What's cooking for Christmas ?

[Griff]

It's time to get this thread started. Speaking for my self, I haven't yet decided on a rib roast or a beef tenderloin, like on the WSM home page this month. I also saw Alton Brown (at least that's who I think it was) stuff a beef tenderloin with a couple lobster tails. That's pretty decadent but "Hey" it's only Christmas once a year. The jury is still out on what we're having at our house.

Griff

Leaning heavily toward cooking a ham on the WSM this year.

[john pen]

Im doing the tenderloin/lobster thing with venison backstraps....

[Captain Morgan]

This is funny, but my family wants ribs!

Ok with me!

[txpgapro]

I'm doing 8 14lbs. turkeys, 3 12lbs. briskets, 1 ham, 3 cryo-vacs of spares, and 40# of chicken quarters. Firing up the pit on Monday morning for an all day cook.

[Griff]

Originally Posted by txpgapro

I'm doing 8 14lbs. turkeys, 3 12lbs. briskets, 1 ham, 3 cryo-vacs of spares, and 40# of chicken quarters. Firing up the pit on Monday morning for an all day cook.

Mike, how many folks you going to feed for how many days?

Griff

[Griff]

Originally Posted by glock73110

hey Griff did ya put that rub together?

Glock, I haven't had a chance yet. I've been too busy with work to do any low and slow. That's going to change over the next two weeks. We're having a four day weekend at Christmas and a three day weekend at New Years. The butcher shop is on my list of errands today. First, I gotta decide what to buy.

Griff

[Nick Prochilo]

Well we are going to have very limited cook facilities, I have a couple of open grills and 1 closed grill grill. Something with a little glamour with what I have to cook on will hopefully be this:

http://www.myfreebulletinboard.com/f2/b ... t3335.html

But it really can't suck, we will be in Hawaii cooking it!

[Pigs On The Wing BBQ]

Man (Eric Idle): You sit here, dear.
Wife (Graham Chapman in drag): All right.
Man (to Waitress): Morning!
Waitress (Terry Jones, in drag as a bit of a rat-bag): Morning!
Man: Well, what've you got?
Waitress: Well, there's egg and bacon; egg sausage and bacon; egg and spam;
egg bacon and spam; egg bacon sausage and spam; spam bacon sausage
and spam; spam egg spam spam bacon and spam; spam sausage spam spam
bacon spam tomato and spam;
Vikings (starting to chant): Spam spam spam spam...
Waitress: ...spam spam spam egg and spam; spam spam spam spam spam spam baked
beans spam spam spam...
Vikings (singing): Spam! Lovely spam! Lovely spam!
Waitress: ...or Lobster Thermidor a Crevette with a mornay sauce served in a
Provencale manner with shallots and aubergines garnished with
truffle pate, brandy and with a fried egg on top and spam.
Wife: Have you got anything without spam?
Waitress: Well, there's spam egg sausage and spam, that's not got much spam in
it.
Wife: I don't want ANY spam!
Man: Why can't she have egg bacon spam and sausage?
Wife: THAT'S got spam in it!
Man: Hasn't got as much spam in it as spam egg sausage and spam, has it?
Vikings: Spam spam spam spam (crescendo through next few lines)
Wife: Could you do the egg bacon spam and sausage without the spam then?
Waitress: Urgghh!
Wife: What do you mean 'Urgghh'? I don't like spam!
Vikings: Lovely spam! Wonderful spam!)
Waitress: Shut up!
Vikings: Lovely spam! Wonderful spam!
Waitress: Shut up! (Vikings stop) Bloody Vikings! You can't have egg bacon
spam and sausage without the spam.
Wife (shrieks): I don't like spam!
Man: Sshh, dear, don't cause a fuss. I'll have your spam. I love it.
I'm having spam spam spam spam spam spam spam beaked beans spam spam
spam and spam!
Vikings (singing): Spam spam spam spam. Lovely spam! Wonderful spam!
Waitress: Shut up!! Baked beans are off.
Man: Well could I have her spam instead of the baked beans then?
Waitress: You mean spam spam spam spam spam spam... (but it is too late and
the Vikings drown her words)
Vikings (singing elaborately): Spam spam spam spam. Lovely spam! Wonderful
spam! Spam spa-a-a-a-a-am spam spa-a-a-a-a-am spam. Lovely spam!
Lovely spam! Lovely spam! Lovely spam! Lovely spam! Spam spam
spam spam!

Hey Pigs...Do what the waitress said!

I had spam...ONCE! #-o

[Pigs On The Wing BBQ]

Sshh, dear, don't cause a fuss. I'll have your spam. I love it.

[JohnnyReb]

Havin a pig pickin' tommorow!!!! =D> =D> =D>

[Woodman]

15 lb boned prime rib. Wife's family is Italian so I'm thinking about either a risotto, or soft polenta with chestnuts or pistachios as a side.

[WalterSC]

Well I am gonna try my hand at smoking a ham for Christmas Dinner this time around. Wish me luck this will be my first ham on my smoker.

[Rich Decker]

I'm having my entire family up for Christmas. Sunday we'll do a small standing rib roast for my wife and a couple nephews. Monday will be BBQ day for the entire Decker clan, 15 slabs of loin's, 2 bags tri-tips and 3 hams.
Tuesday is the official party, traditional turkey and the hams. Wednesday I hope most of them go home but the kid's will stay around, ski and eat. Well find something from the freezer to smoke. This is my first cook since October and last for a while. I'm ripping my pit apart over the winter and re-bunging it.

Rich Decker

[john pen]

Originally Posted by Rich Decker

I'm ripping my pit apart over the winter and re-bunging it.

For some reason, I'm suddenly feeling aroused....

[Larry Wolfe]

Originally Posted by Woodman

15 lb boned prime rib. Wife's family is Italian so I'm thinking about either a risotto, or soft polenta with chestnuts or pistachios as a side.

Are you boning it, or having it boned? 8-[

I'm doing a bone in prime rib as well, probably about half that size though.

[john pen]

Originally Posted by Woodman

15 lb boned prime rib. Wife's family is Italian so I'm thinking about either a risotto, or soft polenta with chestnuts or pistachios as a side.

risotto with mushrooms and sun dried tomatoes come to mind...would you use chicken or beef broth to cook something like that ?

[Bruce B]

I'm thinking chicken John.

I worry about threads where guys are bunging and boning something, usually leads to trouble.

[Woodman]

Larry, buying it boned!

John, definitely chicken stock. I like to use dried mushrooms when doing a mushroom risotto. I use the rehydration water to enrich the stock. MMMM