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What is everyone smoking for the holidays!!

Discussion in 'General Discussion' started by deer meat, Dec 21, 2006.

  1. deer meat

    deer meat Smoking Fanatic OTBS Member

    Hello,

    Just wondering what everyones smoking plans are for Christmas or Newyears. I am having some family over on the 30th. I plan on doing 2 butts for pulled pork, going to try soflaquers sauce for the first time. and you can't have pulled pork without dutch's wicked baked beans (just my 2 cents). I also may do a couple fatties and some abt's.


    just looking to see what everyones holiday favorites are!!!


    Merry Christmas & Happy Newyear


    Brian
     
  2. markeli

    markeli Smoke Blower OTBS Member

    I have four turkeys in brine today for smoking tomorrow and I am doing a standing rib roast for christmas

    Merry Christmas to ALL
     
  3. illini

    illini Smoking Fanatic OTBS Member

    Well the wife was serving her home made vegetable soup and home made chilli.....told me this morning she changed her mind.....have the pork loin she wanted in the fridge....going to serve it with Dutch's MAHOGANY SAUCE

    Merry Xmas too all!!!
     
  4. msmith

    msmith Master of the Pit OTBS Member

    Well im going to smoke a brisket. 6 cornish hens. maybe a ham and 2 heads of cabbage. And anything else I can catch.

    Merry Christmas Everyone
     
  5. deer meat

    deer meat Smoking Fanatic OTBS Member

    msmith I have never heard of smoked cabbage :?: what do you do with that :roll:
     
  6. larry maddock

    larry maddock Master of the Pit OTBS Member

    12 lb store bought frozen turkey with juicy crap already in..
    i just took out of freezer and put in refridgerator..
    it will be started about 11 pm sun..
    i will use mortons sugar cure [dry rub] for a couple of hrs..
    and completely rinse off before my rub is applied.

    also tomorrow i go to wally world for about a 15 lb brisket.
    it will go on my bottom rack...
    i will take point off and make 15 inch max"flat"---

    15 inch is width of my racks..
    i use all trimmed meat in my sausage making..
    it and fat will be used [refrozen] with venison im expecting after 1st of year..

    i hope every one has as good as christmas as i will have!!
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I'm doing a pork loin with Mahogany sauce, except I'm using muscadine preserves and Southern Comfort whiskey. Kind of a southern version 8)

    Merry Christmas to everyone.
     
  8. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Roger,
    That sounds delicious! Would you post your recipe?
    Thanks in advance.

    I plan to smoke a brisket and a standing rib roast (using Jim Minion's recipe) for the family but I'll also smoke a couple of butts for my youngest son's work group. Along with that, I think I'll try some of Dutch's beans. My wife has a great recipe for those but with all I've heard about Dutch's, I'm going to just go ahead and try them. Then, after the new year and things settle down just a little, I plan to use some of the leftovers from the brisket to make some of Florida Jeff's Chile Verde. For the rest of you, if you haven't tried that recipe, you're missing a life changing experience. All I can say is do it! Merry Christmas and Happy New Year to all.
     
  9. deer meat

    deer meat Smoking Fanatic OTBS Member

    all of this is making me hungry :lol:
     
  10. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Forida Bill,

    This is the original recipe posted by Dutch. I am just going to substitute 1 Cup of Muscadine preserves for the Grape jam and use 2 TBSP of Southern Comfort for the whiskey.

    Here is the original recipe.

    "1. A couple of weeks ago I tried my hand at smoking a 9 pound pork loin. Here is what I did.

    Cut loin in half so that you have 2 roasts approximately 4 - 4 1/2 pound each.
    Coat each roast with prepared yellow mustard and apply your favorite Pork Rub. Allow roast to sit for 20-30 minutes to allow the mustard/rub to dry. In the meantime fire up the smoker.
    Place the roasts in the smoker and smoke for 2 1/2 – 3 hours until meat thermometer reaches 145 degrees F.

    In the meantime make the Mahogany Sauce, the ingredients may seem strange but man what a sauce!

