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

[addicted 2smoke]

Smoked buttermilk pie on the offset.

 

[turick]

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.

 

[aceoky]

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

4LB BUTT 2.JPG

• aceoky
• Sep 21, 2014

 

[seenred]

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

image.jpg

• seenred
• Nov 22, 2014

Red

 

[chezey]

St louis style ribs and a lot of beer.

 

[demosthenes9]

Smoked Turkey

 

[nrdk]

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

 

[pooch897]

Pumpkin pie

 

[themule69]

I am thinking some

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

cornish 1.JPG

• themule69
• Jul 22, 2013

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

beer 1.JPG

• themule69
• Jul 14, 2013

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

jugs 2.JPG

• themule69
• Jun 30, 2013

Thanks Todd for all of the fun this has been.

Happy smoken.

David

 

[wimpy69]

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.

 

[tsin]

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...

 

[litterbug]

Southern pecan pie

 

[Bearcarver]

Double Smoked Ham is Awesome, especially at Holidays.

Step by Step:

Double Smoked Hams Times 4       

Bear 

Ten-Hut!!---OK Guys Fall in to get sliced!!!!----Dress it up!!!----Dress it up!!!



Back two plates are slices for Sammies and "Ham & Eggs", and front two are for two future batches of Ham, beans, and taters:


 

 

[aceoky]

I seriously doubt I'll win anything but this contest and the pictures are AWESOME!!!

 

[tjohnson]

CONGRATS bertman!!

You're the Daily Winner!!

 

[jarjarchef]

Yes lots of great food has been shared. For those that don't get blessed with one of these great prizes, lots of folks. If you have the slightest intrest in cold smoking or have an electric smoker and don't like filling the chip tray every 45min. These are a great investment in your hobby. Todd is a class act in so many ways between his customer service, quality of product to his support of SMF gatherings. Then he goes and does things like this contest. Todd thank you for everything you do!

 

[JckDanls 07]

Enough ribs for everybody... dig in y'all

Katie's Graduation Party 018.JPG

• JckDanls 07
• May 26, 2013

Katie's Graduation Party 019.JPG

• JckDanls 07
• May 26, 2013

Thanks again Todd ... and I'll say it one more time.. "YOUR THE MAN"

 

[tjohnson]

The final drawing for the GRAND PRIZE is Sunday, November 23rd at 12:00 Noon CST

Everyone who has entered will have a chance to win

GRAND PRIZE:

- AMNPS 5x8 or 12" TUBE SMOKER

- 2# Ea. CHERRY, HICKORY, MAPLE & OAK PELLETS

- SELF-IGNITING PROPANE TORCH

- MANUAL& RECIPE BOOK

- MAVERICK ET-732 THERMOMETER

- VACUUM TUMBLER

- 10'x18" QMATZ

DSC03435 Crop.jpg

• jennio11
• Jun 13, 2014

 

[1finder]

For appetizers, in addition to a raspberry chipotle dip that I have to take to pretty much any outting we go to. Here is some fresh chicken, cheddar, garlic & basil sausage to be served with 2 yr old smoked cheeses.

image.jpg

• 1finder
• Nov 22, 2014

image.jpg

• 1finder
• Nov 22, 2014

image.jpg

• 1finder
• Nov 22, 2014

And some of this Polish, I just smoked Friday... it's good hot or cold as it's cooked to temp

image.jpg

• 1finder
• Nov 22, 2014

 

[oldschoolbbq]

 

 
How about a nice bowl of Potato Soup to warm- up with...

IMG_0523.JPG

• oldschoolbbq
• Nov 21, 2014

Stan that looks so good I haven't made that in years Thanks for sharing

Maybe a recipe someday?