Thanksgiving grillin' and smokin' and other interesting foods

tod0987

tod0987

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Anyone grilling or smoking anything for tomorrow or on Turkey day? Let's see them. Like that pickle thread I started, I'm looking for different items to try or if you just want to show off your thanksgiving masterpieces.


We go to my uncles 2 hours away so the past few years I've been making/trying new sides or appetizers to bring (ie different stuff). Last year's Calabrian Chili calabrese was mehh so I need some redemption. This year I decided to bring a smoked cracker platter. Smoked bologna burnt ends, smoked cream cheese 4 ways which is half a stick of these 4 flavors: BBQ, hot BBQ, everything bagel, and cheddar/jalapeno dusted with taco seasoning. This is alongside some fresh pickled red onions, nacho pickled jalapeno slices, and a few different cracker types.

Here I pulled the bologna burnt ends at an hour to give them some sauce and back in for about another hour. I think I have about 30-45 mins left on my A-MAZ-N smoker tray with apple pellets.
 

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Hope all your cooking turns out great. Personally due to family issues, I cant wait for the day to be over and done then I'm going to get me a Family Pack at Smithfield Chicken and BBQ. We took cook a turkey breast and make gravy every other week.
 
Get Off My Lawn said:
I’m bring, smoking to 110 degrees, then deep frying several turkeys.
Nom nom nom
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We have tried every method except this. Fried alone is quicker and tasty but the mess during and after is a down side.

After spatchcocking and smoking one last year it is the way we will always do one.
 
jimmyjames8 said:
Hope all your cooking turns out great. Personally due to family issues, I cant wait for the day to be over and done then I'm going to get me a Family Pack at Smithfield Chicken and BBQ. We took cook a turkey breast and make gravy every other week.
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We did a turkey breast that turned out to be a turkey minus wings and legs...wrapped it in a few lbs of 🥓 and tossed it on the smoker....man o man.

Sorry to hear about family issues causing a problem 😔
 
Mike79 said:
We have tried every method except this. Fried alone is quicker and tasty but the mess during and after is a down side.

After spatchcocking and smoking one last year it is the way we will always do one.
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I spatchcocked smoked one on the pellet grill two years ago, the fam informed me I had to smoke then fry at least one. It is the new standard. The smoking drys the outside, so there’s a lot less boiling action, and the skin is very crunchy.
 
We’ve three whipping up a frenzy right now.
This is a thanksgiving MUST, mama’s sweet tater pie.
Roast a gaggle of sweet taters (30lbs this time), peel, mash, add eggs, butter, a bunch of spice, whip it in the VitaMix until fluffy, cook, served with ice cream on top.
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Miss Lily said:
Just spouse and I for tomorrow. We are spinning a couple of bourbon/dijon marinated cornish hens on the rotisserie. A couple traditional-ish sides, dinner rolls and chess pie.
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Ms. Lilly,

Are the hens soaked in bourbon like a brine or is it more brushed on as it cooks? The younger butcher at Harris Teeter told me he soaked a prime rib in bourbon but I just couldn't fathom it coming out well. Seems it would be overpowering and even for a bourbon lover myself.
 
It is a marinade with bourbon, white wine, dijon mustard, veg oil, minced scallions, worcesteshire and fresh cracked black pepper. It marinates no more than 8 hours in fridge or two hours room temp.
 
Bought a spathcocked (bricked) whole chicken at Wegmans and cooked it per directions and it was...terrible. Probably the worst chicked I ever tried to eat. White and dark mear cook done at different times, not at the same time.
 
We were at a “Friendsgiving” a few years back and got to try Turkey injected with creole butter and cooked in an air fryer. Bought a “big easy” the next day for our family’s Turkey and love it as much as the first time every thanksgiving/Christmas since.
 
Pogue said:
We were at a “Friendsgiving” a few years back and got to try Turkey injected with creole butter and cooked in an air fryer. Bought a “big easy” the next day for our family’s Turkey and love it as much as the first time every thanksgiving/Christmas since.
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This is what we have started doing. It is almost as good as a deep fried turkey but without all the oil and mess. Will be putting one in about 8:00 in the morning
 
I washed my hands of thanksgiving this year. Usually cook a butt or brisket in addition to the turkey. Plus Diana and I were out of town til yesterday afternoon. Not much time to get anything else ready
 
We gave up doing whole turkeys years ago. This year its 12 lbs of pork loin. Been on since 0545 ish at 165° with a pecan blend. Got a nice color going, just a tick over 100° internal now and should be done and paper wrapped for travel by 0930...just in time to drive an hour to pawpaws for lunch at 1130.

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Pogue said:
We were at a “Friendsgiving” a few years back and got to try Turkey injected with creole butter and cooked in an air fryer. Bought a “big easy” the next day for our family’s Turkey and love it as much as the first time every thanksgiving/Christmas since.
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Warning to all. If you go down this path you will cook so many Turkeys that you lose the taste for them. A big hit with the families. I have 2 big easys now.
 
Rockchucker said:
Warning to all. If you go down this path you will cook so many Turkeys that you lose the taste for them. A big hit with the families. I have 2 big easys now.
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They are a hit. As soon as our bird finishes this morning, I have to throw a 2nd in for our aunts extended family’s dinner this evening. 🤣
 
Getting ready to start the smoker. Just a turkey breast.
 
20211125_091619.jpgwent on at 9:15, shooting for a 5pm finish time
 
Bought a whole tenderloin when it went on sale a few weeks ago.

Here’s the 2 inch thick steaks with Montreal steak seasoning and my own rosemary and thyme infused butter ready to go on the smoker.

Oh, and some asparagus lol.

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It's my Dad's birthday today too!
 
Chdamn said:
my own rosemary and thyme infused butter
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Go to the butcher and talk him out of a big ol leg bone. Split it, roast it, scoop out the marrow, and use that in your butter.
I add a tsp of chipotle seasoning, but it's plenty fine without it.
Nectar of the Gods
 
draco88 said:
Go to the butcher and talk him out of a big ol leg bone. Split it, roast it, scoop out the marrow, and use that in your butter.
I add a tsp of chipotle seasoning, but it's plenty fine without it.
Nectar of the Gods
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Well……..damn.
 
draco88 said:
Go to the butcher and talk him out of a big ol leg bone. Split it, roast it, scoop out the marrow, and use that in your butter.
I add a tsp of chipotle seasoning, but it's plenty fine without it.
Nectar of the Gods
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Probably gonna make a decent laxative, too.
 
Pack72 said:
Despite having a smoker, two grills, and an oven, this:

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It's a long, boring story involving two families, 90-year-old moms who can't drive, inability to be two places at once, and a funeral tomorrow.
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Unfortunately, any time I see that brand name, I think of Jenna Haze.
 
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