Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
To the best of my knowledge my wife makes what is known to us as Thanksgiving Sauce. A tomato based Italian sauce. I think the sausage, braciola and ox tails are put in the oven to brown a bit. Then in the sauce for hours to cook/simmer. This will be done the day or so before. This is served with jumbo ravioli. Used to be the 1st seating on Thursday. Then the traditional turkey with all the fixings. Now Thursday turkey tradtion. Friday Italian cuisine. Saturday throwup.
Comment