Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 24-11-2009, 03:44 PM posted to alt.food.barbecue
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Default Thanksgiving meal

Starting preparations for T'sgiving meal.

Cooked over coals, a, 12 LB. farm raised shoulder of pork, seasoned and
allowed to rest for two days with, garlic, salt, pepper, oregano, oil and
vinegar.

Cornbread dressing (with cornbread made from leaf lard from a farm raised
hog) macaroni and cheese, cornbread, red beans and rice, deviled eggs,
red velvet cupcakes, collard greens.



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Old 24-11-2009, 04:50 PM posted to alt.food.barbecue
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Default Thanksgiving meal

that sounds wonderful, where are the greens? and could you share that
cupcake recipe? Lee

--
Have a wonderful day

"piedmont" wrote in message
news
Starting preparations for T'sgiving meal.

Cooked over coals, a, 12 LB. farm raised shoulder of pork, seasoned and
allowed to rest for two days with, garlic, salt, pepper, oregano, oil and
vinegar.

Cornbread dressing (with cornbread made from leaf lard from a farm raised
hog) macaroni and cheese, cornbread, red beans and rice, deviled eggs,
red velvet cupcakes, collard greens.




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Old 24-11-2009, 10:23 PM posted to alt.food.barbecue
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Default Thanksgiving meal


"Stormmee" wrote in message
...
that sounds wonderful, where are the greens? and could you share that
cupcake recipe? Lee

--
Have a wonderful day

"piedmont" wrote in message
news
Starting preparations for T'sgiving meal.

Cooked over coals, a, 12 LB. farm raised shoulder of pork, seasoned and
allowed to rest for two days with, garlic, salt, pepper, oregano, oil and
vinegar.

Cornbread dressing (with cornbread made from leaf lard from a farm raised
hog) macaroni and cheese, cornbread, red beans and rice, deviled
eggs, red velvet cupcakes, collard greens.



Greens (collards) is right there at bottom. and the Velvet cupcakes is just
a standard cake recipe poured into cupcakes for easy distribution.
piedmont

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Old 24-11-2009, 11:02 PM posted to alt.food.barbecue
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Default Thanksgiving meal

i was hoping for grandma's cake recipe... sorry for some reason i didn't get
the greens... but witth the rest of the menu i just knew there had to be.
Lee

--
Have a wonderful day

"piedmont" wrote in message
...

"Stormmee" wrote in message
...
that sounds wonderful, where are the greens? and could you share that
cupcake recipe? Lee

--
Have a wonderful day

"piedmont" wrote in message
news
Starting preparations for T'sgiving meal.

Cooked over coals, a, 12 LB. farm raised shoulder of pork, seasoned and
allowed to rest for two days with, garlic, salt, pepper, oregano, oil
and vinegar.

Cornbread dressing (with cornbread made from leaf lard from a farm
raised hog) macaroni and cheese, cornbread, red beans and rice,
deviled eggs, red velvet cupcakes, collard greens.



Greens (collards) is right there at bottom. and the Velvet cupcakes is
just a standard cake recipe poured into cupcakes for easy distribution.
piedmont



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Old 25-11-2009, 07:12 PM posted to alt.food.barbecue
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Default Thanksgiving meal

On Tue, 24 Nov 2009 10:44:18 -0500, "piedmont" wrote:

Starting preparations for T'sgiving meal.

Cooked over coals, a, 12 LB. farm raised shoulder of pork, seasoned and
allowed to rest for two days with, garlic, salt, pepper, oregano, oil and
vinegar.

Cornbread dressing (with cornbread made from leaf lard from a farm raised
hog) macaroni and cheese, cornbread, red beans and rice, deviled eggs,
red velvet cupcakes, collard greens.


That's a great recipe... maccheroni, cheese, rice, greens... what a
beautiful blend.

Of course also the meat seems great.

I'm sure you'll have many congrats. Hey, you have to tell us what your
guests will say.

I wrote down the recipe because I want to prepare something similar
(but I'm Italian). Anyway, I don't need an holiday to prepare this
beautiful recipe.

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Old 30-11-2009, 02:41 PM posted to alt.food.barbecue
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Default Thanksgiving meal

On Nov 25, 2:12*pm, Manuel wrote:
On Tue, 24 Nov 2009 10:44:18 -0500, "piedmont" wrote:
Starting preparations for T'sgiving meal.


Cooked over coals, a, 12 LB. farm raised shoulder of pork, seasoned and
allowed to rest for two days with, garlic, salt, pepper, oregano, oil and
vinegar.


Cornbread dressing (with cornbread made from leaf lard from a farm raised
hog) *macaroni and cheese, *cornbread, *red beans and rice, *deviled eggs,
red velvet cupcakes, collard greens.


That's a great recipe... maccheroni, cheese, rice, greens... what a
beautiful blend.

Of course also the meat seems great.

I'm sure you'll have many congrats. Hey, you have to tell us what your
guests will say.

I wrote down the recipe because I want to prepare something similar
(but I'm Italian). Anyway, I don't need an holiday to prepare this
beautiful recipe.


21 lb. turkey was brined overnight in Kosher salt, water, brown sugar
and assorted herbs in my cooler in a jumbo Ziploc bag with a bag of
ice on top. Stayed nice and cold all night.

Estimated smoking time was 6 - 7 hours at 350. Actually smoked with
hickory for 5.5 hours to the proper internal temperature. Everyone
commented on the smokey flavor and moistness of the turkey. I never
cooked a bird that size but, very pleased everyone enjoyed.

Does brining increase the speed of cooking?

Rob
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