The Official Thanksgiving Extravaganza Thread

[e30frosh]

Every year I smoke the ol' bird on the weber. Usually a 22 pounder. This year we'll have a smaller crop tho. Prolly stick to 15-17 pounds. Mainly sea salt, fresh cracked pepper, and olive oil for the bird. Somtimes a full garlic flower in her cavity. Hickory chips every half hour and a good sized drip pan with garlic onions and cayenne pepper in about three cups of water for gravy and dripping purposes. Maybe a splash of beer every now and then when I rotate her 180 degrees. Preferrably Newcastle. Any brown sugar ale will do tho.

Cheers,

AJ

[davey101]

my birthday is on thanksgiving this year :)

mines the day after. mine falls on turkey day next year

candles in the pumpkin pie ftw! :p

[StereoInstaller1]

I am a sous chef at an eastern european restaurant here in philly

Oh, mothafukka! I be needing some recipes from you! PM me some good shit, please!

Luke

[T3rd Ferguson]

pierogies? stuffed cabbage? i make it all from scratch.

I come in at the wee hours of the morning to roll out some dough and pinch off about 350 piergoies... potatoes cheese and garlic and also sausage and saurkraut.

mothafuckas from chicago have our pierogies shipped to them. and if you know anything about chicago and piergoies, that is saying something.

[Optimator]

Peanut oil has the highest smoke point out of any neutral oil

Mr. Ferguson, I thought that was grapeseed oil? But what do I know, I'd be lucky to pinch a loaf in the morning, never mind 350 pierogies.

[hugh jass]

~Sausage, apple, and cranberry stuffing~

http://allrecipes.com/Recipe/Awesome-Sausage-Apple-and-Cranberry-Stuffing/Detail.aspx

I love this recipe! This is the stuffing I've made for the last few Thanksgivings. It's awesome.

[eric (^__^)]

I'm making it. I think I'll substitute the turkey sausage for some nice italian, unless someone can direct me to a turkey sausage that doesn't suck.

[T3rd Ferguson]

Mr. Ferguson, I thought that was grapeseed oil? But what do I know, I'd be lucky to pinch a loaf in the morning, never mind 350 pierogies.

Actually, you may be right. but FUCK grapeseed is expensive.

And peanut oil is vegan too, heh

[e34john]

Avocado oil. But the only places I see it in gallon sizes are for making candles or soap, crap like that. It has to be different than the cooking stuff. Crap is expensive and I don't like time to pour oil into a pot 16 Oz at a time.

[der affe]

my turkey recipe is simple, but it works every time. i coat it in olive oil, inject it with what ever cajun seasonings i pick up. then cook it breast down in a pan filled with sunny delight! cover it with tin foil and slip it in!
it always turns out moist and pics up a little of the citrus flavor too.

[der affe]

i usually do some venison for thanksgiving too, but this year i didn't get any
here is the recipe

http://www.grouprecipes.com/35529/german-braised-venison.html

i also do a pumpkin spice bread

http://southernfood.about.com/od/pumpkinbreadrecipes/r/bl40328i.htm

follow the instructions, but before you put it in the oven.....
take a mixture of egg yokes, cream cheese, REAL vanilla flavoring, and sugar (basic cream cheese icing) pour a layer on the top of the batter and drag a knife through the cream cheese frosting all the way to the bottom of the batter from side to side in both directions.
when you bake, bake it for the normal time let the oven turn off, then give it another 5-10 minutes in the oven. you need the extra time because if the cream cheese in the mix.

i have a fucking awsome cheese cake recipe too if anyone wants it.

[femme325is]

I've never had venison. Good stuff?

[eric (^__^)]

it depends, but yeah. One of the venison steaks I've eaten was my favorite red meat experience.

[der affe]

cooked right and prepped right it is awesome. low fat, high protein.
you have to skin it, drain it and prep it right away though or it can get gamey really quick!

given my choice though, i prefer elk though! those recipes work the same for elk too!

i usually take my kills to the maricopa county skills center to get it butchered. they have a butcher programme that will butcher and package it up cheap!