Post Your Thanksgiving Pic's Here!!

bo_mull

I'm not cooking a turkey today. We are having our T-Day dinner on Saturday, So I decided to make pulled beef with a chuck roast.

EggHead_Bubba

Carved and ready! 

Botch

I live alone, so even a small turkey can give me leftovers until Arbor Day.   =;

 

And I was supposed to be at Great Basin Nat'l Park, NV this weekend, but the hotel close by was closed for the season already.  I decided to stay home, and had a cryopak of St. Louis ribs, and had been wanting to try the mayonnaise thing, so:

 

 

Grean bean casserole and stuffing (yeah, ribs and stuffing) rounded out the meal, it was good!  And only enough leftovers for tonight.  

Cookinbob

Nice carving job @EggHead_Bubba.=D>  I watched Alton Brown and was careful, but still not so pretty in the end.  

pflug

First Spatchcock Turkey.  17 lbs on a large, Raised Direct 375.  Thanks for all the advice.

DMW

Egged Items:

Maple Bourbon ham (thanks @egret)

Old Fashioned Scalloped Potatoes:

http://www.saveur.com/article/recipes/old-fashioned-scalloped-potatoes

Pecan Pie - Recipe from back of Karo bottle:

Non Egged:

72 hour 138* Sous Vide short ribs, sliced into cubes and flash fried - One word. Wow!

80% Biga White Bread from "Flour Water Salt Yeast" - done in oven.

Melhill3

traveling to family and all I've cooked so far is a Pecan pie

DMW

@Melhill3‌ Care to share your pecan pie recipe? Yours looks much closer to the texture I wanted. I had never made one before today.

Boileregger

14 lb spatchcock raised direct at 400. Happy Thanksgiving everyone!

Boileregger

Forgot the pic!!

Fred19Flintstone

The turkey is still in the egg doing its Mad Max Magic.  Just wanted to check in with...

blind99

grege345 said:

Done and delicious

That is a magazine-worthy shot!

Mattman3969

Didn't get the color that I wanted but it was the best turkey breast I have made yet. Finding time to grab pics was crazy here are the only 2 I got And my youngest niece waiting somewhat patiently as I snuck in this one

lkapigian

Warming up with beef ribs On Deck Tomohawk

bo31210

Todays spatchcock for the i laws. 12.5 to start
Green peach for smoke. Love the spatchcock way!

CincyTiki

The Large did the heavy lifting handling the breakfast bites and the Spatch Turkey. The MinMax covered the squash, potatoes and gingerbread.

yzzi

Ya'lls birds look great! Happy Thanksgiving

Jeremiah

plumbfir01

Free range tough yard bird... brined with the killer apple juice/ salt/garlic/orange/clove recipe and spatchcocked her

Meathead1974

15 lb fresh, brined turkey, injected with creole butter. I rubbed it with Tony Chacheres creole seasoning that was a bit too much. I smoked it with pecan wood. Smoked at 325 dome temp indirect for 3 hrs. Pulled when the breast was about 169.
Very tasty, juicy and moist. The thighs weren't quite done when I pulled it, so I'm not sure if I should have left the bird on lone but I didn't want it to overcook and dry out the breasts.

NPHuskerFL

Calm before the cook began.


Table and plated.

Little Steven

I had a veal sandwich

JRWhitee

JRWhitee said:

Pig Shots for apps and the bird goes on next. Spatchcocked, brined with Fire & Flavor Apple Sage brining mix turkey dried overnite in fridge then rubbed with Tsunami Spin.

The finish!

theyolksonyou

The after party. wife said it's too cold for a fire. :-\"

theyolksonyou

Hey, the queen decided to join us in her walmart shopping clothes

SGH

Pecan smoked and deep fryed turkey. The one is frying now.

BrassMonkey

First full size turkey.  Came out pretty well.  Carry over heat got the better me a little because the bbird was done before all the sides.

theyolksonyou

@BrassMonkey‌

welcome to the forum!

Terrebandit

Nailed it this year. Try injecting your turkey with TC butter and see what happens. 13 lbs, rack n pan, no veggies, no brine, no wood smoke, 325 until 185 thigh/160 deep breast, let rest for 30 min. BOOM!

TigerTony

@BrassMonkey‌ - is that the same bird?