Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: psousa781 on November 03, 2017, 09:09:01 AM
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Wanted to start a discussion around plans for Thanksgiving. How are you all planning to use your PBC (or any other smoker(s) you have)? This is my first year with it so I’m going to go simple. I was thinking it could be cool to all use the template below to share their plans. :)
Food - Turkey
Smoker - PBC
Fuel - Stubbs + Hickory chunk
Notes - will use a simple brine and traditional wet rub as this is my first rodeo
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I like your plan. Sounds like a winner.
Wendy and I have been married three years and we have never had a single Thanksgiving dinner in our own house. Either we were burying family or moving or she had to work. We were able last year to have Thanksgiving dinner at the Elks Lodge.
This year will be different. We have a super sweet double wall mount convection oven in our new place in Texas and that is going to get a work-out.
I am gonna grab a Butterball breast and even though it will just be us two this year, I want to smell that turkey roasting while I am watching football.
I also want some sweet taters and biscuits for sides.
Wendy works in a Doctors office at the rural clinic these days and they are closed for Thanksgiving so gosh darn-it, this might just happen this year :)
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I'm not going to go so simple as much as just turning down the volume this year.
It's going to be just V & me so I will try to be careful not to cook too much of any one thing.
Menu will be a turkey breast, mashed potatoes, yams, corn, green bean casserole, oyster dressing, homemade dinner rolls, & iced tea.
I probably will make a pie for dessert, but not sure what kind V will want.
As you can tell, I am a traditionalist when it comes to Thanksgiving.
The turkey will be cooked in the SRG (with a bit of smoke using a hickory/apple blend pellet.)
The oyster dressing will be smoked in the Bradley using alder pucks.
Every thing else will be baked in the kitchen oven & on the stove top.
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Smoke - I hope it all comes together for you! Turkey and football sounds like a great plan. :)
Roget - for a “lower volume” plan that is still a fantastic spread you’re planning!
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Ill be doing a Turducken stuffed with crawfish Jambalaya on the GMG JB pellet grill - Sides will be southern "dressin" (a distant cousin to cornbread stuffing) , and many others to be determined - probably the usual of green bean casserole, sweet tater casserole, pecan pie, broccoli slaw,
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bspitt - sounds awesome! We always have a traditional New England spread, is love to try other regional dishes sometime.
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For the 5 year in a row, I will be smoking the turkey. I used to do it in an electrical smoker, but the MAK makes it way easier. I will also be making stuffing, rolls, gravy, and an apple pie cheesecake. My mother in-law will be bringing the sweet potatoes, a berry pie, and a pumpkin pie. My mother with be bringing the cliche string bean casserole, mash potatoes, and a cherry cobler dessert. I like hosting Thanksgiving dinner so I don't have to travel 1.5 hours to my in-laws, and, since it's my house, I get control of the remote on the TV.
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It finally rained here in California last year and lake San Antonio finally came up and they re opened after being closed last year. The wife and I have enjoyed several Thanksgivings on the shoreline to ourselves so we have decided to do it again this year. WE plan to bring the PBC and have some friends coming to join in. Should be a good time weather permitting.
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This will be the 4th year I'll be doing the turkey in the PBC -- just too easy not to!
Butterball brand bird is already injected with salt water --- no need for brine or injection
Rub with no or low salt/sugar rub.
Follow Noah's instructions on hanging and timing, double check deep thigh for 165 degrees then rest 30 min. before carving
Sides will be taters and gravy, stuffing and gravy, gravy, some pretty vegetable for color, gravy, and some kind of dessert.
Oh, yes -- did I mention we'll have GRAVY?
Hub
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I like your plan. Sounds like a winner.
Wendy and I have been married three years and we have never had a single Thanksgiving dinner in our own house. Either we were burying family or moving or she had to work. We were able last year to have Thanksgiving dinner at the Elks Lodge.
This year will be different. We have a super sweet double wall mount convection oven in our new place in Texas and that is going to get a work-out.
I am gonna grab a Butterball breast and even though it will just be us two this year, I want to smell that turkey roasting while I am watching football.
I also want some sweet taters and biscuits for sides.
Wendy works in a Doctors office at the rural clinic these days and they are closed for Thanksgiving so gosh darn-it, this might just happen this year :)
Good for you Smoke!!!! I like the Norman Rockwell Turkey in the oven. Must be my age lol
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Am I the only one that thinks Thanksgiving gets better every year.
What is tough is my daughter is now a Vegan ??? ??? ??? ???
