What are you smoking for Christmas?

[DivotMaker]

Hey gang, I'm just wondering what everyone's plans are for Christmas!  Will it include smoked meat (I hope so)?  I think I'm going to smoke a prime rib roast, if I can find one!  I couldn't last weekend, so I won't be able to dry age it like I wanted, but I think one will turn out good anyways.  Sam's, which usually has bone-in prime rib roasts, only had a couple of boneless ones.  Very disappointing...  I'll look again tomorrow.  If I can't find one, I'll probably do a turkey.

How about you?  What are you smoking this week?

 

[benjammn]

well 2 part answer:
I will be smoking salmon this year since everyone likes my smoked salmon.
I will also be smoking a chicken for my sister to give to her nurse aid for a Christmas present. She tried my turkey and loved it but would like a chicken instead.

 

[cwshiles]

We are doing a Canada Goose. This just developed today so I have yet to look into brines, rubs, smoking times, temps, etc.... 

Good luck with the prime rib roast.  My in-laws always do one for Christmas Eve either in the oven or on the gas grill and it is always delicious.    I have never had it smoked, but I will be looking into that in the future.

 

[benjammn]

How well does goose take to brines compared to turkey? If it does nearly the same then there are some really great brines for turkey that might work. I haven't had goose so I don't know the texture overall.

 

[DivotMaker]

Looks like we have all modes covered, so far....flying, running and swimming animals!  ;D

 

[cwshiles]

I have only made it twice before because the wife is not a fan, but this may be a game changer. The first time, I did not brine.  Turned out kinda gamey.  The second time I did a brine and a marinade and just about every outdoorsman goose cooking secret to cover up the gameyness. It worked but at the end of it all she still did not love it.  I thought the second one was pretty good but did not really care for the first either.  Goose has kind of a roast beef like texture.  It's a dark meat and is an acquired taste.

Apparently in olde times the goose was eaten by kings and  the rich. They also ate swan, but I'm pretty sure that's not on my federal bird book.

I did a couple different turkey brines when I for thanksgiving but I may try to keep,this one pretty simple.

I'll post what I come up with.  It will be fun. There will be beer.

Cheers

 

[benjammn]

Please keep us updated. I have always wanted to try goose but have heard it is very gamey overall. Not so much like duck or pheasant but close. I do love me some pheasant stroganoff. That would be something to try in my smoker if I could get my dad to send me a pheasant for trial.

 

[DivotMaker]

It'll be very interesting to see what you come up with, Charlie!  I've never eaten goose, but my mind would think it tastes like a cross between turkey and duck....which is probably wrong. ???  Anyways, I think it'll be a first for the SI Forum!  Good luck!

 

[rickne]

I think I'm doing fatties.

Got a other butt on tonight

 

[vwbrad]

I'm doing turkey breast Christmas day and pork shoulder for the weekend

 

[DivotMaker]

Nice, Brad! Should be 3 or 4 days of fine eatin' around your place!

 

[Walt]

3 racks of baby back ribs in a rub I made & a 9lb butt in a Cuban mojo that I will make burnt ends with.  Sides will be smoked gouda & cheddar mac & cheese, Cole slaw, beans & bread pudding.

My question is, should I put the ribs & butt on @ same time & remove the ribs 5 1/4 hrs later, rest, refrigerate & reheat on grill.  Or, should I smoke seperately?

For timing purposes, i expect the butt to take about 13hrs + 2 hrs rest @ 225. Should I give myself more wiggle room or is this ok?

 

[rickne]

Turds all made up.  Should hit the smoker at about 4pm and served at 7pm.

Jalapeno's gutted and stuffed with creme cheese, finely chopped bacon and mushrooms, and shredded Cheddar.  All wrapped up with bacon goodness.  Sprinkled with FD's Rib Rub for good measure.

 

[rickne]

Oh...  and served with Rasberry Jalapeno jelly. 

 

[DivotMaker]

Good lookin' ABTs, Rick!  Gonna have to try those someday...one thing I've never made!

 

[vwbrad]

Those look REALLY good!

 

[benjammn]

chicken was brined overnight,  in and smokin for my sister
Salmon in fridge with dry brine, start in AM for mid afternoon dinner

Those bacon wrapped goodies look Amazing, bet they will taste awesome

 

[DivotMaker]

Looks good, Ben!  I see you spatchcocked the chicken...is that what you usually do?  I've never tried that; I usually just cook them whole, with mirepoix inside (carrots, celery, onions).  I bet they cook a lot faster this way!  Any noticeable loss of moisture?  Just wondering...  may be worth a try!

 

[benjammn]

I tried spatchcocking the turkey this year for the every first time, and yes, they cook a lot faster. There was no noticeable difference in moisture since they were brined. Take and wrap and place in cooler. Just fine.

 

[benjammn]

chicken done, hope she likes it, won't know till thursday maybe

Salmon is done with brine, now just wrapped on tray and awaiting tomorrow's smoke, will set out for a bit to get the "skin" on the surface just before smoking.