Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
We've all got them... that weird retro side dish that only makes an appearance on a certain Thursday in November. Like my family's awful congealed salad thingys or some kind of strange meat dip that ends up as scraps for the dog.
What's your family's, um, "favorite" recipe concoction that will hit the table this week?
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Thank goodness the tradition of yams from a can topped with melted marshmallows has gone away on both sides of my family! I remember trying to choke those down as a kid thinking, there are marshmallows here, this should taste good, but it doesn't!
I ALWAYS make my own cranberry sauce/relish from scratch, with REAL, WHOLE cranberries. That jellied stuff has not been in my house since my sister passed away.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
A recipe that was popular when I was a teen was orange Jello laced with cottage cheese, crushed pineapple, celery, carrots, onion, and who knows what else. It was tolerably okay, but that's all it was. I think I made it once in a fit of nostalgia ... but never again.
Ha ha. We kept making that for years, mostly so we could joke about the "cultural difference" in our household where half got the topping I feel appropriate (more of the canned onion rings) and half got my wife's preference (crumbled potato chips). Last year, our daughter invited her vegan roommate and I adapted as many of our dishes as I could. To my surprise, making a fresh mushroom white sauce from scratch elevated the dish to something much more appealing. Now the canned soup is gone forever
My wife makes awesome green bean casserole, with fresh mushrooms, caramelized onions, and scratch-made cream sauce. Topped with slivered almonds. YUM! No canned fried onions in our house!
My mother-in-law used to do a can fruit salad and add tiny marshmallows. She must have made it the day before because by the time it was served the marshmallows were very light.
I told my wife to try jazzing up the green bean casserole this year with french fried jalapenos instead of the onions and to fry the green beans with bacon before assembly. I'm about the only one that likes it, so kick it up a notch or 2 for me since nobody else will touch it.
I was raised by my grandfather and we didn't have a tradition for common holidays. I would like to spend this day for once as it is spent by everyone even if there is bad meat on the table, I will survive it.
I hear you, Daniel-J. I think we are all entitled to have our preferences about food, but what I don't care for is the people who make a fuss about foods they don't like and end up making others feel uncomfortable. I might grinch here about my Mom's orange Jello salad (see post #4), but I'm grinching gently and with fondness. At 87 years old with health problems, my mom is no longer able to cook. I'd gladly eat a whole bowl of that dang salad if she could feel good enough to make it again.
Having grown up in Scotland, we never did thanksgiving until we moved here so we dont have our own family traditions. One thing i will never understand, is the desire to make yams/sweet potatoes so darn sweet. Most people ive seen do it use a quite disgusting amount of brown sugar and maple syrup...i shudder every time.
Thunder77 We are in Curacao for Thanksgiving as the last 12 years we have Carrib grilled lobster with roasted sweet potato butter sour cream and chive.
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