Monday is GWN Thanksgiving

Fred19Flintstone

Happy Thanksgiving to all the Eggheads in Canada!  What’s on the menu?  Are you cooking a traditional Thanksgiving feast or going unconventional?  Ya got a specialty dish you’re making?  Let us hear about it.

lousubcap

Thanks for posting @Fred19Flintstone.  Hopefully get some good ideas to flip for November.  
Edit:  Happy Thanksgiving to those members in the GWN.  Enjoy.

Canugghead

Fred19Flintstone said:

Happy Thanksgiving to all the Eggheads in Canada!  What’s on the menu?  Are you cooking a traditional Thanksgiving feast or going unconventional?  Ya got a specialty dish you’re making?  Let us hear about it.

Thanks and Happy TG to fellow canucks.

Just injected a butt using Chris Lilley recipe, I guess you can call it special since it's new to me. To be rubbed for overnighter


Also injected a ham with maple syrup for Egret ham


and a ready to SV turkey roulade (it’s Thanksgiving right) from the freezer 

lousubcap

@Canugghead - You are obviously in charge of the centerpieces for quite a gathering.  Gonna be eating well.  

Fred19Flintstone

Wow!  That looks fantastic @Canugghead !

Eoin

What does the GWN say thanks for (same as US?) and why is it on a different date?

Canugghead

Eoin said:

What does the GWN say thanks for (same as US?) and why is it on a different date?

Google says it's to celebrate the harvest season; being further north our growing season is shorter and harvest comes earlier.

Canugghead

@lousubcap @Fred19Flintstone
Thanks. It's just our family, so swmbo and I are more or less in charge of everything. Even with high vaccination rate and low case count we're still encouraged to keep gatherings small, although sports venues have just returned to full capacity.

Langner91

I would like to give thanks for Canadian Whisky.  Especially, Crown Royal.

Thanks, Canada!

I am going to drink enough of it today that I will speaking Canadian before bedtime!

Canugghead

Langner91 said:

I would like to give thanks for Canadian Whisky.  Especially, Crown Royal.

Thanks, Canada!

I am going to drink enough of it today that I will speaking Canadian before bedtime!

Haha, CR Northern Harvest was all the rage in 2016. TBH as a very casual drinker I probably can’t tell the difference between a $50 and a $500 bottle 

lousubcap

@Canugghead - I cut my teeth on Canadian Club, growing up three miles south of the Quebec/NY line.  And I am quite sure that a $50 bottle would taste top-shelf to me.  
Enjoy the holiday, cook and gathering.  The best with family.

caliking

@Canugghead per usual, you have quite the spread on the cards!

A very happy Canadian Thanksgiving to those  north of us. Wishing you all good eats, good health, and a lovely time with family/friends. 

paqman

Had a fondue with my brother and mom yesterday.  Today is just me and SWMBO because I really wanted to finish some bathroom renovations that are taking way longer than they should!  Gigantic chicken ballotine for dinner tonight!  We will be eating leftovers for a week!

Deboned a whole chicken.  Stuffed it with bread stuffing, maple sausage, dried apricots, and pecans.  Wrapped with bacon.  Rubbed with freshly ground bbq spice mix.

dbCooper

Very nice, hope some plated pics are to follow.

And either of the "wrapped" pics could go in the Art thread.  😊

paqman

Coming along nicely!

lousubcap

@paqman - you win the thread.  Anyone who runs with the chicken ballotine should become a surgeon  .  Looking great!  

paqman

Topped with maple sugar.  This is a pic of the end piece.

@lousubcap I don’t have steady hands, no way I could have been a surgeon 😳

It has been at least a year since i’ve made a chicken ballotine and it took me almost 45 minutes to prep.  When it was on the regular rotation, I could prep it in less than 10 minutes.

lousubcap

@paqman - I completely understand the rapid loss of surgical skills. Below is a great tutorial for anyone wanting to jump in.  But the first several runs at it take a whole lot of time.  The pay-off is a Wow factor however.  
https://www.youtube.com/watch?v=Ku5p1CcGn70

paqman

lousubcap said:

@paqman - I completely understand the rapid loss of surgical skills. Below is a great tutorial for anyone wanting to jump in.  But the first several runs at it take a whole lot of time.  The pay-off is a Wow factor however.  
https://www.youtube.com/watch?v=Ku5p1CcGn70

I can’t remember who it was the originally posted this but whoever it was, thank you!  Definitely worth trying.  My first one was NOT a beauty but it was tasty.  With more practice, they are getting nicer and nicer.  Definitely a wow factor!

Botch

Heh, I’m still struggling to debone a thigh.  Mebbe someday….

paqman

Botch said:

Heh, I’m still struggling to debone a thigh.  Mebbe someday….

It is the worst part, the rest is easy

northGAcock

Hope you GWM eggers had a great one up thar. 

Canugghead

paqman said:

Topped with maple sugar.  This is a pic of the end piece.

@lousubcap I don’t have steady hands, no way I could have been a surgeon 😳

It has been at least a year since i’ve made a chicken ballotine and it took me almost 45 minutes to prep.  When it was on the regular rotation, I could prep it in less than 10 minutes.

Beautiful, you got this thing down pat Pepinman. The only way to top that is weaving the bacon strips  j/k

Canugghead

Injected butt came out well, inside meat was seasoned but not overpowering, could still taste the pork. I was also able to reduce the amount of rub knowing I won't need the bark to compensate for the unseasoned meat.



SIL made the sd buns, random sizes allow everyone to right size the sandwich each time.



Egret ham was good as usual.  I reduced the salt  with multiple water changes and overnight soaking before injecting/rubbing. Didn't add any wood chunks for extra smoke.  This was moist, I find spiral cut ham drier.


Turkey roulade SV at 151F for 4.5 hr (recipe says 3 to 6 hrs), then seared in screaming hot CI pan. I used Chefsteps recipe, no meat glue.

Fred19Flintstone

You guys are killing it over there!!  Those are great feasts indeed!

paqman

I can’t decide if it is better served warmed out of the egg or sliced cold the week after

Canugghead

Repurposed some leftover pulled pork...

Korean Kimchi pulled pork pizza
Sauce: canned tomato paste + gochujang + rice vinegar 
Toppings: pulled pork, Kimchi, pineapple, red onion, mozz
Garnish: cilantro, kimchi mayo (also for dipping)

caliking

Canugghead said:

...

So much awesome. I love the idea of different sized rolls, and lighter vs. darker crusts for folks to choose per their liking. 

But, this last pic just steals the show IMO.

Canugghead

caliking said:

Canugghead said:

...

So much awesome. I love the idea of different sized rolls, and lighter vs. darker crusts for folks to choose per their liking. 

But, this last pic just steals the show IMO.

Thanks, call them accidental success…
The buns near the two sides of the oven got darker due to congestion and flames from bottom sides; roulade discs got wavy because straight line wouldn’t fit the plate