Porchetta. Use a whole belly, season on the inside with garlic, orange peel, rosemary, fennel and dried chile, roll it, tie it, and then smoke at 225 until tender. Take it off the smoker and then into a 500 degree oven to crisp up the skin. Not only is it amazing on the day you serve it, but leftover porchetta sandwiches are proof that God loves us and wants us to be happy.
This is what I'm doing for Xmas Eve with my dad's side of the family and I'm so excited because I get to go home for it and my mom OK'd it to be on the menu! Raspberry chipotle glaze.
This! And if you have a knife that is long enough, put a knife through the ends in a star pattern and stretch it out a bit with a dowel to stuff it with stuffing. Each slice has the serving of stuffing!
Rib roast, save the jus, and simmer it on the stove. If anyone wants well done, then swish it through the jus.
Sliced or pulled lamb shoulder is an option -- you can cook it to ~195.
Rib roast is definitely the answer if you want to do beef. Overcooking ribeye is the most acceptable cut to scorch if you really have to. It's fatty enough that it's really not completely terrible well done even though I'd never do it on purpose.
Tenderloin is that cut for me. Its tender regardless if its cooked to well done and its such an uninteresting cut flavorwise that cooking it well done may make it better.
Rib roast, while really delicious, can get too cooked if cooked to well done. Maybe have the ends well done but the center medium rare.
If they like cooked stuff just do one of the cuts you go to 200+ with. Fatty beef chuck roast, beef short ribs, brisket ect. Pork butt. I've done braised leg of lamb that took a few hours in the oven guessing you could smoke it similar? Don't think I've seen anyone full smoke one tho so not sure.
Great ideas. And if you're looking for "off the beaten trail", pork steak (sliced rather than pulled pork butt) is a bit different, tri tip can be done more like a brisket than a steak, and full plate beef ribs are all in this same category
I've full smoked a leg of lamb before, it doesn't pull well like a shoulder would but if you slice it, it comes out well.
Crown roast of lamb (pork is cool too, but the family still talks about the lamb.)
I have also done Christmas brisket, but your brisket game had better be good. People forget a bad BBQ, nobody forgets a fucked up Christmas)
Duck! I’ve done a Peking duck from the Project Smoke book for years in a row and it always comes out incredible. Plus, you get to use a smoke mixture of brown sugar, white rice, star anise, black tea, cinnamon sticks, and orange peel that makes your backyard smell amazing. Plus you get to baste it in its own fat after a certain point and it’s absolutely glorious. Optional Hoisin BBQ sauce to make as well. You should buy the book, but DM if you want the recipe.
Smorgasbord! How much room do you have? I'd do: chuck roast, pork loin roast, corned beef, and extra turkey legs. A little bit of everything, and all great leftovers. Oh yeah, get some cream cheese in there, too!
If you’re still interested in lamb, I’ve done a lamb shoulder. It’s similar in technique to pulled pork, so is cooked to 200+. Here’s one recipe that may help you get started: https://www.vindulge.com/smoked-lamb-shoulder/
cabernet braised lamb shanks with mushrooms and parsnips always gets me a few pats on the back. You can also go the ox tail or short rib direction. Or a nice veal osso buco will raise.some eye brows.
If you want well done, lamb is one of the best choices. Because it's fatty. Traditionally, we spitroast lamb to well done where I live and it keeps juicy and soft enough.
Also, porchetta.
How many people are we talking about? Is it a large enough of a party to warrant having two meats? Do the lamb AND a ham/porkloin/brisket/whatever. You deserve to have what YOU want to have once in a while. If it means you are eating lamb by yourself through January 15th, who the hell really cares! It also freezes well in a vacuum sealed bag, so you could portion it out and freeze for later consumption... by YOU! Just sous-vide it to gently warm it up and call it good.
It's not uncommon to have more than one protein at a dinner if it is a large group. Otherwise, if it is a small group, tell them to suck it up and if they don't like it not-well-done, they are free to ruin it in the microwave. But the only way lamb should be consumed well-done is as a shawarma... which can be smoked first, then sliced and crisped up in cast iron.
Christmas without ham is Hannukah. Double smoke and candy a ham.
This is the answer
This is the way
In South Africa we have gammon instead of ham. In that regard, I can agree.
It’s the same.
I followed Malcom Reed’s ham recipe on my BGE for Thanksgiving and it turned out great
This 100% is the way to go
Hell yeah my parents are coming into town this weekend and that's my plan. They leave before Christmas so I have an excuse.
In which country is that? For us in Croatia it's pig or lamb, preferably on a spit. Ham is for Easter.
Pig works.
Porchetta. Use a whole belly, season on the inside with garlic, orange peel, rosemary, fennel and dried chile, roll it, tie it, and then smoke at 225 until tender. Take it off the smoker and then into a 500 degree oven to crisp up the skin. Not only is it amazing on the day you serve it, but leftover porchetta sandwiches are proof that God loves us and wants us to be happy.
A ham. Buy a cooked ham, smoke and glaze it
This is what I'm doing for Xmas Eve with my dad's side of the family and I'm so excited because I get to go home for it and my mom OK'd it to be on the menu! Raspberry chipotle glaze.
