- Aug 27, 2008
- 5,170
- 409
HEY ALL!!! Just got most everything underway here for our Thanksgiving feast and wanted to share some newer dishes...maybe you're in the market for some upgraded sides, gravy, etc. Nothing super-fancy, labor-intensive or complicated (at least not from my hands...LOL!!!)...just good eats...that's the plan for today.
I have a 12lb bird in the WSM 18 and a drip pan under it with veggies for a smoked veggie gravy. I have 10lbs of russets on the OTG 26 smoking for S-mashed Taters. I'm planning for a smoked mushroom and rice dish that will go into the OTG 26 in bit, and the larger russets ill then go beside the bird in the WSM to finish cooking.
Here's the start...I'll shut my pie-hole and let the pics do most of the talking.
Veggies for gravy: 1/2lb baby carrots, 1/2 stalk celery - chopped, 2 Tbsp minced fresh garlic, 1 med yellow onion - chopped, 3/4 cup water to help them start sweating/steaming:
Bird rubbed with a variant of my red bell pepper rub:
Into the WSM 18:drip pan with veggies on the bottom...dry water pan (Brinkmann SnG fire bowl) with 4lbs of washed pea-gravel under a double-foil liner:
I'm running the WSM @ 225-230* with apple and hickory over KBB. Started the fire with 3/4 chimney of mostly burning briquettes, poured over 3/4 ring full.
S-mashed Taters candidates:
Prepping the OTG 26 for indirect with KBB, apple and hickory...firing about a dozen briqs in the chimney to get each basket rolling (with 6 each):
Left side with apple:
Right side with hickory
OTG 26 grate loaded up...kinda...could use another !3lbs, but I need to pull the bigger ones out and set them beside the bird in my WSM when I toss the mushroom/rice dish in to smoke:
Baffle/drip pan is a 12" x18" aluminum baking pan...just big enough that it helps direct the intake air towards the fire, as well as not make a mess in the fire bowl when smoking meats:
And, my first OH $%IT of the day...
...hauled this kettle over to my daughter's this morning on the receiver hitch cargo carrier (WSM broke-down and inside, riding in padded comfort. I secured the OTG really well, like always...but...this is it's last round trip on these three legs. She's seen her last trip, period, without doing some serious mods, 'cuz I can't even imagin what a TITA it would be to chip away all othe porcelain enamal away from those spot weld to for a redo...not to mention having to spray some ugly high-temp paint for rust prevention...nah, don't wanna go down that road to hell with this cooker...gotta treat her right. Now, I'll have to build that stand/cart that I've been thinking about for the past 6 months or so. Never was a big fan of the wobbly-three legged design, anyway...good for one thing: easy to level on uneven ground...that's it:
So, with my 2-1/2 legged kettle about to upset and dump our dinner on the driveway, it's time for a quick down & dirty temporary fix...hope the handle doesn't break off now...
So, I'm off to the low & slow races. One 11lb stuffed bird in the "O", one 12lb bird in the smoke...taters, mushroom/rice in the OTG 26...more sides, snack trays and desserts will be built by the family throughout the day...gonna be a helluva meal!!!
Catch ya on the flip-side with updates and the finally, ASAP.
Thanks for peekin'!!!
Eric
I have a 12lb bird in the WSM 18 and a drip pan under it with veggies for a smoked veggie gravy. I have 10lbs of russets on the OTG 26 smoking for S-mashed Taters. I'm planning for a smoked mushroom and rice dish that will go into the OTG 26 in bit, and the larger russets ill then go beside the bird in the WSM to finish cooking.
Here's the start...I'll shut my pie-hole and let the pics do most of the talking.
Veggies for gravy: 1/2lb baby carrots, 1/2 stalk celery - chopped, 2 Tbsp minced fresh garlic, 1 med yellow onion - chopped, 3/4 cup water to help them start sweating/steaming:
Bird rubbed with a variant of my red bell pepper rub:
Into the WSM 18:drip pan with veggies on the bottom...dry water pan (Brinkmann SnG fire bowl) with 4lbs of washed pea-gravel under a double-foil liner:
I'm running the WSM @ 225-230* with apple and hickory over KBB. Started the fire with 3/4 chimney of mostly burning briquettes, poured over 3/4 ring full.
S-mashed Taters candidates:
Prepping the OTG 26 for indirect with KBB, apple and hickory...firing about a dozen briqs in the chimney to get each basket rolling (with 6 each):
Left side with apple:
Right side with hickory
OTG 26 grate loaded up...kinda...could use another !3lbs, but I need to pull the bigger ones out and set them beside the bird in my WSM when I toss the mushroom/rice dish in to smoke:
Baffle/drip pan is a 12" x18" aluminum baking pan...just big enough that it helps direct the intake air towards the fire, as well as not make a mess in the fire bowl when smoking meats:
And, my first OH $%IT of the day...
So, with my 2-1/2 legged kettle about to upset and dump our dinner on the driveway, it's time for a quick down & dirty temporary fix...hope the handle doesn't break off now...
So, I'm off to the low & slow races. One 11lb stuffed bird in the "O", one 12lb bird in the smoke...taters, mushroom/rice in the OTG 26...more sides, snack trays and desserts will be built by the family throughout the day...gonna be a helluva meal!!!
Catch ya on the flip-side with updates and the finally, ASAP.
Thanks for peekin'!!!
Eric
