What are you cooking for Thanksgiving?

[Super Bee]

I have been chosen to do a prime rib for at least 20. Not a huge turkey fan so this works.

 

[VUPDblue]

I have been chosen to do a prime rib for at least 20. Not a huge turkey fan so this works.

Damn that’s gonna be a lot of prime rib!

 

[GLOCKMAN23C]

I was going to say something, but VUPD killed the thread.

 

[Vigilant]

I have been chosen to do a prime rib for at least 20. Not a huge turkey fan so this works.

Sheesh, did they choose to send some ducats your way as well? @ 8oz. Per serving average, you’re gonna shell out for a couple of loins if you find good 12& downs in USDA Prime! Costco had them at $13.99/pound last i was there I think? That’s a lot of jack, and what time do we eat?

 

[Libertarian01]

I changed my mind. I'm going to do potato soup instead of matzo ball soup.

It'll be a fuller, creamier flavor.

Naturally, it is a good excuse to also throw in some bacon!

Doug

 

[Super Bee]

Sheesh, did they choose to send some ducats your way as well? @ 8oz. Per serving average, you’re gonna shell out for a couple of loins if you find good 12& downs in USDA Prime! Costco had them at $13.99/pound last i was there I think? That’s a lot of jack, and what time do we eat?

Yes, we are splitting the cost somewhat.

Dinner is at 1:00, come hungry.

This will be my first Thanksgiving home in five years. We usually spend the week in NYC and watch the parade. So for a couple years our Thanksgiving dinner was pizza.

 

[KittySlayer]

Naturally, it is a good excuse to also throw in some bacon!

Turkey Bacon???

 

[JettaKnight]

Hey Doug, what time's dinner? We're eating at 1 pm, so if you're dinner is later....

Ironically it is at 1300 as well.

Dinner is at 1:00, come hungry.

Next year, we Fort Wayne INGOers need to plan this better.

 

[Libertarian01]

Next year, we Fort Wayne INGOers need to plan this better.

Or maybe this is proof that we all have a hive mind and think alike...?

 

[JettaKnight]

Or maybe this is proof that we all have a hive mind and think alike...?

I'll take that as a compliment!


Tonight I'm making the spiced pecans for the pie and maybe the Parker House rolls - pre-bake & freeze.

 

[indyjohn]

Instead of Ham as the secondary meat, I voted for and got approval for a smoked roast.

I've not done this enough times so I have to ask: what do you all use for fuel in the smoker? I would guess you pros aren't using just Matchlight.

 

[VUPDblue]

Instead of Ham as the secondary meat, I voted for and got approval for a smoked roast.

I've not done this enough times so I have to ask: what do you all use for fuel in the smoker? I would guess you pros aren't using just Matchlight.

I use Royal Oak lump hardwood almost exclusively. And don't use fluid to start it, use an electric starter, mapp gas, or a chimney starter.

 

[indyjohn]

I use Royal Oak lump hardwood almost exclusively. And don't use fluid to start it, use an electric starter, mapp gas, or a chimney starter.

Good to know. I have a chimney starter. Thanks.

 

[Libertarian01]

I'll take that as a compliment!


Tonight I'm making the spiced pecans for the pie and maybe the Parker House rolls - pre-bake & freeze.

You're getting an early start!

I'll do preliminary shopping on Friday for basic ingredients. While taking my cooking class I want everything to be as fresh as reasonably possible, but I'll start making some stuff ahead of time.

The chicken stock and beef stock will be made on Sunday. Some of the beef stock will be turned into a brown sauce on Tuesday, and some more turned into a demi-glace on Wednesday. That way I have demi-glace ready to go on Thursday to turn into the Chasseur sauce right before lunch.

I will start the spiced pumpkin cheesecake on Tuesday and it will be finished on Wednesday. Waiting one day won't hurt it too much and it can be time consuming so it will be better to get this out of the way.

I'll do the Flan Wednesday evening and that will be fine for less than 12 hours in the fridge. I'll also do my candied pecans on Wednesday as well for maximum freshness without getting in the way of the Thursday crunch.

Thursday morning I'll stick the ham in the slow cooker early and prepare the mise en place. This is the massive prep work for having everything ready to go for the real cooking, like dicing onions, putting exact spice measurements out in bowls, etc. This makes the real cooking go so much easier.

I also need to set the table Wednesday evening so that is one (1) less thing to do on Thursday morning.

My countertop oven arrived today and I checked it out. Seems to be good so this will help a bit come the big day with an extra cooking space.

Regards,

Doug

 

[Rookie]

I use Royal Oak lump hardwood almost exclusively. And don't use fluid to start it, use an electric starter, mapp gas, or a chimney starter.

I prefer going Tim Allen and using a weed burner.

 

[Timjoebillybob]

Instead of Ham as the secondary meat, I voted for and got approval for a smoked roast.

I've not done this enough times so I have to ask: what do you all use for fuel in the smoker? I would guess you pros aren't using just Matchlight.

I generally just use Kingsford non matchlight and some wood chunks/chips for extra smoke. Type of wood varies. But I'm not a pro so take that as you wish.

I use Royal Oak lump hardwood almost exclusively. And don't use fluid to start it, use an electric starter, mapp gas, or a chimney starter.

That's good stuff as well.

I prefer going Tim Allen and using a weed burner.

I've used a chimney on top of the burner for my turkey fryer before. Coals ready to cook on in under 10 minutes.

 

[JettaKnight]

I'll take that as a compliment!


Tonight I'm making the spiced pecans for the pie and maybe the Parker House rolls - pre-bake & freeze.

Well... I bought the groceries... which included bourbon... the night ended early.

 

[JettaKnight]

You're getting an early start!

I'll do preliminary shopping on Friday for basic ingredients. While taking my cooking class I want everything to be as fresh as reasonably possible, but I'll start making some stuff ahead of time.

The chicken stock and beef stock will be made on Sunday. Some of the beef stock will be turned into a brown sauce on Tuesday, and some more turned into a demi-glace on Wednesday. That way I have demi-glace ready to go on Thursday to turn into the Chasseur sauce right before lunch.

I will start the spiced pumpkin cheesecake on Tuesday and it will be finished on Wednesday. Waiting one day won't hurt it too much and it can be time consuming so it will be better to get this out of the way.

I'll do the Flan Wednesday evening and that will be fine for less than 12 hours in the fridge. I'll also do my candied pecans on Wednesday as well for maximum freshness without getting in the way of the Thursday crunch.

Thursday morning I'll stick the ham in the slow cooker early and prepare the mise en place. This is the massive prep work for having everything ready to go for the real cooking, like dicing onions, putting exact spice measurements out in bowls, etc. This makes the real cooking go so much easier.

I also need to set the table Wednesday evening so that is one (1) less thing to do on Thursday morning.

My countertop oven arrived today and I checked it out. Seems to be good so this will help a bit come the big day with an extra cooking space.

Regards,

Doug

A man who make his own stock - we really are alike!

 

[indyjohn]

This big boy is going into the smoker. Right next to a 22lb bird.

 

[VUPDblue]

I'm doing a 15# bird on the BGE, probably not low and slow though, more like 325 with a hint of smoke.

I'm also responsible for corn pudding and some sort of potato dish.