Thanksgiving 2017 food
 

We're almost a week out (realized that yesterday and can't believe it's that quick). What do you have planning for the big food day?

The wife gets a turkey every year at her new job, hams at Christmas. I'm thinking about doing my first fried turkey. I have the gear, just need to do it. Other than stuffing and mashed potatoes, no clue what else I'll make. The wife is in charge of pies - I'm sure there will be a pumpkin. I didn't get a pecan last year, so that's a must this year.

Prime rib

I did that a few years ago. Did not regret it! :thumb:

Our famous cooking bag turkey as usual.

Unfortunately, I'm going to buy it instead of cook it. I've never made it before and I don't want to ruin it for Thanksgiving. Maybe I'll practice my own over Christmas break.

If you have a probe thermometer, it's pretty easy.

https://www.epicurious.com/recipes/m...e-rib-52990621

Cooking it at 200 degrees makes it darn near fool proof and gives you a ton of leeway.

:hmmm: thanks, that DOES look pretty easy

This Thanksgiving will be the first time in 10 years that I am not going to the Stonewall Golf Course for their buffet. I am sad......:deevee:

Trying to find a good one here in Scottsdale

It's pretty scary cooking $100 junk of meat, but that low/slow model with a leave-in probe makes it super simple.

It's just me and the wife this year and I'm feeling totally uninspired by Thanksgiving food. Plus, that's a ton of food to cook for just 2 people. Thinking of going a totally different direction, or going out somewhere. Just have to convince the wife.

It's just me and the wife, too, but they're giving us a damn turkey.

We historically went non-traditional - steaks, lasagna, homemade pasta. We'd just plan a nice meal for the two of us and spend extra to get really good ingredients.

I was thinking lasagna, or some type of pasta, as that's somewhat of a rarity for us.

Going to parents but I'm taking the big easy over there to do the turkey. We are also making a butternut squash and green apple risotto for a side.

"The big easy"?

I hope Cowboys lose and Jerry Jones chokes on a turkey bone.

You could always break the turkey down and sous vide parts of it. Last year we just had my parents over and they had just bought a turkey breast. I removed the bones and basically made the two halves into a roast. Best turkey breast I've ever had. Basically followed this recipe: http://www.seriouseats.com/recipes/2...nksgiving.html

I added garlic powder to the salt pepper mixture because I love garlic.

I've also seen recipes for confit turkey legs in the sous vide that have cooked 24 hrs. I haven't tried those yet but it's on the list.

May try that next year. Set on the fryer this year. :)

So that's basically a big air fryer/convection oven, right?

this year we're all breaking - Going to Ted's - they put out a nice TG dinner.

Pretty much, works pretty well on birds of any sort.

I will be drinking for Thanksgiving and and smoking pork ribs and probably, smoked/ wine braised/ seared beef ribs that I picked up from the high priced butcher.

The Granddaughter (correction) Grandson is being born on the Tuesday after TD unless he has a mind of his own. The SO will fly home and we will pack for AZ for the winter and spring.

Did they name her Kaitlyn yet?

A turkey is giving its life for my annual feast. I normally go this direction with the exception of a Prime about once every 4 years. Normally I save the prime for New Year's Eve.

I realized a few years ago, I don't really like most of the food at thanksgiving. It's not bad, I'd just rather have something else.

Got the wife sold on pasta. Anyone ever tried a baked ziti with pumpkin and sausage? I've seen several recipes online and am a bit intrigued.

Aww man, really? I'm the opposite. I wish they served traditional Thanksgiving food more often.
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Not baked ziti, but I've had similar ravioli that was excellent.

I could take or leave the turkey, but I love me some mashed potatoes, stuffing, green bean casserole, pecan pie...

Eh. Nothing is really bad, I just like other food better.

-Not a big Turkey Guy. By the time winter is over, I'm over ham.
-Mashed potatoes are mashed potatoes - I used to eat the shit out of them, but sometime between when I went to college and now, my pallet changed and I'm not all about them anymore. Too rich I think.
-Veggies are veggies.
-Not a big casserole guy.
-Our family hasn't done much with cranberry. Not a big fan anyway.
-Not a huge pie guy.

Problem is I kick out decent smoked turkey - so my family insists on it. I even offered to cook steak one time and got yelled at.

