British BBQ Society Forums

So with Christmas only a few days away, I thought I'd start a thread where everyone can say what they've got planned and what you're gonna be cooking.

For us we've got family coming over on both Christmas & Boxing day, so I'll be picking up my turkey tomorrow to cook on Christmas day and then I'm also going to Smoke a Ham and if I can find a cheap beef joint on Christmas eve I'll smoke that as well since I'll have the WSM going.

With the turkey I'll inject it with a mix of chicken stock and butter before giving it a rub in salt & pepper. I've ordered a whole bird but will take the legs off which will be boned stuffed and rolled to be cooked separate. I'll cook the crown at 325f and would imagine this to take 2-3hrs to cook. I'll cook this in a foil try so I can collect the juices for a nice Smokey gravy to go with it.

The ham I'll give it a quick rub with some Dijon mustard and a lite sprinkle of brown sugar. Put it on the smoker for a couple of hours and then I'll wrap in foil but also give it another coating of brown sugar some honey and a splash of pineapple juice and cook it to 145f before I let it rest and then chill it down for cold cuts on boxing day.

With the beef I'll make a paste of olive oil, salt pepper garlic & onion powder and some concentrated beef stock, cooking to 135f and then searing the outside of the beef on the kettle before I then chill that down as well.

So that's my plan, what's yours???

Haven't done my cook plan yet but... Have family coming across Christmas Eve and staying over the Christmas period. Christmas Eve I will hot smoke a side of salmon, allow to cool and serve with bread, cream cheese etc. for a simple supper.

Christmas Day will be smoking a ham for cold cuts similar to yourself. The main Christmas meal will be a Beef Tenderloin in a herb crust, Goose (haven't decided what to do with this yet) plus I will stick a couple of Chickens on the rotisserie. Hopefully there should be plenty of left over for boxing day when we get more visitors

I have a 9kg turkey sitting in brine right now. I will be smoking it at 325-350f - I'm using the amazingribs.com method.

I think it should take 3-4 hours. If that plan goes titsup, the oven will be on for backup

I also have a ham which my wife will be preparing the night before in the oven in case the turkey really does to pear shaped!

house is full of the aroma of red cabbage slow cooking with apple and balsamic which will then steep in the fridge for a couple of days. Mrs Tiny is in charge of the traditional Christmas day turkey but I do have a 5lb Gaammon which I intend to smoke with a mix of oak and apple wood, then coat with pomegranite molasses and english mustard powder to glaze up, this will then be in theory allowed to cool for cold cuts but who can resist hacking at a warm joint?

Has anyone experience of smoking topside
? we picked up some cheap and wondered what to do wwith it.

Finally Robin C , respect due a man that has a speculative goose hanging about just in case really has himself well sorted,

God bless us one and all
Tiny

Tiny wrote:......................
God bless us one and all
Tiny

Shouldn't that be "God bless us everyone"

Have a great one anyway

Brined turkey in the kamado joe on the day with roast potatoes. The rest of it - kale, mash, roasted sweet potatoes and more will be in the oven. I did ribs yesterday on the little WSM just to keep my hands smelling like a bbq competition!

Reply to Tiny
Rub it smoke very low.put in oven till 140f, rest and let hot gravy do the rest!!!!!!
Time dependant on size of joint.

Simon

Have had a pork shoulder on the Kamado Joe since 8.30 yesterday evening to be ready for Christmas Eve tea at 5pm with friends - 5.7kg of porky loveliness.... Am using a slightly modified Wicked Good recipe - modified to reduce the impact of the injections / marinades / sauce etc - want the pork to shine through a bit more. Have used two big lumps of oak to provide some nice smoke too.

Not sure I can summon the courage to do the Turkey on the Kamado - I know I can cook it well on there - but have my parents down & I know they will be expecting 'traditional' Turkey without the smoke We have next year on our own - so maybe then. But I do have a brisket to do for Boxing Day which will be a long low 'n' slow.

Merry Christmas everyone - have a lovely time with family & friends.

I'm not using smoke - just lumpwood.

When doing chicken using lumpwood, you can still taste that it has been cooked over wood & not in the oven - that's what I meant. Personally, I prefer it on the KJ & would love to the turkey on it.....