My wife & I do the Turkey in the oven with mashed potatoes, Turnips, & I do the Creamed onions with fresh & canned cranberry sauce. My Mother in law will make a fresh pumpkin pie & green bean casserole others will do apple pie & stuffing. The Gravy will be homemade & store brought s we never have enough. The whipped cream for the pies will be homemade. Last but not least will be some white wine from Costco along with their hot buttered rolls. I do plan to do a small turkey breast in the "Tommy Ring" I mean the CB big easy lol.
I can't wait!!!!
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I usually spatchcock 2 small turkeys and flavor them to with different compound butters. I like smaller birds. Then mashed taters, stuffing, corn bread pudding. And rolls. Like The Smoke, I use my two wall ovens.
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I usually spatchcock 2 small turkeys and flavor them to with different compound butters. I like smaller birds. Then mashed taters, stuffing, corn bread pudding. And rolls. Like The Smoke, I use my two wall ovens.
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Pappy corn bread pudding sounds great
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Looks like I'm tasked to oven roast one and deep fry one at SWMBO's daughter/son-in-law/granddaughter's house in Seattle. I make the turkey(s), stuffing, and gravy; the rest of the family and guests make the other (marginally important) stuff. I'm sure it will be the usual tasty good time as long as I don't freeze.
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Looks like I'm tasked to oven roast one and deep fry one at SWMBO's daughter/son-in-law/granddaughter's house in Seattle. I make the turkey(s), stuffing, and gravy; the rest of the family and guests make the other (marginally important) stuff. I'm sure it will be the usual tasty good time as long as I don't freeze.
Be sure to duct tape hand warmers to your shell....extra ones over the 'portant parts" ;D
I usually spatchcock 2 small turkeys and flavor them to with different compound butters. I like smaller birds. Then mashed taters, stuffing, corn bread pudding. And rolls. Like The Smoke, I use my two wall ovens.
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Pap: - Can we get a recipe for THAT?! Sounds wonderful....And not common in the South. I have had it...got the Mrs. T to try in in one of our travels - and she loved it. Would make a nice Thanksgiving surprise for her if I can make some.
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Looks like I'm tasked to oven roast one and deep fry one at SWMBO's daughter/son-in-law/granddaughter's house in Seattle. I make the turkey(s), stuffing, and gravy; the rest of the family and guests make the other (marginally important) stuff. I'm sure it will be the usual tasty good time as long as I don't freeze.
Be sure to duct tape hand warmers to your shell....extra ones over the 'portant parts" ;D
I usually spatchcock 2 small turkeys and flavor them to with different compound butters. I like smaller birds. Then mashed taters, stuffing, corn bread pudding. And rolls. Like The Smoke, I use my two wall ovens.
Sent from my iPad using Tapatalk
Pap: - Can we get a recipe for THAT?! Sounds wonderful....And not common in the South. I have had it...got the Mrs. T to try in in one of our travels - and she loved it. Would make a nice Thanksgiving surprise for her if I can make some.
I do the compound butter with gahhlick & herbs, under the skin..works great, just sayin .☆´¯`•.¸¸. ི♥ྀ.
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Sweet Corn Bread Pudding
Recipe courtesy Alton Brown
Prep Time:25 minInactive Prep Time:--Cook Time:55 minLevel:EasyServes:6 to 8 servings
Ingredients
* 1/2 onion, diced fine
* 1/2 pound of bacon, chopped
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 1 (15-ounce) can creamed style sweet corn
* 1 cup heavy cream
* 2 eggs
* 1 teaspoon baking powder
* 1/2 cup yellow cornmeal, whole grain, stone ground
* 1/2 cup shredded Parmesan
* 1 teaspoon kosher salt
* Ground black pepper
* 2 cups cubed French bread
Directions
Heat oven to 350 degrees F.
Sweat onions with bacon and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
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Awesome Pappy. Thanks!
Would you be so kind as to copy that recipe to the side dishes recipes section too? That way we can always find it.
Thanks again.
T
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Awesome Pappy. Thanks!
Would you be so kind as to copy that recipe to the side dishes recipes section too? That way we can always find it.
Thanks again.
T
You got it Chief
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Sweet Corn Bread Pudding
Recipe courtesy Alton Brown
Prep Time:25 minInactive Prep Time:--Cook Time:55 minLevel:EasyServes:6 to 8 servings
Ingredients
* 1/2 onion, diced fine
* 1/2 pound of bacon, chopped
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 1 (15-ounce) can creamed style sweet corn
* 1 cup heavy cream
* 2 eggs
* 1 teaspoon baking powder
* 1/2 cup yellow cornmeal, whole grain, stone ground
* 1/2 cup shredded Parmesan
* 1 teaspoon kosher salt
* Ground black pepper
* 2 cups cubed French bread
Directions
Heat oven to 350 degrees F.
Sweat onions with bacon and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
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6 to 8 servings...hey you need to make more to take care of us all ;D ;D ;D ;D