Made Max the Meat Guy's Smoked Salmon Dip as an app for Thanksgiving, served with Bagel chips. Brined the salmon overnight, then 5 hours uncovered in the fridge, then smoked over a bed of citrus with alder wood. Always a crowd pleaser and this was no exception.
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Shrimp & Smoked Salmon Alfredo with Broccoli and Angel Hair Pasta. Served with a Lettuce Salad.Comment
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The prime rib was great on Thanksgiving, but the roast beef hash made with the leftovers last night was even better. Excuse the token piece of broccolini on the plate.
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Shrimp and chorizo stew.
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Well, this was last night's cook. Yvonne and I were kinda tired of the weekend's turkey feast that ran Thursday to Sunday (I cooked mine on Friday), and I found some packs of ground chuck down in the deep freeze when I found the turkey. So, burgers! And being 30ish, dark and raining, I opted to cook indoors.
Prepping to cook...
Lodge to the rescue! I did smash burgers with one of my Camp Chef grilling spatulas in the 12" CI skillet. Perfection!
I did them in several batches. I might have crammed 4 at a time in the skillet, but didn't want to be crowded for spatula work... the last two were cheesed up (2 slices each), for me. Yvonne hates cheese on burgers for some reason, along with my mother... weird, I know.
And.... while these looked burned at first, as I was busy making Yvonne's meal due to her feeling poorly, the cheese on the skillet resulted in this magical thing I hear about called "frico" around the burgers and I had no trouble scooping it up with my scraper style spatula!
I was improvising, with thinly sliced 21 grain bread from the store, toasted and buttered, as I was not driving to the store for buns. And I kinda liked the grainy bread too. Simple - mayo, mustard, ketchup, pickles. Mmmm. Sometimes I think we can load our burgers down with too much stuff.
This was my plate. Yvonne had one hamburger, sliced on the diagonal for presentation.
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Good looking burgers. My wife loves mushroom & swiss burgers, and I make souerdough bread for her dietary needs. A while back we had some mushrooms left from something else, so I sauteed the mushrooms and made her mushroom & swiss smash burgers on sauerdough. It's her new preferred burger. -
Bogy my wife absolutely loves mushrooms on her burgers. If we ever eat a burger out, she is all mushroom and swiss, even though she does not prefer cheese on her burgers most of the time. I'll have to get some shrooms going in a little side pot next time I make burgers!
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First time posting. Did a couple briskets in my WSM the day after Thanksgiving. I know briskets aren't the most daring item to post but I feel like I'm in a superhero movie and slowly discovering I have secret powers!Comment
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Don't sell yourself short. Many people find themselves very intimidated by brisket. Probably because it's a big investment to screw up. Others just can't seem to figure it out. I provided brisket for a church dinner a few years ago and one of the women said, "I wish you could teach my brothers in law how to make brisket like this, they keep trying, and havn't made one that was edible yet." Yours looks great!
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Well, I've been lurking and liking for awhile but not posting so much...
I thought I'd share my Thanksgiving cook which was butterflied leg of lamb acquired from a local farm. Started with an overnight marinade of olive oil, red wine vinegar, garlic, rosemary and salt. Had to cut the meat in half to facilitate the marination.
For the cook I fired up my Primo for indirect low'n slow at 230 degrees. When the meat hit 120 internal I open up the vents and let it rip for the sear. The lamb turned out a wonderful med-rare, very tasty and served with chimmi-churri. Sides included roasted carrots on spicy middle eastern yogurt, marinated cannellini beans with radiccio (recommended) and home grown potatoes (not by me--my bro) with butter and horseradish.
There were four of us--my brother and two young fellows. I think the plated pic must belong to one of the young dudes--I could never eat that much in a single sitting these days! Desert was homemade apple pie (no pics!) again, not made by me!Comment
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Shrimp and Broccoli tonight First Wok cook since spring. When weather is nice here in Michigan (which it's not today!) we eat most of our meals off the grill or smoker.Comment
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Is it too late to post about Thanksgiving?!? Been so busy since then I haven’t been able to post.
We hosted this year - first Thanksgiving in our new house in a new state! We had 16 - including two babies in the family having their first Thanksgiving!
Two 14# birds were dry brined and rubbed with Simon & Garfunkel. Came out great!
Removed the breasts and sliced across the grain, as Meathead recommends.
My fist time making homemade cranberry sauce - don’t know why I waited, it’s ridiculously easy.
My wife made green bean casserole and spicy cream cheese corn, I made potatoes, stuffing, turkey, and gravy.
Our new house has one oven; our old house had double ovens. To get through the longer cooking session moving things through the oven we bought a steam table. It worked great - kept food warm and moist during extended holds, and everything tasted fresh and hot when we went back for seconds!
My wife did a great job decorating the table. As always.
We ate and ate, and had a great day with family!
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Wonderful looking. Like how you removed the breast and then cut across the grain. Surprising how many do not do that. I made the cranberry orange relish and there is no cooking to that and it is good also if you are looking for a different cranberry taste next time. -
Great work!
I am so glad that the steam table setup worked out so well! I wouldn't mind something like that, but would have to get rid of other gadgets to be able to store it.
I also cut the breast meat off the turkey and then slice across the grain like that for easy serving. I learned that here or somewhere years ago, and do the same thing when carving rotisserie chickens.
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Beef cheeks in a red wine, port, and balsamic reduction w beef broth, mashed potatoes, and braised cabbage. Beef cheeks are one of my favorite cuts of beef! I’ll say I definitely prefer them confited but this was excellent too.
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I was digging around in the cupboard and discovered I still had a box of Carroll Shelby’s Chili Kit (thanks DaveD ) sitting around. I pulled out 2 lbs ground beef, a small, diced onion, 1 can tomato sauce, 1 can diced tomatoes, 1 bay leaf, 1 quart of beef stock …. I fried up the ground beef until it was brown and in small pieces. then I added the onion and cooked it until translucent and well mixed with the ground beef. Then I added every thing else, including all three envelopes in the Carroll Shelby kit, stirred it all together. Brought that to a boil, turned down to a simmer, covered, and cooked for 30 minutes. I stirred every 5-7 minutes to avoid any sticking/burning in the pot. I served.
It took me maybe 60 minutes to cook, no special anything to it at all, and I got a very nice chil.
Highly recommended to do this for easy weeknight chili.
Last edited by ecowper; December 4, 2025, 09:09 PM.Comment
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Blackened rockfish po’ boy (po’ boy adjacent, actually).
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Prep for a holiday gathering next weekend, to which I'm bringing 2 dozen pulled pork sliders. Got the pork butt done and vac sealed for the day.
Yer basic Smithfield bone-in butt, 6.15lb/2.8kg in the package, trimmed just about one pound/450g of fat cap away. Dry brined overnight, Jenni In A Bottle rub, SnS kettle with B&B and pecan chunks.
I never cease to be amazed at the gorgeous color one gets from JIAB...
Delicious, super tender and juicy. I'm sure it will be a big hit at the gathering.
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