How was your day of feasting?


Morning:
-shrimp cocktail
-2 different crackers
-2 different cheese
-2 different chips
-egg nog
-french onion dip

Lunch/Dinner:
-turkey
-stuffing
-yams
-mashed potatos
-olives
-cranberry sauce
-cider

Homemade blueberry pie with maine blueberries.

I don't remember it was a while ago

-Spiral ham with pineapple
-Yams
-Apple cobbler

Just me and the wife this year, so we're keeping it simple. No massive dinner, just a day of relaxing.

~SE++

Yesterday we had Italian themed stuff. Butternut squash lasagna, leek pie, a vegetable stew and some garlic roll thingies.

Happy thanksgiving to the amernicans here. You should adopt me so I can have a second thanksgiving.

My friends were in the Macys Thanksgiving Parade. Super jealous.

we're celebrating tomorrow because my aunt is really into our native american heritage and celebrates thanksgiving the day after as a **** you to the country that slaughtered thousands of our ancestors
so today i just watched the packers and cried


that looks retarded delicious. did you smoke that turkey?

so is canadian thanksgiving pretty much the same as american thanksgiving with the feasting and everything?

Jak, check out my recipe for that in the forum cookbook thread.

For that one though I brind for 11 hours, smoked for 2 1/2 hours and finished it in the oven until the thickest part of the thigh by the bone was 170f. About 2 hours.

tasty. i brined my turkey last year when I cooked thanksgiving dinner, but I just baked it. I'll have to try smoking one sometime, is the smoker you use very expensive?

Just the same stuff as you guys mostly.


Next year, I wanna slaughter that bird personally.

I use a Weber kettle grill.
Start the coals in a chimney with paper instead of fluid.
Have a f load of hickory chips that have been soaking for at least 4 hours.
Spread the hot coals in a small circle in the middle and put the soaked chips directly on.
You can control the airflow with my grill on the top and bottom. Adjust to keep the smoke flowing good and the coals lit but not too awful hot.
I put the turkey breast up in a roasting pan and put it on the grill and smoked for an hour.
I then flipped it over so the bottom could get some hickory goodness for about 45 minutes.
I then flipped it back to breast up and smoked for another hour and then transferred it to the oven directly on the rack with the roasting pan on the rack under it.

Still going. Turkey, potatoes, broccoli, stuffing, & biscuits slapped with turkey gravy. To be continued over the weekend...

oh man i'm so doing this for Christmas
do you think it'd work for ham too?

Hickory works for anything.
It's the only smoking wood I've found that actually introduces a tangible flavor to the meat and not just color.
Something as simple as hamburgers with some Montreal seasoning seared first and then chips added to smoke makes an amazingly tasty burger.
Give me the chance and I'll hickory smoke a peanut butter and jelly sandwich.

Impressed by your skillz. Not everybody knows how to grill.

Bacon-wrapped turkey. Enough said...everything, literally everything is better with bacon. That includes turkeys.