What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 11/26/03 12:33 PM, in article
, "Reg"
wrote:

What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?

I've got a 12.8 pound turkey sitting in The Fat Man' brine since late Monday
night. I'll pull her out tonight and let her rest. Bought myself a new set
of beer gloves for the morning. Figure I'll get up at 5, crack a beer for
the crack of dawn. Maybe my next door neighbor might even bring over some
crack.

Thanks, everybody, for giving this newbie plenty of things to experiment
with over the last few months. I'm looking forward to seeing what you all
come up with this weekend. May the BBQ gods smile upon you and your
families for another year!

Red Hook

"Reg" wrote in message
. com...
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?



I'm off the hook, so to speak, for meat duty this year. I'm going visiting
so it's going to be leg of lamb and duck, both oven-roasted.

I'm in charge of some of the sides and dessert, so I'm making German onion
pie and pumpkin pie. Probably some kinda piñon nut soup too. And beer.

Jack

"Jack Schidt®" wrote in message
. ..

"Reg" wrote in message
. com...
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?



I'm off the hook, so to speak, for meat duty this year. I'm going
visiting
so it's going to be leg of lamb and duck, both oven-roasted.

I'm in charge of some of the sides and dessert, so I'm making German onion
pie and pumpkin pie. Probably some kinda piñon nut soup too. And beer.

Jack

Whoa, Hoss...You don't happen to have a description of that onion pie do
you? and maybe a recipe if you think it's any good?
Jack

Reg typed:
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?

I'm smoking a 15# turkey on the Kamado, and an 8# pork butt will go on about the
same time. The butt isn't for Thanksgiving day.

There will also be a regular oven cooked turkey. I predict that this will be the
leftovers that go home with everybody.

BOB
finally back on line with BellSloth after about 48 hours with no newsgroups

I've got at 12# turkey in brine since last night (Tues.) Every time I open
up the fridge, I get a whiff of the rosemary, thyme, garlic, and ginger in
the brine. Also in the fridge, a packer cut brisket, intended to embark on
a 24 hour Kamado voyage on Friday. My son is arriving home from college the
p.m., and is expecting his dad's best effort.

James

Reg wrote:
What's the main meat selection at your house for
Thanksgiving?

Well lessee...

....smoked 2 turkeys last night that got deboned and taken to the local
nursing home this morning.
....puttin on a brisket and ham tonight about midnight.
....then our bird hits the cooker about 7am tomorrow.

Doin the brisket & ham with hickory, the birds get pecan.

I ain't gonna try to list what else is gonna be on da table but you can bet
it'll be more than enough for these folks to gnaw down on.

And, before I forget - Happy Turkey Day to one and all!!!
--
-frohe
Life is too short to be in a hurry

Reg wrote:


What's everyone else doing?

Will have an oven roasted turkey(stuffed), warm dinner rolls, mash
potatoes, vegetables, salad, shrimp for pre meal snacks, and not sure
whatelse. Probably some kind of pie, though it won't be pumpkin.
Don't do the all the trimmings any more since too much goes to waste.
Make turkey soup friday.

Happy T-Day to all,

BBQ

Reg wrote:
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig.[]

With wifey in Thailand and the kids all married off, looks like it'll just
be me and my faithful hound here. Fare will be leftover brisket and large
quantities of alcohol. Reminds me, I gotta pick up some Tanqueray.
No booze for the dog, she's underage. g

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

"Reg" wrote.

What's everyone else doing?


For meat....17.5 lb turkey, oven roasted with a traditional bread stuffing.

For sides:

corn bread and sausage outside stuffing

mashed potatoes with sage and white cheddar

green beans with warm bacon, pomegranet and goat cheese dressing

CANDIED YAMS

cranberry sauce

cranberry and orange scones

Lots of wine

pumkin pie

more wine, port brandy and other various intoxicants

--
Fosco Gamgee Whitfurrows
and his 6" boner

Reg wrote:
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig.[]

With wifey in Thailand and the kids all married off, looks like it'll just
be me and my faithful hound here. Fare will be leftover brisket and large
quantities of alcohol. Reminds me, I gotta pick up some Tanqueray.
No booze for the dog, she's underage. g

Happy Q'in' T-Day to all youse guys!

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

Over the river and through the woods...

Grandma is cooking a turkey in the oven, and it's probably going to be
outstanding, once again.

--
John O
reply email is anti-spammed
--

"Jack Sloan" wrote in message
...

Whoa, Hoss...You don't happen to have a description of that onion pie do
you? and maybe a recipe if you think it's any good?
Jack



It's similar to quiche without all the eggs. This is a quicker recipe as it
uses a pre-made pie shell. Another way to do it is like a pizza.

Here's a recipe, anyway. I'll post a pic of the finished pie in abf.
Tomorrow I'll take a cross section pic when it's served up.

4 thick slices of bacon, diced (I used german smoked or 'double smoked
bacon' as they call it)
2 cups peeled and chopped yellow onion (I used half yellow and half red
onion)
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked

Preheat oven to 400 degrees f

Saute bacon. Drain most of the fat from the pan. Add the onions and saute
until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream
mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15
minutes or until pie is nicely browned. Serve hot!

"Reg" wrote in message
. com...
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

We've got a 20.5# turkey that's been sitting in the Hound's Brines since
Tuesday night. About to take it out now and allow it to dry in the fridge
over night. Been taken info from this group for the last year or so. Still
a newbie, but have learned lots here. Thanks to you all.

Faye Kinnitt wrote:
...smoked 2 turkeys last night that got deboned and taken to the
local nursing home this morning.

What a nice gesture, why don't I think of stuff
like that to do ? Damn.........

Well, there's still time for Christmas. I doubt any nursing home will turn
ya down.

We've been doin this 20 years - Thanksgiving & Christmas. We do the birds,
another couple does the dressin & gravy and so on til there's a feast for
these folks. Yeah, it's a bit more work during a hectic time but seein them
diggin into some turkey with all the fixins does the heart good.
--
-frohe
Life is too short to be in a hurry