What’s your Holiday menu look like?

[Boone]

the Amazon Whole Foods delivery thing is great, but they **** up the order about half the time. I ordered a turkey AND 5lbs of rib roast. I got a 3lb roast (not enough to feed 4 people) and no turkey.

So ended up getting a 8 lb Ribeye Roast from my local butcher. I think it's 'bone removed' but it's CAB so I think it will be good. I'm going to use the Big Green Egg for this because I just think kamodo style cookers work better for big meats that need a bark set on them.

I'm going to do 3 meals (not sure on the order yet):

Prime Rib
Smashed potatoes
Caeser Salad (with Chris's amazing dressing recipe from the BBQ thread)

Seafood Kabobs (lobster, salmon, scallops, shrimp)
Yellow rice
Grilled fresh pineapple)

Turkey/gravy
Stuffing
Baked sweet potatoes

Thanks for inspiring me my fellow BGOers...

 

[Chris]

As it continued-

As it ended-

 

[Chris]

Sorry about my Sweet Potato pie spam. Never made one before.

 

[Boone]

Looks beautiful!

 

[Chris]

Just needs some whipped cream.

 

[Chris]

A little deviled luck

 

[Neophyte]

Tonight, the wife made lobster bisque with cheddar biscuits.

Tomorrow, I have a 12 lb pork shoulder that I'm smoking.

 

[Skinsfan1311]

Sight unseen and they were listed as being only 2.5 lbs so I ordered 2 of them. It’s jus lt my wife, son, and I. I have not done a standing rib roast before but going to make a paste with fresh garlic, rosemary, salt, and olive oil, coat it overnight then smoke it for 30minutes before finishing at higher heat.

If I don’t like the looks of it this evening may have to see what my local butcher has left

This is one that I usually roast in the oven, because we love the way it makes the house smell and it's insanely easy. Dry brine w/Kosher salt the night before...then a saltless beef rub and roast in the oven at the lowest temp possible until the internal temp hits 130. Remove it from the oven, cover with foil and it can rest for 30 minutes up to an hour or so...plenty of time to make the sides....then crank the oven as high as it will go, remove the foil and stick the roast back in the oven until it's crisp and brown....5-10 minutes...you can slice immediately. That's how I'm doing our on Monday.

I've never done one that small. You should , note that a little smoke goes a long way. I suggest going very light on whatever wood you choose...you just want a kiss of smoke. When I smoke 'em....cook temp is 225 max and I pull it when the internal temp hits 115 then crank up the grill and sear it by turning constantly until the internal temp hits 130 for medium rare. You can also use the broiler to sear. I probably don't need to tell you this, but rosemary can overwhelm too and watch the garlic when you sear.

Good luck!

 

[MikefromOH]

Here it is...

 

[Boone]

That's one hell of a spread!

 

[Skinsfan1311]

Christmas roast...

 

[Boone]

No slice shots but here is mine about to come off the smoker…

 

[Skinsfan1311]

No slice shots but here is mine about to come off the smoker…

View attachment 7221

Looks pretty damn good!!

 

[Boone]

Doing cheese fondue tonight, something I haven't done in years. Cheese will be a mix of swiss, gruyere, fontina, and cheddar with some white wine, garlic, and other spices. For dipping I've got chunks of crusty french bread and soft pretzel, mini-dill pickles, olives, cooked shrimp, cherry tomatoes, sweet pepper slices, and apple slices. Haven't decided what I'm doing on New Years Day. I may see a brisket in my near future?

 

[Skinsfan1311]

Doing cheese fondue tonight, something I haven't done in years. Cheese will be a mix of swiss, gruyere, fontina, and cheddar with some white wine, garlic, and other spices. For dipping I've got chunks of crusty french bread and soft pretzel, mini-dill pickles, olives, cooked shrimp, cherry tomatoes, sweet pepper slices, and apple slices. Haven't decided what I'm doing on New Years Day. I may see a brisket in my near future?

Damn!
That sounds great! As a kid growing up in the 70's I have fond memories of sitting around the table and having fondue. We would sear chunks of meat, (chicken mainly....folks didn't have much $$), and dip it into soy based sauces. I'm pretty sure Mom looks back and thinks WTF was I thinking? Hot oil, sharp skewers, raw chicken, 10 & 11 year old boys...what could possibly go wrong?

I smoked a spiral sliced ham for the tailgate tomorrow.*
Coated it with mustard and a mixture of brown sugar and Pig's Ass Rub and slow smoked it at ~ 220 on the Kamado over some lump with a mixture of pecan, apple & cherry woods. After 2 1/2 hrs I spritzed it with OJ, brown sugar and wrapped it and took it to an internal temp of 140. The pic is at the 2 1/2 hr mark. The plan is to serve it up on Kings Hawaiian slider rolls with a variety of mustards.

*Yup....still going to games. The plan is to tailgate, stay until halftime or until the the team starts to shit the bed.. and beat feet home....whichever comes first. We always win the tailgate!!

 

[Boone]

That looks amazing!

Yeah, growing up in NOVA, we did 'Tempura' (which is basically using a fondue pot to cook foods in hot oil) a lot more than we did Fondue. My dad would put a handful of hushpuppies in the oil to cook as we cooked other stuff. Kind of an ultra social way to eat. Only problem with cheese fondue is that it is SO filling you feel like you're done after 5 minutes.