Anybody doing Christmas Q this year?

Our main event will be smoked goose stuffed with chestnuts and wild rice.
Still need to decide on smoking wood, and I'm leaning towards cherry...

On the side we'll have an antipasto platter. That's gonna have some smoked
turkey breast, roast beef, and pastrami.

How bout y'all?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article , Reg
wrote:

Anybody doing Christmas Q this year?

Yeppers- the main thang is a standing rib roast but I have the Xmas
Butt going as I type.

Our main event will be smoked goose stuffed with chestnuts and wild rice.

Fresh brussel sprouts- carrot souffle - cole slaw to match the
porkQ...2 bottles of late harvest riesling for afters...

Still need to decide on smoking wood, and I'm leaning towards cherry...

I've heard that Santa likes mesquite.......
For birdies I use pecan - cherry can be a mite strong.

On the side we'll have an antipasto platter. That's gonna have some smoked
turkey breast, roast beef, and pastrami.

Our local Italian caterer/salami-ist and pepperoni-ist makes a mean
octopus in herbed oliveoil and a good bacalalalala (that's misspelled
salt cod) salad.

Gonna be a pretty cosmo spread......

monroe(happy Festivus to all)

Monroe, of course... wrote:

Yeppers- the main thang is a standing rib roast but I have the Xmas
Butt going as I type.

Standing rib roast is the best, that's what we did last year. Gonna
do jus, gravy, or what?

I've heard that Santa likes mesquite.......
For birdies I use pecan - cherry can be a mite strong.

Pecan's in the running too. Today I re-upped the
supply of apple, cherry, oak, pecan, and alder. It's between
cherry and pecan for the goose at this point.

Our local Italian caterer/salami-ist and pepperoni-ist makes a mean
octopus in herbed oliveoil and a good bacalalalala (that's misspelled
salt cod) salad.

See... there are people out there who eat this stuff for xmas.
I have a freezer full of high quality squid that I wanted to
serve. This crowd would never go for it though, they're just
not adventurous enough at xmas. You guys are cool.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" wrote in message
m...
Anybody doing Christmas Q this year?

Our main event will be smoked goose stuffed with chestnuts and wild rice.
Still need to decide on smoking wood, and I'm leaning towards cherry...

On the side we'll have an antipasto platter. That's gonna have some smoked
turkey breast, roast beef, and pastrami.

How bout y'all?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Our family had our christmas dinner Sunday. I smoked a 10# ham and 10# of
summer sausage using half beef and half pork that were used as gifts. Used
hickory. Smoked the sausage for 6 hours and the ham for 10. The sausage was
great and loved by all. The ham had just lost the fat when I took it out of
the smoke. Very moist and also loved by all. To cap things off I baked a
chocolate cake with butter-cream frosting and covered with green and red
sprinkles and to experiment I made a pumpkin chees cake. My kids topped off
the meal by making mashed taters, deviled eggs, and a lettuce salad.

How bout y'all?

12 lb brisket, 20 lb turkey, ABTs for apps.

JohnG

Reg wrote:
Anybody doing Christmas Q this year?

I wish. Leftover bun rieu tonight, Christmas dinner at someone else's
house, then sushi on Friday.

My poor WSM looks so folorn standing out in the cold drizzle (

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

On Wed, 24 Dec 2003 17:08:48 GMT, Nathan Lau
wrote:

Reg wrote:
Anybody doing Christmas Q this year?

I wish. Leftover bun rieu tonight, Christmas dinner at someone else's
house, then sushi on Friday.

My poor WSM looks so folorn standing out in the cold drizzle (

I've been brining this 18 pounder Since Noon yesterday and just got
him cleaned up & dried for an over night rest in the fridge. He's up
to bat tomorrow on the #7K at about 1-ish. They reach perfection so
much quicker after being brined that I don't want him ready an hour
early. I'll probably toss some wings on too tomorrow - just for
finger food for the chefs

Harry

"Reg" wrote in message
m...
Anybody doing Christmas Q this year?

Our main event will be smoked goose stuffed with chestnuts and wild rice.
Still need to decide on smoking wood, and I'm leaning towards cherry...

On the side we'll have an antipasto platter. That's gonna have some smoked
turkey breast, roast beef, and pastrami.

How bout y'all?



Grilling a couple pork tenderloins for tomorrow. I'm also making a german
herring salad. Our xmas dinner is going to be more of a nosh than a sit
down meal.

Jack

Jack Schidt® wrote:

Our xmas dinner is going to be more of a nosh than a sit
down meal.

That's the way to do it. A wide variety of stuff
that people can munch on, mix and match, etc. I'm even
doing the desserts that way. 1 1/2 inch tarlets with a variety
of fillings... chocolate, lemon, rasberry, etc. A few platters
of these and people feel like they can eat whatever they want at
their own pace, and it's all very informal. It puts people at ease
and they have a good time with it.

Here's to nosh style holidays.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

With 15 folks to feed, I did a turkey in the WSM; and a ham & a brisket in
my 55 gallon drum. And the wifey did a traditional baked ham and turkey in
the oven. With all this meat and all the other sutff, if folks leave here
hungry, it's their own fault.
--
-frohe (lookin forward to all the leftovers)
Life is too short to be in a hurry