    Mahogany Sauce:
    3 strips bacon, diced
    1/2 cup chopped onion
    3 cloves chopped garlic
    1 cup grape jam
    1 cup catsup
    2 tablespoons apple cider vinegar
    2 tablespoons of your favorite whiskey

    Sauté bacon and onion until onion is tender then add garlic and sauté for another minute. Drain bacon drippings from skillet. Add grape jam, catsup, vinegar and whiskey. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.

    When the Pork loin reaches 145 degrees F. apply the Mahogany Sauce and smoke for another 30 minutes. Remove roasts from the smoker and allow them to rest for 15-20 minutes. I usually tent the roasts with aluminum foil at this point. Slice roast and serve with remaining Mahogany sauce on the side.

    NOTE: The original recipe did not have the garlic or the whiskey. Even without these additional ingredients this sauce is still fantastic.


    _________________
    Earl D- (aka 'Dutch')
    -----------
    Grand Knight OTBS #003 "
     
  11. msmith

    msmith Master of the Pit OTBS Member

    Reading all these posts has made me hungry, sounds like a lot of good vittles being smoked. Wish i could travel to your homes and get my belly full.

    Deer Meat I have a post under veggies on smoked cabbage, everone around my house loves it. If you like cabbage try it and tell me what you think.
     
  12. illini

    illini Smoking Fanatic OTBS Member

  13. I guess I’ll be toss’n a big ole ham in dere and maybe a turkey breast, I’m toying with toss’n in a cured venison hindquarter, not sure yet :roll: Whatever, it’ll be smoked! [​IMG]
     
  14. buzzard

    buzzard Smoking Fanatic OTBS Member

    everyone wants me to make some fatties so ill probably do 5 or 6 and others want some pulled pork so i will do that. if i get the chance (and i will) i am going to try my hand at prime rib. mmmmm

    i will probably do a meat loaf since i have not done one in a while. and after the meat is done i will do about 4-5 blocks of cheddar cheeze, maybe some mozz and some pepper jack. cheeze is always good to munch on before the meal is ready.

    i wonder if my spinach dip would be good smoked since its mostly cheese? things that make you go hum?

    i was wondering if some one would tell me what a standing rib roast is?

    i will post pics as i am sure you all will too.
     
  15. It’s Prime Rib… silly rabbit! :roll:
     
  16. larry maddock

    larry maddock Master of the Pit OTBS Member

    well its not so good so far...

    wally world only had 1 packer--barely 12 lbs---
    i will trim at least 4 lbsl off of this ...probably 5 lbs..

    to late to go anywhere else...

    whats a po boy to do!!

    at liqour store to day, i started talking about mahogany sauce--\
    the dude in front of me had a 1,75 of southern comfort..

    those folks had never heard of muscadine jam;;;

    they looked at me with that look---

    mahogany sauce??????
     
  17. ultramag

    ultramag SMF Events Planning Committee

    Oh you ain't I kidding Up in Smoke. Man I wish I could smoke a prime rib for Christmas. My wife is pregnant though, so no rare or nearly rare meats here this year. I refuse to ruin a $100 prime rib just to say I had it. Been a long summer reading about tri-tips, prime ribs, and whole ribeye roasts. You guys can't know the pain I've been going through. :cry:

    That being said, two briskets (one pulled, one sliced) and two 8 lb. pork butts for pulled pork for Christmas Eve. Having ham, oven baked, (thanks Mom :x ) for Christmas Day.

    Hope everyone has a very Merry Christmas!!!
     
  18. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    You don't usually find muscadine jam in the store. If I had known you wanted some I would have sent you some :(
     
  19. pyre

    pyre Meat Mopper OTBS Member

    I just finished reading (or skimming) two very good BBQ books, and I got 2 new recipes to try for pulled pork. One is Mike Mills' recipe, the other is Bob Gibson's recipe.

    We have a big day long poker game on New Years day. I'm going to take these two types of pulled pork and get some feedback on my cooking.
     
  20. buzzard

    buzzard Smoking Fanatic OTBS Member

    i will have pics of my spread up in a while. i will post them tonight. i was up untill 2am making my pulled pork, then back up at 7:30 to start finishing the rest.

    i actually think i am too tired to eat!!!!!!!