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Second Meat?

THEBuckeye
THEBuckeye Posts: 4,232
in EggHead Forum
SIster-in-Law asked me yesterday to bring a 2nd meat for Thanksgiving. I'd need to cook on Wednesday as I'm spatchcocking Thursday morning. Any ideas? 
New Albany, Ohio 

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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,121
    I would go with a ham. Almost universally accepted, you do not have to worry about finish temp, and a little goes a long way.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • pgprescott
    pgprescott Posts: 14,544
    A simple ham would be my go to for this meal. If you want to get crazy I️ could see a pot roast or something. If you did a prime rib, it would outshine the main protein (faux Pas). 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    If you have heavier traditional sides, you could always do a pork belly. Maybe with some apples and sage. 

    They reheat well and nobody ever says no to pork belly. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Killit_and_Grillit said:
    If you have heavier traditional sides, you could always do a pork belly. Maybe with some apples and sage. 

    They reheat well and nobody ever says no to pork belly. 
    Actually, was thinking belly burnt ends...
    New Albany, Ohio 

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  • lousubcap
    lousubcap Posts: 34,689
    If you have the time I endorse the belly burnt ends (Malcom Reed's recipe is great).  If you want to keep it simple-warming an already cooked ham to around 140*F meets that criteria.  FWIW-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    We are doing a pork tenderloin with a horseradish sauce to accompany our two turkey breast...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Botch
    Botch Posts: 16,582
    Ham is traditional, but I think hot Italian sausages are a nice foil for turkey.    
    ___________

    "They're eating the checks!  They're eating the balances!"  

    Ogden, UT


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  • Eoin
    Eoin Posts: 4,304
    Goose is good, quite different to turkey as well.
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  • vb4677
    vb4677 Posts: 687
    Last few years I've brought the 'second meat' - a pork loin roast roulade.  I get one of those Costco pork loins, divide it in half, then make the roulade cut.  One half gets sauteed spinach, garlic, and feta/asiago and the other half gets crumbled bacon and Italian sausage along with a bacon weave.  Tie 'em up and cook, take and slice there.  Everyone always ooh's and ahh's when that smokey scent hits 'em !
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • JohnInCarolina
    JohnInCarolina Posts: 33,604
    THEBuckeye said:
    Killit_and_Grillit said:
    If you have heavier traditional sides, you could always do a pork belly. Maybe with some apples and sage. 

    They reheat well and nobody ever says no to pork belly. 
    Actually, was thinking belly burnt ends...
    They’re incredible, and I’d hesitate to dissuade anyone from making them, but... they are pretty heavy.  Have five pork belly burnt ends and you’re basically full.  They work great on their own, but as a complement for all that typically is available on Thanksgiving ham might be a better choice.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Focker
    Focker Posts: 8,364
    We're going with a nice ham.  Easy to double smoke, glaze, reheats well.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Hans61
    Hans61 Posts: 3,901
    A ham scalloped potatoe casserole in the egg might be just the thing 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • kl8ton
    kl8ton Posts: 5,957
    Who is in charge of the third meat? 

    I am doing the turkey.  Wife wants brisket.  I was thinking of adding pork belly burnt ends as an appetizer. But after what @JohnInCarolina said.  . . Maybe not.  I don't want everyone to fill up on them and not eat turkey!   Maybe burnt ends come out at the end of the meal.  Then I will have those as left overs instead of turkey! 

    Soooo. Hoping to pull off three meats.  In reality I will only do turkey.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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