What are you cooking for the holidays?

CPARKTX

Looking for ideas and inspiration: What are cooking for the holidays?

tyenic1

Either going with Beef Tenderloin or a Ribeye Roast. I'm kinda looking for inspiration myself.

Tjcoley

See the Holiday Feasts post. A big week of Egging. Prime Rib, Turkey, Brisket, and probably some Ham. Pork for luck on New Years. Nutella sticky buns for Christmas morning.

nolaegghead

I'm thinking about a boneless leg of lamb, maybe with a side dish of moussaka, some goat cheese and romaine salad, baklava desert.  Or sous vide turkey breast with the coffee rub and seared with some more traditional sides. 

burr_baby33

9 aged rib eyes on the egg and a big pot of crab legs.

rustypotts

I made the mistake of cooking prime rib for the subdivision Christmas party.  I had two neighbors beg me to cook it for their Christmas.  I also have two butts I just put in the freezer.  I have a duck in the freezer that will be cooked, although I haven't decided exactly how I will cook it.  The last one I smoked and made gumbo with it.  I am probably the only guy in town that wants sweetbreads for Christmas!

GaryLange

I will be cooking two Maple Bourbon Hams! This will be accompanied by Scalloped Corn Casserole, Green Bean Casserole, Candied sweat Potatoes, Mashed Potatoes and Gravy. I already have the Cookies and made the Homemade Fudge just this morning. I think I may have gained 5lbs just typing this.

fletcherfam

Maple Bourbon Ham as well with delicata squash as a side.

dawsonhull

Going to try my first Maple Bourbon Ham! But we're traveling so I won't have my Egg. Will do it on a regular charcoal smoker, instead. Will be my first non-Egg cook since I got my Egg back in June.

Village Idiot

Prime Rib Roast and Tamale Cornbread Dressing.

dlk7

Since we were out of town for Thanksgiving, I'm smoking a turkey for Christmas.

MikeP624

Braised Lamb Shanks - not sure on the side dishes yet.

Little Steven

MikeP624 said:

Braised Lamb Shanks - not sure on the side dishes yet.

Lucky you! These were the best I've done

Lamb rubbed with blended rosemary, roasted garlic, thyme, parsley, olive oil and lemon zest


Seared in the tajine base



Grilled the seared ones while searing the rest



Started some mirepoix with parsnips for sweetness



Got it caramelised



Added some tomato paste and cooked down for more sweet




Put in a pint of Kilkenny Irish ale and some chicken stock



Put in shallots, white turnip, carrots, parsnips, white and red onion



Stuffed the shanks in, covered and cooked at 250* for three hours



Some herbs and lemon zest



Made roasted garlic and rosemary mashed potatoes but Gary upstaged me so I took the white turnip, parsnips, some of the onions, shallots and whipped them in to the potatoes with whipping cream




 

Skiddymarker

Nice - only way to do lamb shanks....Thanks for sharing, now I feel so inadequate, Kraft dinner is starting to boil....

Mama Roneck

Both the NY Times and Wall St Journal had crown roast of pork articles last week (what are the odds?), with the obligatory mouth watering pictures accompanying the articles.  Timely inspiration, so that's what we're doing!  Picked up a few more of Costco's seasonal rack of pork (pre-brined) and will slice and tie them together some how.  Would love to get some tips on tying them if any of you have done this before.

http://online.wsj.com/article/SB10001424127887323501404578163420904625296.html?KEYWORDS=crown+roast

http://www.nytimes.com/2012/12/12/dining/a-roast-that-cant-be-overlooked.html

lousubcap

i will do a low&slow prime (actually choice cut) rib and whatever else I'm told.  Biggest challenge is just keeping food around with two sons (21 and 25) visiting for a few days.

Doc_Eggerton

Pulled pork for Christmas, smoked salmon for New Year's.

henapple

fletcherfam said:

Maple Bourbon Ham as well with delicata squash as a side.

