks like a good one thanks for sharing Jim.
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I L😍VE this brine! It was very successful on Thanksgiving Day's turkey... I'll use it again and again til i don't like my turkey cook
Hope you try it AND like it as much!
 
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A half ham on the WSM with the bourbon glaze recipe listed in the cooking section here. Sides will be mashed potatoes, stuffing balls, and Brussels sprouts in CI skillet on the Genesis.
 
Jim Lampe said:
Brad, do you or does your family partake in the Wisconsin holiday tradition of "tiger meat" or "cannibal sandwiches"?
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No, we skip that one. My father-in-law was a butcher at one point years ago and the only way Kathy would even think about eating raw beef would be if he personally selected and ground it, and he probably wouldn't even do it anyway.

Brian Thomas said:
A half ham on the WSM with the bourbon glaze recipe listed in the cooking section here. Sides will be mashed potatoes, stuffing balls, and Brussels sprouts in CI skillet on the Genesis.
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Brian, if you wind up getting pressed for time you can apply the bourbon after the ham's in your stomach. ;)
 
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In normal times we always had spaghetti on Christmas Day due to all the get togethers with various families leading up to the big day, by now we would have had all the beef ,turkey, ham we could stand.
But this year no need, so rib roast three bones deep( love my WSM)... grilled veggies (on the gasser)... corn casserole... and home made mashed taters of course. And as always a little key lime pie for desert (my mother started this back in 1977 when we moved to SFL as our tradition and maybe a little of an excuse to have her favorite😜)
 
Brad Olson said:
No, we skip that one. My father-in-law was a butcher at one point years ago and the only way Kathy would even think about eating raw beef would be if he personally selected and ground it, and he probably wouldn't even do it anyway.


Brian, if you wind up getting pressed for time you can apply the bourbon after the ham's in your stomach. ;)
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Well since you can't leave the WSM unattended, I'll have no choice but to sit out on the deck and baby sit it. I'll have Kirkland Malbec Wine to keep me company, so I probably won't need to apply the bourbon after eating the ham ;)
 
JKalchik said:
Grilled lobster tails and scratch Alfredo sauce over fettucini.
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XMas Eve dinner, on a lark turned out to be eggs Benedict. With home made ham, scratch English Muffins and scratch Hollandaise sauce. It turned out to not be particularly photogenic as I used leftover ham bits and I did just over set the eggs in the sauce. But I *AM* doing this again. Yum.
 
Jim Lampe said:
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.
Click to expand...
Out standing looking bird Jim you hit that out of the park,or at least you back yard..
 
We're having ham, cheesy potatoes, cheesy cauliflower, plus rolls and apple pie from the local bakery in honor of mom's 79th Christmas. All made inside, temps outside are expected to be below zero today. :oops:
 
Mmmmmm MMM! All y'all's eatin' good in the neighborhood!
We mix up each year with either Italian, Mexican (tamales!) or traditional. This year its straight up traditional - turkey ham & the fixin's. The better half is going to MAKE pumpkin & pecan pies!
When trying to decide what to have this year, it was mentioned that I should try smoking a turkey... No way! I need a practice run first - don't want to wind up at the "chop suey palace" on Christmas!
 
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