What’s on your plate this Thanksgiving? Share pics & recipes!

[Alan]

Hey folks,

With Thanksgiving here, I figured it’d be fun to see what everyone’s cooking up. What’s on your dish this year? traditional favorites or something totally different?

If you can, post a picture of your plate (or the whole spread!) and share any recipes you’re willing to pass along. It is always great to pick up new ideas and maybe steal a dish or two for next year.

I am looking forward to seeing what everyone’s serving

 

[Wadlow Palerider]

No Pic's because I was afraid I over cooked my Turkey breast. Just the opposite. I got very good comments and most of the bird disappeared. I picked up a brining bag at Kroger, Essential a large zip-lock bag. Mixed a solution of one gallon of water, one cup of kosher salt & one cup of brown sugar. Mixed it well, added the turkey after is thawed. Place it in a five gallon bucket, Cover with ice and place in the garage overnight. Mine sat close to 15 hours. Removed it from the bag and rinsed it thoroughly. Pat the bird dry. I injected the bird with Tony Chahere's Cajun butter. Placed the bird on a SS pan / a SS rack. Set it inside the preheated pellet smoker at 250. Rotated it and spritzed once an hour. Cooked until inside temp was 165. It was about five hours inside the smoker. It turned pretty dark. Pulled it in and rested the bird. Stowed in the refrigerator over night. Set it out Thursday morning to allow the bird come up to room temp. Carved it up around 1:00, served it at 2:00. Thanksgiving for me was pretty easy day. Aside from carving the bird, I stayed out of the kitchen and out of my wife's way. Pretty easy process and quite rewarding.

 

[Wadlow Palerider]

Brussel sprouts - real simple and lots of positive feedback. Get a bag of brussel sprouts and some Benton's country bacon.
Wash the brussel spouts & cut in half. Allow to dry. Benton's bacon is - if you've never tried it is salt cured and hickory smoked. It is quite strong and in fact my wife won't allow me to cook it inside the house. I cut the bacon into small pieces. Added it to my Mom's 12 inch cast iron skillet and went out side to the grill. On the side burner, I cooked the bacon until nearly done. Removed the bacon, drained the excess fat. Added the brussel sprouts. and seasoned with SPG, - Salt, Pepper & Garlic. But use what ever you like. Remember the salt cured bacon is strong, so easy on the salt. Cover it, cook at low temp, stir occasionally until tender. Add the bacon back to the skillet. Stir and cover for about five more minutes. Remove and serve. Easy to make and everyone but my 12 year old granddaughter enjoyed them. You can find Benton's country hams on line. They ship their hams out weekly. Im not as big a fan of the ham, but I do enjoy their bacon. I guess they would ship bacon as well as the hams.. Perhaps you can use your favorite bacon and get equal or better results. If you try this, please let me know how well you liked it. Your suggestions would be appreciated...