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OT: Christmas Eve/Day Meal & Drink Traditions?

Seinfeld

Seinfeld

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Nov 30, 2006
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We've honestly never really had a staple, and we just mix it up every year. Tonight we're doing hibachi chicken and rice, sausage balls, and whiskey sours. Tomorrow it'll be spiral ham that I'm gonna warm up on the grill, a couple vegetable casseroles, mac & chs, and a cinnamon cobbler.

This is the first time that I'm going to try the rotel and cream cheese recipe for the sausage balls, and I'm looking forward to seeing how that turns out
 
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DesotoCountyDawg

DesotoCountyDawg

Heisman
Nov 16, 2005
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Seinfeld said:
We've honestly never really had a staple, and we just mix it up every year. Tonight we're doing hibachi chicken and rice, sausage balls, and whiskey sours. Tomorrow it'll be spiral ham that I'm gonna warm up on the grill, a couple vegetable casseroles, mac & chs, and a cinnamon cobbler.

This is the first time that I'm going to try the rotel and cream cheese recipe for the sausage balls, and I'm looking forward to seeing how that turns out
Click to expand...
I’ve got an unsliced ham that’s been on the smoker for almost 16 hours low and slow. Take it off and shred it like a pork butt.
 
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dorndawg

dorndawg

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Sep 10, 2012
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Christmas Eve is always kinda bonkers schedule-wise for my peoples, I just did wings, sausage, and smoked cream cheese and had that and accompaniments out with drinks and stuff, people can stop by anytime for lunch/snacks/libations.

I really can't recommend smoked cream cheese enough if you're already firing up the smoker and have room; it's easy and fantastic with some fritos scoops.
 
Trojanbulldog19

Trojanbulldog19

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Aug 25, 2014
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Just took out an apple cider and honey brown sugar glazed smoked ham.
made deer chili for lunch.
Home made fried chicken tenders for dinner after Christmas Eve service.
will eat the ham with breakfast tomorrow morning and then leftovers rest of week.
Wife is making lasagna for Christmas lunch
Gonna have a bunch of different sweets around and a pineapple cheese dip just to munch on
 
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skipperDawg

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Dec 23, 2023
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Seinfeld said:
We've honestly never really had a staple, and we just mix it up every year. Tonight we're doing hibachi chicken and rice, sausage balls, and whiskey sours. Tomorrow it'll be spiral ham that I'm gonna warm up on the grill, a couple vegetable casseroles, mac & chs, and a cinnamon cobbler.

This is the first time that I'm going to try the rotel and cream cheese recipe for the sausage balls, and I'm looking forward to seeing how that turns out
Click to expand...
We had sausage balls with rotel and CC last night
Very good
 
MaxwellSmart

MaxwellSmart

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May 28, 2007
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Blackened salmon fillets tonight and I'm smoking a ham tomorrow while the wife does chicken and dressing. And yes I traditionally drink...
 
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Leeshouldveflanked

Leeshouldveflanked

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Nov 12, 2016
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aTotal360 said:
rickey smiley love GIF by TV One
Alaskan king crab, filets, ribeyes and meatloaf (don't ask).
Click to expand...
 
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aTotal360

aTotal360

Heisman
Nov 12, 2009
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I wish I could do it more often. My boss sends me a gift certificate to alaskakingcrab dot com. The red king crab legs are worth doing once in your lifetime. It’s crazy good.
 
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trob115

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Jul 5, 2011
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DesotoCountyDawg said:
I’ve got an unsliced ham that’s been on the smoker for almost 16 hours low and slow. Take it off and shred it like a pork butt.
Click to expand...
I've got one I plan on putting on tomorrow to do the same thing. I saw it on a YouTube video and thought I would try it.
 
Dawgbite

Dawgbite

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Nov 1, 2011
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RivaDawg said:
Recipe? Does it not melt?
Click to expand...
Crème cheese doesn’t melt. It will soften and run a little if you get it too hot. Cover cream cheese liberally with your favorite butt rub and smoke until warm throughout. You can use just about anything instead of the butt rub. Captain Rodney’s is popular. Any pepper relish works well.
 
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DesotoCountyDawg

DesotoCountyDawg

Heisman
Nov 16, 2005
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Dawgbite said:
Did you pull at an internal temperature of 203ish? I’ll be trying this. Ant specific kind of ham?
Click to expand...
I just used a Smithfield bone in ham (no spiral cut)

Smoked for 10 hours at 225 until it got to about 170 on the inside. Put it in a pan and poured over the top a heated up mixture of a stick of butter, a jar of apple jelly, a little brown sugar, and some Bbq rub. Kicked the smoker up to 275 and pulled it off when it hit 203. Took about 5 hours to hit temp. Shredded it like a butt.

