What Other Meats Are You Cooking For Thanksgiving?

TRex · November 2006

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 · November 2006

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

Celtic Wolf · November 2006

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 · November 2006

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

TRex · November 2006

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

Car Wash Mike · November 2006

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

Dos Huevos · November 2006

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

YB · November 2006

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 · November 2006

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

TRex · November 2006

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

TRex · November 2006

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 · November 2006

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 · November 2006

Thanks Larry. Sounds wonderful.

fonchik · November 2006

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 · November 2006

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

Car Wash Mike · November 2006

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

fishlessman · November 2006

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 · November 2006

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.

What Other Meats Are You Cooking For Thanksgiving?

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