HoneyB Posted November 23, 2017 Report Share Posted November 23, 2017 Happy thanksgiving to all! Reading MBG forum while prepping my Bird and Butt for the smoaker I wonderd who else is smoaking tonight? I smoke mine with a Boston Butt on the top rack.. birdie will be golden brown as the juice drips over it while cooking.. so how you guys cooking the feast of thanksgiving? Link to comment Share on other sites More sharing options...
rubble Posted November 23, 2017 Report Share Posted November 23, 2017 We are eating out. In previous years I did the Mad Max version on the Big Green Egg. Have also deep fried. Love both. Fried was much easier. Link to comment Share on other sites More sharing options...
JEM Posted November 23, 2017 Report Share Posted November 23, 2017 We are having everything catered in this year....first time ever. Just to add to the pot, though, I am frying a small 10 lb gobbler. Link to comment Share on other sites More sharing options...
rckeat Posted November 23, 2017 Report Share Posted November 23, 2017 Smoking 2 breasts that have been in brine since Saturday. Big Green Egg is at home and we are not, so ours will be smoked on a Weber starting in a few hours. Link to comment Share on other sites More sharing options...
whichwaysup Posted November 23, 2017 Report Share Posted November 23, 2017 Big Green Egging it mad max style. First time we are attempting this. Been dry brining for a couple of days now, yum. . . Link to comment Share on other sites More sharing options...
mdemott Posted November 23, 2017 Report Share Posted November 23, 2017 According to my chef relative, be careful how long you brine as greater than 24 hours as the salt will start a cooking process. Still enjoy a fried bird with a sausage dressing. Link to comment Share on other sites More sharing options...
bernieNC Posted November 23, 2017 Report Share Posted November 23, 2017 Put a 16 pounder on the Weber at 0500. Eating at 1300. Link to comment Share on other sites More sharing options...
Nag Juice Posted November 23, 2017 Report Share Posted November 23, 2017 Vegan Bruh... Link to comment Share on other sites More sharing options...
Capt. Troy Posted November 23, 2017 Report Share Posted November 23, 2017 14 hours ago, HoneyB said: Happy thanksgiving to all! Reading MBG forum while prepping my Bird and Butt for the smoaker I wonderd who else is smoaking tonight? I smoak mine with a Boston Butt on the top rack.. birdie will be golden brown as the juice drips over it while cooking.. so how you guys cooking the feast of thanksgiving? Same except a brisket and some chickens to go with the Turkey. Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted November 23, 2017 Report Share Posted November 23, 2017 All our women are in their late sixties to late eighties. The family is growing every year and it's just too much work preparing, cooking, transporting and cleaning up. We are catering everything with Cracker Barrel. Link to comment Share on other sites More sharing options...
conocean Posted November 23, 2017 Report Share Posted November 23, 2017 There's nothing better than the smell of baking a gobbler on Thanksgiving!! Link to comment Share on other sites More sharing options...
nsbpathfinder Posted November 23, 2017 Report Share Posted November 23, 2017 14lb Turkey in electric smoker stating @ 4:30 this morning ! Link to comment Share on other sites More sharing options...
HoneyB Posted November 23, 2017 Author Report Share Posted November 23, 2017 I was very satisfied when I took mine off this morning .. Boston Butt fell apart. Just right for pulled pork.. turkey golden brown.. Link to comment Share on other sites More sharing options...
rubble Posted November 23, 2017 Report Share Posted November 23, 2017 6 hours ago, whichwaysup said: Big Green Egging it mad max style. First time we are attempting this. Been dry brining for a couple of days now, yum. . . How did it turn out? We were a little skeptical first run because of the wine/gravy but man did it all finish off well.! Link to comment Share on other sites More sharing options...
rubble Posted November 23, 2017 Report Share Posted November 23, 2017 Hope to purchase a Cajun Fryer this year so next year may get back int frying birds. Link to comment Share on other sites More sharing options...
justfish Posted November 23, 2017 Report Share Posted November 23, 2017 Y'all prob gonna think I'm crazy, but I'm grilling mine... Indirect and hot on my weber kettle. Been doin it this way for years and it's insane good. Best of all it's almost as quick as frying and no oil to deal with. Link to comment Share on other sites More sharing options...
whichwaysup Posted November 23, 2017 Report Share Posted November 23, 2017 1 hour ago, rubble said: How did it turn out? We were a little skeptical first run because of the wine/gravy but man did it all finish off well.! still about 30 minutes away, so far so good. should have tented it a little sooner, but she smells good. yum! Link to comment Share on other sites More sharing options...
NCTribute Posted November 23, 2017 Report Share Posted November 23, 2017 Baking a turkey?? We roasted our 18 lb turkey. We did bake some apple and pumpkin pies. Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted November 24, 2017 Report Share Posted November 24, 2017 Sorry I can't contribute to the OP's question, but I do have an update on catering with Cracker Barrel. We ordered turkey and ham with all the side dishes and it ranked right up there as some of the best food I have ever consumed. The ladies did not have to shop, cook or clean-up, so they spend more time talking and we know they like to talk. This was our first try at catering a holiday dinner and the family has already decided to do the same thing for Christmas. The average cost was approx. $12 per person and we had tons of food left over. Link to comment Share on other sites More sharing options...
justfish Posted November 24, 2017 Report Share Posted November 24, 2017 🤔 dang I love to cook but....we all paid $10 at fire station and worked our butts off trying to get everything cooked and that marvelous (you know it’s marvelous looking) bird done in between calls ...might look into that next time for the station dinner. Link to comment Share on other sites More sharing options...
HoneyB Posted November 24, 2017 Author Report Share Posted November 24, 2017 10 hours ago, SCFD rtrd. said: Sorry I can't contribute to the OP's question, but I do have an update on catering with Cracker Barrel. We ordered turkey and ham with all the side dishes and it ranked right up there as some of the best food I have ever consumed. The ladies did not have to shop, cook or clean-up, so they spend more time talking and we know they like to talk. This was our first try at catering a holiday dinner and the family has already decided to do the same thing for Christmas. The average cost was approx. $12 per person and we had tons of food left over. That's sounds like a nice easy day .. work smarter not harder ! Link to comment Share on other sites More sharing options...
whichwaysup Posted November 25, 2017 Report Share Posted November 25, 2017 Well sice we are reporting back, I should fess up. The big Green Egg cooked the turkey PERFECTLY. . . but the idiot chef decided (based on the fool proof internet advice) to dry brine the turkey for 3 days . . . . . . I Turned that bird into a smokey salt lick. threw it on a stake in the yard and attracted deer from several surrounding states. My fingers looked like sausages this morning, LOL. You win some, you lose most. Here's to Next year's thanksgiving attempt! Link to comment Share on other sites More sharing options...
HoneyB Posted November 25, 2017 Author Report Share Posted November 25, 2017 Not gonna lie,that's funny stuff right there! Give it another try for Christmas ! Link to comment Share on other sites More sharing options...
justfish Posted November 25, 2017 Report Share Posted November 25, 2017 Yes funny stuff ! Link to comment Share on other sites More sharing options...
slyshon Posted November 25, 2017 Report Share Posted November 25, 2017 On the Weber of course. Link to comment Share on other sites More sharing options...
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