The official Thanksgiving countdown thread!

[brderj]

I got a 2 gallon brine going outside with a 13 lb turkey.  The brine has honey, oranges, cinnamon, thyme, rosemary, peppercorns, basil, and bay leaves. 
Then another brine in the fridge with a 7 lb Boston butt.  That brine has red pepper flakes, peppercorns, thyme, rosemary, basil, bay leaves, and molasses.
I will set them in the brines until tomorrow at about this time.  Pull them out, rub, use butter, black magic where available and pray to the smoker Gods.  Let them get to room temp, set the Bradley up to temp and load 'er with an off set of apple and hickory.  Probably 80% apple-20% hickory.  I plan, PLAN, to have the smoker rolling by 7 (1900) with the idea that 12 hours later I will be awoken with the pleasant beeping noise from my maverick thermo.  Thats the idea anyway.  Load it all up and drive up the Evergreen (about 45 min. away)

Thats the plan.  I'm sure I'll post later with what pizza we had to order  ;D ;D ;D

What do you all have going on?  Post it up!  Its time to get excited here people!

Jay

[Mr Walleye]

Sounds great Jay! I don't think you will have to worry about pizza!  ;)

No big plans for me here in Canada. I will probably smoke something this weekend.

I just want to wish all our American friends a Happy Thanksgiving.

Mike

[brderj]

I love Canada!  I use to live in Washington state, we would drive up there every weekend.  Thanks for the good wishes, hope you have a good day-a-smokin.

[KyNola]

Rubbed a prime rib roast last night.  Tomorrow night (Wed.) I plan to put 2 hours of smoke on it with as little heat as possible and then Thursday roast it on my Holland grill.  Feed the in-laws Thanksgiving day, send the leftovers home with them and then late night get on a train and 14 hours later arrive in New Orleans for a week. ;D It gets no better than that for me.

Happy Thanksgiving all!

KyNola :)

[brderj]

Ive done prime rib before, just not in a Bradley...well I guess your not either eh?   ;D  Good luck with it, have a good trip...take some pics of that prime rib for us!! ;)

[owrstrich]

i have the brain of the goat rubbed down and tied up in the fridge... actually four of them because they are kinda small you know...

i got the recipe from las chivas la loca... a mexican place here in the barrio that specializes in goat dishes...

im gonna hit them with four hours of hickory to an internal of 130 and slice them thin... no boating... no ftc... no tenting...

gonna do a little drizzle of sopin sauce and hollandaise sauce... best of both worlds...

folk lore has it that the brain of the goat will make you formidable like the devil and wise like the village elder and stealth like the chupacabra...

we shall see...

crazy aint it...

owrstrich

[brderj]

You win for oddest Thanksgiving dish EVER!  You reward is a secure place in heaven.  Congrats.   ;D

[owrstrich]

its not so odd when you consider i also got kimchi salad and mashed yams and oyster dressing and lutefisk gravy...

its quite odoriferous... its gonna be tough waiting till tomorrow...

you gotta eat...

owrstrich

[brderj]

its not so odd when you consider i also got kimchi salad and mashed yams and oyster dressing and lutefisk gravy...

its quite odoriferous... its gonna be tough waiting till tomorrow...

you gotta eat...

owrstrich

Even when I didnt know the rest of your meal, I still stick with odd.  Not bad...just odd.  Take some pictures, I would love to see what it looks like coming out of the smoker...

[La Quinta]

"O" you are amazing!!! Nuff said!!! :) Please do pictures...I can't even imagine....

[West Coast Kansan]

Cold Smoked then deep fried turkey. Spend lots of time with Grandson. Then traveling to Os for football and left overs on the weekend.  :P  ;)

[Consiglieri]

O: better not light a match after you finish that meal. 

[brderj]

Things are actually going as planned.  Smoker dropped 100 degrees when I added the meat  :o  So we are still trying to get back up to temp an hour later.  Either way its 2130 here and I'm about off to bed.  I love a smoker that ticks on through the night....I sleep and the smoker works.  I cant believe I even questioned buying one of these  ;D

[KyNola]

Smoke is done on the rib roast.  Even at 50 degree air temp I had to crack the door open on the DBS.  Thanks to my friends on the forum, I never exceeded 90 degrees in the DBS and had plenty of smoke.  Tomorrow it's on the grill!  Life is good.  :)

Happy holiday all and thank you for your wisdom, guidance and friendship.  Need anything more to be thankful for?

KyNola

[brderj]

So the turkey came out perfect...no joke.  I'm pretty modest, but this was by far the best turkey I have ever had, let alone made.  Just perfect.  The brine with the added honey was awesome, you could taste hints of honey throughout the turkey, and a nice spicy and sweet rub was just the ticket.  The shoulder came out good as well, everyone ate until we almost died.  It was perfect.  I hope that you all had equally good days.   ;D