I've got 2 7lb rib roasts to smoke in the BPS as well as 2 pork butts for Thursday.
going to have to get a ham and cook it on friday, calling for rain here on saturday
Prime rib in the Traeger
A 10.47 lb turkey in the Bradley (my first) and I'll be watching the oven at the same time that will be cooking around a 10 lb standing rib roast! Everybody else coming for dinner will be bringing all the sides and I'm sure we will have a little to much food. Blessed we are! Thank you Jesus!
Ribs & Wings for about 20 to 30 people on Christmas Eve for the Out-Laws at my house. Christmas day is the traditional meal at the Mother-in-Law's house for about 35 people.
Then... my favorite! Boxing Day is the start of the World Junior's.... doesn't get any better than that! ;)
Mike
Haven't decided between a turkey or a ham
I'm going to the store tomorrow and price both then decide.
Don
Standing rib roast and a ham
Just finish 6 sockeye as Lox yesterday. Giving it out
for gifts to our friends we visit over the holiday season.
And a little for ourselves of course.
Ross
Did a batch of Kummok's strips from sockeye and spring salmon--that's all my relatives want when we come for a meal--just bringthe smoked salmon! OK.
T2
Smoking a 18lb ham for Christmas at our house this year.
I'm also smoking a Ham tomorrow to take to a local family that my wife and I adopted this Christmas.
I'm also doing a Turkey in the SRG to take down to my mom's for Christmas Eve.
A quiet Christmas here. The daughter and her husband and my folks are coming over for Xmas eve. No real time to get elaborate for that one. Christmas day will just be me and my bride, so it looks like a good day to give jerky a shot ;D
Hope everyone has a glorious and safe holiday!
Leftovers! We're traveling (separate planes) on Christmas morning/afternoon/evening, and I'm packing a cooler. Smoked turkey boulder, Canadian Bacon, summer sausage...
I have 8 slabs of spare ribs, a boston butt, a ham, a turkey, and pecan caramel cheesecake on my to do list.
Quote from: squirtthecat on December 22, 2010, 08:38:17 AM
Leftovers! We're traveling (separate planes) on Christmas morning/afternoon/evening, and I'm packing a cooler. Smoked turkey boulder, Canadian Bacon, summer sausage...
Hey STC, are you going to come bask in the aroma of Tacoma with the in-laws?
Quote from: Keymaster on December 22, 2010, 09:47:46 AM
Quote from: squirtthecat on December 22, 2010, 08:38:17 AM
Leftovers! We're traveling (separate planes) on Christmas morning/afternoon/evening, and I'm packing a cooler. Smoked turkey boulder, Canadian Bacon, summer sausage...
Hey STC, are you going to come bask in the aroma of Tacoma with the in-laws?
No, we are going to NYC for a week. I'll let you know the next time we venture out Washington way.. (good excuse to escape the 'mob' for an afternoon ;))
Standing Rib Roast for my wife and me.
I think I'm making some sausage and sticks Friday and will probably smoke them Saturday. Not real sure yet, I got a pretty bad head cold so that may keep me inside.
2 turkeys, 4 boneless turkey breasts, 4 butts, 2 pastrami roasts, 6 lb of canadian bacon.
already got 6 lbs of chedder and 6 sticks of pepperoni......oh and 2 chickens.
Day off for me, BIL cooking at his house in York.
Oh yeah, and some cheesy summer sausage that I just mixed up.
Prime Rib and Tators on the Weber with the smokenator, Brown sugar and kosher salt for a rub
putting smoke to a small turkey and PR so they can stablize over night. Going to do a few scallops on Xmas morning.
Will roast the PR and deep fry the turkey.
Just getting ready to take things out of the Bradley, Brown Trout, Chinook Salmon and Coho Salmon, all for appetisers.
:( No smoke for me, just some store bought spiral ham.
Just a kiss of smoke for some strip steaks on Christmas day. The "heavy lifting" for Christams was done last weekend. We try to keep it relatively low key for Christams eve and the big day -- kids are wound tight enough as it is. Will do a pan pizza with a sourdough crust tomorrow, smoke and grill strip steaks on Saturday, then the ultimate mac & cheese for Sunday.
Next week it's more cold smoked salmon (with some planned experimentation) and the three-day prep for the annual cassoulet for New Years day that includes making Toulouse sausage.
For dinner it will be a ham from Central Market.
On the menu for the weekend will be snack sticks (sweet & spicy, pepperoni and BBQ), some summer sausage and maybe some andouille or brats.
Jim
Well, change of plans, I'm cooking after all. Others are having more 'traditional' meals elsewhere so I opted to try a meatloaf recipe form the site. No ground pork available, so I grabbed some name-brand mild italian sausage to mix with the GB. I may even drape some bacon over it. Under those I'm going to slip 4 cornish game hens. Some roasted green beans with cherry tomoatoes, pearl onions and mushrooms and then some roasted little red taters. We'll see what happens.
Happy Holidays to all!
TURKEY 29lbs worth ;D
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0159.jpg)
Brine all mixed up
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0160.jpg)
Inside the fridge I am turning into a dry cure cabinet / cheese cave (work in progress)
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0161.jpg)
6 pound Snake River Farms Wagyu beef tenderloin at my house. First time trying one of their tenderloins. Looking forward to seeing how it is.
Quote from: KyNola on December 24, 2010, 09:16:38 AM
6 pound Snake River Farms Wagyu beef tenderloin at my house. First time trying one of their tenderloins. Looking forward to seeing how it is.
In your hands, it will be incredible.
Last trip to The Capital Grill in Houston I tried Wagyu beef carpacio ... exquisite!
I am taking the family out for Chinese tonight!
Brad
Mom did up a ham last night.Sis had deer sausage for breakfast and Iam smoking up pork lion for Sundays big dinnner at my pad. What a tasty weekend. I saw primerib on here but I'll have to smoke some more beef roast before I trust myself on a piece of meat that pricey.
Well I'll say this about the ham it turned out to be nasty jerky. Tried to go low and slow but all that did was dry it out.
Oh well, it should still make good ham and bean soup.
Jim