 
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BulldogBlitz

BulldogBlitz

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Dec 11, 2008
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DesotoCountyDawg said:
I just used a Smithfield bone in ham (no spiral cut)

Smoked for 10 hours at 225 until it got to about 170 on the inside. Put it in a pan and poured over the top a heated up mixture of a stick of butter, a jar of apple jelly, a little brown sugar, and some Bbq rub. Kicked the smoker up to 275 and pulled it off when it hit 203. Took about 5 hours to hit temp. Shredded it like a butt.

Click to expand...

You sound more feminine than I imagined.
 
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trob115

Junior
Jul 5, 2011
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DesotoCountyDawg said:
I just used a Smithfield bone in ham (no spiral cut)

Smoked for 10 hours at 225 until it got to about 170 on the inside. Put it in a pan and poured over the top a heated up mixture of a stick of butter, a jar of apple jelly, a little brown sugar, and some Bbq rub. Kicked the smoker up to 275 and pulled it off when it hit 203. Took about 5 hours to hit temp. Shredded it like a butt.

Click to expand...

Yep we saw the same video 😆
 
aTotal360

aTotal360

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Nov 12, 2009
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dorndawg said:
Christmas Eve is always kinda bonkers schedule-wise for my peoples, I just did wings, sausage, and smoked cream cheese and had that and accompaniments out with drinks and stuff, people can stop by anytime for lunch/snacks/libations.

I really can't recommend smoked cream cheese enough if you're already firing up the smoker and have room; it's easy and fantastic with some fritos scoops.
Click to expand...
I love smoking cream cheese. I do it at 185 for 2 hrs with Rondayvoo seasoning and then I top it with pepper jelly before serving.
 
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ronpolk

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May 6, 2009
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Reverse sear on a wagyu tri tip… potatoes and a nice salad for sides. After that there will be several glasses of weller special reserve while I attend to Santa duties, while also keeping the wife’s cup full of Merlot. Lastly, to slip my old lady the “Yule log” (purpose of keeping the wine glass full)… then prepare to have a 5 year old boy waking me up at 5 AM.
 
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John Deaux VII

John Deaux VII

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Seinfeld said:
We've honestly never really had a staple, and we just mix it up every year. Tonight we're doing hibachi chicken and rice, sausage balls, and whiskey sours. Tomorrow it'll be spiral ham that I'm gonna warm up on the grill, a couple vegetable casseroles, mac & chs, and a cinnamon cobbler.

This is the first time that I'm going to try the rotel and cream cheese recipe for the sausage balls, and I'm looking forward to seeing how that turns out
Click to expand...
I personally handle the main course of our Christmas Day meal. Holiday or not, I have always preferred cooking beef as opposed to any other meat. For years I did a bone-in rib roll. Initially in the oven, but I started smoking it once I got a Trager. Last year I decided to make the switch to a beef tenderloin, and everyone was glad that I did. It is significantly easier to cook and it also takes less time. It is of course less flavorful than a ribeye, but it is still excellent. I have an 8 pound prime tenderloin that came from Calandro's in Baton Rouge already trimmed and netted. As I type, it is covered in kosher salt and has been dry brining since about 9:00 this morning. I plan to get it going about 9:00 tomorrow. I am anticipating a 3.5 - 4 hour smoke, but will watch it like a hawk in case it cooks quicker. When it gets to about 120-125 degrees, I am going to have the Webber kettle about as hot as I can get it - 500 degrees - and throw it on for a very quick sear. With the beef, we have salad and a hash brown casserole, plus several desserts and few red wine options. Fairly simple I think.
 
IBleedMaroonDawg

IBleedMaroonDawg

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Nov 12, 2007
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We bounce back and forth between a traditional and a nontraditional meal; it usually depends on whether we are working. My wife and sons work tonight and tomorrow, so we're just cooking some ribeye and strip steaks now, then some thick pork chops on Christmas Day night. That's when we will celebrate, which will be tomorrow night.

By the way, Y'all have a Merry Christmas from some Dawgs in South Central Texas!
 
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dorndawg

dorndawg

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Sep 10, 2012
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RivaDawg said:
Recipe? Does it not melt?
Click to expand...
Nope, and pretty much what a couple other poster said: I double up some aluminum foil, spray with pam, put on a regular 8oz block of cream cheese, score the top a little (not necessary but easy and looks cool), hit it with a normal amount of whatever kind of rub you like (I like one with a little sweet), and smoke it for an hour or 2 with whatever wood you like. I personally run a weber kettle and today used cherry, did it at about 275 for about an hour.

It's extremely forgiving, I really think anything between 45 mins and 2 hours at anything around 200 to around 300 is going to taste great.
 
PBRME

PBRME

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Feb 12, 2004
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My Christmas Day tradition is drinking something to keep me awake for that boring *** drive from Memphis to Nashville and back.
 
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cowbell88

Senior
Jan 11, 2009
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About 4 years ago, I started making a big pot of Gumbo for Christmas Eve or Christmas Day. Just depends on when we have most family by. We really enjoy the change from the norm.
 
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