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Thanksgiving - Trying Anything New or Traditional?

Fred19Flintstone
Posts: 8,173
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.
How about you? Trying something new staying with the tried & true?

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

Flint, Michigan
Comments
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Fred19Flintstone said:How about you? Trying something new staying with the tried & true?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:Brother Fred, this year we are going all traditional. Ham, turkey and anus dressing. Three Thanksgiving classics.Flint, Michigan
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Mad max again this year. Haven’t done it in a while2 LBGE
Digi Q
green Thermapen
AR
Albuquerque, NM -
cooked jimmy dean goes in the stuffing here. no big crowd this year, might just go all appetizers here, mexican shrimp cocktail, scallops, chourico simmered down in hard cider , turkey sliders etc
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I guess some of it is non traditional. Planning on smoking some pork loin with cajun seasoning, a PIT Ham, and a couple of bacon wrapped turkey breasts. It is a morning of cooking but it is my favorite day of the year because of family that is there.
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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.
As I say whenever I post my ham that Egrets is GREAT.
Happy Thanksgiving my friend.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Ham and turkey like always....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
The past few years, I have spatchcocked our turkey. Always turns out most EXCELLENT!!!!
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I've done the Mad Max the last two years. This year I'm going to try spatchcocking it instead.
XL and a Mini-Max.
Boca Raton, FL -
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.
Keepin' It Weird in The ATX FBTX -
Prolly gonna do a nekked double smoke ham and Buttermilk brine SV’d turkey breast then sear on egg. Sides are undecided but I’m thinking a Mashed Sweet Potato Brûlée. Dessert will be an apple crumble and @northGAcock pecan pie on the egg.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:Prolly gonna do a nekked double smoke ham and Buttermilk brine SV’d turkey breast then sear on egg. Sides are undecided but I’m thinking a Mashed Sweet Potato Brûlée. Dessert will be an apple crumble and @northGAcock pecan pie on the egg.
Keepin' It Weird in The ATX FBTX -
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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 👍
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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 👍sound it out yaidjit
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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 👍"as luck would have it"...This forum is a better place when you are not living on a platform somewhere.Keepin' It Weird in The ATX FBTX
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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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Trying rotisserie turkey on the XL, and turkey halves hanging on the WSM. I really like hanging chicken halves on the WSM, hoping turkey is equally as amazing.
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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.
NOLA -
Tony Chachere creole butter injected 14lb turkey in big easy oil less fryer (really not a fryer), and 18 lb Turkey on LBGE. Mad Max seasoning from dizzy and let the egg do its job! Probably take at least 3 stiff pours of McCallan to get it all done. Hope everyone has a safe and Happy Thanksgiving!
Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
Mickey said:
Ham and turkey like always....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
I'm trying a Cajun theme this year. Injecting the turkey with a Cajun crab boil marinade, doing a dirty rice dressing and mashed potatoes with Cajun gravy. I did the turkey experiment with a discounted after Thanksgiving turkey last year and it was amazing, so hoping I can replicate and add to it with the sides.
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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.DFW - 1 LGBE & Happy to Adopt More...
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@SGH I figured you might be doing your award winning foreskin chili.
BTW, how'd you dig that damn hole?=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
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 👍Flint, Michigan
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
I was shooting the breeze with a coworker yesterday who is half Jewish. I said, "Do you guys celebrate Christmas or Hanukkah at your house?" His response, "Sometimes but not this year. My idiot brother has a girlfriend now". My next question, "Any plans for Thanksgiving?" His response, "Yeah, take out Chinese food." The guy cracks me up."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
thetrim said:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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