Played around a bit this year. Turkey was 8% enhanced so I didn't brine. I do love a brine cured turkey. But.... I put on my thinking cap, and stole ideas from others and well..... I'll show you.
I was impressed with KrisUpinSmoke's showdown entry, and The game was afoot. I love Honey Crisp Apples, and My brain was in overdrive. I used to make a mean duck stuffing in the olden days when I had wild ducks in the freezer. Soooo..... it was sauteed andouille, celery, onions, parsley, cranberries, pecans, bread crumbs, salt/pepper/Thyme. This concoction I stuffed in a halved honey crisp that I cored and scooped out. Wrapped with bacon around the edge (to hold more stuffing), and one over the top to ensure that good smoked bacon dripping in the stuffing while smoking. Is your mouth watering yet?
That small jelly jar is my secret ingredient, you all know what a jelly junkie I am, well this year I made a first for me, I not only had I never heard of it before but could not imagine it being edible. That is Corn Cob jelly. Yes, its what we use in the out house when awaiting a new Sears Roebuck catalog. IT have an amazing unique taste, the closest I could think of to come even close to its taste is a tangy caramel. Anyway, I mixed the jelly with some dark maple syrup and built a glaze. I have to again say thank you to KrisUpinSmoke. I absolutely love my cornbread dresssing with gravy, but this was different and totally out of the ball park.
The turkey was a turkey, it was 8% enhanced so I injected vice brining (and I loved brines these days). Used Pop's injection solution. Then smoked it with apple to 163 (right below the apples).
Mom and Pop taught me that thanksgiving is about fresh foods and not so much the frozen section at the grocery store. We nearly always had broccoli, cauliflower and mustard greens on the thanksgiving table, because Pop grew it in the garden.
So I had fresh Italian green beans (so my Sister said), added a bit of diced tomatoes, thyme and an old smoked cured hock and the smallest squeeze of honey.
Sliced cocktail tomatoes with onions, parsley, wine vinegar, olive oil, salt, pepper & thyme. I know but didn't have any buffalo mozzarella.
LOL.. I just realized I didn't take a Bear view of the plate, I just ate it! Trust me you couldn't see the plate anyway....LOL
I hope everyone had a safe and Happy Thanksgiving.
I was impressed with KrisUpinSmoke's showdown entry, and The game was afoot. I love Honey Crisp Apples, and My brain was in overdrive. I used to make a mean duck stuffing in the olden days when I had wild ducks in the freezer. Soooo..... it was sauteed andouille, celery, onions, parsley, cranberries, pecans, bread crumbs, salt/pepper/Thyme. This concoction I stuffed in a halved honey crisp that I cored and scooped out. Wrapped with bacon around the edge (to hold more stuffing), and one over the top to ensure that good smoked bacon dripping in the stuffing while smoking. Is your mouth watering yet?
That small jelly jar is my secret ingredient, you all know what a jelly junkie I am, well this year I made a first for me, I not only had I never heard of it before but could not imagine it being edible. That is Corn Cob jelly. Yes, its what we use in the out house when awaiting a new Sears Roebuck catalog. IT have an amazing unique taste, the closest I could think of to come even close to its taste is a tangy caramel. Anyway, I mixed the jelly with some dark maple syrup and built a glaze. I have to again say thank you to KrisUpinSmoke. I absolutely love my cornbread dresssing with gravy, but this was different and totally out of the ball park.
The turkey was a turkey, it was 8% enhanced so I injected vice brining (and I loved brines these days). Used Pop's injection solution. Then smoked it with apple to 163 (right below the apples).
Mom and Pop taught me that thanksgiving is about fresh foods and not so much the frozen section at the grocery store. We nearly always had broccoli, cauliflower and mustard greens on the thanksgiving table, because Pop grew it in the garden.
So I had fresh Italian green beans (so my Sister said), added a bit of diced tomatoes, thyme and an old smoked cured hock and the smallest squeeze of honey.
Sliced cocktail tomatoes with onions, parsley, wine vinegar, olive oil, salt, pepper & thyme. I know but didn't have any buffalo mozzarella.
LOL.. I just realized I didn't take a Bear view of the plate, I just ate it! Trust me you couldn't see the plate anyway....LOL
I hope everyone had a safe and Happy Thanksgiving.
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