I did the Alton Brown dry brined turkey the past two years and it's the best turkey I've ever had. I cook two of them. One of them will be on the Weber kettle with offset coals, so it'll be smoked with pecan wood. The other I'll do more traditionally in the oven.
cranberry/walnut relish
Butternut squash with bacon and pecans
mashed taters
a big spinach salad with mixed veggies
peach pie
I'll come up with another side too, probably with brussel sprouts.

As God as my witness I thought turkeys could fly / Arthur Carlson WKRP

Gonna fry a wild bird this year, if I can kill one next week on my "deer" hunt.

If not I'll fry a regular one and may end up smoking one. Last year I did 1 of each.

If any of you do Ted's Montana Grill - they put out a very lovely TG dinner - cheaper than making it and a hell of a lot easier. Just an idea.

OH!

Anyone have a recommendation for seasoning on a fried turkey?

I wanted to tell you - has nothing to do w/ your post - but I'll forget.

Next time you do chicken wings - add some oregano flakes to your sauce. I know it sounds funny but it's a chemistry much like peanut butter+chocolate. Just works.

Eating at the in-laws' this year so overcooked, dry turkey dipped in mashed potatoes it is.

Here's a tip for your serving day: A large Thermos is an excellent container for gravy. Use what you want in the gravy boat, but keep the extra in the Thermos - it'll stay perfect consistency and not thicken for hours.

So the drip juice collection tray can it be used for the dripping and gravy etc. Many times I find it gets to hot and burns on grills. This is interesting as I was going to smoke the bird on the Camp Chef pellet grill I purchased but I just wasnt happy with results my first smoke with it.

I corrected it... thanks, now all the hookers are laughing

I have relatives that would probably drink an entire thermos of gravy if allowed to.....

I love Cranberries. LOVE them. I like whole berries and the jellied Ocean Spray Cranberry Sauce too.
Every Thanksgiving I go to Frankfort, KS with my wife's side of the family. It's a free for all. I've had Thanksgiving dinner in the front seat of my car from a paper plate with plastic knife and fork many of the 24 years I've been married to Mrs. Blowfish. It's OK, it's a big family gathering, so its just comes with the deal.

I usually get deviled eggs, green bean casserole with the onion ring topping, mashed potatoes and turkey gravy, stuffing, hot rolls and butter, cranberries (yeah baby) black olives, spiced apple rings, black cherry jello with black cherrys and chunks of pineapple inside, some kind of corn casserole, Stephenson's Apple Cider and Tippin's Chocolate Pie for dessert. And there's always one of those big electric roasting pans full of turkey, and another full of big chunks of Kansas Farm Ham. Iced Tea or Kool Aid if you don't like cider. That's a North Central Kansas Thanksgiving, my friends.

Are you getting a commission or just seeing if anyone is listening to you.

Brine and inject

My drip container sits over my water bath, if you are smoking at 200-225 you can put onions carrots etc there to cook. I use then for soup but...

I cook on racks like this :
https://images-na.ssl-images-amazon....zL._SY300_.jpg
or
https://www.bbqspitrotisseries.com.a...lt_1/BT4XR.jpg

Placing a disposable roasting / baking pan on the drip tray should work but you can always lift it off slightly by using a cooling rack. Drizzle and brush with EVOO and put taters, carrots, onion, garlic there to cook. I try to keep a little liquid in there. I am sure that on a long cook you may want to remove earlier. but with fatty meats I never do. All smokers are different. I know your heating element is bottom center so you just have to try and see.

Remember you need a water bath/ tray for moisture.

Does Camp Chef have a smoker group?




Tell us about the 1st smoke in another thread?

Grilled New York Strips, Cajun seasoned boiled shrimp, steak fries, Caesar salad.

I might make Red Lobster biscuits, too.

Man, I've never like traditional Thanksgiving food. Stuffing is blech and nearly every turkey I've ever had, regardless of the cook, was dry and overcooked. I know about the turkey bags, throwing on a smoker, etc. but it's just never appealed to me.

Funnily enough, I do enjoy deli turkey, especially Boar's Head Cajun, Salsalito, and Cracked Pepper Mill thinly sliced turkey.

Well on this thing the drip collection tray is below all the heat so you can use it. It is double walled and the propane burns between the walls so no direct heat.

Here is a picture from a previous cook I did. https://i.imgur.com/NouhOae.jpg

I've done a combo with this thing and smoking in the past, start the bird on the smoker for a while at a low temp then finish in this.

I'll be happy to eat whatever the esteemed women of our family prepare.

You guys are nuts, thanksgiving food is ****ing awesome.

