Sunday, November 30, 2008

Thanksgiving Meal 2008

My menu doesn't diviate very much primarily because my family has expectations that the holiday meal should be as it has always been. I can add a few more entrees but can never take away the standards. This Thanksgiving the standards included turkey and dressing, mac and cheese, corn pudding, greens and yams. I added monkey bread, brussel sprouts, cauliflower mash and a rack of pork.

Just a few pictures of our holiday meal.











8 comments:

Moon said...

Oh, I wanted to try smoking a turkey. When you have time tell me how much, how long, and any problems. My family wasn't to interested in experimenting with the bird.

The rack of pork looked tasty, too.

mSjEnA said...

oh Yummy !! I was so busy being a hostess that I didn't get photo's of my dinner.. thanks for sharing

maltese parakeet said...

i made your corn pudding, mac n' cheese & sweet potato pie for my thanksgiving meal this year. thanks for sharing the recipes! the sweet potato pie was a hit!

Foodista.com said...

Wow! What a feast! What can you suggest for Christmas?

MrsSaditty said...

Your rack of pork is to die for!

Nate-n-Annie said...

You did a vertical roasted turkey in a WSM? Nice. What was the time / temp?

I did one once. The skin was too rubbery, and the low and slow method of barbecuing made the turkey too smokey for my family's tastes. I prefer to grill turkeys now.

Sylvie said...

This was the first time I smoked the turkey vertically in the WSM. Primarily I did this because it was a 22 pounds turkey. I use apple wood. My family likes the smooth smokey flavor. Typically slow smoking poultry does result in rubbery skin. There are a few things you can do to minimize this. I brined the turkey for 12 hours and then patted it dry. I then placed the turkey in the refrigerator UNCOVERED overnight. This dries out the skin. Prior to placing in the smoker, I lathered butter infused with seasonings all over the turkey (some folks I know also lather butter under the skin). During the smoking process (takes 5 hours at 230-250 degrees to reach 185 thigh, 165 breast)I baste the turkey with the remaining butter every hour or so. I use a water bath in the smoker. It came out perfect. Skin will not be crispy but it wasn't rubbery either.

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