Could I get the squash recipe?

henapple

We always do filet and lobster...but I'm going with prime rib this year. Probably twiced bakers and asparagus. The last time I used evo, and pepper, wrapped in hdaf till tender...yum. Want to do more CI DO meals too.

Kosko

Smoke (pecan) 4 pork tenderloins for my parents and sisters family! ( Christmas Eve ) @LittleSteven that looks awesome!

Plano_JJ

Friday - Gonna try a London Broil for the first time

Sunday - Parents are getting here with my table from Baton Rouge, Baby Backs

Christmas Eve - Pizzas (Meat, Spinach and Artichoke, Apple/Bacon/Gorgonzola)

Christmas Day - Smoked Turkey Breast

Drbeach_BBQ

Aged ribeye steaks and maybe some wings

cajunduck

Beer can Specklebellies injected with melted butter, Dale's, and rubbed down with Cavenders and butter. A few teal wraps too.

ChanningJohnson

Pulled pork for my North Carolina parents traveling to Boston. The christmas splurge is getting the pork butt from a farm in Vermont. You think I'll be able to taste a difference from the industrial raised pork I usually get. At $7/lb I'd sure as hell hope so, but I'm not holding my breath. The extra $4/lb is just my yuppie tax.

(On a side note, I was browsing this butcher (above) that specializes in hard to find meats (mainly ethically raised animals, but you can also order lion meat) and I saw a Wagyu Ribeye, presumably from a small farm, that was $75 for about 12 oz. It was a single serving! Even if someone gave it to me for free I wouldn't cook it. I'd be terrified of accidentally cooking it even on the medium side of medium rare.) 

jfarley

lousubcap said:

i will do a low&slow prime (actually choice cut) rib and whatever else I'm told.  Biggest challenge is just keeping food around with two sons (21 and 25) visiting for a few days.

I'm also looking to do a "prime" choice rib roast. Is low and slow really effective with this cut of meat? For the number I'm feeding I'll likely get a 3 rib roast. I was thinking of going at my normal oven temp and time but would love to know how low&slow works lousubcap.

nolaegghead

Standing rib roasts are ideal for low temp cooking.  Some people cook them hot.  Here's the problem I have with cooking them hot - I like it cooked medium rare.  If you cook them at 300+, you're adding heat faster than it can distribute through the roast and you get a well done strata around your medium rare core.  That outside part of the roast is one of the tastiest parts.  If you like it cooked like that, great, that's how you should do it.

I cook them at 225F.  That's how restaurants cook them.  The doneness is even from the outside to the inside.  No risk drying out a cut like that.  You can do a reverse sear if you want.

Austin Egghead

Turkey for Thanksgiving and beef Wellington for Christmas ham and black eyed peas for New Years. That is our tradition

gte1

Going to do a prime rib and a couple racks of pork, although I'm kind of liking Nola's Big Fat Greek Christmas sounds great.

Fred19Flintstone

I'm going to my Mom's.  She's buying a ham that we cook because Mom doesn't cook anymore.  She just holds a beverage and relaxes.  I'm brining my Small and doing an appetizer (don't know which one yet) and spatching a chickie for Wilma who does not care for ham.

lousubcap

Prime rib low&slow is the way to go as mentioned by nola...I run around 250*F on the dome and see about 20-25 mins/# to the desired finish temp.  Rub with kosher salt, some fresh ground pepper and rosemary and let the BGE do it's magic.  Great eats-Try the search function here or use google with big green egg in your query and you should get lots of hits.

ratcheer

I bought a boneless "standing rib roast" (whatever the hell that is supposed to mean - how can a standing rib roast not have the bones?) and had them slice it into six ribeye steaks, each about 1 3/4" thick. Why? The ribeye steaks were $12.99 per pound while the roast was on sale for $8.19. They were happy to slice it for me, too.

So, I will do them by the T-Rex method and my wife will cook a bunch of other stuff.

Tim