Let’s See Your Thanksgiving Menus

Gulfcoastguy

Okay the turkey has been spatchcocked, rub applied, and returned to the fridge to dry brine over night(rub will be reapplied tomorrow morning before it goes in the Egg). Vinaigrette coleslaw has been made and placed back in the fridge (covered) for the flavors to mix.  Key Lime pie has moved from freezer to fridge. The Large is doing a clean burn overnight so it can be de ashed and fresh Rockwood applied. The turkey's spine is currently high raised direct for a late night snack. The dogs missed out on the backbone this year. Strange thing, the Butterball turkey didn't have a neck. I always like to freeze those for soup stock later or feed to the dogs if they weren't already in the dog hotel.

Gulfcoastguy

Tangy Vinegar Coleslaw Recipe (No Mayo Coleslaw!) - How to Make No-Mayo Coleslaw

Coleslaw Ingredients:
1 medium-sized head of cabbage, shredded 
1 large carrot, finely shredded
1 red bell pepper, shredded
1 small red onion, thinly sliced

FOR THE VINAIGRETTE / DRESSING:
1/3 cup olive oil
1/3 cup apple cider vinegar
2 tablespoons honey
1 tablespoon spicy brown mustard
1 tablespoon dried basil
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon red chili flakes
Salt and pepper to taste

Preparation Directions:
Mix the cabbage, carrot, bell pepper, and red onion together in a large bowl.
In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes, and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture and toss to coat.
Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.

Recipe Notes & Tips:
You can serve up your vinegar coleslaw right away if you'd like, but I like to let the flavors mingle and develop in the refrigerator, covered, for an hour before serving it up.

I plan to make this for Thanksgiving. I made it a few month's ago and it went over well. I always want something a little lighter as a relief from heavy greasy food. Personal opinion: 1 tsp of red chili flake is a bit too much but I copied and pasted the recipe from ewe tube.

Gulfcoastguy

I make this slaw using a chef's knife on everything but the carrot. The carrot I use a hand grater. Search on YouTube using the words German coleslaw and this video will be one of the first few options that pop up. The written recipe is in the info below the video at least it shows up on a desk top.

https://www.youtube.com/watch?v=9MJtMt1-qVU

U_tarded

@Legume we all live in ATL now but met in Utah so it’s a must have.  Usually there is more snark in there, I’ll dig up the 2023 menu.  

U_tarded

I live behind my life decisions.

kl8ton

I need to truss tighter next time. 

My son wanted the wings, so they are on. Those will be an early snack.

lousubcap

@kl8ton - Taking on and getting to the point where you have the bird on the BGE is quite an undertaking, independent of any trussing.
I hope the truss keeps the stuffed internals in place.
Way to up the challenge.  

Gulfcoastguy

Gulfcoastguy

Canugghead

kl8ton said:

I need to truss tighter next time. 

My son wanted the wings, so they are on. Those will be an early snack.

Looks mighty fine, can't wait to see the money shot!

alaskanassasin

CTMike

Made some brie, caramelized onion, and fig jam pastry bites as a snack as we aren’t eating until 7. 

zaphod

mmmmmm, fig jam pastry bites. those look great.

U_tarded

kl8ton

I don't have a large enough juice grove. Paper towels absorbed tons of juice. 

U_tarded

JohnInCarolina

Canugghead

@kl8ton Beautiful colour. This will save your juice in the future, I love mine.
https://atlantagrillcompany.com/collections/architec%C2%AE/products/architec%C2%AE-gripperwood%E2%84%A2-xl-concave-board-natural-beechwood

lousubcap

@kl8ton - way to bring it home.  He!! of an undertaking.

lousubcap

There are so many outstanding cooks on display here.  Top marks to all for putting in the planning and execution across the thread.  Congrats.  Sleep well!

Legume

WeberWho

3 Thanksgiving meals. One for a family in need, one for our local police, and one for the sheriff's office. The turkey on the bottom was put in at a later time for my parents. 



I received this text from one of our local police officers. (I blocked out their faces)

lousubcap

@WeberWho - That is going above and beyond.  Way to take care of our public servants.  Great colouring (nod) on those birds as well.
Happy Thanksgiving.  

kl8ton

Canugghead said:

@kl8ton Beautiful colour. This will save your juice in the future, I love mine.
https://atlantagrillcompany.com/collections/architec%C2%AE/products/architec%C2%AE-gripperwood%E2%84%A2-xl-concave-board-natural-beechwood

Thanks! Ordered!  

I bought a backup turkey in case this one went sideways.

WeberWho

lousubcap said:

@WeberWho - That is going above and beyond.  Way to take care of our public servants.  Great colouring (nod) on those birds as well.
Happy Thanksgiving.  

Hey thanks!

I tried to do my best Lousubcap impersonation this afternoon! 

lousubcap

Glad you were on target.  I hit a delay although I did alert the firehouse yesterday that the delivery would be postponed likely til Saturday.  

Paolo

Some pics of our Thanksgiving experiment!
I did dry brining overnight and cooked indirect at 350, with a drip pan with wine and diced vegetables to be used for gravy.
The result was absolutely fantastic, way beyond expectations! 
We had roasted pumpkin, mashed potatoes and cranberry  sauce as a side.
My daughter even made a delicious pumpkin pie 
What a great dinner we had!




⁸

johnmitchell

Great post and awesome looking plate😋 ^^^

DoubleEgger

molto bello! 

lousubcap

What a thread.  Great finish on that turkey and a beautiful plate.  Congrats.