OT: What is your main course for Christmas Dinner?

What's your choice for Christmas Dinner?

  • Christmas Turkey

    Votes: 2 7.7%

  • Christmas Honey Glaze Ham

    Votes: 3 11.5%

  • Christmas Prime Rib

    Votes: 12 46.2%

  • Other

    Votes: 9 34.6%
  • Total voters
    26
  • Poll closed .
Motigerhawk said:
Prime Rib. Was discussing the menu the other day.

Thinking pancakes and eggs for a late breakfast.
Then a cheese ball and those rye bread pizzas to munch on during the day.
Prime rib, twice baked potatoes, asparagus, garlic bread and a salad.

Man, Im hungry now.
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One of those "Pete Schweddy Cheese Balls?"

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Fryowa said:
They're too expensive for me and I get better smokes out of my POS Weber kettle.
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Ever try the Weber Smoky Mountain bullet smoker? I have had one for 4 years, results have been mostly good except the time I eff'd up some brisket. I use a combo of charcoal and applewood for heat source, and, here is the "secret", instead of putting water in the moisture pan, I fill it with apple juice.
 
okeefe4prez said:
Smoking a turkey. Bought one right after t-giving for like 79 cents a pound. Serving it with a few t-giving style sides and lefse.

I also ordered a 3 pound jug of pickled herring for appetizers.
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Damn, this thread is making me really, really hungry. I actually like pickled herring.
 
EstronHawkKing said:
Christmas Eve dinner we start with bologna, crackers, summer sausage and a variety of cheeses. Once in a while we might do some peeled shrimp and cocktail sauce. Then it's Oyster Stew for dinner, it' so good.

Back when my mom did Christmas Eve dinner it was pasta with shrimp, diced tomatoes with green and red peppers all steamed to perfection.

Chrirstmas dinner we do the prime rib, mushrooms that have been soaking in red wine, party potatoes, asparagus, croissant dinner rolls and pumpkin cheese cake. Lots of red wine.

Christmas morning is breakfast casserole, Christmas kringle, sticky buns, little smokies and bacon.
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GTFO with that "Christmas kringle" nonsense. Go with the real deal Norwegian Kringla.

https://www.myhumblekitchen.com/201...e-for-kringla-a-traditional-norwegian-cookie/
 
Dadman said:
Ever try the Weber Smoky Mountain bullet smoker? I have had one for 4 years, results have been mostly good except the time I eff'd up some brisket. I use a combo of charcoal and applewood for heat source, and, here is the "secret", instead of putting water in the moisture pan, I fill it with apple juice.
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He uses a snake method on the Weber kettle. It is fine for smoking small portions. I cook on a Smoky Mountain about twice a month, twice a month on a Pit Barrel Cooker. Pit Barrel Cooker dominates for poultry.
 
Dadman said:
Damn, this thread is making me really, really hungry. I actually like pickled herring.
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I ordered a 3 pound jug from a company in Minnesota. $15 for 3 pounds and the shipping was free because I ordered it with a bunch of lefse (my church doesn't have a lefse party down here). They sell Vita brand herring down here and it's fine, but it's just a bit different than the stuff we used to get up in northern Iowa. I hope this stuff is good. I love pickled herring and my wife and son eat the hell out of it, too.
 
My wife and I downsized and my daughter now hosts the family. I provide the cash and she puts out the spread. Our children and grandchildren are spread out across the good old USA so we want to use the time for visiting and enjoying that time. We want our grandchildren to be home on Christmas morning so we are holding ours on Saturday this year. Fortunately the weather for travel looks good. Two of my grandsons are service members and only one is getting leave. So we are doing a brunch with soup and sandwich bar later in the afternoon. Merry Christmas to all!!!!
 
Dadman said:
Ever try the Weber Smoky Mountain bullet smoker? I have had one for 4 years, results have been mostly good except the time I eff'd up some brisket. I use a combo of charcoal and applewood for heat source, and, here is the "secret", instead of putting water in the moisture pan, I fill it with apple juice.
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I’ve seen those but never used one, typically I can get 8-10 hours with a 2x2 snake and it keeps it about 200-210° with the vents both open 1/4” or so. I’m not a huge brisket fan so I’ve never cooked it, especially with the price I think there are lots of cuts of pork that I like better.

For wood, I took down a maple in my back yard 4 or 5 years ago and I chunked a pretty good size piece of it, I bet I have a couple hundred pounds of it in my basement still. I like maple for smoking because I can use a ton of it and it doesn’t get bitter like mesquite or hickory if you use too much. A lot of people think maple is just for poultry but it’s great on pork too.
 
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EstronHawkKing said:
I don't live in Germany!:D

I noticed Huckfinn said they do a green bean casserole. We had that every year for Christmas while growing up, but don't anymore. I wonder if it's a dying side dish for Christmas?

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More of a Thanksgiving dish than Christmas. The key to a good GBC is to make your own cream of mushroom. Fresh mushrooms, a container of mushroom stock, onions, garlic, garlic powder, salt, pepper, butter and whole milk. Get the mushrooms shrunk down a bit along with onions, garlic and some salt, pull them from the pan but leave the juice behind. Put a half stick of butter in then add flour. Get that roux going, then add whole milk and mushroom stock plus garlic powder, salt and pepper. Add the mushroom mix back in and let it cook til it gets good and thick. Then mix it up with fresh green beans. Bake and then toss freedom fried onions on top when you got 5 minutes to go in the oven. The old standby of making it all out of a can is terrible.
 
Being Norwegian, I can't forget the lefse!
Unfortunately with my grandparents all gone and mom and aunt too I haven't had it in years.
Damn I wish I could turn back the years for just one of those Christmas dinners and oysters too!
 
okeefe4prez said:
More of a Thanksgiving dish than Christmas. The key to a good GBC is to make your own cream of mushroom. Fresh mushrooms, a container of mushroom stock, onions, garlic, garlic powder, salt, pepper, butter and whole milk. Get the mushrooms shrunk down a bit along with onions, garlic and some salt, pull them from the pan but leave the juice behind. Put a half stick of butter in then add flour. Get that roux going, then add whole milk and mushroom stock plus garlic powder, salt and pepper. Add the mushroom mix back in and let it cook til it gets good and thick. Then mix it up with fresh green beans. Bake and then toss freedom fried onions on top when you got 5 minutes to go in the oven. The old standby of making it all out of a can is terrible.
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isn't it suppose to be really bad for you health wise?
 
Fryowa said:
They're too expensive for me and I get better smokes out of my POS Weber kettle.
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I agree Fry! For all of my buddies that tell me how great their pellet smoker does are the sameones that eventually bitch about it breaking down. My 20 yr plus Webber is all I use. Made a divider out of 6" 3/8 plate put the coals and wood on one side the meat on the other. Watch the draft of smoke and turn the grill so as the smoke has to pass over the meat side and out the top vent. I only smoke things for an hour, wrap it in aluminum foil and slow cook from there on in a roaster. Must do alright as I keep getting many of people to have me smoke for grad, wedding and ect.
 
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