Thanksgiving - Trying Anything New or Traditional?

Fred19Flintstone said:

How about you?  Trying something new staying with the tried & true?

caliking said:

I usually smoke an uncut ham (@mickey naked ham), but am thinking about changing it up this year. I'm going with a spiral cut ham this year, mickey's method, but with the bourbon maple post from the legendary egret ham recipe. Never smoked a spiral cut ham before, so I hope it turns out well.

SGH said:

Brother Fred, a sudden change of menu is in order. As luck would have it, while rummaging through the freezer I discovered an overlooked bag of testicles. You talk about good luck my friend. Marinated, deep fried testicle chips is on the menu for sure. Thanksgiving is going to be a real ball this year 👍

The Cen-Tex Smoker said:

We are the visiting team this year and got shut out of all the hero cooks (turkey, sides, and dessert!).  My sister told Janell she "could bring some snacks". That went over like a lead balloon. I believe her comment was along the lines of "I hope they f*cking like Doritos". Once the rage subsided her "you want snacks? I'll show you some f*cking snacks" instincts kicked in. She's making a full charcuterie board and several things from a classic italian cookbook that is written in Italian with all kinds of awesome things that would not be on anybody's radar. Tapenades, grilled eggplant with crostini, raspberry marmalade, and other stuff. Don't ever tell Janell to "just bring some snacks" and expect to get away unscathed.

We are also doing a pork shoulder for Wednesday night that is larded with Serrano peppers and garlic cloves. smoked low and slow like a normal shoulder but with salt and pepper as the rub. That works for me so I'm all good.

We both love to cook around the holidays so we are going to make an herb-butter stuffed Sous Vide turkey roulade (meat glue 2 breasts together and wrap in skin (scraped, dried and meat glued around the breasts). we will make a few pies and some fun sides and we will have family dinner Saturday with the kids when we get back. So kind of traditional flavors with a modern twist. 

Fred19Flintstone said:

We’re going mostly traditional.  However, I’m changing things up and adding another dressing.  Wilma poo-poos my family’s dressing.  She prefers Stovetop Stuffing.  Well, I have a hard time including that rubbish on the table.  This year I’m adding White Castle Dressing.  Those in the Midwest know the White Castle slider.  This is a dressing made using 10 of those belly bombs (minus the pickle, ketchup & mustard).  My buddy likes it, so, why not?  It’s gotta be better than Stovetop Stuffing.

Mickey said:

Ham and turkey like always....

The Cen-Tex Smoker said:

We are the visiting team this year and got shut out of all the hero cooks (turkey, sides, and dessert!).  My sister told Janell she "could bring some snacks". That went over like a lead balloon. I believe her comment was along the lines of "I hope they f*cking like Doritos". Once the rage subsided her "you want snacks? I'll show you some f*cking snacks" instincts kicked in. She's making a full charcuterie board and several things from a classic italian cookbook that is written in Italian with all kinds of awesome things that would not be on anybody's radar. Tapenades, grilled eggplant with crostini, raspberry marmalade, and other stuff. Don't ever tell Janell to "just bring some snacks" and expect to get away unscathed.

We are also doing a pork shoulder for Wednesday night that is larded with Serrano peppers and garlic cloves. smoked low and slow like a normal shoulder but with salt and pepper as the rub. That works for me so I'm all good.

We both love to cook around the holidays so we are going to make an herb-butter stuffed Sous Vide turkey roulade (meat glue 2 breasts together and wrap in skin (scraped, dried and meat glued around the breasts). we will make a few pies and some fun sides and we will have family dinner Saturday with the kids when we get back. So kind of traditional flavors with a modern twist.