thanksgiving

[craigrice]

how many people are smoking their meat and what kind for thanksgiving ?

[Tex_77]

craigrice I’m doing strip loin roasts. Haven’t decided if I’m going to sous vide or smoke yet. Weather and time being the primary concerns. Sister in law is doing the turkey so I’m pretty nervous on that.

[Joe Hell]

craigrice I’m not smoking anything for my family but I’ve got many hams and hocks in the smoker today for many other family’s and some jerky and a turkey tomorrow.

[Jonathon]

Joe Hell I’m shocked that you arent doing the cooking for thanksgiving, you can’t tell me your mom or someone else is a better cook in the family?

I am going to do a ham that has already been cooked but I am going to score it in a pineapple pattern then rub it with some sort of rub, not sure which one yet, and then baste it in a mixture of butter and Terrapin Ridges Apple Maple Bacon Jam. Can’t wait to see how this goes.

Thanks to Darkfish89 for the idea!

[craigrice]

Tex_77 I am going to use a old dry-rub brine recipe that I have used with good results placed on the turkey the night before and placed in the fridge overnight then rinsed and let stand till a pellicle forms then season and smoke, I normally smoke for 2-3 hrs then finish in the oven

[Tex_77]

craigrice Educate me, what is a pellicle?

[craigrice]

Tex_77 a pellicle is a glaze that forms on the outside of the of the meat that helps to seal in the juices and prevents drying it out during smoking

[blackbetty61]

craigrice I’m smoking a turkey. I brine mine in cranberry juice and kosher salt for bout a day. The bird comes out pink from the brine…looks weird but it’s always juicy throw some rub on it and into the smoker

[Tex_77]

What time does everyone eat their Thanksgiving meal? My wife’s family seems to think 3PM is the appropriate time. I on the other hand say noon or six.

[craigrice]

Tex_77 we normally eat between 5-6 old habit growing up on a farm

[outlaw179]

Brining and Smoking 2- 20 # Turkeys , were eating about 6

[Departing Contestant]

craigrice my lovely wife doesnt like the texture of a cured turkey so I am pumping one with honey and soluable garlic, giving it a butter rub under the skin and smoking it

[Joe Hell]

Jonathon I’m sure I’ll get roped into more than anticipated. I was going to make a bread recipe from King Arthur Flour called ‘Pane Bianco’ which is a knot like bread loaf with fresh basil, sun dried tomatoes, roasted garlic and shredded cheese.

[glen]

Joe Hell Deep fried roast

[johnsbrewhouse]

Got a nine pound breast roll from Smart Food Service going on the smoker and and 14 lb. going in the roaster. Going to be way to much for who coming, but it freezes well in the vacuum bags. Plus you can’t go wrong with leftovers and a carcass for soup.

[DougSmokes]

Departing Contestant That’s where I’m going to. The only addition is to inject bacon fat into the breasts…

[Departing Contestant]

DougSmokes hmmmmm that Is a thought

[DougSmokes]

Joe Hell Hail to the King !!!

[Joe Hell]

DougSmokes I made the Pane Bianco recipe from King Arthur Flour today. Nailed it! The bread is filled with roasted garlic, fresh basil, sun dried tomatoes and cheese.

[Joe Hell]

craigrice How about some puff pastry ‘pig wheels’ from Jess Pryles? These are a puff pastry dough with fennel salami, prosciutto and cheese with an egg glaze.