What are washingtonians smoking for the holidays?

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phidelt1736

Newbie
Original poster
Dec 7, 2012
29
10
Washougal, WA
So in an effort to contribute to the group i thought I'd start a thread or two. What's everybody smoking for the holidays!? (Insert legal marijuana jokes here!). Now that i beat everyone to the punch on that here is my list: 1. I plan on making a smoked salmon dip tonight with some of the salmon i smoked on my little chief. 2. I have a few racks of pork ribs marinating that I'll be smoking in the cookshack in a day or two. 3. Going to try Dutch's wicked baked beans for an office potluck tomorrow. 4. I'm debating trying a fatty or two for my family's Christmas eve party. 5. I really wanted to do something fun for Christmas dinner like a prime rib but i fear that may not happen this year. I haven't really made up my mind as to what i want to do, and the $120 price tag at the local costco seems to always convince me to move on down the aisle. So how about everyone else?
 
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Smoked deviled eggs sound good, i did my first batch this summer. Ever smoked chex mix? I tried that and thought it turned out pretty great. I found a new chex mix recipe that uses bacon drippings and i thought that would be awesome smoked. May have to try that in the next week. Also where do you buy your prime rib?
 
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I just took some salmon I made into lox out of the smoker...

Appetizers as soon as it rests for a few days....  

Sliced thin w/cream cheese on something... I've got to get some crackers and maybe 

thin rye bread....

In case you are wondering, what happened to the trim...  

Pickled salmon.... 
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Hi, I'm brand new to this forum, wanted to say "Hi" and contribute.

We were going to do the usual Prime Rib, but the Wife demands it roasted in the oven, however the In Laws pulled an end around and invited us Christmas Eve for their prime rib, so now we are planning on smoking a 17lb turkey.  I know, 17lbs is pushing it for smoking but I think I have a solid plan to get it done.  I'll be using apple wood and Cowboy brand lump hardwood charcoal.  We'll brine the buzzard overnight before the smoke according to Alton Brown's Good Eats Roast Turkey recipe.  I insert a small cup inside the bird and fill it with apple cider and some rosemary sprigs and garlic cloves.

I am already enjoying the forums here and am looking forward to becoming an active member of the Washington BBQ Community.

John E

Vancouver, WA
 
 
Well, last Sunday I smoked eight turkey breasts in the fridge conversion, using a mixture of apple and maple in the AMNPS. The 1500w element struggled with that much meat in there at one time, it stayed on most of the time. Also, I didn't realize how drippy these would be, and I had quite a time keeping the AMNPS lit even with a cover.

Tomorrow I'll be making Indian candy; I have the salmon brining right now. And Sunday it'll be 14 lbs. of Canadian bacon.

And if that weren't enough, I've got a 9-1/2 lb. bone-in NY roast for New Years. 
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John, howdy..... Glad you stopped in here.... Just a note, go to the main page of the Washington group and subscribe to the forum... That way, whenever a new thread is started, you will be notified something is happening...   Dave
 
John,

Welcome! I'm pretty new here myself, long time lurker. Good to see someone else in the area! I've done a turkey according to Alton Brown's brine etc. Let me know how it turns out!
 
I thought I'd try something different since our family is scattered this year. I am trying my hand at making prosciutto from 2 green ham cuts I have from a pig butchered this past summer. It's a dry/air curing process with lots of tasty spices. It should be ready next Christmas. No smoking required on this project, but should be fun. Happy Holidays!

Gary
 
 
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Made 30 lbs. of sausage this year. Turned out pretty good. I had to dial down the seasoning for family members who demand the blandest damn sausage ever. It's okay though b/c I can easily make more, and make it to my preference.
 
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