Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
We had a 16 lb turkey, mashed potatoes, dressing, gravy, cranberry-apple chutney, roasted potatoes, Brussels sprouts, and a cranberry-apple tart for dessert.
I went old school and cooked the turkey and the gravy on the Hasty-Bake instead of the WSM. I ran FOGO Premium and apple wood for the fire and smoke. The turkey was spatchcocked and dry brined for just over 24 hours.
It's going to be double posting. Just found this thread. I already posted in the other thread.
Went for capon instead of a turkey
Green beans
Crab and shrimp thingamajig
Pumpkin pie
Ham
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Weber Kettle, Texas rub (salt, pepper, pepper, etc...) A good crowd outside including my 87 year old dad and 81 year old mom who haven't seen the grandkids since this stuff started. But my favorite thing is telling people I'm spatchcocking my turkey. The looks I get...
Mashed sweet taters, hubby's deviled eggs, English peas, turkey-and-sage-dressing casserole in my Stargazer CI pan, and a dry hard cider to wash things down.
I smoked two turkeys in my Hasty Bake on Monday (one for us, one for a co-worker), deboned ours, froze the larger pieces of meat, and made stock from the bones. No pics, sorry, but the birds at the end of the cook looked a lot like others in this thread, so nothing special anyways.
I used some of the stock and the smaller pieces of turkey to make the casserole. I forgot to make the gravy. I'll correct that problem when we eat the casserole left overs.
Dessert was slices of this apple fold-over pie with vanilla ice cream --
Will do, tbob4 It's a good way to make a one-crust pie's worth of ingredients feed a crowd. They also freeze well. I made two of these several weeks ago. We ate one and froze the other. This was the frozen one, and it turned out every bit as good as the first.
IowaGirl I am truly impressed with your Thanksgiving spread you have shown us..(except for the peas) I know, I know " Bless your heart John, that’s more for us!" 😂😂😂. Anyway just wanted to give ya a ðŸ‘ðŸ‘ðŸ‘
Last edited by Panhead John; November 28, 2020, 09:52 PM.
Followed Meathead's recipe, using the "fresh rosemary from the garden that hadn't yet froze" option and the wet rub on the outside. Used Fogo lump and a handful of cherry chips. 14 lb organic fresh bird. It turned out good but I think I like a wet brine more than this method. I'm going to do another one this weekend so I'll wet brine it and test my theory.
tbob4 did not cover at all. There were parts of another turkey in the pan also. It was fairly crowded. Roasted at about 325 for about 2-3/4 hours. The vegetables came out awesome. The young turkey was tasty but a bit tough. Maybe should have covered part of the time.
Turkey cooked using Malcom Reed‘s „Norman“ recipe. Smoked on my Traeger Ironwoon 885 for 4 hours at 325. Most delicious turkey I have ever prepared including deep-fried and spatchcock and smoke. Even the breast had moisture oozing. A little dark because I put a light coat of smoked paprika on the skin. still delicious.
I posted in a different thread thinking that was the Official Thanksgiving Thread so this is a double post as well.
Thanks Giving Roast Duck, with Homemade Duck Liver Paté, Duck Fat Roasted Vegetables. Duck Stock Gravy with Caramelized Onions and a Hint of Orange Cognac Reduction.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Double bone-in turkey breast, cooked on the RecTeq, served with baked sweet potatoes and butter and steamed Brussel's sprouts. Glass of Lodi Zin for dessert.
15lb bird. Mrs. HawkerXP’s brine, rub, injection from Southern Living mag. Another round of crab stuffed mushrooms.
We got delayed a day due to ........ you know. BS. Bird done in the PBC.
I messed up my phone while working today. Giant sunspot in middle of screen.
Attached Files
Last edited by HawkerXP; November 27, 2020, 07:31 PM.
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