Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: SuperDave on December 21, 2017, 12:40:22 PM
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All of you have your Christmas menu set? We typically do a prime rib but too many folks this year. Ham and brisket for the protein part of the meal this year.
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If I can find a packer that I like I'll probably do brisket... my nearest Sam's was really disappointing when I went there recently. It seems like they are pulling a fast-one with they way they are cutting/trimming their briskets. There is way more fat cap than in the past with the flat containing so little meat that one might as well cut it off and throw it away. I'm not sure the meat was even 1/2" thick on the flat.
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smoking 3 ducks..2 for us one for a gift
my wife is in charge of the rest
for Christmas breakfast we always have the same thing though
steaks and cakes
ham steaks and egg nog pancakes
i think this year mywife wants to try making the pancakes with cake batter rather than normal cake mix cause of something the judges loved on a cooking challenge show she likes to watch on the food channel
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Twice smoked ham for Christmas brunch then a standing rib roast for dinner.
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Twice smoked ham for Christmas brunch then a standing rib roast for dinner.
Lol! Better plan some exercise in between.
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No joke ;D We are having our son-in-laws parents over for a mid morning brunch. Then going to an extended family gathering for an evening dinner. Maybe we should go for a long hike in between.
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No joke ;D We are having our son-in-laws parents over for a mid morning brunch. Then going to an extended family gathering for an evening dinner. Maybe we should go for a long hike in between.
no
i think in between you should have lunch
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No joke ;D We are having our son-in-laws parents over for a mid morning brunch. Then going to an extended family gathering for an evening dinner. Maybe we should go for a long hike in between.
no
i think in between you should have lunch
Personally, I try to sandwich dessert in the middle of big food days so I don’t get cheated.
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Wife is pure Irish from the ol'sod and either a hanging goose or a turkey on Christmas Day is her tradition.
Since geese are kind of rare around the Texas supermarket scene she always insist on an over cooked oven baked turkey and of course I let her have her way. She "lets" me do Thanksgiving my way (No Thanksgiving in Ireland) which means we have turkey twice in one month although mine is smoked the Smokin-It way ...LOL
This Sunday I plan to sneak a smoked 12lb Prime Brisket in to have on hand to share with family and friends the day before ol' Nick hits the chute.
Happy Holidays Y'all!
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Christmas Day I have planned a smoked rib roast with scallop potatoes, roasted Brussel sprouts with bacon and homemade German rolls.
Leading up to the day, my smoker is busy. I smoked some wonderful prime grade tri tip for dinner tonight and I’m putting in a pork butt at 10pm tonight for dinner the next two nights. The other half of the double pork butt will be made up into carne adovada and posole for Christmas Eve with my entire family. It’s one of my favorite dishes, especially since I make it with my Grandmother every year.
Someone mentioned long hikes above....I’ve walked 5 miles the last two days along with 9 miles of mountain biking with my son on Wednesday. I’m hoping I can hold off the pounds this week!!!!
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Beef Tenderloin , lobster tails , mashed potato's and vegetables......... NY style cheesecake if anyone is still able to move.
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Planning on smoking a beef tenderloin. We're hosting both my family and my in-laws, and in years past when we've gone to my parent's my dad has grilled it, so I'm changing it up just a bit this year. Keeping the meat but changing the method.
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Planning on smoking a beef tenderloin. We're hosting both my family and my in-laws, and in years past when we've gone to my parent's my dad has grilled it, so I'm changing it up just a bit this year. Keeping the meat but changing the method.
Smoking the tenderloin is excellent.... I like to do the sear on the grill after the smoke. did this last year with excellent results
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Planning on smoking a beef tenderloin. We're hosting both my family and my in-laws, and in years past when we've gone to my parent's my dad has grilled it, so I'm changing it up just a bit this year. Keeping the meat but changing the method.
Smoking the tenderloin is excellent.... I like to do the sear on the grill after the smoke. did this last year with excellent results
Yep, that's my plan as well. If I'm looking for a medium rare finish, what temp should I pull it out of the smoker to then reverse sear?
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Planning on smoking a beef tenderloin. We're hosting both my family and my in-laws, and in years past when we've gone to my parent's my dad has grilled it, so I'm changing it up just a bit this year. Keeping the meat but changing the method.
Smoking the tenderloin is excellent.... I like to do the sear on the grill after the smoke. did this last year with excellent results
Yep, that's my plan as well. If I'm looking for a medium rare finish, what temp should I pull it out of the smoker to then reverse sear?
https://i.pinimg.com/736x/5a/30/f2/5a30f27f6fb6409a68c18c22b1ccbce4.jpg
meat temp /finish chart
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Right now I am leaning towards Lobster on the grill.
We plan to hike Blood Mountain in the morning, so something easy to cook is the plan for dinner!
Best Greg
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This was my choice for easy Christmas dinner. Porchetta is now resting in the fridge so all i have to do is pop it in the smoker. Happy holidays & Merry Christmas.
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Beef tenderloin turned out absolutely perfect. My pops was skeptical for the past month and a half, repeating often, "You're really going to smoke this huh?" But then he saw it, tried it, and loved it, and was asking for my methodology by the end of the night to repeat it himself.
Two 2.5lb center cut, prime tenderloins, seasoned with salt, pepper, white pepper, and steak rub. Smoked at 200-225 for a little over an hour until internal temp got to 115. Reverse seared on the grill at 500-600 for 5-6 minutes. Perfect rare to medium rare finish. Didn't think to take a pic before slicing it unfortunately.
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Congrats on your successful tenderloin
Dad's can be critical until proven other wise ... I r'1 2 X 3 ... LOL
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Beef tenderloin turned out absolutely perfect. My pops was skeptical for the past month and a half, repeating often, "You're really going to smoke this huh?" But then he saw it, tried it, and loved it, and was asking for my methodology by the end of the night to repeat it himself.
Two 2.5lb center cut, prime tenderloins, seasoned with salt, pepper, white pepper, and steak rub. Smoked at 200-225 for a little over an hour until internal temp got to 115. Reverse seared on the grill at 500-600 for 5-6 minutes. Perfect rare to medium rare finish. Didn't think to take a pic before slicing it unfortunately.
Quoting myself to add a pic, albeit of the leftovers a day later.
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Where are you all getting your lobster tails from? And what kind of price are you paying? They are darn expensive here in the Midwest. Especially the Maine lobsters.
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Where are you all getting your lobster tails from? And what kind of price are you paying? They are darn expensive here in the Midwest. Especially the Maine lobsters.
Here in Tennessee, I buy from a place that brings there seafood up from Florida. Quality is very good and prices are reasonable.