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View Full Version : christmas cook. what would you choose?


boogiesnap
12-10-2010, 06:55 PM
my family is having a bevy of seafood. king crab, fried calamari and scallops.

while those are all great(especially the king crab)my wife asked me what meat i'd like to have.

she suggested dry aged rib-eye steaks or chateaubriand.

what do you guys suggest? or are making yourselves for the holidays?

landarc
12-10-2010, 07:01 PM
Prime rib, baked or mashed potatoes, unless I win, which means scalloped potatoes, green beans, salad and whatever else might happen.

I would vote for the Chateaubriand, that is a lot of rich seafood, the Chateaubriand will go nicely with the seafood. I like the idea of a nice simple jus to dip it into.

Chef Jim
12-10-2010, 07:19 PM
I like the Prime Rib too, but I'm sure there will be a brisket some time that week.

bluetang
12-10-2010, 07:21 PM
Rolling with a rotissed rib roast here! Cannot wait:-D I'd opt for the aged ribbers, simple, most flavorful and decadent too:thumb:

Mister Bob
12-10-2010, 07:32 PM
After all the seafood on Christmas Eve (we do The Feast of The Seven Fishes), I'm doing a rib roast for Christmas Day with horseradish mashed potatoes, carrots with butter and brown sugar, green beans almondine, and a very simple salad of arugula, EVOO, feta cheese, S&P.

bbqbull
12-10-2010, 07:32 PM
Prime rib or ribeye steaks, corn pudding, smashed taters, cranberries and a little bit of vegetables.

Campfire Girl
12-10-2010, 07:35 PM
Sorry, but I have to have Turkey.

Grillman
12-10-2010, 07:36 PM
Rib Roast (aka Prime Rib) will never disappoint.
If you want to go "bigger", make a Beef Wellington or a Beef Napoleon.

1_T_Scot
12-10-2010, 07:37 PM
Steaks, Salad, Twice baked potatoes Christmas Eve


Ham, veggies, mashed taters on Christmas day.

Rookie'48
12-10-2010, 07:42 PM
A nice rare prime rib will complement all of that sea food nicely.

boogiesnap
12-10-2010, 07:59 PM
all excellent choices.

i'm leaning toward ribeyes, but i really enjoy the labor of love of the large "primal" cuts...

Grillman
12-10-2010, 08:20 PM
all excellent choices.

i'm leaning toward ribeyes, but i really enjoy the labor of love of the large "primal" cuts...

Ribeye steaks and Prime Rib Roast is the same piece of meat...I think it
looks a lot nicer when cooked whole, and when cooked as a roast it
shouldn't require you to pay as much attention to it while it cooks...
like a bunch of steaks would.
But; you have to do what's best for you...:thumb:

zicrush
12-10-2010, 08:35 PM
Prime rib for us this year in my new egg :)

Gore
12-10-2010, 08:49 PM
If it was up to me, I'd just go with prime rib. Put all that seafood in the fridge or give it to the neighbors. No sides, no dessert, just prime rib.

boogiesnap
12-10-2010, 08:57 PM
Ribeye steaks and Prime Rib Roast is the same piece of meat...I think it
looks a lot nicer when cooked whole, and when cooked as a roast it
shouldn't require you to pay as much attention to it while it cooks...
like a bunch of steaks would.
But; you have to do what's best for you...:thumb:


i know! i love em both.

what sells me on steak over roast is the surface area of char on the steak.

i like em black and blue!

but, as you said, a roast seems more grand of a cook.

thus, my conundrum...

boogiesnap
12-10-2010, 08:59 PM
maybe a farkin goose?

bigabyte
12-10-2010, 09:17 PM
Another vote for Prime Rib.

Baby Back Maniac
12-10-2010, 11:30 PM
i know! i love em both.

what sells me on steak over roast is the surface area of char on the steak.

i like em black and blue!

but, as you said, a roast seems more grand of a cook.

thus, my conundrum...

My vote is for prime rib too. Even though it's bigger and takes a little longer, I think prime rib is just an easier cook that making everybody a steak.

Just season, through in a probe, and wait for the meaty goodness. But since your technically "cooking the prime rib" nobody can ask you to do any other chores. :)

Big_T_BBQ
12-11-2010, 02:21 PM
I vote roast, but I prefer (and will be cooking) a New York Roast for Christmas.