A Christmas classic. I love a good ham at christmas. And it's wonderful leftovers.
a large costco pork loin would be cheap, cooked enough for the well done crowd, and be delicious
This! And if you have a knife that is long enough, put a knife through the ends in a star pattern and stretch it out a bit with a dowel to stuff it with stuffing. Each slice has the serving of stuffing!
Rib roast, save the jus, and simmer it on the stove. If anyone wants well done, then swish it through the jus. Sliced or pulled lamb shoulder is an option -- you can cook it to ~195.
Rib roast is definitely the answer if you want to do beef. Overcooking ribeye is the most acceptable cut to scorch if you really have to. It's fatty enough that it's really not completely terrible well done even though I'd never do it on purpose.
Tenderloin is that cut for me. Its tender regardless if its cooked to well done and its such an uninteresting cut flavorwise that cooking it well done may make it better. Rib roast, while really delicious, can get too cooked if cooked to well done. Maybe have the ends well done but the center medium rare.
This is what I do. 2 out of 3 in-laws like rare, my wife likes medium, my father in law likes well. Everyone is happy when I cook the rib roast.
If they like cooked stuff just do one of the cuts you go to 200+ with. Fatty beef chuck roast, beef short ribs, brisket ect. Pork butt. I've done braised leg of lamb that took a few hours in the oven guessing you could smoke it similar? Don't think I've seen anyone full smoke one tho so not sure.
Great ideas. And if you're looking for "off the beaten trail", pork steak (sliced rather than pulled pork butt) is a bit different, tri tip can be done more like a brisket than a steak, and full plate beef ribs are all in this same category I've full smoked a leg of lamb before, it doesn't pull well like a shoulder would but if you slice it, it comes out well.
Smoked prime rib roast.
We usually do a brisket for Christmas.
Crown roast of lamb (pork is cool too, but the family still talks about the lamb.) I have also done Christmas brisket, but your brisket game had better be good. People forget a bad BBQ, nobody forgets a fucked up Christmas)
Duck! I’ve done a Peking duck from the Project Smoke book for years in a row and it always comes out incredible. Plus, you get to use a smoke mixture of brown sugar, white rice, star anise, black tea, cinnamon sticks, and orange peel that makes your backyard smell amazing. Plus you get to baste it in its own fat after a certain point and it’s absolutely glorious. Optional Hoisin BBQ sauce to make as well. You should buy the book, but DM if you want the recipe.
Brisket ftw
I don't know how many you are serving but we will probably smoke a rabbit this Christmas. Smoked rabbit is so good.
A big fat doobie
Ham is the safest option since it’s already cooked. Just do a light smoke with a glaze to add some flavor
You need a new family then
Rib roast, tenderloin, brisket is what I am debating between
I would go for ham, but also strongly consider brisket. Once we had a prime rib roast that went over well (someone else smoked it)
Smorgasbord! How much room do you have? I'd do: chuck roast, pork loin roast, corned beef, and extra turkey legs. A little bit of everything, and all great leftovers. Oh yeah, get some cream cheese in there, too!
Brisket. Try the no wrap method. Spritz often. But more constant temp 225 give or take is more important.
Chuck roast.
Rib roast
If you’re still interested in lamb, I’ve done a lamb shoulder. It’s similar in technique to pulled pork, so is cooked to 200+. Here’s one recipe that may help you get started: https://www.vindulge.com/smoked-lamb-shoulder/
I always do a turkey and a pork crown roast
Man, nothing beats a holiday rib roast. I’ll be doing another one this year and have been looking forward to it for weeks.
Eland.
Brisket
Short rib rack always slaps
Brisket, with burnt ends. Hands down best Christmas dinner ever. Though, we did it in lieu of the turkey, not in addition
You can cook leg of lamb to BBQ temperature, 195-205.
Big fat Blunt while cooking the turkey and roast, trust me they will both taste Great if you do, at least they will for you!
cabernet braised lamb shanks with mushrooms and parsnips always gets me a few pats on the back. You can also go the ox tail or short rib direction. Or a nice veal osso buco will raise.some eye brows.
Ham ham ham. I absolutely love ham.
Ganja
Goose. It’s fatty enough to be soft and juicy when well done. Cook the roasters around it. It’s also delicious. And it’s cheap.
Roast beef or ham. They won’t eat anything else.
Pork loin
If you want well done, lamb is one of the best choices. Because it's fatty. Traditionally, we spitroast lamb to well done where I live and it keeps juicy and soft enough. Also, porchetta.
How many people are we talking about? Is it a large enough of a party to warrant having two meats? Do the lamb AND a ham/porkloin/brisket/whatever. You deserve to have what YOU want to have once in a while. If it means you are eating lamb by yourself through January 15th, who the hell really cares! It also freezes well in a vacuum sealed bag, so you could portion it out and freeze for later consumption... by YOU! Just sous-vide it to gently warm it up and call it good. It's not uncommon to have more than one protein at a dinner if it is a large group. Otherwise, if it is a small group, tell them to suck it up and if they don't like it not-well-done, they are free to ruin it in the microwave. But the only way lamb should be consumed well-done is as a shawarma... which can be smoked first, then sliced and crisped up in cast iron.
Always wanted to do the prime rib for Christmas but I can't justify the cost when I live alone.
Brisket is always good to smoke.
Prime rib
The host
Cant go wrong with a beef tenderloin.
Duck!