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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-27-2012, 09:14 AM | #1 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Second Thanksgiving ideas
Long story short....had to go to the wife's brother's house 3 hrs. away for Thanksgiving. Planning a second one this weekend at our place for those that couldn't make the trip. Everyone is on turkey overload and looking for something else as a main course.
So....I thought I'd ask the very knowledgeable crew on here for ideas on what to serve (I'll be smoking it of course). I'd appreciate whatever ideas you could share...
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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11-27-2012, 09:23 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Pork Loin! The cost for pork loin isnt too outrageous. It is dericious and easy to cook and goes well with just about anything!
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~Ren~ Fat Kids Club Founding Member |
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11-27-2012, 09:32 AM | #3 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I too agree on a large brined pork loin with PatioDaddios cranberry/orange bbq sauce. Pork loin can feed the masses on the cheap but still taste outstanding.
http://www.patiodaddiobbq.com/2011/1...bbq-sauce.html |
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11-27-2012, 09:34 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Lamb is another good choice.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-27-2012, 10:06 AM | #5 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Double smoked ham, or prime rib.
I made both ham and turkey for Thanksgiving and the ham blew the turkey out of the water.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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11-27-2012, 10:22 AM | #6 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Skidder that cranberry-orange bbq sauce from patio daddy sounds like it would go great with a pork tenderloin. I am going to have to give that a try soon!
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~Ren~ Fat Kids Club Founding Member |
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11-27-2012, 11:35 AM | #7 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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11-27-2012, 11:38 AM | #8 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I did a regular brinded and smoked pork loin for my buddys reception party and it was the hit of the party he and a few other relayed back to me
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11-27-2012, 11:52 AM | #9 |
is one Smokin' Farker
Join Date: 12-14-10
Location: Orangevale California
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+ 1 for prime rib here. That is my plan for Christmas
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[CENTER]Chad [/CENTER] [CENTER]Gator Pit (Holy Smokees)[/CENTER] [CENTER]Custom built Propane Offset Smoker[/CENTER] [CENTER]Rescued Red MasterTouch - 1998[/CENTER] [CENTER]Smoky Joe - 1984 (My Little Girls)[/CENTER] [CENTER]Ranch Kettle X2- 2008 With Brother Marty Leach's Handles and 1991 CL find.[/CENTER] [CENTER]SS Weber Performer X 2 [/CENTER] |
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11-27-2012, 01:21 PM | #10 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Thanks guys for all the great ideas. Leaning towards pork loin but not final yet. I'd appreciate any other ideas you could share.....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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11-27-2012, 01:29 PM | #11 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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You can feed a lot of ppl and have a delicious meal for a decent price with the loin. I would brine it for a few hours so you can make sure it's moist. I do mine to a finished internal temp of about 145 to 147 as to not over cook.
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11-27-2012, 01:37 PM | #12 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Whoops double post. Removed
Last edited by Skidder; 11-27-2012 at 01:43 PM.. Reason: double post |
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11-27-2012, 01:42 PM | #13 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Cut a loin into 3" thick chops brine em up and smoke some thick stuffed chops.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine Last edited by WineMaster; 11-27-2012 at 02:25 PM.. |
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11-27-2012, 02:04 PM | #14 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Prime rib.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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11-27-2012, 02:16 PM | #15 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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