Chef Country
12-11-2010, 02:33 PM
we make beef and chicken enchiladas, a big pan of rice and I will probably have a big bowl of quac to go along with it, and cant forget the re fried beans, that Christmas eve Christmas day I'm sure I will be smoking a fresh ham with cherry's and pineapple, but I haven't been told yet

Buster Dog BBQ
12-11-2010, 03:10 PM
prime rib all the way and if any leftovers a nice philly sandwich.

Hawg Father of Seoul
12-11-2010, 03:44 PM
We are doing grass fed prime rib/french things and rustic Italian including pork and prunes :twisted: I am getting to the end of my >$3 a pound whole grass fed beef.

Big family with diverse tastes. I wanted German, but at least I get plum and pork AND prime rib.

Bob Wiley
12-11-2010, 03:56 PM
We do lamb chops at Christmas.
They are elegant for sit a down dinner but work equally well as finger food for large groups.

MOROCCAN GLAZED LAMB CHOPS
Serves 12 (2 Chops Per Person)
*START THE DAY BEFORE

24 rib lamb chops (about 5 pounds),
frenched (the butcher should thoroughly
trim all fat and gristle from the rib bone)
4 TBS olive oil
4 TBS honey
2 tsp freshly cracked black pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
2 tsp coarse salt
3 cloves finely chopped garlic

1. Up to 24 hours before serving, place
the lamb chops in a large plastic Ziploc
bag. In a small bowl combine remaining
ingredients. Pour marinade over chops
to coat all over. Refrigerate until 1 hour
before serving.

2. Before serving, preheat the broiler.
Place the lamb chops in 1 layer on one
or two baking sheets. For medium rare,
broil 4 inches from the heat for two
minutes. Turn chops and broil for two
more minutes for medium. These are best
served warm but are still good at room
temperature.

I prefer medium to medium well which is 4 min per side 4" from the broiler.
Sam's has great cryovaced New Zeland lamb racks that are easy to cut and require little trimming.
All the work gets done the day before and they cook in no time.

If you want to up size the marinade there are 16 Tbs in one cup so just multiply everything by 4 which makes it easy to measure out the olive oil and honey.

chillcoolcold
12-11-2010, 10:01 PM
After all the seafood on Christmas Eve (we do The Feast of The Seven Fishes), I'm doing a rib roast for Christmas Day with horseradish mashed potatoes, carrots with butter and brown sugar, green beans almondine, and a very simple salad of arugula, EVOO, feta cheese, S&P.

OK had the 7 fish stuff being Italian and all but that was a long time ago. Nana past on but I still make her homemade sausage bread. Wow I can still remember the table setting!

LMAJ
12-12-2010, 07:21 AM
Christmas dinner is a pretty simple affair at the Big Al and LMAJ household. It goes back to my childhood since my Dad didn't want my Mom in the kitchen all.Christmas day. Standing rib roast, baked potato, something green. Easy and delicious. It's a tradition we have adopted.

Norcoredneck
12-12-2010, 09:24 AM
maybe a farkin goose?

If you go with the Goose just Remember it's all in the presentation. (http://www.youtube.com/watch?v=xTq20prt0K8)

Norcoredneck
12-12-2010, 09:28 AM
I want Prime Rib, going to sisters house and she want's me to bring stuffed loin instead. Instead hell, in addition to!
What is Christmas dinner without Prime Rib?

cmcadams
12-12-2010, 10:43 AM
I like Beef Wellington for Christmas... Saveur Mag Online actually picked this as their choice for the entree for an elegant Christmas dinner... http://livefireonline.com/2008/12/28/christmasbeefwellington/

Southern Home Boy
12-12-2010, 12:33 PM
It's a three-meat holiday for us. Prime rib, leg of lamb and goose.

rogwadd
12-13-2010, 07:49 AM
I must second Grillman and cmcadams. Beef Wellington and Yorkshire Pudding.

MRI_Guy
12-13-2010, 08:09 AM
Add some Salmon and Halibut - why settle for just little pieces of seafood appetizers??????

southernsmoker
12-13-2010, 08:16 AM
We go with seafood on Christmas Eve and gotta have a Turkey for Christmas dinner, a prime rib would fit in there during the holidays somewhere, maybe old Christmas Day?..