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OK 'Fixers, what's on your table for Christmas?

O

opentrackerSteve

Guest
We're hosting both sides of the Family this Christmas Eve and we've got a feast planned.

Deep fried fresh range raised Turkey (Diestel Turkey Ranch), I am smoking a Prime Rib (garlic stuffed and smoked using Coffee Wood Chunks), a Honeybaked ham, garlic mashed potatoes, roasted broccoli, cranberries, flan (my wife's special recipe she won't give out to anyone), pumpkin pie, various cookies, gingerbread coffee and a massive food coma for all!

What say you?
 
7pm Pacific Standard Time. You need to bring a gift over $10.00 and your own bib. You also need to be prepared to sing Christmas Carols and participate in games, like Guesstures, Pictionary and 'Does this hurt?'

Wait for pictures......
 
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T-Bone steakes (Texas raised) and wild turkey (the bird). Had to use the T-bones since I have not gotten a wild hog yet.
 
Tenderloin roast, with a vegetable and potato for sides.

From Infinity and Beyond

Never argue with a Moron, they will just drag you down to their level and beat you with experience.
 
We host a rather large Christmas Eve party/dinner each year. Main course will be both a turkey (wife insists) and ham (this one is for me). Traditional sides to go with it. Then the in-laws will arrive and bring with them the ethnic side of things. Such fare as tamales, carnitas and Grandma's special rice will find their way to the table too. Yeah, it gets rather glutenous.
 
Apparently wifey was more impressed with my new-found smoking skills than her vague grunts and upturned nose led me to believe since she has requested I smoke a turkey. Not of a mind to go small I bought the biggest Butterball I could find at 21 pounds. We'll see how it goes since all I've smoked so far is ribs. Successfully, but they are ribs. As long as they aren't burned up or raw, they'll get eaten. A turkey is a bit different. The other half of the catering team is supposedly hunting all over for a mysterious "Cloverleaf" ham which supposedly only appears around Christmas. I'm focusing on the turkey. So much so that I'm taking time off work to be able to focus all my attention to it being ready on schedule. Possibly entertaining myself during that by constructing one more made-from-scratch apple pie. Something I usually only do at Thanksgiving. A nephew missed the pie this year has been pissing and moaning about it since.
BTW, it was you guys that got me interested in smoking things.
 
Gypsy,

What a great problem to have - people counting on YOU to smoke a turkey!

There are a lot of internet sites that will help you if you need it. I personally visit primogrillforum.com and I am sure there are others.

My guess is that low and slow is the way to make this turn out perfect.

Good luck and let us know with updates including pictures on your masterpiece!
 
opentrackerSteve said:
Gypsy,

What a great problem to have - people counting on YOU to smoke a turkey!

There are a lot of internet sites that will help you if you need it. I personally visit primogrillforum.com and I am sure there are others.

My guess is that low and slow is the way to make this turn out perfect.

Good luck and let us know with updates including pictures on your masterpiece!
Click to expand...

You should check things out here: http://www.kamadoguru.com/
 
What Craig said!

We don't like turkey, but the kids insisted we have one. We smoked it after an overnight brine and it was awesome!

Go to the above forum and read up. They know everything there is to know!

Mel

Sent from my DROID RAZR HD using Tapatalk 2
 
Around here, turkey is for thanksgiving. We're doing a crock pot bone in ham, rubbed down with a little brown sugar and cooked in homemade chicken stock and Dr pepper.
 
As per usual, we will be enjoying my signature dish: Beef Wellington, steamed green beans and baked red potatoes. DIL is making the desert: home-made punkin' pies !!

Mid, we have a couple of open chair around our table and youre welcome to join us.
 
1st ever neighborhood Christmas Cookout tomorrow. Burgers, dogs, baked beans, chips, etc, etc. Kinda' looking forward to doing something different and hanging out and having a cold one ( or 10 ) with the neighbors.
 
70 StangMan said:
1st ever neighborhood Christmas Cookout tomorrow. Burgers, dogs, baked beans, chips, etc, etc. Kinda' looking forward to doing something different and hanging out and having a cold one ( or 10 ) with the neighbors.
Click to expand...
Interesting event. Sounds fun. I guess that falls along the lines of a progressive dinner or similar we northerners might do this time of year. We can't do the outdoor barbeque thing for obvious reasons. :mad:

I have a house full of in-laws right now. I've slunk off to my office for a few minutes of peace.:)
 
Well, turkey went great. I gambled on not brining it and won. Got up at 3 AM and it was pouring rain. Relapsed. Wife kicked my ass out of bed at 4 AM grumbling about "Don't you have a turkey to cook?" Grill/smoker is on an open porch. Just drizzling so I went at it by the book. Briquets and some wood until 250F and turkey in (old school manual setup). Turkey I rubbed with olive oil and drizzled with seasoned salt. Semi-chopped and onion and an apple and tossed then in it. Filled the water pan with apple cider (partly because no one wanted to drink it.) Babysat the fire until 2PM, drizzled the entire freaking time. Lots of hickory briquets and more than a few soaked pieces of hickory over the hours. Maintained at about 300F. Turkey came up to 140F right about 3.5 hours and I pulled it when the breast hit 165 and the thigh 185. Rested until dinner at 5pm. Though I might need to reheat it but it stayed warm enough. Got LOTS of compliments. (And some folks don't eat turkey). I hid some nice big breast slices and got to stash almost all the dark meat.
Hardest part of it was having the smell it for the couple of hours it was resting on the kitchen table. Every time I had to go outside to get something and come back in that mouthwatering smell would just smack me in the face.
Next time I do a turkey I plan to try some apple wood. Considering an electric smoker too, this one sure is a lot of work.
 
Well, My family and I pulled it off. We had 17 people at dinner on Christmas Eve and here's what's left after preparing:

5 lbs of red potatoes, roasted, with Turkey Gravy
4 lbs of broccoli crowns, garlic roasted
16 Tamales (Carnitas, Chicken and Raisin)
'Regular' and Roasted Salsa made by my Brother-in-Law who could not make it as he's out serving as a Sheriff's deputy right now on Christmas Day - Thanks Angelo!
Quinoa salad
An 11.25 lb ranch raised free range Turkey that I injected with Cajun spices (it actually had brown marks on the white meat where the injections perforated), deep fried in peanut oil at 350 degrees for 30 minutes
A 6.2 lb Prime Rib Roast (boneless) that we infused with garlic, Montreal Steak tenderizer and a little seasoned salt. Went on the Primo XL grill at 350 deg until center of meat was at 140 deg. Pulled it out and sliced it and center was med-rare when I sliced it, but it cooked a little more as we ate. Served with pure ground horseradish (none of the creamy garbage)

Desserts included a cookie tray of date pinwheels, peanut butter blossoms, Christmas sno balls, and spriter cookies, Flan (my wife's secret recipe she will give out to nobody, not even me!), almond and candy cane bark (another smash hit made by my Mom)

Wine, Bacardi, Whiskey were served as well
Coffee and Sparkling apple cider were served for dessert

All in all, an Excellent meal - only bad part is that there aren't that many left overs and we have 3 friends coming over this afternoon so I am going to cook another Prime Rib today on the Grill!

Merry Christmas to all!!!!!
 
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