What Other Meats Are You Cooking For Thanksgiving?

TRex

Not to steal the spotlight from Max and his second spawn, the well-browned turkey, but are any of you folks cooking additional meats and if so what?[p]I'm torn between prime rib, pork loin, and crown roast. Never done the latter, thought that might be fun.[p]TRex

YB

TRex,
I'm cooking pork tenderloins,crown roast and Julie's brined turkey breast.
Larry

Celtic Wolf

TRex,[p] My tried and true Baked Ham, though this will be the first time my recipe has been done in the Egg.[p] Got a not quite 12 pound Smithfield Ham yesterday..

egret

TRex,
Turkey in the oven, leg of lamb on the egg.........

TRex

How do you do the crown roast, Larry? And do you get it at Publix or a local butcher?[p]

Car Wash Mike

<p />TRex,
I vote for Prime Rib.
I'm cooking 3 different types of shrimp for appetisers.[p]Mike

Dos Huevos

TRex,[p]8.2 pound leg o' lamb baby!! Can. Not. Wait.

YB

TRex,
Call the meat manager at Publix (706-860-3360) and he will make it for you.The last two I got were about 15 bones and will feed about 15 people.

YB

Car Wash Mike,
That looks great Mike...I may have to cook one more meat Thrusday.
Larry

TRex

Cool - thanks Larry. Will have to discuss this one with Pops. [p]What recipe do you use?[p]Thanks again,[p]Jason

TRex

Car Wash Mike,[p]Yeah, it's really hard not to pick prime rib, I mean you just can't go wrong. You just can't. [p]Beautiful pic there, Mike.[p]TRex

YB

TRex,[p]
I stuff it with one pound of sausage with sage,paint it with yellow mustard and sprinkle the roast with salt and pepper.[p]Cooking[p]I place the roast on a rack over a drip pan and cook at 350 degrees until internal temp reaches 150 degrees. I take it off,let it rest for 15 minutes and slice and serve.[p][p]Stuffing
½ lb sausage
½ apple, peeled & chopped
½ Vidalia onion, chopped
½ small container mushrooms, chopped
¼ tsp Tarragon
¼ tsp Sage
2 Tbsp olive oil[p]Saute above ingredients until sausage is brown & onions are transparent.

[ul][li]Crown Roast[/ul]

TRex

Thanks Larry. Sounds wonderful.

fonchik

TRex,
I am skipping the big bird all together and doing Ribeyes and Crab legs.
For sides I am having asparagus, twice baked potatoes, and popovers.[p]--Linnea aka fonchik

mad max beyond eggdome

TRex,
along with the turkey, i'll be doing a modified dr. chickens double smoked ham. . .

Car Wash Mike

YB,
Sounds like you are cooking plenty. My neice sure does like your shrimp recipe.[p]Mike

fishlessman

TRex,
we set uf a fry style fondue pot at the bar and have shrimp, scollops, and lobster sitting on ice next to it. some batter and a few kinds of sauces for dipping. we eat around 4 so there is plenty of time for snacking and drinking. thanks giving is at camp this year so its more like a long weekend gathering.

BOBF

fishlessman,[p]I am going to cook a Chisesi Ham with a Root Beer glaze. Chisesi brand is locally very popular. The recipe for the glaze was published by Tom Fitzmorris. Fitzmorris does a radio food program and has a cook book out. I do not know how well he is known outside the New Orleans area. He has spent a lot of time discussing the BGE recently.