What are you cooking for Thanksgiving?

[bmbutch]

Current plan is baby back ribs, baked beans (I call them candy beans), hopefully some deviled eggs.

 

[indyjohn]

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.

The capacity of the BGE is a lot more than I thought. A 15 lb. bird ain't small.

 

[VUPDblue]

The capacity of the BGE is a lot more than I thought. A 15 lb. bird ain't small.

I've done bigger

 

[Timjoebillybob]

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

How much is Costo charging a lb for prime brisket?

The capacity of the BGE is a lot more than I thought. A 15 lb. bird ain't small.

Depends on which BGE, they have different sizes.

I've done bigger

TWSS. What size BGE do you have?

 

[VUPDblue]

I have a large and an XL

 

[KittySlayer]

...hopefully some deviled eggs.

Get creative with the deviled eggs.

Steak Sauce - sometimes I will substitute steak sauce (Heinz 57) for the mustard and add some bacon bits for meat texture (and well bacon!).

Asian - use some wasabi mustard and soy sauce instead of vinegar then add a little freshly chopped ginger.

Mexican - some chipotle mustard and chopped peppers.

...or whatever else I find in the fridge that looks tasty.

 

[JettaKnight]

Get creative with the deviled eggs.

Before serving, pan fry upside down! You just want a very small amount of oil, and it doesn't take long for them to get a golden, crispy crust over the top.

 

[Thor]

25lb turkey, 15lb prime rib, 15lb ham, yams with cranberries, creamed corn, rice and sausage stuffing, green bean and bacon casserole made with home made cream of mushroom soup, many fruit and meat pies...I'm sure I'll think of something else. Time to start cooking.

 

[indyjohn]

25lb turkey, 15lb prime rib, 15lb ham, yams with cranberries, creamed corn, rice and sausage stuffing, green bean and bacon casserole made with home made cream of mushroom soup, many fruit and meat pies...I'm sure I'll think of something else. Time to start cooking.

Big gathering.

 

[hoosierdoc]

I tossed out my turkey I had peeped. Schedule changed and it seemed to have been thawed for too long. May still try a practice turkey. And then a real effort for thanksgiving.

do you guys do a dry brine? That’s my thought. Just need to get a bird thawed. Maybe pull it out Friday, season Monday evening, cook Tuesday afternoon.

i did the spatchcock ok and can probably do that again. Wasn’t real sure how to get the skin up and smear spices under there but I gave it a shot

 

[JettaKnight]

I tossed out my turkey I had peeped. Schedule changed and it seemed to have been thawed for too long. May still try a practice turkey. And then a real effort for thanksgiving.

do you guys do a dry brine? That’s my thought. Just need to get a bird thawed. Maybe pull it out Friday, season Monday evening, cook Tuesday afternoon.

i did the spatchcock ok and can probably do that again. Wasn’t real sure how to get the skin up and smear spices under there but I gave it a shot

I spatchcock, then rub with a 'dry brine'. That sits uncovered (and splayed out) in a fridge for a few days.

 

[hoosierdoc]

Do you wrap it in a bag? Mine was in the fridge about 5-6 days and then 48h for the rub. The legs were discolored and didn’t look good

 

[Rookie]

https://keeprecipes.com/recipe/howtocook/alton-brown-orange-juice-brine

I use this brine when I brine....

 

[Cameramonkey]

Do you wrap it in a bag? Mine was in the fridge about 5-6 days and then 48h for the rub. The legs were discolored and didn’t look good

Part of the brine process is to get moisture into the meat for a more juicy bird.

Especially Turkey, I recommend against a dry brine. It is already a REALLY dry white meat. (I cant even eat non brined white meat turkey unless they used a meat thermometer and pulled it at just the right time... too dry)

 

[churchmouse]

Looks like we are smoking a Turkey.

 

[indyjohn]

Looks like we are smoking a Turkey.

Do you have to go to Michigan for that?

 

[churchmouse]

Do you have to go to Michigan for that?

 

[Thor]

Big gathering.

Leftovers! FTW! (a lot of folks too though...)

 

[Libertarian01]

Late start but I've just started caramelizing the beef bones.

I should have all the beef stock done this evening and hopefully the chicken stock as well.

JettaKnight, this is the first year I've done my own stocks, thanks to my cooking class. I believe I have everything ready to go or as close as I'm going to get.

Regards,

Doug

 

[JettaKnight]

Do you wrap it in a bag? Mine was in the fridge about 5-6 days and then 48h for the rub. The legs were discolored and didn’t look good

No bag - just open to dry out the skin.

https://www.foodnetwork.com/recipes...sted-root-vegetable-panzanella-recipe-2125794


I'll probably get to mine tonight or tomorrow.