I have done golden corral

I did the Corral 2 weeks ago by kids request. The kids enjoy it I hate it but put a happy face for them. Everything I tried was a one bite and push plate aside. I ate the salad with watered down ranch. I actually could have ate the ranch dressing as a salad it had so many things floating in it. I cringed when the kids discovered the chocolate falls with strawberry's and marshmallows. They lived and no signs yet of botulism.

I tell ya - peel n eat shrimp with a nice spice is one of my favorite foods.

Interesting may have to head for liberty as its 79.00 at Academy Sports. They also have Masterbuilt butterball electric oil less deep fryer that you can at wood chips and smoke while frying for same price.

My niece is hosting Thanksgiving this year and has never cooked a turkey (she's 38). This is a dinner for 22, so I said I'd bring the wine. Her mom is going to help, but she's a novice, too.

Did I say I'm bringing wine?

Take out from a bbq joint.

Anyone done Thanksgiving in Vegas?

I'll need to find a place to eat on Thursday if I'm not already wasted.

I got one of these late summer http://americanhotbox.com gonna try a turkey. I'll butcher the turkeys Sunday.

I know I have caught a lot of crap over package gravy, still don't have a problem with it, but I have upped my gravy game. Picked this up at Aldi for $3.99 last week, can't wait to try it out. Hard to make enough gravy from one bird if you're doing Omish or egg noodles, need that shit by the gallon.



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Looks like you could give mama the aunt Jamima treatment with that thing

Looks like an interesting rig I bet that thing could make for a hell of a clam bake.

http://www.porkportal.com/store/p88/Smoke_Pistol.html

Son?

Charbroiled also makes the srg that I've heard good things about that does smoke but it's more expensive.

I've narrowed the choices from 14 restaurants here in Scottsdale/Phoenix down to 2

Grand Resort has carving stations for Turkey, Prime Rib, Pork Loin and Baby Lamb Chops along with a lot of other great stuff.
http://www.arizonagrandresort.com/wp...2017_Flyer.pdf

JW Marriott has a HUGE selection of all kinds of items including carved Turkey, Ham, and New York Striploin plus Sushi, Dim Sum, Charcuterie, Cheese, breakfast items and tons of desserts
http://www.marriott.com/hotelwebsite...ing_Buffet.pdf

I need to decide shortly.........

Won't do pumpkin beer, but you're interested in pumpkin pasta? For shame.

Well, if your wife and family is cooking where is my ****ing invite?

LMAO

to be honest with you, I'm not sure what We're doing this year. It's just us this year. Maybe we'll go the same route as United. Not the pumpkin pasta route, but something non-traditional.

LMAO

Right after I made that pumpkin pasta post, I was like 'WTF I don't even like pumpkin'. Straight pasta it is!

We're hosting this year - both sides of the family.

Picked up our turkey last night. We'll have all of the staples - turkey, stuffing, potatoes, sweet potatoes, green bean casserole, cranberry, salad, pumpkin pie... Along with some Russian food - vinaigrette salad, herring, caviar, deviled eggs, chicken liver pate, sauerkraut, cheese, smoked salmon - and desserts - chocolate, fruit, waffle cake, apple spice muffins

http://schlafly.com/uploads/2015/08/03/pumpkin.png


mixed with




http://beer-taster.com/wp-content/up...sog48w.th.jpeg



You will thank me.

Try squash instead of pumpkin

https://cdn.jamieoliver.com/recipe-d...1436889976.jpg

Pumpkin is a squash.

And pumpkin sucks balls (as do other winter squash). Yuck.

What? then you are doing it wrong. Roasted Butternut squash is freakin awesome and can be added to a number of other things to make a great side. Puree it for soup, add pecans for a nutty sweet crunch, mash it, etc. Same goes for several other squash.

No shit?

Did you Google it?:D:D:D:D

I meant Squash!!!!!

https://media.istockphoto.com/photos...re-id526022793





https://farm3.staticflickr.com/2202/...1b435de2_o.jpg

Most don't refer to Pumpkin as squash. It's done really well with it's branding campaign. Bayer Not so well

https://images.fineartamerica.com/im...rton-allen.jpg

Butternut squash ravioli in a sage brown butter sauce is amazing.

Truth.

Nope. I have tried in a multitude of different ways and still don't like it. I wish I did like it as there are a lot of amazing looking recipes plus it is pretty healthful.

Ever had speggitti squash?

I use the crap out of it, really good for you. I stocked up at .69 a lb.

https://www.artfrommytable.com/wp-co...Table-Bh-4.jpg