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It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22! - Page 25

post #481 of 591
Watched No Reservation's when Bourdain was in N'Orleans. Saw a dish -Creole Stuffed Turkey Wings-.Bourdain was freaking out. Got a recipe-Nu Nu's Creole Stuffed Turkey Wings- and looks pretty easy. Won't smother them but never know with all the gravy we'll have. Figure four wings to try since I have all this trinity to use up.

Happy Thanksgiving to all and enjoy family and friends. May all your dishes be enjoyed and Happy Smoking.
post #482 of 591

Congrats Bertman.



post #483 of 591
Saved my best for last...

Reverse seared SPAM!!!

post #484 of 591
[IMG]http://www.smokingmeatforums.com/content/type/61/id/354318/width/200/height/400[/IMG . A little liquid refreshment for an after dinner desert.
post #485 of 591


How about some Devilled Eggs with Red Pepper sprinkled on top?

post #486 of 591
Apple Pie ? Litterbug.
post #487 of 591

Home made chocolate pudding.  bluesbros.gif

post #488 of 591
Originally Posted by wimpy69 View Post

Apple Pie ? Litterbug.
Its my friend Bob's setup. But yeah he makes apple pie, clear, or whatever else comes to mind. I really need to go over there and help him with his next batch and get some "how-to" experience. He's also the guy that got me into smoking.
post #489 of 591
A turkey,sweet potato and stuffing fatty.
post #490 of 591

Smoked buttermilk pie on the offset.

post #491 of 591

Wild Mushroom Stuffing


Start with the master's Braised Wild Mushrooms but OMIT THE FINAL 2 TBSP OF BUTTER. ( you are going to want seriously large saute' pans)

Braised Wild Mushrooms

1/2 cup plus 2 TBSP butter(To be omitted)
2 medium shallots
2 large cloves garlic. minced
1 tsp fresh thyme leaves, chopped
1 pound assorted wild mushrooms, cleaned and cut into large pieces
1 cup dry white wine
1 cup chicken stock
salt and freshly ground pepper

In a large saute' pan heat 1/2 cup butter as hot as possible without burning it. Toss in the shallots and garlic, then sprinkle on the fresh thyme. Add the mushrooms and cook until they are slightly browned, 4 or 5 minutes, taking care not to burn the butter.(Usually longer on home stoves but not much). Add the wine and boil until it is almost evaporated. Add the stock, stir well, and simmer the mushrooms until the liquid is reduced and has thickened slightly. Season the mushrooms with some S&P and DON'T swirl in the remaining 2 TBSP butter.

This can be done a day in advance, as can some of the following steps.

1 Recipe from above
6 TBSP unsalted butter
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, chopped
2 shallots, chopped
3 cups chicken stock
1 15 OZ package unseasoned bread for stuffing or 1 LB stale bread, cut into 1/4 in cubes
2 tsp chopped thyme
1/4 cup chopped parsley
3 extra large eggs
1 cup heavy cream
Coarse salt and freshly ground pepper

Melt 4 TBSP butter in a large saute' pan and cook the onion celery garlic and shallots until they are wilted. Add the mushrooms and 1 cup of the stock, stir well, and cook the mixture until the liquid has almost all evaporated.

Generously butter a shallow 3 Qt serving casserole or a 9X13 in. baking pan. Put the bread in a large bowl. Add the thyme the parsley and the mushroom mixture. Break in the eggs and add the cream and the  remaining stock. Using your hands combine everything thoroughly. Season the mixture with some salt and fresh ground pepper. Spread the stuffing mixture evenly in the buttered casserole, dot with the remaining butter, and cover with foil. You can prepare the stuffing up to this point a day in advance. If you do so remove it from the refrigerator 4 hours before serving time.

Preheat the oven to 350 and bake for 45 minutes with the foil on. Remove foil and bake for 20 minutes more until a light crust has formed.

If you are cooking with a turkey at a lower temp allow a little more time initially and then bump it a bit while the turkey rests.

post #492 of 591

We've got a son and DIL , granddaughter about 400 miles from us we hope to see for Thanksgiving got a request for some of my smoked pulled pork so put an 8# on the smoker going to get it ready to take to them for the holiday , should look something like this


post #493 of 591
Another great giveaway, Todd...thanks for all you do for SMF!! Congrats to all the winners!

My final entry is my mother in law's strawberry cheesecake! I'll be eating this in just a few days... drool.gif

post #494 of 591
St louis style ribs and a lot of beer.
post #495 of 591

Smoked Turkey

post #496 of 591

Would love to win that grand prize. Turkey day just wouldn't be the same without my uncle's chocolate apple pie.

post #497 of 591
Pumpkin pie
post #498 of 591

I am thinking some

Cornish hen with tomato topped with smoked cheese and ABT's with my cured and smoked bacon

Then you have to have something to wash it down with.



So what do you think you should wash it down with?

Thanks Todd for all of the fun this has been.

Happy smoken.


post #499 of 591
My daughter takes care of the baking. Passed down from granny to her. Pictures of her cutting lard into flour with granny are priceless. If you close your eye's it's like grannys's making them herself. Daughter prides herself on a true flaky lard crust. Can't wait.
post #500 of 591

My son is doing the turkey in his Treager we will be doing twice baked potatoes with smoked cheese and a twice baked Ham in out Masterbuilt 30 ..Thanks Todd for all you do and a Happy Thangiving to you and to all on this forum  Learned a ton of info...

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